A Traffic-Light Label Intervention and Dietary Choices in College Cafeterias.
A Traffic-Light Label Intervention and Dietary Choices in College Cafeterias.
复制标题
DOI：
10.2105/ajph.2016.303301
复制
发表时间：
2016-10
影响因子：
12.7
通讯作者：
Chatterjee A
中科院分区：
文献类型：
--
作者：
Seward MW;Block JP;Chatterjee A
研究红绿灯标签和选择结构干预是否能改善美国东北部一所大学学生的饮食选择。在马萨诸塞州剑桥市哈佛大学的6家自助餐厅，我们实施了一项为期7周的干预措施，包括红绿灯标签（红色：营养最不丰富；黄色：营养中性；绿色：营养最丰富）、选择架构（如何向消费者展示选择）和“健康餐盘”托盘贴纸。在2014-2015学年，2家自助餐厅接受了所有干预措施，2家只接受了选择架构，2家作为对照。我们分析了干预前6周和干预期间7周的销售情况。使用中断时间序列分析，我们测量了红色、黄色和绿色项目的变化。我们收集了1329份调查来捕捉对标签的看法。在整个研究中提供的260万份食物中，我们发现在干预点提供的红色食物（- 0.8%变化/周，P = 0.2）或绿色食物（+1.1%变化/周，P = 0.4）与对照组相比没有显著变化。在调查中，58%的学生报告每周至少使用红绿灯标签几次，73%的学生希望继续这样做。尽管许多学生报告说他们经常使用红绿灯标签，并希望继续进行干预，但自助餐厅的干预并没有显示出饮食质量的明显改善。
To examine whether traffic-light labeling and choice architecture interventions improved dietary choices among students at a northeastern US university. In 6 cafeterias at Harvard University, in Cambridge, Massachusetts, we implemented a 7-week intervention including traffic-light labeling (red: least nutrient rich; yellow: nutrient neutral; green: most nutrient rich), choice architecture (how choices are presented to consumers), and “healthy-plate” tray stickers. During the 2014–2015 academic year, 2 cafeterias received all interventions, 2 received choice architecture only, and 2 were controls. We analyzed sales for 6 weeks before and 7 weeks during interventions. Using interrupted time-series analyses, we measured changes in red, yellow, and green items served. We collected 1329 surveys to capture perceptions of labeling. Among 2.6 million portions served throughout the study, we found no significant changes in red (−0.8% change/week; P = .2) or green (+1.1% change/week; P = .4) items served at intervention sites compared with controls. In surveys, 58% of students reported using traffic-light labels at least a few times per week, and 73% wanted them to continue. Although many students reported using traffic-light labels regularly and wanted interventions to continue, cafeteria interventions did not demonstrate clear improvements in dietary quality.