Evaluation of the Tips on Chips 薯條秘笈 Takeaway Business Operator Training Programme

Abstract

The National Heart Foundation of New Zealand ‘Tips on Chips’ training programme aims to decrease the total fat and saturated fat content of chips (French fries), as a contribution to the reduction of obesity and heart disease. A programme evaluation was conducted to understand the factors that influence the success of the programme, using the Centers for Disease Control ‘Framework for Evaluation of Programs in Public Health’. Extensive consultation with key stakeholders informed the evaluation aims, methods and conclusions. Data were collected by interviews conducted with 51 independent takeaway (fast food) businesses in the Auckland Region. The evaluation revealed that this best practice frying training programme was effective in increasing the business operators’ knowledge and achieved changes in cooking practice. Success factors identified were that training should be personal, practical and take into account the particular needs of small business operators. Cantonese, English and Mandarin were identified as appropriate training languages. Interviews and factor analysis demonstrated that the main business priority of business operators was the customer perception of service, and was more important than chip quality. Most operators cooked in a highly saturated fat and did not change to a recommended oil because of its higher cost and preferred qualities of their current fat. Fat reduction is possible, especially when thicker chips are adopted as a result of training; however significant variability of the chip fat content within businesses undermines the success of the programme. The evaluation concludes that to reliably improve the fat content of chips, control of the whole cooking process is necessary, including the quality of the raw materials. Information to operators about the qualities of raw chips and oils is necessary. Regulatory or voluntary labelling and monitoring standards may improve raw materials and processes. Cost-benefit analyses with operators may make overall benefits clearer. An increase in the level of customer feedback is proposed to encourage adoption of frying recommendations by business operators. The programme aims should include the control of salt and acrylamide content in chips.