ArticleInternational journal of environmental research and public health2021
Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator.
Article in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Association between Community Food Environments and Health Outcomes in High-Income Countries: A Systematic Literature Review.Current nutrition reports · 2025Pooled it
- Trial
- Food Environment Assessment in Two Socioeconomic Contexts in Queensland, Australia.Health promotion journal of Australia : official journal of Australian Association of Health Promotion Professionals · 2026Article
- Mapping the Relationship between Neighborhood-Level Factors and Nutrition Environments of Restaurants Offering Children's Menus.Journal of urban health : bulletin of the New York Academy of Medicine · 2026Article
- Review
- A Natural Experiment to Evaluate Changes in Kids' Meal Beverages in Fast-Food Restaurants Following a Healthy Default Policy, 2019-2022.Journal of the Academy of Nutrition and Dietetics · 2025Article
- Article
- Children's and adolescents' lifestyle factors associated with physical activity in five Mediterranean countries: the DELICIOUS project.Frontiers in public health · 2025Article
- Barriers and Enablers for Equitable Healthy Food Access in Baltimore Carryout Restaurants: A Qualitative Study in Healthy Food Priority Areas.Nutrients · 2024Article
- Article
- Effect of mobile food environments on fast food visits.Nature communications · 2024Article
- Design of theFrontiers in public health · 2024Article
- Bridging Implementation Science and Human-Centered Design: Developing Tailored Interventions for Healthier Eating in Restaurants.Global implementation research and applications · 2024Article
- Food environments in times of crises: Examining menu changes in response to COVID-19 among Hispanic Caribbean restaurants in New York City.Journal of hunger & environmental nutrition · 2024Article
- Article
- Evaluating the outcomes and implementation determinants of interventions co-developed using human-centered design to promote healthy eating in restaurants: an application of the consolidated framework for implementation research.Frontiers in public health · 2023Article
- Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff.BMC public health · 2022Article
- Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corporate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.
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Registered trials
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