LAUSR

Takeaway foods are a popular meal choice, with previous research from Liverpool showing 48·3 % of respondents eating takeaway food once or twice a month and 22 % once or twice a week. More recent data collected in Coventry, showed rates of consumption which were even higher, with 50 % of respondents eating takeaway meals once or twice a week. Nutrient analysis has suggested high levels of energy, fat, saturated fat, and salt in many types of takeaway foods and the frequent consumption of such foods is also linked to overweight and obesity. ‘Eating Out Coventry’ was a collaborative healthy catering project which worked with small independent takeaway outlets in deprived areas of Coventry. The aim of the project was to improve the nutritional quality of takeaway food. Twenty-seven outlets were targeted in Coventry and surrounding areas; often involving numerous visits by the research team. 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. Outlets were asked to complete a questionnaire, display a poster to show customers their “Commitments” and supplied with a takeaway resource toolkit.