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Healthy Kids' Meals In Restaurants
Our Research Portfolio
We embarked on a portfolio of research around the restaurant initiative to lay the groundwork for change. In our efforts to improve the nutritional quality of children’s menu options, our research has informed our thinking and strategic direction, helped establish our credibility, and provided the foundation to develop a business case to demonstrate that healthy menu changes can be good for children and good for business.
Specifically, we’ve researched the immediate and longer-term effect of healthy kids’ menu changes on orders and revenue at a regional restaurant, assessed the availability of and kids’ attitudes toward healthier side dishes, reviewed the current landscape surrounding menu labeling, and examined the availability of healthier kids’ meals at leading quick- and full-service restaurants. In addition, we’ve set expert guidelines on children’s menu portion sizes, evaluated patterns around individual children’s orders, and assessed parents’, children’s, and restaurant industry perspectives to identify strategies for the promotion of healthier eating that resonate across these audiences.
Our research contributes to the growing evidence base around both the supply of and demand for healthier meals for children. Through this work, we are identifying and bringing attention to what is currently working, and building a case for change in other areas.
Our study of changes to orders, price, and revenue after the Silver Diner restaurant chain introduced a healthier kids’ menu found that the changes led to healthier ordering patterns without removing choice or reducing revenue, suggesting that restaurants can still be competitive while improving child nutrition.
Our follow-up study found that children’s ordering patterns at Silver Diner remained healthier two years after the new menu was introduced -- and in some cases, continued to improve.
Our assessment of the availability of, and children’s attitudes toward, healthier side dishes at restaurants found that while few restaurants currently offer fruit and vegetable side dishes by default, most children were neutral or positive about receiving these sides instead of French fries with kids' meals.
Our review of current research and debates surrounding menu labeling concluded that the evidence regarding menu labeling is mixed; labels may reduce the number of calories of food purchased in some settings, but have little effect in other settings.
We examined the availability of healthier children’s meals at leading quick- and full-serve restaurants. We compared the calorie, fat, saturated fat, and sodium content of available children’s meal combinations in these restaurants with national dietary recommendations. Results show that children’s meal combinations with 600 calories or fewer are available at leading restaurant chains, but many meals fail to meet current national recommendations for fat, saturated fat, and sodium.
This paper provided expert guidance on appropriate portion sizes for children’s menu items. Restaurants and consumers can use this information to guide menu development and ordering decisions.
Our pilot study in restaurants assessed parents', children's, and restaurant executives' perspectives on children's meals. These findings can inform efforts to promote healthier eating that are acceptable to parents, children, and restaurant personnel.
Our study evaluating overall patterns in individual orders from the Silver Diner found the majority of meal orders were consistent with the healthier children's menu and were more likely to be lower in calories. Children also made substitutions for the healthier sides or beverages and/or added additional items to their meals, suggesting that menu changes involving both increases in the availability of healthy menu items and healthy modifications to existing items may reach a larger number of children.
Healthy Kids' Meals: Good for Kids, Good for Business
See what happened when a restaurant chain made healthy changes to its kids' menu: