Population Needs Analysis
The critical population targeted in the implementation of this campaign is the middle and low-income earning population living in urban settings. Most of the middle and low income earning population tend to have a higher level of access to fast foods, which provide them with an unhealthy option (Lessa, Zulueta, Esteve, & Frigola, 2017). Ultimately, lack of healthy options exposes these people to increased medical conditions that include obesity and heart-related issues. The need projected from this population revolves around the idea of ensuring that they are accorded healthier options when engaged in eating out. The most critical disparity to note for this population, New York City, is that the poverty levels are much higher when compared to the average poverty levels in the country. The number of people earning $25,000 or less exceeds 40% meaning that most of these people would access unhealthy food options.
Intent of Study
The primary intent of this healthy eating out campaign is to work with restaurants in a bid to ensuring that they understand the value of providing their clients with healthier options. According to Kalita & Sarma (2017), the likelihood of healthy eating increases significantly when an individual is presented with such options, which creates the need to promote such options. On the other hand, lack of an understanding of the impacts of unhealthy food options also translates to a higher number of people taking such options (Biediger-Friedman, Sosa, Shields, & Shutt, 2014). In that view, this campaign will focus on ensuring that restaurants understand the value of giving healthy options to their patrons.
Delegate your assignment to our experts and they will do the rest.
Assessment of Stakeholders
The primary stakeholder to consider in this campaign is the nutritional expert, who will help provide nutritional advice to the restaurants on some of the healthy options that they would present to their patrons. Nutritional advice plays a central role in building capacity to improve the foods that one takes as part of promoting one’s health (Hanni, Garcia, Ellemberg, & Winkleby, 2009). On the other hand, it would be essential to consider restaurant owners and managers as stakeholders, as they will have the responsibility of implementing the healthy food options for their clients. When dealing with nutrition, working with all stakeholders acts as one of the critical aspects to consider in defining overall success levels.
Materials Needed to Conduct the Study
The primary materials needed when embarking on this campaign are leaflets, posters, questionnaires, and tents. The leaflets and posters will act as promotional material for healthy food options in some of the restaurants while providing nutritional information on these foods. The questionnaire will help collect feedback from the patrons visiting the restaurants in a bid to understanding their position on healthy food options in restaurants. Begen, Barnett, Barber, Payne, Gowland, & Lucas (2018) argue that the success of healthy nutritional intake depends wholly on the perception created among food consumers, as they determine the foods that they take. In this case, the questionnaires will help evaluate whether the patrons understand the value of healthy food options.
Dissemination Plan
The primary plan to help reach the population is through social media platforms from where it becomes much easier to help share information on the campaign. Social media has become one of the revolutionary technologies in the world today, as it seeks to create a better avenue for communication. In this case, the success of the campaign will depend wholly on the passage of information on the importance of this campaign, as well as, evaluating some of the intended goals that it expects to achieve. The main idea is undertaking ads on these social media platforms from where people will access information on the restaurants offering healthy food options and some of the options that they may have when eating out.
Evidence of Effectiveness
The primary evidence that would help determine the effectiveness of this campaign is an evaluation of the average number of orders for healthier food options. An increase in the number of orders for healthier food options would mean that more people are catching up to the idea that healthier foods are of more value in promoting positive health outcomes. Ali & Nath (2013) argue that an increase in consumption of healthy foods will reduce the risk of exposure to lifestyle health conditions that include obesity, especially among teenagers. On the other hand, the responses given by the people visiting these restaurants will also seek to evaluate the overall effectiveness of the campaign. The information collected from the questionnaires will determine whether the campaign is a success in its approach to combating unhealthy foods.
Partnership
The central partnership that this campaign with seek to capitalize on is with parents of teenagers, who face the highest risk of exposure to lifestyle conditions due to unhealthy eating. Lee & Yoon (2014) argue that teenagers account for approximately 60% of cases of obesity attributed to lack of healthy food options when eating out. In this case, the campaign will work with the parents to these teenagers in ensuring that they understand the value of healthy food options when eating out. The primary resources that the campaign will utilize include information published on different platforms on the internet about the issue of fast foods and the impacts that they are having on consumers' health (Carey, L'italien, & Morrell, 2017). Using such information, it would be much easier to create an effective campaign that seeks to achieve set out objectives.
References
Ali, J., & Nath, T. (2013). Factors affecting consumers' eating-out choices in India: Implications for the restaurant industry. Journal of foodservice business research , 16 (2), 197-209.
Begen, F. M., Barnett, J., Barber, M., Payne, R., Gowland, M. H., & Lucas, J. S. (2018). Parents' and caregivers' experiences and behaviors when eating out with children with food hypersensitivity. BMC public health , 18 (1), 38-48.
Biediger-Friedman, L., Sosa, E., Shields, K., & Shutt, A. (2014). A voluntary approach to improve menu options in restaurants through a local collaborative partnership. Texas Public Health Journal , 66 (1), 11-14.
Carey, G. B., L'italien, R., & Morrell, J. S. (2017). Guiding Stars influences the perception of healthy food choices at a 4-year university. Journal of nutrition education and behavior , 49 (9), 784-788.
Hanni, K. D., Garcia, E., Ellemberg, C., & Winkleby, M. (2009). Steps to a Healthier Salinas Targeting the Taqueria: Implementing Healthy Food Options at Mexican American Restaurants. Health promotion practice , 10 (2_suppl), 91S-99S.
Kalita, K., & Sarma, M. K. (2017). “Eating out” as Life Style: Yielding to the Impulsive Temptation. SCMS Journal of Indian Management , 14 (4), 76-94.
Kim, D., & Jang, S. S. (2017). Stress and food choices: Examining gender differences and the time horizon framing effect. International Journal of Hospitality Management , 67 (1), 134-142.
Lee, J. E., & Yoon, W. Y. (2014). A study of dietary habits and eating-out behavior of college students in Cheongju area. Technology and Health Care , 22 (3), 435-442.
Lessa, K., Zulueta, A., Esteve, M. J., & Frigola, A. (2017). Study of consumer perception of healthy menus at restaurants. Food quality and preference , 55 (1), 102-106.
