Title page for ETD etd-08012012-040215


Type of Document Master's Thesis
Author Paul, Penny Marie
URN etd-08012012-040215
Title The "Dine To Your Heart's Content" program in Virginia :assessment of restauraters and consumers
Degree Master of Science
Department Human Nutrition and Foods
Advisory Committee
Advisor Name Title
Novascone, May Ann Committee Chair
Carlson, Beth L. Committee Member
Howze, Elizabeth H. Committee Member
Keywords
  • Consumers' preferences
Date of Defense 1987-12-15
Availability restricted
Abstract
The "Dine To Your Heart's Content" program was assessed

from points of view of selected patrons and restaurateurs

in Virginia. Restaurateurs were interviewed and patrons

responded to a mail questionnaire. Patrons were divided

into four groups: 1)those following a heart healthy diet due

to a physician's recommendation, 2)those with a self

reported family history of heart disease, 3)those expressing

interest in heart disease, and 4)those who expressed little

or no interest in heart health.

The frequencies with which patrons dined away from home,

dined in restaurants offering this program, and complied

with a heart healthy diet when dining out were analyzed.

There were no significant differences among groups relative

to these factors. The perceived degree of benefit provided

by this program also was investigated. Those expressing

little or no interest in heart health reported receiving

significantly less benefit from the program than the other groups (p<0.02).

Restaurateurs' perceptions of the wants and needs of

these patrons and of the advantages and disadvantages of

this program were explored. The perceived needs for

nutrition training for restaurateurs and their waitstaff

also were examined. Ninety-six percent of the restaurateurs

expressed a need for nutrition education. Patrons,

restaurateurs, and waitstaff were tested for knowledge of

food composition relative to fats and oils. The average

score was 6.2 out of 13 points with no significant

differences in scores among groups.

Major recommendations suggested for this program

include: l)assistance to restaurateurs in the

identification of appropriate menu items and in

communicating menu attributes positively, and 2)improved nutritional education

for both patrons and waitstaff to

increase awareness and understanding of the program.

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