Table 1.
Changes in the types of dishes offered in restaurants at both resorts before and after the intervention
| Dish type | Before intervention (2014) | After intervention (2015) | P-value* |
|---|---|---|---|
| % (n/n total) | % (n/n total) | ||
| Gluten-free dishesa | 2.1% (7/328) | 50.5% (159/315) | <0.001 |
| Lactose-free dishesa | 5.5% (18/328) | 37.5% (118/315) | <0.001 |
| Dishes with vegetablesb | 36.2% (51/141) | 46.9% (61/130) | 0.001 |
| Fried dishesb | 24.6 (14/57) | 19.6 (10/51) | 0.454 |
| Healthily cooked dishesb | 28.6 (50/175) | 44.7 (71/159) | 0.003 |
| Dishes with whole grainsb | 0% (0/50) | 19.2 (10/52) | ___ |
| Desserts with fruitc | 20% (9/45) | 51.3 (20/39) | 0.013 |
*McNemar’s test
aAll dishes
bStarters, first courses and second courses from the menu
cOnly desserts
Bold typeface indicates p<0.05