Factors influencing ordering practices at Baltimore City carryouts: qualitative research to inform an obesity prevention intervention.
Low-income African Americans bear a disproportionately high burden of chronic diseases associated with intakes of prepared foods, including those commonly found in carryout restaurants. This study collected formative data to investigate the main factors that influence ordering practices in carryout restaurants and to identify possible intervention strategies. Twenty in-depth interviews and two focus groups were conducted. From the perspectives of carryout customers and owners, the most salient factors affecting ordering practices were habit, price, taste, and food appearance. Study recommendations include manipulating prices and adding photographs of healthy items to carryout menus to encourage healthier ordering practices in carryout restaurants.
Department of International Health, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, USA.
Aliya
A
Noormohamed
Seung Hee
SH
Lee
Benjamin
B
Batorsky
Ashley
A
Jackson
Sara
S
Newman
Joel
J
Gittelsohn
D000293:Adolescent; D000328:Adult; D001741:Black or African American; D015142:Baltimore; D003132:Commerce; D003258:Consumer Behavior; D004032:Diet; D057140:Fast Foods; D005247:Feeding Behavior; D005260:Female; D017144:Focus Groups; D005523:Food Supply; D015438:Health Behavior; D006801:Humans; D007182:Income; D007407:Interviews as Topic; D008297:Male; D009765:Obesity / Q000517:prevention & control*; D010781:Photography; D011203:Poverty; D036301:Qualitative Research; D012147:Restaurants; D013649:Taste