TY - JOUR
T1 - Development and validation of the Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment Audit
AU - Horacek, Tanya M.
AU - Dede Yildirim, Elif
AU - Simon, Marlei
AU - Byrd Bredbenner, Carol
AU - White, Adrienne A.
AU - Shelnutt, Karla P.
AU - Olfert, Melissa D.
AU - Morrell, Jesse
AU - Mathews, Anne
AU - Kidd, Tandalayo
AU - Kattelmann, Kendra
AU - Franzen-Castle, Lisa
AU - Colby, Sarah
AU - Brown, Onikia
N1 - Publisher Copyright:
© 2018, © 2018 Taylor & Francis Group, LLC.
PY - 2018
Y1 - 2018
N2 - The Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment Audit was developed and validated to assess cafeterias and restaurants (n = 362). Each scale item was scored using a 5-point semantic-differential rating (1 = little/no options/support to 5 = extensive options/high support for healthy food selection). Statistical analysis included factor analysis, analysis of variance, and correlations. The Healthfulness of Foods (HF) sub-scale assessed menu descriptions to determine healthful foods availability (12 items, α = .82, possible = 60). The Dining Environmental Supports (ES) sub-scale assessed nutrition information/labeling, signage/posters, and portion/cup sizes (eight items, α = .78; possible = 40). Cafeterias consistently scored higher than other restaurant types on HF (29.45 ± 12.17 SD) and ES (22.10 ± 5.27 SD). Convergent validity was confirmed (n = 91; HF: r = .854, p ≤ .001 and ES: r = .529, p ≤ .01). The FRESH audit is a simple tool that effectively assessed differences in the healthfulness of foods and environmental supports between a variety of dining venues.
AB - The Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment Audit was developed and validated to assess cafeterias and restaurants (n = 362). Each scale item was scored using a 5-point semantic-differential rating (1 = little/no options/support to 5 = extensive options/high support for healthy food selection). Statistical analysis included factor analysis, analysis of variance, and correlations. The Healthfulness of Foods (HF) sub-scale assessed menu descriptions to determine healthful foods availability (12 items, α = .82, possible = 60). The Dining Environmental Supports (ES) sub-scale assessed nutrition information/labeling, signage/posters, and portion/cup sizes (eight items, α = .78; possible = 40). Cafeterias consistently scored higher than other restaurant types on HF (29.45 ± 12.17 SD) and ES (22.10 ± 5.27 SD). Convergent validity was confirmed (n = 91; HF: r = .854, p ≤ .001 and ES: r = .529, p ≤ .01). The FRESH audit is a simple tool that effectively assessed differences in the healthfulness of foods and environmental supports between a variety of dining venues.
KW - Consumer food environment assessment
KW - dining environment audit
KW - dining environment supports
KW - instrument development
KW - nutrition environment
KW - restaurant evaluation
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U2 - 10.1080/19320248.2018.1434103
DO - 10.1080/19320248.2018.1434103
M3 - Article
AN - SCOPUS:85042210877
SN - 1932-0248
VL - 14
SP - 381
EP - 400
JO - Journal of Hunger and Environmental Nutrition
JF - Journal of Hunger and Environmental Nutrition
IS - 3
ER -