Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review

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dc.contributor.authorKerins, Claire
dc.contributor.authorMcHugh, Sheena M.
dc.contributor.authorMcSharry, Jenny
dc.contributor.authorReardon, Caitlin M.
dc.contributor.authorHayes, Catherine
dc.contributor.authorPerry, Ivan J.
dc.contributor.authorGeaney, Fiona
dc.contributor.authorSeery, Suzanne
dc.contributor.authorKelly, Colette
dc.contributor.funderHealth Research Boarden
dc.date.accessioned2022-05-11T09:19:01Z
dc.date.available2022-05-11T09:19:01Z
dc.date.issued2020-04
dc.date.updated2022-05-11T08:48:45Z
dc.description.abstractBACKGROUND: Eating outside the home contributes to poor dietary habits worldwide and is associated with increased body fat and weight gain. Evidence shows menu labelling is effective in promoting healthier food choices; however, implementation issues have arisen. The purpose of this systematic review was to synthesise the evidence on the perceived barriers and facilitators to implementation of menu labelling interventions from the perspective of the food service industry. METHODS: Peer-reviewed and grey literature were searched using databases, specialised search engines and public health organisation websites. Screening reference lists, citation chaining and contacting authors of all included studies were undertaken. Primary research studies relevant to direct supply-side stakeholders were eligible for inclusion. There were no restrictions on menu labelling scheme or format, study methods, publication year or language. At least two independent reviewers performed study selection, data extraction and quality appraisal. The results were synthesised using the 'best fit' framework synthesis approach, with reference to the Consolidated Framework for Implementation Research (CFIR). RESULTS: Seventeen studies met the eligibility criteria, with the majority rated as average quality (n =¿10). The most frequently cited barriers were coded to the CFIR constructs 'Consumer Needs & Resources' (e.g. lack of customer demand for/interest in menu labelling, risk of overwhelmed/confused customers) and 'Compatibility' with organisation work processes (e.g. lack of standardised recipes, limited space on menus). Frequently cited facilitators were coded to the CFIR constructs 'Relative Advantage' of menu labelling (e.g. improved business image/reputation) and 'Consumer Needs & Resources' (e.g. customer demand for/interest in menu labelling, providing nutrition information to customers). An adapted framework consisting of a priori and new constructs was developed, which illustrates the relationships between domains. CONCLUSION: This review generates an adapted CFIR framework for understanding implementation of menu labelling interventions. It highlights that implementation is influenced by multiple interdependent factors, particularly related to the external and internal context of food businesses, and features of the menu labelling intervention. The findings can be used by researchers and practitioners to develop or select strategies to address barriers that impede implementation and to leverage facilitators that assist with implementation effort.en
dc.description.sponsorshipHealth Research Board (SPHeRE/2013/1)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid48en
dc.identifier.citationKerins, C., McHugh, S. M., McSharry, J., Reardon, C. M., Hayes, C., Perry, I. J., Geaney, F., Seery, S. and Kelly, C. (2020) 'Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review', International Journal of Behavioral Nutrition and Physical Activity, 17, (15pp). doi: 10.1186/s12966-020-00948-1en
dc.identifier.doi10.1186/s12966-020-00948-1en
dc.identifier.endpage15en
dc.identifier.issn1479-5868
dc.identifier.journaltitleInternational Journal of Behavioral Nutrition and Physical Activityen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/13163
dc.identifier.volume17en
dc.language.isoenen
dc.publisherSpringeren
dc.rights© The Author(s). 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBarriersen
dc.subjectFacilitatorsen
dc.subjectImplementationen
dc.subjectMenu labellingen
dc.subjectMixed methodsen
dc.subjectSystematic reviewen
dc.subjectBest fit framework synthesisen
dc.subjectConsolidated framework for implementation researchen
dc.titleBarriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic reviewen
dc.typeArticle (peer-reviewed)en
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