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Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets.

Hillier-Brown, F. and Lloyd, S. and Muhammad, L. and Summerbell, C. and Goffe, L. and Hildred, N. and Adams, J. and Penn, L. and Wrieden, W. and White, M. and Lake, A. and Moore, H. and Abraham, C. and Adamson, A. and Araújo-Soares, V. (2019) 'Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets.', Public health nutrition., 22 (12). pp. 2268-2278.

Abstract

Objective: To evaluate the feasibility and acceptability of the Takeaway Masterclass, a three-hour training session delivered to staff of independent takeaway food outlets that promoted healthy cooking practices and menu options. Design: A mixed-methods study design. All participating food outlets provided progress feedback at 6 weeks post-intervention. Baseline and 6-week post-intervention observational and self-reported data were collected in half of participating takeaway food outlets. Setting: North East England. Participants: Independent takeaway food outlet owners and managers. Results: Staff from eighteen (10 % of invited) takeaway food outlets attended the training; attendance did not appear to be associated with the level of deprivation of food outlet location. Changes made by staff that required minimal effort or cost to the business were the most likely to be implemented and sustained. Less popular changes included using products that are difficult (or expensive) to source from suppliers, or changes perceived to be unpopular with customers. Conclusion: The Takeaway Masterclass appears to be a feasible and acceptable intervention for improving cooking practices and menu options in takeaway food outlets for those who attended the training. Further work is required to increase participation and retention and explore effectiveness, paying particular attention to minimising adverse inequality effects.

Item Type:Article
Full text:(VoR) Version of Record
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Full text:(VoR) Version of Record
Available under License - Creative Commons Attribution.
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(450Kb)
Status:Peer-reviewed
Publisher Web site:https://doi.org/10.1017/S1368980019000648
Publisher statement:© The Authors 2019. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
Date accepted:01 February 2019
Date deposited:05 June 2019
Date of first online publication:21 May 2019
Date first made open access:15 November 2019

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