<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452019000400005</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.23.4.743</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos]]></article-title>
<article-title xml:lang="en"><![CDATA[Healthy eating promotion at restaurants: qualitative research, a study of Colombian cases]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Beltrán]]></surname>
<given-names><![CDATA[Mónica del Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Caicedo-Ortiz]]></surname>
<given-names><![CDATA[Paula Natalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Pontificia Universidad Javeriana Departamento de Nutrición y Bioquímica Grupo de Investigación &#8220;Alimentos, Nutrición y Salud&#8221;]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Purdue University Avery Foodservice Research Laboratory ]]></institution>
<addr-line><![CDATA[West Lafayette Indiana]]></addr-line>
<country>USA</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>23</volume>
<numero>4</numero>
<fpage>240</fpage>
<lpage>251</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452019000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452019000400005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452019000400005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción La alimentación fuera de casa se ha identificado como uno de los factores que contribuye a la aparición de enfermedades no transmisibles, lo que constituye un problema de salud pública mundial. En este contexto, el presente estudio exploró cómo los restaurantes promocionan alimentación saludable.  Material y Métodos La investigación fue de tipo cualitativo con un diseño basado en el estudio de casos. Se incluyeron 68 establecimientos pertenecientes al Top 100 de restaurantes con mayores ventas en Colombia, ubicados en la ciudad capital. Se realizó observación y revisión documental de contenidos dispuestos por dichos restaurantes en su página web, redes sociales oficiales y menú web entre abril de 2016 y febrero de 2017. El análisis de la información fue realizado para atributos en Epiinfo 7.2 y para información categorizada con el programa Nvivo 11.0.  Resultados De los 68 restaurantes, ocho declararon el desarrollo de acciones de alimentación saludable como parte de su concepto de negocio; no obstante, otros 25 establecimientos también emprendieron acciones en el tema. En mayor medida, se encontró que los restaurantes promocionan alimentación saludable por medio de la oferta de verduras, o por medio de mensajes, en redes sociales, promocionando sus platos saludables.  Conclusiones Sería beneficioso una aproximación más integral en referencia a la promoción de alimentación saludable en restaurantes. Esto no sólo en términos de la oferta, sino también de aquellos mecanismos que persuaden elecciones saludables. Al explorar fueron escasos lo resultados sobre estrategias de precios, campañas o información nutricional. Los resultados expuestos son un aporte al reconocimiento de las características de los ambientes alimentarios colombianos, dada la escasa información al respecto y la necesidad de trabajo en este tema con el sector de la restauración.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction Eating out has been identified as one of associated factors to the emergence of noncommunicable diseases, which is a global public health problem. In this context, the present study identified how restaurants promote healthy eating.  Material and Methods Qualitative study that adopted a case study approach. The research included 68 establishments part of the Top 100 restaurants with the highest sales in Colombia, located in the capital city. Observations and documentary review of contents exposed by restaurants on their website, official social networks and web menu were look at between April 2016 and February 2017. The analysis of the information was done for attributes in Epiinfo 7.2 and for information categorized with the Program Nvivo 11.0.  Results Eight of the 68 restaurants declared the development of healthy eating initiatives as part of their business concept; nevertheless, other 25 establishment also implemented actions in the subject. According to the findings, restaurants promoted healthy eating through the supply of vegetables, or through messages on social networks, promoting their healthy menu items.  Conclusions It would be beneficial a more comprehensive approach to promote healthy eating at restaurants. This not only for the food offering, but also for those mechanisms that persuade healthy choices, because few results on strategies of prices, campaigns or nutritional information were found. The results contribute to recognize characteristics of Colombian food environments, given the poor information on this and the need to work on this topic with the restaurant sector.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Restaurantes]]></kwd>
<kwd lng="es"><![CDATA[Dieta Saludable]]></kwd>
<kwd lng="es"><![CDATA[Servicios de Alimentación]]></kwd>
<kwd lng="es"><![CDATA[Abastecimiento de Alimentos]]></kwd>
<kwd lng="en"><![CDATA[Restaurants]]></kwd>
<kwd lng="en"><![CDATA[Diet Healthy]]></kwd>
<kwd lng="en"><![CDATA[Food Services]]></kwd>
<kwd lng="en"><![CDATA[Food Supply]]></kwd>
</kwd-group>
</article-meta>
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