Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

A low-cholesterol menu in a steak restaurant

L W Scott, J P Foreyt, E Manis

    Journal of the American Dietetic Association
    |January 1, 1979
    PubMed
    Summary

    A pilot study tested public response to a special low-cholesterol, low-saturated-fat restaurant menu. While sales were modest, the restaurant plans to continue offering and expanding these heart-healthy options.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Plasma lipids and other cardiovascular risk factors in Costa Rican adolescents.

    Revista panamericana de salud publica = Pan American journal of public health·2001
    Same author

    Therapeutic impact of statin therapy in patients with low HDL cholesterol.

    Current atherosclerosis reports·2000
    Same author

    Effect of lovastatin on cardiovascular resource utilization and costs in the Air Force/Texas Coronary Atherosclerosis Prevention Study (AFCAPS/TexCAPS). AFCAPS/TexCAPS Research Group.

    The American journal of cardiology·2000
    Same author

    Apolipoprotein E genotypes and response of plasma lipids and progression-regression of coronary atherosclerosis to lipid-lowering drug therapy.

    Journal of the American College of Cardiology·2000
    Same author

    Risk reduction.

    Circulation·2000
    Same author

    Case 1: a patient with elevated low-density lipoprotein cholesterol.

    The American journal of cardiology·2000

    Area of Science:

    • Nutrition Science
    • Public Health
    • Restaurant Management

    Background:

    • Public awareness of dietary impacts on heart health is growing.
    • Limited data exists on consumer adoption of specialized healthy menus in casual dining.
    • Dietary guidelines emphasize reducing cholesterol and saturated fat intake.

    Purpose of the Study:

    • To evaluate consumer acceptance of a restaurant menu featuring low-cholesterol and low-saturated-fat options.
    • To assess the sales performance of such a menu over a twelve-month period.
    • To gauge restaurant management's reaction to the feasibility of offering heart-healthy choices.

    Main Methods:

    • A twelve-month pilot project in a Houston steak house.
    • Development of a "Help Your Heart" menu adhering to dietitian guidelines.
    • Publicity through newspaper articles, magazine features, and radio advertising.
    • Monthly sales tallies for the special menu over fourteen randomly selected days each month.

    Main Results:

    • Monthly sales from the special menu averaged 3.4%, ranging from 2.5% to 5.1%.
    • No statistically significant change in the percentage of special menu sales was observed over the study months.
    • Despite low sales percentage, restaurant executives expressed satisfaction with the results.

    Conclusions:

    • The "Help Your Heart" menu demonstrated a consistent, albeit modest, level of customer engagement.
    • Restaurant management perceived the pilot project positively, indicating potential for long-term success.
    • The study supports the viability of offering specialized heart-healthy menus in the food service industry.

    Related Experiment Videos