Web app usability was evaluated using the CSUQ by 16 users (n=10 nutritionists and n=6 restaurateurs). Users agreed with the web app usability (mean 5.6/7 points, SD 0.9), with moderate reliability among ratings (ICC =0.57;95% CI, 0.18 to 0.82), due to lower ratings given by restaurateurs, who do not have experience performing nutritional compositional analysis and may need more time to become confident with it. Web app quality evaluation was performed using the Mobile App Rating Scale (MARS) tool among the same panel of 10 nutritionists, who are more confident and competent to verify nutritional data. The web app showed good objective quality (mean 4.0/5 points, SD 0.4), with excellent reliability among nutritionists (ICC=0.91; 95% CI, 0.85 to 0.96), reinforcing the reproducibility of the results. Last, for the web app validation assessed by 2 nutritionists, no statistically significant difference was observed between their data (P>0.05), indicating the validity of the nutritional content assessment of dishes, with excellent reliability values among them (ICC =0.98; 95% CI, 0.97 to 0.99). App data entry was identified as a point to improve.
Soil health and foodAddressing target audiences and expressing needs
- Technology Transfer Expertise
- Help in technical expertise
According to recent studies, there are still many gaps among restaurant professionals about the nutritional and food allergen content of restaurant meals. To fill this need, the Healthy Meals web app was designed and developed for the professionals from different disciplines related to food, such as restaurateurs, with the objective to increase awareness of the nutritional composition of restaurant meals, encouraging the improvement of meal healthfulness and food allergen identification.
- Other Actors who can help us fulfil our market potential
- Academia/ Universities
R&D, Technology and Innovation aspects
Actually, we are improving our web app to increase the facilitates for restaurateurs, and then, we will share this web app with all the restaurants of Tarragona Province. We also aim to evaluate the impact of this app with a higher sample, including all restaurants in Catalonia. In the future, we propose to sell our app, when we verify the improvements in the restaurant sector.
The validation of the app demonstrated that this app is a useful tool for restaurateurs because it helps to increase the allergen management and to know the nutritional information. Furthermore, if we want to conduct a similar study, using a bigger sample size, the app could be used for investigating the offer menu of restaurants.
In the future, this app could be used by all restaurateurs in Spain and/or other countries and they will be able to increase the information about the dishes offered in their restaurants and also improve the allergen management through the app.
Before that, this app will be improved through some suggestions made by restaurateurs.
This app will be sustainable in the long term because the restaurateurs can improve the database of the different food by themselves, and the researchers of the university with students of last year of Human Nutrition and Dietetics Degree, can help them to solve the possible problems that can appear.
