Exploring Menus: Updates from the field

Originally posted on LARiAProject:
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…

Learning from the Literature: Results from our Scoping Review

I am happy to share my latest publication, Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator. This publication was motivated by the need to better understand if and how restaurants have been engaging in strategies that could potentially result in healthier eating. Public … Continue reading Learning from the Literature: Results from our Scoping Review

Introducing LARiA (and a new website look!)

Last March, when I drafted my dispatch for Gastronomica’s special edition on Food in Times of COVID-19, I wrote from a place of uncertainty. My article, Community Health Research, Restaurants, and Adjusting amid Uncertainty, documented my nostalgia for restaurants and the abrupt pause in my restaurant-focused study. I concluded the article with a look to … Continue reading Introducing LARiA (and a new website look!)

Restaurant research update: An initial look at menus

Last month, my team completed the assessment of close to 90 Hispanic Caribbean restaurants, as an initial step for my new restaurant study. We worked together last spring to adapt the Nutrition Environments Measurement Survey for Restaurants (NEMS-R) to the Cuban, Dominican and Puerto Rican cuisines, including additional factors in relation to the promotion of … Continue reading Restaurant research update: An initial look at menus

Restaurants: A new research direction

Sharing and celebrating my new (and first!) NIH-funded research to collaborate with restaurants in the developing of an intervention to improve food environments in NYC’s Puerto Rican and Dominican communities.