Facilitating Healthy Eating in Latin American Restaurants: Examining Acceptability and Barriers Among Restaurant Owners and Staff

Authors

Melissa Fuster, CUNY Brooklyn CollegeFollow
Rosa Abreu, CUNY New York City College of TechnologyFollow
Terry T-K Huang, CUNY School of Public HealthFollow
Michelle Rodriguez, CUNY School of Public Health
Elise Harrison, CUNY Brooklyn College
Brian Elbel, New York University School of Medicine
Krishnendu Ray, New York University
Margaret Handley, University of California, San Francisco

Document Type

Article

Publication Date

6-7-2021

Abstract

Objectives: Examine the acceptability and potential barriers for the implementation of healthy eating promoting (HEP) strategies in independently-owned Latin American restaurants (LAR), including the influence of the COVID-19 pandemic.

Comments

Fuster, M., Abreu-Runkel, R., Huang, T. T., Rodriguez, M., Harrison, E., Elbel, B., ... & Handley, M. (2021). Facilitating Healthy Eating in Latin American Restaurants: Examining Acceptability and Barriers Among Restaurant Owners and Staff. Current Developments in Nutrition, 5(Supplement_2), 125-125. https://doi.org/10.1093/cdn/nzab035_033

(NUTRITION 2021 LIVE ONLINE Abstracts).

Published under an open access license.

Funding Sources: National Institutes of Health/NHLBI and the Centers for Disease Control and Prevention.