Healthy Dining USA Restaurant Logo and Website Program

Award Information
Agency: Department of Health and Human Services
Branch: N/A
Contract: 1R43DP000019-01
Agency Tracking Number: DP000019
Amount: $99,929.00
Phase: Phase I
Program: SBIR
Awards Year: 2004
Solicitation Year: N/A
Solicitation Topic Code: N/A
Solicitation Number: N/A
Small Business Information
ACCENTS ON HEALTH, INC.
ACCENTS ON HEALTH, INC., 4849 Ronson Ct., Ste. 115, SAN DIEGO, CA, 92111
DUNS: 859217234
HUBZone Owned: N
Woman Owned: N
Socially and Economically Disadvantaged: N
Principal Investigator
 ESTHER HILL
 (858) 541-2049
 ESTHER@HEALTHY-DINING.COM
Business Contact
Phone: () -
Email: anita@healthy-dining.com
Research Institution
N/A
Abstract
DESCRIPTION (provided by applicant): The long-term goal of Healthy Dining USA is a reduction in the prevalence of risk factors related to obesity and nutrition-related diseases by emphasizing fruit/vegetable content and other healthful attributes of select ed dishes at restaurants nationwide. Specific healthful menu items will be identified and promoted to the public (1) on-site in restaurants via Iogos, special menus, posters, etc., and (2) on a website which seeks to be the definitive on-line resource rega rding healthy restaurant dining. In participating restaurants, a logo will designate meals that meet criteria for fruit/vegetable content, calories and fat. Additional nutritional information such as sodium, cholesterol, protein, fiber, etc. will also be a vailable. This project expands upon the 12-year Southern California-based Healthy dining program, which promotes healthful dishes from participating restaurants. The long-term objective of Healthy Dining USA is to feature 500+ restaurants, representing ma ny thousands of restaurant locations nationwide. Phase I aims include: (1) construct a website, to be enhanced during Phase II, (2) modify materials to promote the healthful restaurant meals within the restaurants, (3) invite restaurants currently particip ating in Healthy Dining to join the nationwide program; and (4) develop plans to recruit additional restaurants - especially regional and national chains - during Phases II and III. Evaluations for this social marketing project will consist of process and outcome evaluations, including: (1) Tracking procedural steps and partners involved, the number of restaurants invited to participate and the number that agree to participate, (2) Evaluations (non-random sample) from nutrition professionals and the public, who will be asked to score the website organization and content on-line (anonymously) for accuracy of information, ease of use, completeness, interest level, etc., and (3) Tracking website hits and links, correlated with various promotions when possible (Phase II).

* information listed above is at the time of submission.

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