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Through cooperation between the food service industry and public health, this project aims to improve nutritional quality of kids’ menus in fast food restaurants. This study will examine pooled sales data from 10 Taco Time restaurants showing items sold from the kids’ menu over three exposure periods: a 6-month baseline, a 3-month period following introduction of lower calorie-density side dishes and desserts, and a 3-month period following designation of the new and recommended kids’ menu items on the menu board. Overall, investigators hypothesize that, when exposed to an appropriate marketing mix, families will change from higher to lower caloric-density foods selected from kids’ menus. If so, restaurants will have an economic incentive to offer and promote less fattening foods for children.
Start Date: November 2009
ID #: 66956
Principal Investigator: Deborah Allen, PhD
Co-Principal Investigator: Donna Johnson, RD, PhD
Organization: Thurston County Public Health and Social Services
Funding Round: Round 4
Age Groups: Adults and Families, Elementary-age children (grades K to 5), Preschool-age children (ages 3 to 5), Young adolescents (grades 6 to 8)
Keywords: Community setting, Fast food, Menu Labeling, Restaurant
Focus Area: Food Marketing
Resource Type: Grant Summary
Race/Ethnicity: Multi-racial/ethnic
State: Washington
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