Korean J Nutr.  2011 Dec;44(6):562-576. 10.4163/kjn.2011.44.6.562.

Developing a Questionnaire to Evaluate the Healthy Restaurant Program

• Hong K
• Joung H

• KMID: 2268616
• DOI: http://doi.org/10.4163/kjn.2011.44.6.562

Abstract

The purpose of this study was to develop a reliable questionnaire to assess the effectiveness of the healthy restaurant program, which was implemented by Seocho-gu District in Seoul. Evaluation indices were deduced from the logic model of the healthy restaurant program. The questionnaires consisted of three sections (process evaluation, outcome evaluation, and general characteristics) for restaurateurs and customers who were participating in the program or not. To validate the questionnaire, 133 restaurateurs and 246 customers were sampled using convenient methods. Data were collected by interviews. Reliability was tested by Cronbach's alpha coefficient. The alpha coefficient for restaurateurs was 0.75-0.99 for the process and 0.79-0.97 for the outcome evaluation questions. The alpha coefficients for customers were 0.76-0.92 for the outcome evaluation questions. Face and content validity were examined for all questions, and construct validity was tested for latent variables. We are confident that more accurate and significant information will be collected using this questionnaire.

Keyword

health restaurant program; effectiveness evaluation; questionnaires; reliability; validity

MeSH Terms

Logic
Surveys and Questionnaires
Restaurants

Figure

• 

  Fig. 1 Logic model of Healthy Restaurant Program.

Reference

1. Korea National Statistical Office. Annual report on the cause of death statistics 2008. 2009.

2. WHO. FAO. Technical report series, diet, nutrition and the prevention of chronic disease. 2003. Geneva: World Health Organization.

3. Joung H. Nutritional evaluation on dietary patterns of Koreans. J Food Service Indus Management Res. 2006. 2(1):139–148.

4. Pereira MA, Kartashov AI, Ebbeling CB, Van Horn L, Slattery ML, Jacobs DR Jr, Ludwig DS. Fast-food habits, weight gain, and insulin resistance (the CARDIA Study): 15-year prospective analysis. Lancet. 2005. 365(9453):36–42.

5. McCrory M, Fuss PJ, Hays NP, Vinken AG, Greenberg AS, Roberts SB. Overeating in America: association between restaurant food consumption and body fatness in healthy adult men and women ages 19 to 80. Obes Res. 1999. 7(6):564–571.

6. Story M, Kaphingst KM, Robinson-O'Brien R, Glanz K. Creating Healthy food and eating environments: Policy and environmental approaches. Annu Rev Public Health. 2008. 29:253–272.

7. Glanz K, Sallis JF, Saelens BE, Frank LD. Healthy nutrition environments: concepts and measures. Am J Health Promot. 2005. 19(5):330–333. ii

8. School of Public Health, Seoul National University. Ministry of Health & Welfare. The need and capacity assessment for developing health promotion program of food service industry. 2007.

9. Joung H, Kang YW, Choi SK, Shin S, Park E. Global trends of health promotion programs in restaurant industry. Korean J Public Health. 2007. 44(2):165–172.

10. Glanz K, Yaroch AL. Strategies for increasing fruit and vegetable intake in grocery stores and communities: Policy, pricing, and environmental change. Prev Med. 2004. 39(Suppl 2):S75–S80.

11. Horgen KB, Brownell KD. Comparison of price change and health message interventions in promoting healthy food choices. Health Psychol. 2002. 21(5):505–512.

12. Morley-John J, Swinburn BA, Metcalf PA, Raza F. Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets. Aust N Z J Public Health. 2002. 26(2):101–106.

13. Richard L, O'loughlin J, Masson P, Devost S. Healthy menu intervention in restaurants in low-Income neighbourhoods: A field experience. J Nutr Educ. 1999. 31(1):54–59.

14. Fitzpatrick MP, Chapman GE, Barr SI. Lower-fat menu items in restaurants satisfy customers. J Am Diet Assoc. 1997. 97(5):510–514.

15. Albright CL, Flora JA, Fortmann SP. Restaurant menu labeling: Impact of nutrition information on entree sales and patron attitudes. Health Educ Q. 1990. 17(2):157–167.

16. Anderson J, Haas MH. Impact of nutrition education program on food sales in restaurants. J Nutr Educ. 1990. 22:232–238.

17. Wagner JL, Winett RA. Promoting one low-fat, high-fiber selection in a fast-food restaurant. J Appl Behav Anal. 1988. 21(2):179–185.

18. Colby JJ, Elder JP, Peterson G, Kinsley PM, Carleton RA. Promoting the selection of healthy food through menu item description in a family-style restaurant. Am J Prev Med. 1987. 3(3):171–177.

19. McKinnon RA, Reedy J, Handy SL, Rodgers AB. Measuring the food and physical activity environments: shaping the research agenda. Am J Prev Med. 2009. 36:4 Suppl. S81–S85.

20. Lytle LA. Measuring the food environment state of the science. Am J Prev Med. 2009. 36:4 Suppl. S134–S144.

21. Economos CD, Folta SC, Goldberg J, Hudson D, Collins J, Baker Z, Lawson E, Nels M. A community-based restaurant initiative to increase availability of healthy menu options in Somerville, Massachusetts: Shape up Somerville. Prev Chronic Dis. 2009. 6(3):A102. [Epub 2009 Jun 15.]. Available from: http://www.cdc.gov/pcd/issues/2009/jul/08_0165.htm.

22. School of Public Health, Seoul National University. Ministry of Health & Welfare. Effectiveness evaluation of Healthy Restaurant Program. 2008.

23. Acharya RN, Patterson PM, Hill EP, Schmitz TG, Bohm E. An evaluation of the "TrEAT Yourself Well" restaurant nutrition campaign. Health Educ Behav. 2006. 33(3):309–324.

24. Macaskill LA, Dwyer JJM, Uetrecht CL, Dombrow C. Eat smart! Ontario's Healthy Restaurant Program: a survey of participation restaurant operators. Can J Diet Pract Res. 2003. 64(4):202–207.

25. Macaskill LA, Dwyer JJM, Uetrecht C, Dombrow C, Crompton R, Wilck B, Stone J. An evaluability assessment to develop a restaurant health promotion program in Canada. Health Promot Int. 2000. 15(1):57–69.

26. Stubenitsky K, Aaron J, Catt S, Mela D. The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes. Public Health Nutr. 2000. 3(2):201–209.

27. Warm DL, Rushmere AE, Margetts BM, Kerridge L, Speller VM. The heartbeat award scheme: an evaluation of catering practices. J Hum Nutr Diet. 1997. 10(3):171–179.

28. Demers A, Renaud L. Formative evaluation of a nutritional marketing project in city-center restaurants. Eval Rev. 1992. 16(6):634–649.

29. Cassady D, Housemann R, Dagher C. Measuring cues for healthy choices on restaurant menus: development and testing of a measurement instrument. Am J Health Promot. 2004. 18(6):444–449.

30. Saelens BE, Glanz K, Sallis JF, Frank LD. Nutrition environment measures study in restaurants (NEMS-R). Am J Prev Med. 2007. 32(4):273–281.

31. Nothwehr F, Snetselaar L, Dawson JD, Hradek C, Sepulveda M. Healthy option preferences of rural restaurant customers. Health Promot Pract. 2010. 11(6):828–836.

32. Fila SA, Smith C. Applying the Theory of Planned Behavior to healthy eating behaviors in urban Native American youth. Int J Behav Nutr Phys Act. 2006. 3:11. [about 10 p.]. Available from: http://www.ijbnpa.org/content/3/1/11.

33. Hong K. An Analysis of the Factors Influencing Participation Intention toward a Healthy Restaurant Program in Seoul. 2010. Seoul: Seoul National University;[dissertation].

34. Lee SM. A Study on the Application and Use of Program Logic Models: A Research and Development of Evaluation Indicators for Secondhand Smoking Free Seoul! Program. Korean Gov Rev. 2011. 18(1):211–242.

35. Korea Institute of S&T Evaluation and Planning, Theoretical background of national R&D program evaluation 2005-22. 2005.

36. Renger R, Titcomb A. A Three-step Approach to Teaching Logic Models. Am J Evaluation. 2002. 23(4):493–503.

37. The Korea Institute for Health and Social Affairs. Evaluation of the national health promotion policies and its measures 2006-03. 2006.

38. Chai Goo Mook. Research methods in social welfare. 2010. Gyeonggi-do: Yangseowon Publications.

39. Satia JA, Galanko JA, Neuhouser ML. Food nutrition label use is associated with demographic, behavioral, and psychosocial factors and dietary intake among African Americans in North Carolina. J Am Diet Assoc. 2005. 105(3):392–402.

40. Satia JA, Galanko JA, Siega-Riz AM. Eating at fast-food restaurants is associated with dietary intake, demographic, psychosocial and behavioural factors among African Americans in North Carolina. Public Health Nutr. 2004. 7(8):1089–1096.

41. Dwivedi G, Harvey J. Evaluation of the Heart Smart Heart Beat Restaurant Program. Can J Diet Pract Res. 1999. 60(3):159.

42. Soriano DR. Customers' expectations factors in restaurants: The situation in Spain. Intern J Q Reliability Management. 2002. 19(8/9):1055–1067.

43. Bae SS. Health program planning. 2008. Seoul: Gyechuk Publications.