All Aboard Meal Train: Can Child-Friendly Menu Labeling Promote Healthier Choices in Hospitals?

Autor: Basak S; Department of Pediatrics, The Scarborough and Rouge Hospital, Toronto, ON, Canada., Steinberg A; Department of Clinical Dietetics, The Hospital for Sick Children, Toronto, ON, Canada., Campbell A; Department of Clinical Dietetics, The Hospital for Sick Children, Toronto, ON, Canada., Dupuis A; Department of Biostatistics, Dalla Lana School of Public Health, University of Toronto, Toronto, ON, Canada., Chen S; Biostatistics and Design Unit, Clinical Research Service, The Hospital for Sick Children, Toronto, ON, Canada., Dayan AB; Department of Clinical Dietetics, The Hospital for Sick Children, Toronto, ON, Canada., Dello S; Department of Food Services, The Hospital for Sick Children, Toronto, ON, Canada., Hamilton J; Division of Endocrinology, The Hospital for Sick Children, Department of Paediatrics, The University of Toronto, Toronto, ON, Canada. Electronic address: jill.hamilton@sickkids.ca.
Jazyk: angličtina
Zdroj: The Journal of pediatrics [J Pediatr] 2019 Jan; Vol. 204, pp. 59-65.e3. Date of Electronic Publication: 2018 Sep 28.
DOI: 10.1016/j.jpeds.2018.08.073
Abstrakt: Objective: To evaluate patient meal orders and consumption with a revised menu design that includes child-friendly labeling.
Study Design: A randomized controlled trial among hospitalized children was performed over a 1-month period comparing the control menu layout and the intervention menu. The intervention menu contained the same choices but was labeled to encourage healthy eating. Children on a specialized diet, receiving parenteral nutrition, or age <2 years were excluded.
Results: A total of 163 patients (81 males) were included, with a mean age of 9.9 ± 5.1 year, and a mean weight z-score of -0.08 ± 1.3. Children receiving the intervention ordered more "green-light" healthy choices and fewer "red-light" items, with 0.65 lower odds of selecting a red-light item (95% CI, 0.55-0.76) and 1.75 higher odds of selecting a green-light item (95% CI, 1.49-2.04), both at the first meal, but with effects waning over time. There were trends toward increased intake of fruits and vegetables and decreased intake of "foods to limit", but no impact on the consumption of sugar-sweetened beverages. Both intervention and control group consumed their meals in equal proportions.
Conclusions: The combination of menu labeling techniques targeted to children in the inpatient hospital setting was an effective short-term tool for increasing the intake of healthier foods, although the effect of labeling waned over time.
Trial Registration: ClinicalTrials.gov: NCT02692001.
(Copyright © 2018 Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: