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Items: 1 to 20 of 80

1.

Targeting the taqueria: implementing healthy food options at Mexican American restaurants.

Hanni KD, Garcia E, Ellemberg C, Winkleby M.

Health Promot Pract. 2009 Apr;10(2 Suppl):91S-99S. doi: 10.1177/1524839908331268.

PMID:
19454755
2.

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Ayala GX, Castro IA, Pickrel JL, Williams CB, Lin SF, Madanat H, Jun HJ, Zive M.

BMC Public Health. 2016 Mar 10;16:250. doi: 10.1186/s12889-016-2892-5.

3.

Salud Tiene Sabor: a model for healthier restaurants in a Latino community.

Nevarez CR, Lafleur MS, Schwarte LU, Rodin B, de Silva P, Samuels SE.

Am J Prev Med. 2013 Mar;44(3 Suppl 3):S186-92. doi: 10.1016/j.amepre.2012.11.017.

4.

A methodology for evaluating organizational change in community-based chronic disease interventions.

Hanni KD, Mendoza E, Snider J, Winkleby MA.

Prev Chronic Dis. 2007 Oct;4(4):A105. Epub 2007 Sep 15.

5.

Environmental Intervention in Carryout Restaurants Increases Sales of Healthy Menu Items in a Low-Income Urban Setting.

Lee-Kwan SH, Bleich SN, Kim H, Colantuoni E, Gittelsohn J.

Am J Health Promot. 2015 Jul-Aug;29(6):357-64. doi: 10.4278/ajhp.130805-QUAN-408. Epub 2014 Jun 26.

PMID:
24968184
6.

Developing and Implementing "Waupaca Eating Smart": A Restaurant and Supermarket Intervention to Promote Healthy Eating Through Changes in the Food Environment.

Escaron AL, Martinez-Donate AP, Riggall AJ, Meinen A, Hall B, Nieto FJ, Nitzke S.

Health Promot Pract. 2016 Mar;17(2):265-77. doi: 10.1177/1524839915612742. Epub 2015 Nov 5.

PMID:
26546508
7.

Restaurant owners' perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012.

Gase L, Dunning L, Kuo T, Simon P, Fielding JE.

Prev Chronic Dis. 2014 Mar 20;11:E44. doi: 10.5888/pcd11.130310.

8.

Changes in the energy and sodium content of main entrées in US chain restaurants from 2010 to 2011.

Wu HW, Sturm R.

J Acad Nutr Diet. 2014 Feb;114(2):209-19. doi: 10.1016/j.jand.2013.07.035. Epub 2013 Oct 1.

PMID:
24095622
9.

Improving children's menus in community restaurants: best food for families, infants, and toddlers (Best Food FITS) intervention, South Central Texas, 2010-2014.

Crixell SH, Friedman B, Fisher DT, Biediger-Friedman L.

Prev Chronic Dis. 2014 Dec 24;11:E223. doi: 10.5888/pcd11.140361.

10.

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

Auchincloss AH, Young C, Davis AL, Wasson S, Chilton M, Karamanian V.

Public Health Nutr. 2013 Dec;16(12):2138-45. doi: 10.1017/S1368980013000104. Epub 2013 Feb 6. Erratum in: Public Health Nutr. 2013 Aug;16(8):1525.

PMID:
23388204
11.

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

Rudelt A, French S, Harnack L.

Public Health Nutr. 2014 Aug;17(8):1682-8. doi: 10.1017/S136898001300236X. Epub 2013 Sep 10.

PMID:
24018166
12.

A community-based restaurant initiative to increase availability of healthy menu options in Somerville, Massachusetts: Shape Up Somerville.

Economos CD, Folta SC, Goldberg J, Hudson D, Collins J, Baker Z, Lawson E, Nelson M.

Prev Chronic Dis. 2009 Jul;6(3):A102. Epub 2009 Jun 15.

13.

Restaurant and food shopping selections among Latino women in Southern California.

Ayala GX, Mueller K, Lopez-Madurga E, Campbell NR, Elder JP.

J Am Diet Assoc. 2005 Jan;105(1):38-45.

PMID:
15635343
14.

Measuring cues for healthy choices on restaurant menus: development and testing of a measurement instrument.

Cassady D, Housemann R, Dagher C.

Am J Health Promot. 2004 Jul-Aug;18(6):444-9.

PMID:
15293930
15.

Lack of healthy food options on children's menus of restaurants in the health-disparate Dan River region of Virginia and North Carolina, 2013.

Hill JL, Olive NC, Waters CN, Estabrooks PA, You W, Zoellner JM.

Prev Chronic Dis. 2015 Mar 26;12:E40. doi: 10.5888/pcd12.140400.

16.

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

Bauer KW, Hearst MO, Earnest AA, French SA, Oakes JM, Harnack LJ.

Am J Prev Med. 2012 Nov;43(5):490-7. doi: 10.1016/j.amepre.2012.06.033.

17.

Nutritional quality at eight U.S. fast-food chains: 14-year trends.

Hearst MO, Harnack LJ, Bauer KW, Earnest AA, French SA, Michael Oakes J.

Am J Prev Med. 2013 Jun;44(6):589-94. doi: 10.1016/j.amepre.2013.01.028.

PMID:
23683976
18.

What menu changes do restaurants make after joining a voluntary restaurant recognition program?

Gase LN, Kaur M, Dunning L, Montes C, Kuo T.

Appetite. 2015 Jun;89:131-5. doi: 10.1016/j.appet.2015.01.026. Epub 2015 Feb 7.

PMID:
25661094
19.

How major restaurant chains plan their menus: the role of profit, demand, and health.

Glanz K, Resnicow K, Seymour J, Hoy K, Stewart H, Lyons M, Goldberg J.

Am J Prev Med. 2007 May;32(5):383-8.

PMID:
17478263
20.

Restaurant challenge offers healthful meal options and builds diabetes awareness.

Blair AM, Drass JA, Stone M, Rhoades D, Baldwin SA, Russ KM.

Diabetes Educ. 2011 Jul-Aug;37(4):581-8. doi: 10.1177/0145721711412830. Epub 2011 Jun 23.

PMID:
21700815

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