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Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets

Lookup NU author(s): Dr Frances Hillier-Brown, Louis Goffe, Dr Linda Penn, Dr Wendy Wrieden, Professor Martin White, Professor Ashley AdamsonORCiD, Professor Vera Araujo-SoaresORCiD



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


© The Authors 2019 This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (, which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. Objective:To evaluate the feasibility and acceptability of the Takeaway Masterclass, a three-hour training session delivered to staff of independent takeaway food outlets that promoted healthy cooking practices and menu options.Design:A mixed-methods study design. All participating food outlets provided progress feedback at 6 weeks post-intervention. Baseline and 6-week post-intervention observational and self-reported data were collected in half of participating takeaway food outlets.Setting:North East England.Participants:Independent takeaway food outlet owners and managers.Results:Staff from eighteen (10 % of invited) takeaway food outlets attended the training; attendance did not appear to be associated with the level of deprivation of food outlet location. Changes made by staff that required minimal effort or cost to the business were the most likely to be implemented and sustained. Less popular changes included using products that are difficult (or expensive) to source from suppliers, or changes perceived to be unpopular with customers.Conclusion:The Takeaway Masterclass appears to be a feasible and acceptable intervention for improving cooking practices and menu options in takeaway food outlets for those who attended the training. Further work is required to increase participation and retention and explore effectiveness, paying particular attention to minimising adverse inequality effects.

Publication metadata

Author(s): Hillier-Brown F, Lloyd S, Muhammad L, Summerbell C, Goffe L, Hildred N, Adams J, Penn L, Wrieden W, White M, Lake A, Moore H, Abraham C, Adamson A, Araujo-Soares V

Publication type: Article

Publication status: Published

Journal: Public Health Nutrition

Year: 2019

Volume: 22

Issue: 12

Pages: 2268-2278

Print publication date: 01/08/2019

Online publication date: 21/05/2019

Acceptance date: 01/02/2019

Date deposited: 04/06/2019

ISSN (print): 1368-9800

ISSN (electronic): 1475-2727

Publisher: Cambridge University Press


DOI: 10.1017/S1368980019000648


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