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Baltimore Healthy Carryout Project

An Effective Practice

Description

Johns Hopkins researchers created the Baltimore Healthy Carryout (BHC) project to address concerns regarding low-income African Americans in Baltimore consuming a significant portion of their calories from carryout facilities or restaurants. These establishments typically provide foods high in calories, sugar, fat, and sodium. BHC staff worked closely with restaurant owners to implement changes to incorporate more healthy foods into their menus gradually over time. By holding discussions with community members, BHC staff members were able to gauge desired healthy foods. These discussions guided the restaurant owners toward culturally and seasonally acceptable side options such as collard greens, watermelon, broth-based soup with vegetables, yogurt, and fruit cups. Carryout restaurants eventually began offering healthy combo meals that matched the price of original combo meals. The project addressed concerns about potential profit loss by helping owners with promotion through the use of more durable signs and aesthetically-improved menu boards and posters that highlighted healthy food choices. BHC brought healthy food options to low-income Baltimore residents in a way that supported existing local businesses.

Goal / Mission

The goal of the Baltimore Healthy Carryout project was to increase healthy food options at carryout facilities and restaurants in Baltimore's low-income neighborhoods.

Impact

The BHC project reached 36.8% more customers during the intervention period than at baseline when comparing intervention carryouts to comparison carryouts. Customers reported purchasing specific foods due to the presence of a photo on the menu board (65.3%) or menu labeling (42.6%).

Results / Accomplishments

The BHC project reached 36.8% more customers during the intervention period than at baseline when comparing intervention carryouts to comparison carryouts. Menu boards and labels were seen by 100% and 84.2% of individuals, respectively, at the end of the study compared to baseline. Customers reported purchasing specific foods due to the presence of a photo on the menu board (65.3%) or menu labeling (42.6%).

About this Promising Practice

Organization(s)
Johns Hopkins University Bloomberg School of Public Health, Center for Human Nutrition
Primary Contact
Seung Hee Lee, PhD, MS, LD
Center for Human Nutrition, Room W2041A
Department of International Health
Johns Hopkins Bloomberg School of Public Health
615 North Wolfe Street
Baltimore, MD. 21205-2179
410-955-3927
seulee@jhsph.edu
Topics
Health / Physical Activity
Environmental Health / Built Environment
Community / Community & Business Resources
Organization(s)
Johns Hopkins University Bloomberg School of Public Health, Center for Human Nutrition
Source
Centers for Disease Control and Prevention, Division of Community Health
Date of publication
7/9/2013
Date of implementation
Feb 2011
Geographic Type
Urban
Location
Baltimore, MD
For more details
Target Audience
Teens, Adults, Families, Racial/Ethnic Minorities
Michigan Health Improvement Alliance