5. Conclusions
After a 12-month intervention, improvements were obtained in the intervention group for some AMed and SMAP criteria, as well as in traffic light ratings, nutrients, and allergens in desserts. The moderate rates of changes could be explained by the fact that this study was conducted in the context of the most severe COVID-19 pandemic period in Spain. Our results highlight the need for further interventions to enhance the nutritional quality and safety of menus offered in Spanish restaurants.