Development and validation of the Full Restaurant Evaluation Supporting a Healthy (FRESH) Dining Environment Audit. Issue 3 (4th May 2019)

• Record Type: Journal Article
• Authors: Horacek, Tanya M.; Dede Yildirim, Elif; Simon, Marlei; Byrd Bredbenner, Carol; White, Adrienne A.; Shelnutt, Karla P.; Olfert, Melissa D.; Morrell, Jesse; Mathews, Anne; Kidd, Tandalayo; Kattelmann, Kendra; Franzen-Castle, Lisa; Colby, Sarah; Brown, Onikia
• Is Part Of: Journal of hunger & environmental nutrition. Volume 14:Issue 3(2019)
• Page Start: 381
• Page End: 400
• Publication Date: 2019-05-04
• Subjects: Consumer food environment assessment -- nutrition environment -- restaurant evaluation -- dining environment audit -- dining environment supports -- instrument development; Nutrition -- Environmental aspects -- Periodicals; Hunger -- Environmental aspects -- Periodicals; Food supply -- Periodicals; 613.2
• DOI: 10.1080/19320248.2018.1434103
• Languages: English
• ISSNs: 1932-0248

Abstract

ABSTRACT: 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.