Eating for the better: A social marketing review (2000–2012)

JE Carins, SR Rundle-Thiele - Public health nutrition, 2014 - cambridge.org
ObjectiveThe present study sought to identify both the ingredients for success and the
potential impediments to social marketing effectiveness for healthy eating behaviour …

[HTML][HTML] How to enable healthier and more sustainable food practices in collective meal contexts: A scoping review.

J Graça, L Campos, D Guedes, L Roque, V Brazao… - Appetite, 2023 - Elsevier
Collective meal contexts such as restaurants, cafeterias and canteens can help accelerate
transitions to healthier and more sustainable diets. However, evidence from intervention …

Frequency of eating out at both fast-food and sit-down restaurants was associated with high body mass index in non-large metropolitan communities in Midwest

S Bhutani, DA Schoeller, MC Walsh… - American journal of …, 2018 - journals.sagepub.com
Purpose: We investigated the associations between frequency of eating at fast-food, fast-
casual, all-you-can-eat, and sit-down restaurants and the body mass index (BMI) in non …

The impact of interventions to promote healthier ready‐to‐eat meals (to eat in, to take away or to be delivered) sold by specific food outlets open to the general public …

FC Hillier‐Brown, CD Summerbell, HJ Moore… - Obesity …, 2017 - Wiley Online Library
Introduction Ready‐to‐eat meals sold by food outlets that are accessible to the general
public are an important target for public health intervention. We conducted a systematic …

Systematic review of health branding: growth of a promising practice

WD Evans, J Blitstein, D Vallone, S Post… - Translational …, 2015 - academic.oup.com
Brands are marketing tools that create mental representations in the minds of consumers
about products, services, and organizations. Brands create schema that help consumers …

[HTML][HTML] Peer reviewed: community-based restaurant interventions to promote healthy eating: a systematic review

JNV Espino, N Guerrero, N Rhoads… - Preventing chronic …, 2015 - ncbi.nlm.nih.gov
Methods We searched all years of PubMed and Web of Knowledge through January 2014
for original articles describing or evaluating community-based restaurant interventions to …

Consumer preferences for locally produced food ingredient sourcing in restaurants

JM Lillywhite, JE Simonsen - Journal of Food Products Marketing, 2014 - Taylor & Francis
Increasing restaurant supply chain participants' knowledge of consumer preferences toward
the use of locally produced ingredients in restaurants may provide insight into a valuable …

Evaluation of a pilot healthy eating intervention in restaurants and food stores of a rural community: a randomized community trial

AP Martínez-Donate, AJ Riggall, AM Meinen… - BMC Public Health, 2015 - Springer
Background Research suggests that the food environment influences individual eating
practices. To date, little is known about effective interventions to improve the food …

Facilitating healthier eating at restaurants: a multidisciplinary scoping review comparing strategies, barriers, motivators, and outcomes by restaurant type and initiator

M Fuster, MA Handley, T Alam, LA Fullington… - International journal of …, 2021 - mdpi.com
Restaurants are understudied yet increasingly important food environment institutions for
tackling diet-related diseases. This scoping review analyzes research and gray literature (n …

Measuring, evaluating, and documenting social marketing impact

VD Truong, XD Dong, SG Saunders, Q Pham… - Journal of Social …, 2021 - emerald.com
Purpose This paper aims to examine how social marketing intervention programmes to
measure, evaluate and document social marketing impact. Design/methodology/approach A …