Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review

Kerins, Claire; McHugh, Sheena; McSharry, Jenny; Reardon, Caitlin M.; Hayes, Catherine; Perry, Ivan J.; Geaney, Fiona; Seery, Suzanne; Kelly, Colette

doi:10.1186/s12966-020-00948-1

International Journal of Behavioral Nutrition and Physical Activity

Table 2 Summary of perceived barriers and facilitators to implementation of menu labelling coded to the CFIR

From: Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review

CFIR domain	CFIR construct	CFIR sub-construct	Studies that identified facilitators	Studies that identified barriers
Intervention Characteristics	Intervention source		[59,60,61]	No data
	Evidence strength and quality		[62, 63]	[62, 64, 65]
	Relative advantage		[56,57,58,59,60,61,62,63,64,65,66,67,68,69,70]	[59, 61,62,63,64,65, 67,68,69,70,71]
	Adaptability		No data	No data
	Trialability		No data	No data
	Complexity		No data	[59,60,61,62,63, 65, 70, 71]
	Design quality and packaging		[63, 67]	[59, 61, 65, 68]
	Cost		[61]	[58, 59, 61,62,63,64,65,66, 68, 69, 71, 72]
Outer Setting	Consumer needs and resources		[57,58,59,60,61,62,63,64,65, 67, 68, 72]	[57,58,59,60,61,62,63,64,65,66,67,68, 70, 71]
	Cosmopolitanism		[59, 61]	No data
	Peer pressure		[57,58,59,60,61, 63, 64, 67]	[61]
	External policy and incentives		[56, 58,59,60,61,62,63, 67, 68]	[58, 59, 61,62,63,64,65,66, 68,69,70,71]
Inner Setting	Structural characteristics		[57, 61, 63,64,65]	[60,61,62,63, 65, 66]
	Networks and communications		[70]	No data
	Culture		No data	No data
	Implementation climate
		Tension for change	No data	[61, 62, 65, 68, 71]
		Compatibility	[58,59,60,61,62,63,64, 69, 71]	[58,59,60,61,62,63,64,65,66, 69,70,71]
		Relative priority	No data	[60,61,62,63,64, 71]
		Incentives and rewards	No data	[62]
		Goals and feedback	[58, 61, 69]	[59, 61, 62, 64, 67,68,69,70,71]
		Learning climate	No data	No data
	Readiness for implementation
		Leadership support	[61, 62]	No data
		Available resources	[62, 63, 65]	[58,59,60,61,62,63, 65, 68, 69, 71]
		Access to knowledge and information	[57, 59,60,61,62,63, 65,66,67, 70]	[58,59,60,61,62,63, 66, 69, 71, 72]
Characteristics of Individuals	Knowledge and beliefs		[61, 63, 67]	[60, 62, 65, 69, 71, 72]
	Self-efficacy		No data	No data
	Individual stage of change		No data	No data
	Individual identification with food business		No data	No data
	Other personal attributes		[71]	[60, 71]
Process	Planning		No data	No data
	Engaging		[63]	No data
		Opinion leaders	[59]	No data
		Formally appointed internal implementation leaders	No data	No data
		Champions	No data	No data
		External change agents	[59,60,61,62,63, 65, 67]	[60, 61, 63]
	Executing		No data	[58, 61, 62]
	Reflecting and evaluating		[56]	No data

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ISSN: 1479-5868

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