Food Choices of Minority and Low-Income Employees A Cafeteria Intervention
Food Choices of Minority and Low-Income Employees A Cafeteria Intervention
复制标题
DOI：
10.1016/j.amepre.2012.05.004
复制
发表时间：
2012-09-01
影响因子：
5.5
通讯作者：
Thorndike, Anne N.
中科院分区：
文献类型：
--
作者：
Levy, Douglas E.;Riis, Jason;Thorndike, Anne N.
Background: Effective strategies are needed to address obesity, particularly among minority and low-income individuals.Purpose: To test whether a two-phase point-of-purchase intervention improved food choices across racial, socioeconomic (job type) groups.Design: A 9-month longitudinal study from 2009 to 2010 assessing person-level changes in purchases of healthy and unhealthy foods following sequentially introduced interventions. Data were analyzed in 2011.Setting/participants: Participants were 4642 employees of a large hospital in Boston MA who were regular cafeteria patrons.Interventions: The first intervention was a traffic light-style color-coded labeling system encouraging patrons to purchase healthy items (labeled green) and avoid unhealthy items (labeled red). The second intervention manipulated "choice architecture" by physically rearranging certain cafeteria items, making green-labeled items more accessible and red-labeled items less accessible.Main outcome measures: Proportion of green- (or red-) labeled items purchased by an employee. Subanalyses tracked beverage purchases, including calories and price per beverage.Results: Employees self-identified as white (73%); black (10%); Latino (7%); and Asian (10%). Compared to white employees, Latino and black employees purchased a higher percentage of red items at baseline (18%, 28%, and 33%, respectively, p
