Engaging Ethnic Restaurants to Improve Community Nutrition Environments: A Qualitative Study with Hispanic Caribbean Restaurants in New York City

References

• Adam, A., and J. D. Jensen. 2016. What is the effectiveness of obesity related interventions at retail grocery stores and supermarkets?: A systematic review. BMC Public Health 16 (1):1247. doi:10.1186/s12889-016-3985-x.
   PubMedGoogle Scholar
• Arguelles, W., M. M. Llabre, R. L. Sacco, F. J. Penedo, M. Carnethon, L. C. Gallo, D. J. Lee, D. J. Catellier, H. M. Gonzalez, C. Holub, et al. 2015. Characterization of metabolic syndrome among diverse Hispanics/Latinos living in the United States: Latent class analysis from the hispanic community health study/study of latinos (HCHS/SOL). International Journal of Cardiology 184:373–79. doi:10.1016/j.ijcard.2015.02.100.
   PubMed Web of Science ®Google Scholar
• Atlas.ti (Version 8.0). Berlin: Scientific Software Development.
   Google Scholar
• Ayala, G. X., I. A. Castro, J. L. Pickrel, C. B. Williams, S. F. Lin, H. Madanat, H. J. Jun, and M. Zive. 2016. A restaurant-based intervention to promote sales of healthy children’s menu items: The Kids’ choice restaurant program cluster randomized trial. BMC Public Health 16:250. doi:10.1186/s12889-016-2892-5.
   PubMed Web of Science ®Google Scholar
• Azar, K. M. J., E. Chen, A. T. Holland, and L. P. Palaniappan. 2013. Festival foods in the immigrant diet. Journal of Immigrant and Minority Health 15 (5):953–60. doi:10.1007/s10903-012-9705-4.
   PubMed Web of Science ®Google Scholar
• Barbas, S. 2003. “I’ll take chop suey”: Restaurants as agents of culinary and cultural change. Journal of Popular Culture 36 (4):669. doi:10.1111/1540-5931.00040.
   Web of Science ®Google Scholar
• Berris, D., and D. Sutton. 2007. Restaurants, ideal postmodern institutions. In The restaurants book: Ethnographies of where we eat, ed. D. Berris and D. Sutton, 1–16. New York: Berg.
   Google Scholar
• Bleich, S. N., C. D. Economos, M. L. Spiker, K. A. Vercammen, E. M. VanEpps, J. P. Block, B. Elbel, M. Story, and C. A. Roberto. 2017. A systematic review of calorie labeling and modified calorie labeling interventions: impact on consumer and restaurant behavior. Obesity 25 (12):2018–44. doi:10.1002/oby.21940.
   PubMed Web of Science ®Google Scholar
• Bleich, S. N., A. J. Moran, M. P. Jarlenski, and J. A. Wolfson. 2018. Higher-calorie menu items eliminated in large chain restaurants. American Journal of Preventive Medicine 54 (2):214–20. doi:10.1016/j.amepre.2017.11.004.
   PubMed Web of Science ®Google Scholar
• Bruemmer, B., J. Krieger, B. E. Saelens, and N. Chan. 2012. Energy, saturated fat, and sodium were lower in entrees at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington. Journal of the Academy of Nutrition and Dietetics 112 (8):1169–76. doi:10.1016/j.jand.2012.04.019.
   PubMed Web of Science ®Google Scholar
• Chen, R., M. Carrillo, J. Kapp, A. Cheadle, A. Angulo, N. Chrisman, and R. Rubio. 2011. Partnering with REACH to create a “diabetes-friendly” restaurant: A restaurant owner’s experience. Progress in Community Health Partnerships: Research, Education, and Action 5 (3):307–12. doi:10.1353/cpr.2011.0035.
   PubMedGoogle Scholar
• Condrasky, M., J. H. Ledikwe, J. E. Flood, and B. J. Rolls. 2007. Chefs’ opinions of restaurant portion sizes. Obesity 15 (8):2086–94. doi:10.1038/oby.2007.248.
   PubMed Web of Science ®Google Scholar
• Creswell, J. W. 1998. Qualitative inquiry and research design: Choosing among five traditions. London: Sage Publications.
   Google Scholar
• Delgado, M. 1996. Puerto Rican food establishments as social service organizations: Results of an asset assessment. Journal of Community Practice 3 (2):57–77. doi:10.1300/J125v03n02_04.
   Google Scholar
• Delgado, M. 1998. Latina-owned businesses: Community resources for the prevention field. Journal of Primary Prevention 18 (4):447–60. doi:10.1023/a:1022605726101.
   Google Scholar
• Elbel, B., T. Mijanovich, L. B. Dixon, C. Abrams, B. Weitzman, R. Kersh, A. H. Auchincloss, and G. Ogedegbe. 2013. Calorie labeling, fast food purchasing and restaurant visits. Obesity 21 (11):2172–79. doi:10.1002/oby.20550.
   PubMed Web of Science ®Google Scholar
• ERS. 2017. Food-away-from-home. https://www.ers.usda.gov/topics/food-choices-health/food-consumption-demand/food-away-from-home.aspx
   Google Scholar
• Espino, V., N. Jennifer, N. Guerrero, N. Rhoads, N.-J. Simon, A. L. Escaron, and A. Meinen. 2015. Community-based restaurant interventions to promote healthy eating: A systematic review. Preventing Chronic Disease 12:E78. doi:10.5888/pcd12.140455.
   PubMed Web of Science ®Google Scholar
• Foster, A. C. 2017. Hispanic household spending in 2015. Beyond the Numbers: Prices & Spending 6. https://www.bls.gov/opub/btn/volume-6/hispanic-household-spending-in-2015.htm
   Google Scholar
• Freudenberg, N., N. Cohen, M. Fuster, S. Garza, D. Johnson, J. Poppendieck, A. Rafalow, M. Sheldon, M. Silver, and A. Srivastasa. 2016. Eating in East Harlem: An assessment of changing foodscapes in community district 11, 2000-2015. New York: CUNY Graduate School of Public Health and Health Policy and New York City Food Policy Center at Hunter College.
   Google Scholar
• Fuster, M. 2017. “We like fried things”: Negotiating health and taste among hispanic caribbean communities in New York City. Ecology of Food and Nutrition 56 (2):124–38. doi:10.1080/03670244.2016.1267007.
   PubMed Web of Science ®Google Scholar
• Gase, L., L. Dunning, T. Kuo, P. Simon, and J. E. Fielding. 2014. Restaurant owners’ perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012. Preventing Chronic Disease 11:E44. doi:10.5888/pcd11.130310.
   PubMed Web of Science ®Google Scholar
• Gerchow, L., B. Tagliaferro, A. Squires, S. M. Joey Nicholson, D. G. Savarimuthu, and M. Jay. 2014. Latina food patterns in the United States: A qualitative metasynthesis. Nursing Research 63 (3):182–93. doi:10.1097/nnr.0000000000000030.
   PubMed Web of Science ®Google Scholar
• Gittelsohn, J., M. Rowan, and P. Gadhoke. 2012. Interventions in small food stores to change the food environment, improve diet, and reduce risk of chronic disease. Preventing Chronic Disease 9:110015.
   Web of Science ®Google Scholar
• Gonzalez, H. M., W. Tarraf, C. J. Rodriguez, L. C. Gallo, R. L. Sacco, G. A. Talavera, G. Heiss, J. R. Kizer, R. Hernandez, S. Davis, et al. 2016. Cardiovascular health among diverse Hispanics/Latinos: Hispanic community health study/study of latinos (HCHS/SOL) results. American Heart Journal 176:134–44. doi:10.1016/j.ahj.2016.02.008.
   PubMed Web of Science ®Google Scholar
• Gorski, M. T., and C. A. Roberto. 2015. Public health policies to encourage healthy eating habits: Recent perspectives. Journal of Healthcare Leadership 7:81–90. doi:10.2147/jhl.s69188.
   PubMed Web of Science ®Google Scholar
• Harris, J. E., P. M. Gleason, P. M. Sheean, C. Boushey, J. A. Beto, and B. Bruemmer. 2009. An introduction to qualitative research for food and nutrition professionals. Journal of the Academy of Nutrition and Dietetics 109 (1):80–90. doi:10.1016/j.jada.2008.10.018.
   Google Scholar
• Hernandez, M. D. 2007. Forming family identity in an American Chinese restaurant: One person’s transformational process. In The restaurants book: Ethnographies of where we eat, ed. D. Berris and D. Sutton, 25–34. New York: Berg.
   Google Scholar
• Hernandez, R., U. Sezgin, and S. Marrara. 2018. When a neighborhood becomes a revolving door for dominicans: Rising housing costs in Washington Heights/Inwood and the declining presence of dominicans. New York City: CUNY Dominican Studies Institute.
   Google Scholar
• Hillier-Brown, F. C., C. D. Summerbell, H. J. Moore, A. Routen, A. A. Lake, J. Adams, M. White, V. Araujo-Soares, C. Abraham, A. J. Adamson, et al. 2017. The impact of interventions to promote healthier ready-to-eat meals (to eat in, to take away or to be delivered) sold by specific food outlets open to the general public: A systematic review. Obesity Reviews 18 (2):227–46. doi:10.1111/obr.12479.
   PubMed Web of Science ®Google Scholar
• Hsieh, H.-F., and S. E. Shannon. 2005. Three approaches to qualitative content analysis. Qualitative Health Research 15 (9):1277–88. doi:10.1177/1049732305276687.
   PubMed Web of Science ®Google Scholar
• Jay, M., D. Gutnick, A. Squires, B. Tagliaferro, L. Gerchow, S. Savarimuthu, S. Chintapalli, M. G. Shedlin, and A. Kalet. 2014. In our country tortilla doesn’t make us fat: Cultural factors influencing lifestyle goal-setting for overweight and obese urban, latina patients. Journal of Health Care Poor Underserved 125:1603. doi:10.1353/hpu.2014.0165.
   Google Scholar
• Kaplan, S. A., R. Ahmed, and A. Musah. 2015. “When you walk in the rain, you get wet”: A qualitative study of ghanaian immigrants’ perspective on the epidemiological paradox. Journal of Immigrant and Minority Health 17 (1):255–62. doi:10.1007/s10903-013-9873-x.
   PubMed Web of Science ®Google Scholar
• Ma, G. X., S. Shive, Y. Zhang, J. Aquilante, Y. Tan, M. Zhao, S. Solomon, S. Zhu, J. Toubbeh, L. Colby, et al. 2014. Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs. Health Promotion Practice 15 (5):638–45. doi:10.1177/1524839914538816.
   PubMedGoogle Scholar
• Mahadevan, M., and C. Feldman. 2011. Factors influencing the food choices and eating habits of restaurant chefs in Northern New Jersey: A pilot study. Ecology of Food and Nutrition 50 (1):69–97. doi:10.1080/03670244.2011.539162.
   PubMed Web of Science ®Google Scholar
• Malambo, P., A. P. Kengne, A. De Villiers, E. V. Lambert, and T. Puoane. 2016. Built environment, selected risk factors and major cardiovascular disease outcomes: A systematic review. PloS One 11 (11):e0166846. doi:10.1371/journal.pone.0166846.
   PubMed Web of Science ®Google Scholar
• Mares, M. T. 2012. Tracing immigrant identity through the plate and the palate. Latino Studies 10 (3):334–54. doi:10.1057/lst.2012.31.
   Google Scholar
• Martinez-Donate, A. P., J. V. Espino, A. Meinen, A. L. Escaron, A. Roubal, J. Nieto, and K. Malecki. 2016. Neighborhood disparities in the restaurant food environment. WMJ 115 (5):251–58.
   PubMedGoogle Scholar
• Nevarez, C. R., M. S. Lafleur, L. U. Schwarte, B. Rodin, P. de Silva, and S. E. Samuels. 2013. Salud Tiene Sabor: A model for healthier restaurants in a Latino community. American Journal of Preventive Medicine 44 (3 Suppl 3):017. doi:10.1016/j.amepre.2012.11.017.
   Web of Science ®Google Scholar
• Otten, J. J., B. E. Saelens, K. I. Kapphahn, E. B. Hekler, M. P. Buman, and B. A. Goldstein. 2014. Impact of San Francisco’s Toy ordinance on restaurants and children’s food purchases, 2011-2012. Preventing Chronic Disease 11:E122. doi:10.5888/pcd11.140026.
   PubMed Web of Science ®Google Scholar
• Palmer, J., and C. Leontos. 1995. Nutrition training for chefs: Taste as an essential determinant of choice. Journal of the American Dietetic Association 95 (12):1418–21. doi:10.1016/s0002-8223(95)00372-x.
   PubMedGoogle Scholar
• Penney, T. L., H. E. Brown, E. R. Maguire, I. Kuhn, and P. Monsivais. 2015. Local food environment interventions to improve healthy food choice in adults: A systematic review and realist synthesis protocol. BMJ Open 5 (4):e007161. doi:10.1136/bmjopen-2014-007161.
   PubMed Web of Science ®Google Scholar
• Ray, K. 2016. The ethnic restaranteur. New York: Bloomsbury.
   Google Scholar
• Ray, K. 2014. The immigrant restaurateur and the American City: Taste, toil, and the politics of inhabitation. Social Research: An International Quarterly 81:373–96. doi:10.1353/sor.2014.0025.
   Google Scholar
• Schneiderman, N., M. Llabre, C. C. Cowie, J. Barnhart, M. Carnethon, L. C. Gallo, A. L. Giachello, G. Heiss, R. C. Kaplan, L. M. LaVange, et al. 2014. Prevalence of diabetes among Hispanics/Latinos from diverse backgrounds: The Hispanic community health study/study of latinos (HCHS/SOL). Diabetes Care 37 (8):2233–39. [pii]. doi:10.2337/dc13-2939dc13-2939.
   PubMed Web of Science ®Google Scholar
• Story, M., K. M. Kaphingst, R. Robinson-O’Brien, and K. Glanz. 2008. Creating healthy food and eating environments: Policy and environmental approaches. Annual Review of Public Health 29:253–72. doi:10.1146/annurev.publhealth.29.020907.090926.
   PubMed Web of Science ®Google Scholar
• Vadiveloo, M. K., L. B. Dixon, and B. Elbel. 2011. Consumer purchasing patterns in response to calorie labeling legislation in New York City. International Journal of Behavioral Nutrition and Physical Activity 8:51. doi:10.1186/1479-5868-8-51.
   PubMed Web of Science ®Google Scholar
• Yohn, Denise, L. 2014. The many faces of the Hispanic market. QSR, https://www.qsrmagazine.com/denise-lee-yohn/many-faces-hispanic-market.
   Google Scholar