Health Promotion International, Vol. 17, No. 3, 255-262,
September 2002
© Oxford University Press 2002
Health promotion practices of restaurants and cafés in Australia: changes from 1997 to 2000 using an annual telemarketing intervention
Hunter Centre for Health Advancement, Newcastle, Australia
Address for correspondence: Karen Gillham The Hunter Centre for Health Advancement Locked Bag 10 Wallsend NSW 2287 Australia E-mail: Karen.Gillham{at}hunter.health.nsw.gov.au
This study looked at whether rates of health promotion practices among restaurants and cafés in the Hunter Region of New South Wales (NSW), Australia, increased between 1997 and 2000. During the project period all restaurants and cafés in the region were offered an annual direct marketing telephone interview (1997, 1998 and 1999), during which resources were offered to assist in the adoption of health promotion practices. Owners or managers of restaurants and cafés completed phone interviews that assessed 18 health promotion practices relating to: environmental tobacco smoke (two practices); responsible service of alcohol (five practices); healthy food choices (one practice); food safety (four practices); occupational health and safety (three practices); and the prevention of infectious diseases (three practices). Changes in practices were examined by comparing data from cross-sectional samples in 1997 (before any offers of resources) and 2000 (after up to three annual telemarketing calls), and among a cohort interviewed in both 1997 and 2000. Ninety-one per cent of restaurants and cafés (321) participated in the 1997 survey and 239 (81%) participated in the 2000 survey. A cohort of 122 restaurants and cafés participated in both surveys. Significant increases were present for 14 of the 18 health promotion initiatives in the cross-sectional sample and for 10 of the 18 health promotion initiatives in the cohort. For both cross-sectional and cohort samples, a change in at least one practice in each area was evident, with the exception of nutrition. The proportion of restaurants and cafés in the project region that undertake health promotion initiatives is increasing. A telephone-based intervention may contribute to such an increase. The suggestion that the prevalence of health promotion initiatives in restaurants and cafés can be increased highlights the potential for health promotion to be more actively involved in this setting.
Key words: alcohol; health promotion; restaurants; smoking
CiteULike 
Connotea 
Del.icio.us What's this?
This article has been cited by other articles:
|
|
 |
|
  M. T. Braverman, L. E. Aaro, and J. Hetland Changes in smoking among restaurant and bar employees following Norway's comprehensive smoking ban Health Promot. Int., March 1, 2008; 23(1): 5 - 15. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
E. Johnstone, J. Knight, K. Gillham, E. Campbell, C. Nicholas, and J. Wiggers System-wide adoption of health promotion practices by schools: evaluation of a telephone and mail-based dissemination strategy in Australia Health Promot. Int., September 1, 2006; 21(3): 209 - 218. [Abstract] [Full Text] [PDF]
|
|