Factors Influencing Ordering Practices at Baltimore City Carryouts: Qualitative Research to Inform an Obesity Prevention Intervention

Aliya Noormohamed, Seung Hee Lee, Benjamin Batorsky, Ashley Jackson, Sara Newman, Joel Gittelsohn

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)481-491
Number of pages11
JournalEcology of Food and Nutrition
Volume51
Issue number6
DOIs
StatePublished - Nov 1 2012

Keywords

  • African American
  • carryout
  • intervention
  • low-income neighborhoods
  • obesity prevention
  • qualitative research

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Ecology

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