Encouraging Adults to Choose Healthy Now: A Hawai‘i Convenience Store Intervention

Beckelman, Toby; Sinclair-White, Bronwyn M; McGurk, Meghan D; Donohoe-Mather, Carolyn; Vu, Uyen; Ching, Lance K.; Pirkle, Catherine M; Sentell, Tetine; Keliikoa, L. Brooke

doi:10.1016/j.jneb.2019.11.016

Cited by 7 publications

(4 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The use of strategically placed, simple messaging in the realm of food purchases is a recent approach to promoting healthier food choices. The existing research in this area has found that health-focused point-of-decision messages improved the healthiness of consumer grocery purchases [18,22,23]. A strategy that increases consumer motivation to buy healthy foods at the start of the food decision process may therefore improve the nutritional quality of food choices by influencing the set of products and the nutrition information the shopper considers.…”

Section: Introductionmentioning

confidence: 99%

“…Although previous PDP studies have improved consumer food choice simply by reminding consumers about health and the importance of eating healthy foods [23], a PDP could be designed to target important but under-consumed nutrients. Previous research on the effect of PDPs [18,22] and health primes [23] on food choices in food retail settings have examined messages promoting the consumption of a broad category of food, such as "healthy foods" or "fruits and vegetables." It is important to understand if a PDP can be used to target a specific under-consumed nutrient while also improving the general healthiness of product choices.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Point-of-Decision Prompts Increase Dietary Fiber Content of Consumers’ Food Choices in an Online Grocery Shopping Simulation

2020

View full text Add to dashboard Cite

Only 5% of Americans consume the recommended amount of dietary fiber. In an online simulated shopping experiment, we examined whether a fiber-focused point-of-decision prompt (PDP) would influence consumers to choose food products that were higher in this important nutrient. We hypothesized that participants exposed to the dietary fiber PDP would choose products with more dietary fiber/serving than those who were not exposed to the PDP. The experiment was completed by 753 participants. Participants were randomly assigned to a condition in which they were not exposed to a PDP (the no-PDP condition), a personalized PDP, or PDP without personalization. Choices in the two PDP conditions were not significantly different. Therefore, the PDP conditions were pooled together into one condition and compared with control participants that did not receive the fiber-focused PDP. Across the three product categories, participants in the PDP condition chose products that had a greater amount of dietary fiber/serving (cereal: 22% increase; bread: 22% increase; crackers: 26% increase; p < 0.01) and products that had a greater healthiness rating (cereals (odds ratio (OR): 1.45, 95% confidence interval (95% CI): (1.10, 1.92)), bread (OR: 1.44, 95% CI: (1.09, 1.91)), and crackers (OR: 1.66, 95% CI: (1.25, 2.21)). Overall, the fiber PDP influenced participants to choose healthier products that contained greater amounts of dietary fiber.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Point-of-Decision Prompts Increase Dietary Fiber Content of Consumers’ Food Choices in an Online Grocery Shopping Simulation

2020

View full text Add to dashboard Cite

show abstract

“…A total of 40 studies analyzed the effects of multi-component interventions on healthy food item purchasing and consumption ( Table 3 ) [ 32 , 35 , 39 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 ]. Of these, 16 studies were experimental [ 55 , 59 , 60 , 61 , 62 , 63 , 64 , 72 , 73 , 74 , 82 , 83 , 86 , 88 , 89 ,…”

Section: Resultsmentioning

confidence: 99%

Encouraging Healthier Food and Beverage Purchasing and Consumption: A Review of Interventions within Grocery Retail Settings

Wolgast

Halverson

Kennedy

et al. 2022

IJERPH

View full text Add to dashboard Cite

This review identifies the most promising intervention strategies for promoting the purchase and consumption of healthier items within U.S. grocery retail settings, with a particular focus on those strategies that may be most effective when implemented within SNAP-authorized retail settings. Searches of nine electronic databases, as well as forward and backward searches, yielded 1942 studies. After being screened, 73 peer-reviewed academic articles were identified for inclusion. Of these, 33 analyzed single-component interventions, while 40 assessed multi-component interventions. The following unique intervention types were considered as evaluated in these studies for their ability to increase healthy item purchasing and consumption: (1) nutrition scoring, (2) nutritional messaging, (3) non-nutritional messaging, (4) endcaps and secondary placement, (5) point-of-sale interventions, (6) increased stocking, (7) food tasting and demonstrations, (8) nutrition education, and (9) placement on shelf interventions. Nutritional scoring and nutritional messaging emerged as the most rigorously tested and effective intervention strategies. Other strategies warrant more research attention. Simple intervention strategies, as opposed to complex ones, yield the most successful results and minimize shopper burden. Therefore, these strategies should be reviewed for policy implementation within SNAP-authorized grocery retailers.

show abstract

“…In recent years, health has been a priority for many US consumers (30); some in the restaurant industry predict this trend will continue after the pandemic (31). If restaurant and beverage industries are interested in capturing the healthy eating market, there may be opportunities for government–business partnerships to promote healthy eating (32). Public health practitioners could collaborate with local businesses to develop and promote low-sugar beverages or healthy grab-and-go meal options.…”

Section: Health Promotion Opportunitiesmentioning

confidence: 99%

Reinventing health promotion for healthy default beverage laws in the face of COVID-19

et al. 2021

Self Cite

View full text Add to dashboard Cite

Shortly after a healthy default beverage (HDB) law took effect in Hawai‘i, requiring restaurants that serve children’s meals to offer healthy beverages with the meals, the COVID-19 pandemic struck. Efforts to contain the virus resulted in changes to restaurants’ operations and disrupted HDB implementation efforts. Economic repercussions from containment efforts have exacerbated food insecurity, limited access to healthy foods, and created obstacles to chronic disease management. Promoting healthy default options is critical at a time when engaging in healthy behaviors is difficult, but important, to both prevent and manage chronic disease and decrease COVID-19 risk. This commentary discusses COVID-19’s impact on restaurant operations and healthy eating, and the resulting challenges and opportunities for this promising health promotion intervention.

show abstract

Encouraging Adults to Choose Healthy Now: A Hawai‘i Convenience Store Intervention

Cited by 7 publications

References 11 publications

Point-of-Decision Prompts Increase Dietary Fiber Content of Consumers’ Food Choices in an Online Grocery Shopping Simulation

Point-of-Decision Prompts Increase Dietary Fiber Content of Consumers’ Food Choices in an Online Grocery Shopping Simulation

Encouraging Healthier Food and Beverage Purchasing and Consumption: A Review of Interventions within Grocery Retail Settings

Reinventing health promotion for healthy default beverage laws in the face of COVID-19

Contact Info

Product

Resources

About