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Models of Health Promotion and Illness Prevention II01:18

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The person's health status fluctuates continually, varying from being in good health to becoming ill and returning to being healthy. To understand the concept of illness prevention, there are two models. First, the health-illness continuum model is a graphic representation of an individual's wellness. It states that a person is considered healthy in the absence of physical disease and the presence of good emotional health.
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Models of Health Promotion and Illness Prevention I01:25

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Health promotion allows a person to control the determinants of health, resulting in an improved health status. It enhances the quality of life and reduces premature deaths. Health promotion and illness prevention programs help people make beneficial choices to reduce the risk of disease and disabilities. There are three health promotion and illness prevention levels: primary, secondary, and tertiary prevention.
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Related Experiment Video

Updated: May 22, 2025

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
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Healthful vs. Unhealthful Plant-Based Restaurant Meals.

Kim A Williams1, Amy M Horton1, Rosella D Baldridge2

  • 1Department of Internal Medicine, School of Medicine, University of Louisville, 550 South Jackson Street, Louisville, KY 40202, USA.

Nutrients
|March 13, 2025
PubMed
Summary

Vegan/vegetarian restaurants offer more healthy plant-based options than omnivore restaurants, though many restaurant menus still contain unhealthful choices. Publicly available nutrition facts for all restaurant meals are recommended to combat diet-related illnesses.

Keywords:
fried foodhealthfulrefined grainsrestaurantssaturated fatunhealthfulveganvegetarian

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Area of Science:

  • Nutrition Science
  • Public Health
  • Restaurant Industry Analysis

Background:

  • Plant-based diets are often perceived as inherently healthy, but restaurant offerings may include unhealthful options.
  • Vegan/vegetarian (VEG) and omnivore (OMNI) restaurants were examined for the nutritional quality of their plant-based entrées.
  • Unhealthful plant-based foods may pose greater health risks than typical American diets.

Purpose of the Study:

  • To compare the availability of healthful plant-based entrées in VEG and OMNI restaurants.
  • To identify common unhealthful ingredients in restaurant plant-based dishes.
  • To advocate for transparent nutrition information in all restaurants.

Main Methods:

  • Analysis of online menus from 561 VEG and OMNI restaurants over three years.
  • Entrées were categorized as healthful if they excluded refined grains, saturated fats, or deep-fried components.
  • A maximum of ten plant-based entrées per restaurant were evaluated.

Main Results:

  • VEG restaurants offered more plant-based entrées overall (59% vs. 16% with 10+ options).
  • Fewer VEG restaurants had zero healthful options (14% vs. 27% in OMNI).
  • The average number of healthful plant-based entrées was higher in VEG restaurants (4.0 vs. 2.4).

Conclusions:

  • While VEG restaurants provide more healthful plant-based choices, many menus across all restaurant types contain unhealthful ingredients.
  • Refined grains, fried foods, and saturated fats were the most common reasons for entrées to be classified as unhealthful.
  • Detailed, publicly accessible nutrition facts for all restaurant entrées are crucial for public health.