Dietary interventions and research need to take consideration stakeholder motivation in all phases to facilitate program development at national level. The goal of the present study is to develop a tool for canteen personnel to evaluate the nutritional profile of the food and drinks offered in the canteen. Also, the tool should encourage caterers to make stepwise progress towards the nutritional goals of their meal politic. The HBI is based on the Healhty Meal Index (lassen et al. 2010). It divide the buffet in categories (i.e. hot and cold dishes, salads, drinks) and score each category at the time to compare with maximum score possible with respect to The 8 dietary recommendations. The HBI will be tested among 3 intervention canteens and 3 control canteens.
|Effective start/end date||01/01/2010 → 31/12/2012|