Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study
Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study
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DOI：
10.1016/j.jada.2010.05.002
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发表时间：
2010-08-01
影响因子：
--
通讯作者：
Connors, Rachel
中科院分区：
文献类型：
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作者：
Freedman, Marjorie R.;Connors, Rachel
购买点（POP）营养信息的目标是帮助消费者做出明智，健康的选择。尽管评价有限，但这些基于人口的方法正在被提倡取代传统的、更昂贵的个人行为改变战略。很少有研究调查POP信息对大学生购买模式的影响，大学生是一个肥胖率高、饮食习惯差的群体。这项准实验性的试点项目试图确定“吃得聪明”POP计划是否影响了在校园便利店购物的多民族大学生的食品购买习惯。在2008年秋季收集了6周的谷物、汤、饼干和面包类食品的基线销售数据。寒假后，这些食品类别中的一些食品被标记为健康的，使用“燃料你的生活”货架标签，然后收集5周的销售数据。在这四类食品中，无标签食品的价格与有标签食品的价格相同。干预后，谷物、汤和饼干类的标签商品销售额（占总销售额的百分比）增加，而面包的销售额下降。虽然这些变化都没有统计学意义，但干预导致标签商品的销售百分比增加了3.6%+/- 1.6%（P=0.082）。因此，在大学校园便利店提供POP营养信息可以促进健康食品的选择。有必要进行一项较长的研究，探讨持久性有机污染物对其他食品类别的销售的影响。美国饮食协会杂志2010;110：1222-1226。
The goal of point-of-purchase (POP) nutrition information is to help consumers make informed, healthful choices. Despite limited evaluation, these population-based approaches are being advocated to replace traditional, more expensive, individual behavior-change strategies. Few studies have examined the effect of POP information on buying patterns of college students, a group with high obesity rates and poor eating habits. This quasi-experimental pilot project sought to determine whether the "Eat Smart" POP program affected food-purchasing habits of multiethnic college students shopping at an on-campus convenience store. Baseline sales data of foods in the cereal, soup, cracker, and bread categories were collected for 6 weeks during Fall 2008. After Winter break, a few food items within each of these food categories were labeled as healthful using a "Fuel Your Life" shelf tag, and sales data were then collected for 5 weeks. In each of the four food categories, nontagged foods were available at the identical price as tagged items. Following intervention, there were increased sales of tagged items (measured as a percentage of total sales) in the cereal, soup, and cracker categories, while sales of bread decreased. Although none of these changes were statistically significant, the intervention resulted in a 3.6%+/- 1.6% (P=0.082) increase in the percentage of sales from tagged items. Thus, providing POP nutrition information in a college campus convenience store may promote healthful food choices. A longer study examining the effect of POP on sales of items in other food categories is warranted. J Am Diet Assoc. 2010;110:1222-1226.