Carrying out formative research for my LARiA Project has continued to be a challenging experience, yet, also one where I continue to learn and grow as a researcher. I have been able to push the project forward thanks to an amazing team of students and collaborators, patiently pivoting efforts with me, via virtual research activities. These have included spending a lot of quality time with restaurant menus, both in New York City and more recently, our ongoing observations of menus from innovative restaurants in Latin American and the Caribbean.
Check out the most recent LARiA Project update post, describing the lessons learned from these efforts!
As we continue to wrap up our listening sessions with restaurants, our team has been spending quality time with restaurant menus, learning about food offerings in Latin American restaurants from different angles. We wanted to take note of the kinds of offerings that already exist, including healthier offerings and innovative takes on these delicious cuisines.
Changing Menus in New York City’s Hispanic Caribbean Restaurants
Our team completed a re-assessment of menus from a randomly selected sample of the city’s restaurants serving Cuban, Dominican, and Puerto Rican cuisine. The assessment was a follow up on our 2019 assessment, where the food availability and environments of these restaurants was examined using an adapted version of the Nutrition Environment Measurement Survey for Restaurants. Our earlier assessment included 89 restaurants, while our re-assessment included 76 restaurants, after excluding closed restaurants and those without online menus. Between the summer of 2019 and January 2021…
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