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 AbstractThe "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.
Filename Size Approximate Download Time (Hours:Minutes:Seconds)
28.8 Modem 56K Modem ISDN (64 Kb) ISDN (128 Kb) Higher-speed Access LD5655.V855_1987.P384.pdf 6.22 Mb 00:28:47 00:14:48 00:12:57 00:06:28 00:00:33next to an author's name indicates that all files or directories associated with their ETD are accessible from the Virginia Tech campus network only.
If you have questions or technical problems, please Contact DLA.