Improving Healthy Eating and the Bottom Line: Impact of a Price Incentive Program in 2 Hospital Cafeterias
Improving Healthy Eating and the Bottom Line: Impact of a Price Incentive Program in 2 Hospital Cafeterias
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DOI：
10.1177/0890117116658237
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发表时间：
2016-07-01
影响因子：
2.7
通讯作者：
Charles, Tami
中科院分区：
文献类型：
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作者：
Patsch, Amy J.;Smith, Jennifer Howard;Charles, Tami
目的：为了评估健康促进价格干预对食品销售和利润的影响，设计：非随机评估研究，设置：两个医院的医院，参与者：医院员工（2800）是优先人群，干预：在基线阶段，现有的不健康的项目的健康版本被引入。干预阶段包括健康和不健康产品的营销和价格激励/抑制措施，价格差异为35%。措施：销售额的平均和比例变化以及对财务结果的影响进行了评估。分析：进行方差的双向析因分析和双比例Z分数检验，以评估销售额的变化。独立样本t检验被用来测试的变化profit.Results：显着的影响，表现在所有的汉堡销售在所需的方向在干预（P < .001）。最值得注意的是，彭罗斯医院（PH）的平均每周火鸡汉堡销售量增加了13倍（10.85-145.59），并成为市场份额的主要部分（51.8%，P < .001）。对于沙拉，在圣弗朗西斯医疗中心（SFMC）发现阶段和食物类型之间存在显着相互作用（P = 0.002），但在PH值下则不然（P = 0.304）。健康的PH沙拉在基线和干预时很受欢迎，在整个研究中占市场份额的大部分（分别为68.4%-70.2%，P = 0.238）。食堂总销售额和汉堡利润（P <0.001）增加，在两个centererias.Conclusion：通过价格干预激励消费者改变了医院食堂食品销售的理想方向，同时提高了底线。
Purpose: To evaluate the impact of a health-promoting price intervention on food sales and profit.Design: Nonrandomized evaluation study.Setting: Two hospital cafeterias.Participants: Hospital employees (2800) were the priority population.Intervention: During baseline phase, healthy versions of existing unhealthy items were introduced. The intervention phase included marketing and price incentives/disincentives for healthy and unhealthy items, with a 35% price differential.Measures: Average and proportional change in sales and impact on financial outcomes were assessed.Analysis: Two-way factorial analyses of variance and two-proportion Z-score tests were run to assess change in sales. Independent samples t tests were used to test for changes in profit.Results: Significant impact was demonstrated on all burger sales in the desired direction during intervention (P < .001). Most notably, the average weekly turkey burger sales at Penrose Hospital (PH) increased 13-fold (10.85-145.59) and became the majority of the market share (51.8%, P < .001). For salads, significant interaction between phase and food type was found at St. Francis Medical Center (SFMC) (P = .002) but not at PH (P = .304). Healthy PH salads were popular at baseline and intervention, comprising the majority of the market share throughout the entire study (68.4%-70.2%, respectively, P = .238). Cafeteria gross sales and burger profit (P < .001) increased at both cafeterias.Conclusion: Incentivizing consumers through price interventions changed hospital cafeteria food sales in the desired direction while improving the bottom line.