Design of the Focus on Restaurant Engagement to Strengthen Health (FRESH) study: leveraging systems science to work with independently-owned restaurants to increase access to and promotion of healthful foods

被引：0

作者：

Colon-Ramos, Uriyoan ^{[1
]}

Lewis, Emma C. ^{[2
]}

Tucker, Anna Claire ^{[2
]}

Poirier, Lisa ^{[2
]}

Pathiravasan, Chathurangi H. ^{[3
]}

Estrade, Michelle ^{[2
]}

Igusa, Takeru ^{[4
]}

Wolfson, Julia A. ^{[2
]}

Mui, Yeeli ^{[2
]}

Velez-Burgess, Veronica ^{[2
]}

Thomas, Audrey E. ^{[5
]}

Hua, Shuxian ^{[2
]}

Cheskin, Lawrence J. ^{[6
,7
]}

Trujillo, Antonio J. ^{[2
]}

Oladimeji, Ayoyemi T. ^{[4
]}

Williamson, Stacey ^{[2
]}

Romero, Rosalinda ^{[1
]}

Hernandez, Patricia Sanchez ^{[8
]}

Gittelsohn, Joel ^{[2
]}

机构：

[1] George Washington Univ, Milken Inst Publ Hlth, Dept Global Hlth, Washington, DC 20052 USA

[2] Johns Hopkins Univ, Bloomberg Sch Publ Hlth, Dept Int Hlth, Baltimore, MD USA

[3] Johns Hopkins Univ, Bloomberg Sch Publ Hlth, Dept Biostat, Baltimore, MD USA

[4] Johns Hopkins Univ, Dept Civil & Syst Engn, Whiting Sch Engn, Baltimore, MD USA

[5] Johns Hopkins Univ, Dept Hlth Educ & Hlth Commun, Bloomberg Sch Publ Hlth, Baltimore, MD USA

[6] George Mason Univ, Dept Nutr & Food Studies, Fairfax, VA 22030 USA

[7] Johns Hopkins Univ, Sch Med, Dept Med, Baltimore, MD USA

[8] George Washington Univ, Columbian Coll Arts & Sci, Washington, DC USA

来源：

FRONTIERS IN PUBLIC HEALTH | 2025年 / 12卷

基金：

美国国家卫生研究院;

关键词：

systems science; restaurants; dietary quality; food disparities; group model building; formative research; food systems; healthy eating index; INTERVENTION; INCOME; IMPLEMENTATION; RACE/ETHNICITY; DYNAMICS; EXPOSURE; QUALITY; STORE; FRUIT; MENU;

D O I：

10.3389/fpubh.2024.1427792

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

Background High dietary quality can protect against diet-related chronic diseases. In the United States, racial and ethnic minorities and those with lower incomes consistently exhibit lower dietary quality. Independently-owned restaurants are a common prepared food source in minority low-income communities, but there are significant knowledge gaps on how to work with these restaurants to offer healthy food, due to underlying and dynamic complexities associated with providing healthy food options. Methods The Focus on Restaurant Engagement to Strengthen Health (FRESH) study addresses this complex problem by leveraging systems science approaches to work with independently-owned restaurants. FRESH has two interrelated objectives: (1) to test impact on regular customer dietary quality via a multisite cluster randomized controlled trial in two low-income urban areas (Baltimore and the Washington DC metropolitan area), and (2) to use systems science approaches to develop, parameterize, and calibrate a simulation model. The intervention is theory-and practice-based, comprising three phases: restaurant engagement, low-sugar beverages and healthy meals. The FRESH intervention will be implemented for 12 months in a total of 24 intervention and 24 comparison restaurants. The study is powered to detect a 5-point change in the Healthy Eating Index (HEI) score of regular customers, which would signify a meaningful shift toward healthier eating patterns. Discussion The FRESH study will test a novel, multilevel, multisite intervention that aims to improve access to healthier prepared food options among small, independently-owned restaurants located in under-resourced settings. The design of the FRESH intervention and its evaluation are described, as well as plans for the development of a system dynamics simulation model for policymakers and other stakeholders to virtually test future restaurant-based interventions. Clinical trial registration https://clinicaltrials.gov, identifier, NCT05869149.

引用

页数：14