Promoting Low‐fat Entree Choices in a Public Cafeteria

Abstract

Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria-based intervention for increasing the purchase rate of low-fat entrees (M = 6.83 g) relative to nonlow-fat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.

A review of point‐of‐choice nutrition labelling schemes in the workplace, public eating places and universities

“…The majority of schemes in public eating places labelled healthy food choices ( Mayer et al , 1986 ; Albright et al , 1990 ; Green et al , 1993 ; Almanza, 1995). Albright's study was part of a long‐term community‐based CHD project (Stanford five city project).…”

“…Two studies used a similar design: Mayer et al (1986 ) in the promotion of main courses, and Wagner & Winett (1988) for promoting salads. The studies included four consecutive phases of: baseline (no prompts)–intervention (promoting salads/main courses)–baseline (no prompts)–intervention (promoting salads/main courses).…”

Report of the Expert Panel on Population Strategies for Blood Cholesterol Reduction. A statement from the National Cholesterol Education Program, National Heart, Lung, and Blood Institute, National Institutes of Health.

“…One study used a single poster advertising the health benefits of the low-fat entree, which resulted in a 15% increase in purchases of that entree. 558 Wagner and Winett559 replicated these findings by successfully using signs and posters to cue healthful food choices in a fast food restaurant. They found that the cues for salads increased the sales of salads; sales of higher fat foods such as hamburgers and french fries did not decrease.…”

Prompting One Low‐fat, High‐fiber Selection in a Fast‐food Restaurant

“…Dubbert et al (1984) used labelling and prompting strategies to increase sales of low-calorie items in cafeterias. Mayer et al (1986) used point-of-choice prompts and fliers in a public cafeteria to increase sales of low-fat entree choices. The Mayer et al (1986) intervention followed a number of guidelines for prompts (i.e., specify desirable, convenient behaviors using polite language, with the prompt in dose proximity to the target behavior; Geller, Winett, & Everett, 1982) and used pilot research for construction and placement of the prompts (Mayer, personal communication, October, 1986).…”

“…The present study was a replication and extension of the study of Mayer et al (1986). Based on our own formative and pilot research, prompts were developed for a national chain fast-food restaurant.…”