Challenges to improve the nutritional quality of foods served by small independent takeaway outlets

The project focused on a few key manageable changes such as providing smaller portion sizes; offering healthier options, such as boiled or steamed rice / jacket potatoes / salad; introducing 5-hole salt shakers; adding salt only when the customer requests it; adapting recipes to use less salt, fat or sugar; and adopting frying practices to reduce fat absorption. Outlet Type Agreed to Participate (n = 9) Completed Final Stage of Project (n = 4) Fish and Chips 4 2 Chinese 3 1 Indian 2 1 Whilst the project started out with the intention of improving the healthfulness of takeaway food served by small independent takeaway outlets, in practice this was quite difficult to achieve. In summary, findings from this research study adds to the evidence that owners and managers of takeaway outlets can be hard to reach, and difficult to engage in voluntary public health interventions (which can be time-consuming and resource heavy).