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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.; Lloyd, S.; Muhammad, L.; Summerbell, C.; Goffe, L.; Hildred, N.; Adams, J.; Penn, L.; Wrieden, W.; White, M.; Lake, A.; Moore, H.; Abraham, C.; Adamson, A.; Araújo-Soares, V.

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


Authors

F. Hillier-Brown

S. Lloyd

L. Muhammad

L. Goffe

N. Hildred

J. Adams

L. Penn

W. Wrieden

M. White

A. Lake

H. Moore

C. Abraham

A. Adamson

V. Araújo-Soares



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.

Citation

Hillier-Brown, F., Lloyd, S., Muhammad, L., Summerbell, C., Goffe, L., Hildred, N., …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), 2268-2278. https://doi.org/10.1017/s1368980019000648

Journal Article Type Article
Acceptance Date Feb 1, 2019
Online Publication Date May 21, 2019
Publication Date Aug 31, 2019
Deposit Date Feb 27, 2019
Publicly Available Date Jun 5, 2019
Journal Public Health Nutrition
Print ISSN 1368-9800
Electronic ISSN 1475-2727
Publisher Cambridge University Press
Peer Reviewed Peer Reviewed
Volume 22
Issue 12
Pages 2268-2278
DOI https://doi.org/10.1017/s1368980019000648
Public URL https://durham-repository.worktribe.com/output/1307269

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Publisher Licence URL
http://creativecommons.org/licenses/by/4.0/

Copyright Statement
Advance online version © 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.





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