PDF(Pubmed)
Abstract：
BACKGROUND: Typical adolescent diets do not meet current dietary recommendations. There is a need to address these dietary patterns to reduce the risk of obesity and other diet-related diseases. Schools provide an opportune setting to do so, as students consume a substantial proportion of their daily dietary intake whilst at school. There is a developing evidence base on the use of choice architecture (food choice cues) to promote healthy eating in school contexts. It is necessary to understand the acceptability and feasibility of implementing such interventions. We aimed to explore these factors from the perspectives of secondary school caterers.
METHODS: We conducted qualitative interviews with caterers from secondary schools across the West Midlands, UK and national/regional catering representatives. A semi-structured topic guide and visual aid were used to guide interviews. Interviews were recorded and transcribed. Framework analysis was conducted in NVivo v12.
RESULTS: Twelve participants took part. Seven themes were identified and grouped into three categories: Acceptability (Suitability; Salient cues; Student engagement), Barriers (Catering decision drivers; Limits of influence), and Enablers (Perceived role; Opportunities). Caterers considered healthy food cues to be suited to adolescents as they require minimal reflective motivation. Salient cues included enhancing the placement, presentation and portability of healthy items, improving the dining environment and focusing pricing/incentive strategies on increased quantity. Student engagement was considered important. Some catering decision drivers conflicted with healthy food cues, and many felt that their role in healthy eating was limited due to the overwhelming influence of external food environments, adolescent resistance, and features of the secondary school canteen setting e.g. short duration of lunchtime, lack of space. However, caterers appeared motivated to implement healthy food cues and identified key opportunities for implementation, including integration into whole-school approaches to healthy eating.
CONCLUSIONS: Interventions using healthy food cues appeared acceptable to secondary school caterers, key potential implementers of these strategies. Future interventions could incorporate strategies relating to placement, presentation and pricing to prompt healthy selections, and actions to engage the student body and improve the dining environment. Evaluations should consider potential impacts upon food purchasing, consumption and waste to address caterers\' concerns about these issues.
METHODS: We conducted qualitative interviews with caterers from secondary schools across the West Midlands, UK and national/regional catering representatives. A semi-structured topic guide and visual aid were used to guide interviews. Interviews were recorded and transcribed. Framework analysis was conducted in NVivo v12.
RESULTS: Twelve participants took part. Seven themes were identified and grouped into three categories: Acceptability (Suitability; Salient cues; Student engagement), Barriers (Catering decision drivers; Limits of influence), and Enablers (Perceived role; Opportunities). Caterers considered healthy food cues to be suited to adolescents as they require minimal reflective motivation. Salient cues included enhancing the placement, presentation and portability of healthy items, improving the dining environment and focusing pricing/incentive strategies on increased quantity. Student engagement was considered important. Some catering decision drivers conflicted with healthy food cues, and many felt that their role in healthy eating was limited due to the overwhelming influence of external food environments, adolescent resistance, and features of the secondary school canteen setting e.g. short duration of lunchtime, lack of space. However, caterers appeared motivated to implement healthy food cues and identified key opportunities for implementation, including integration into whole-school approaches to healthy eating.
CONCLUSIONS: Interventions using healthy food cues appeared acceptable to secondary school caterers, key potential implementers of these strategies. Future interventions could incorporate strategies relating to placement, presentation and pricing to prompt healthy selections, and actions to engage the student body and improve the dining environment. Evaluations should consider potential impacts upon food purchasing, consumption and waste to address caterers\' concerns about these issues.
摘要：
背景：典型的青少年饮食不符合当前的饮食建议。需要解决这些饮食模式以降低肥胖和其他饮食相关疾病的风险。学校为这样做提供了一个合适的环境，因为学生在学校时消耗了他们日常饮食摄入量的很大一部分。有一个不断发展的证据是在学校环境中使用选择结构（食物选择线索）来促进健康饮食。有必要了解实施此类干预措施的可接受性和可行性。我们旨在从中学餐饮者的角度探讨这些因素。
方法：我们对来自西米德兰兹郡中学的宴会承办人进行了定性访谈，英国和国家/地区餐饮代表。使用半结构化的主题指南和视觉辅助工具来指导采访。访谈被记录和转录。在NVivov12中进行了框架分析。
结果：12名参与者参加。确定了七个主题，并将其分为三类：可接受性（适用性；突出提示；学生参与），障碍(餐饮决策驱动因素；影响限度)，和推动者(感知角色；机会)。餐饮服务商认为健康的食物线索适合青少年，因为他们需要最少的反思动机。显著的线索包括增强放置，健康物品的呈现和便携性，改善餐饮环境，将价格/激励策略集中在增加数量上。学生参与被认为很重要。一些餐饮决策驱动因素与健康食品线索相冲突，许多人认为，由于外部食物环境的压倒性影响，他们在健康饮食中的作用有限，青少年抵抗，以及中学食堂设置的特点，例如午餐时间短，缺乏空间。然而,餐饮服务商似乎有动力实施健康食品线索，并确定了实施的关键机会，包括融入全校的健康饮食方法。
结论：使用健康食品暗示的干预措施似乎对中学餐饮者来说是可以接受的，这些战略的关键潜在实施者。未来的干预措施可以纳入与安置有关的战略，演示和定价，以提示健康的选择，和行动，以吸引学生的身体和改善用餐环境。评估应考虑对食品采购的潜在影响，消费和浪费，以解决餐饮服务商对这些问题的担忧。
方法：我们对来自西米德兰兹郡中学的宴会承办人进行了定性访谈，英国和国家/地区餐饮代表。使用半结构化的主题指南和视觉辅助工具来指导采访。访谈被记录和转录。在NVivov12中进行了框架分析。
结果：12名参与者参加。确定了七个主题，并将其分为三类：可接受性（适用性；突出提示；学生参与），障碍(餐饮决策驱动因素；影响限度)，和推动者(感知角色；机会)。餐饮服务商认为健康的食物线索适合青少年，因为他们需要最少的反思动机。显著的线索包括增强放置，健康物品的呈现和便携性，改善餐饮环境，将价格/激励策略集中在增加数量上。学生参与被认为很重要。一些餐饮决策驱动因素与健康食品线索相冲突，许多人认为，由于外部食物环境的压倒性影响，他们在健康饮食中的作用有限，青少年抵抗，以及中学食堂设置的特点，例如午餐时间短，缺乏空间。然而,餐饮服务商似乎有动力实施健康食品线索，并确定了实施的关键机会，包括融入全校的健康饮食方法。
结论：使用健康食品暗示的干预措施似乎对中学餐饮者来说是可以接受的，这些战略的关键潜在实施者。未来的干预措施可以纳入与安置有关的战略，演示和定价，以提示健康的选择，和行动，以吸引学生的身体和改善用餐环境。评估应考虑对食品采购的潜在影响，消费和浪费，以解决餐饮服务商对这些问题的担忧。
