OBJECTIVES: We assessed whether a 2-phase labeling and choice architecture intervention would increase sales of healthy food and beverages in a large hospital cafeteria. METHODS: Phase 1 was a 3-month color-coded labeling intervention (red = unhealthy, yellow = less healthy, green = healthy). Phase 2 added a 3-month choice architecture intervention that increased the visibility and convenience of some green items. We compared relative changes in 3-month sales from baseline to phase 1 and from phase 1 to phase 2. RESULTS: At baseline (977,793 items, including 199,513 beverages), 24.9% of sales were red and 42.2% were green. Sales of red items decreased in both phases (P < .001), and green items increased in phase 1 (P < .001). The largest changes occurred among beverages. Red beverages decreased 16.5% during phase 1 (P < .001) and further decreased 11.4% in phase 2 (P < .001). Green beverages increased 9.6% in phase 1 (P < .001) and further increased 4.0% in phase 2 (P < .001). Bottled water increased 25.8% during phase 2 (P < .001) but did not increase at 2 on-site comparison cafeterias (P < .001). CONCLUSIONS: A color-coded labeling intervention improved sales of healthy items and was enhanced by a choice architecture intervention.
OBJECTIVES: We assessed whether a 2-phase labeling and choice architecture intervention would increase sales of healthy food and beverages in a large hospital cafeteria. METHODS: Phase 1 was a 3-month color-coded labeling intervention (red = unhealthy, yellow = less healthy, green = healthy). Phase 2 added a 3-month choice architecture intervention that increased the visibility and convenience of some green items. We compared relative changes in 3-month sales from baseline to phase 1 and from phase 1 to phase 2. RESULTS: At baseline (977,793 items, including 199,513 beverages), 24.9% of sales were red and 42.2% were green. Sales of red items decreased in both phases (P < .001), and green items increased in phase 1 (P < .001). The largest changes occurred among beverages. Red beverages decreased 16.5% during phase 1 (P < .001) and further decreased 11.4% in phase 2 (P < .001). Green beverages increased 9.6% in phase 1 (P < .001) and further increased 4.0% in phase 2 (P < .001). Bottled water increased 25.8% during phase 2 (P < .001) but did not increase at 2 on-site comparison cafeterias (P < .001). CONCLUSIONS: A color-coded labeling intervention improved sales of healthy items and was enhanced by a choice architecture intervention.
Authors: Mary T Bassett; Tamara Dumanovsky; Christina Huang; Lynn D Silver; Candace Young; Cathy Nonas; Thomas D Matte; Sekai Chideya; Thomas R Frieden Journal: Am J Public Health Date: 2008-06-12 Impact factor: 9.308
Authors: Russell L Rothman; Ryan Housam; Hilary Weiss; Dianne Davis; Rebecca Gregory; Tebeb Gebretsadik; Ayumi Shintani; Tom A Elasy Journal: Am J Prev Med Date: 2006-11 Impact factor: 5.043
Authors: Mark A Pereira; Alex I Kartashov; Cara B Ebbeling; Linda Van Horn; Martha L Slattery; David R Jacobs; David S Ludwig Journal: Lancet Date: 2005 Jan 1-7 Impact factor: 79.321
Authors: Shiriki K Kumanyika; Eva Obarzanek; Nicolas Stettler; Ronny Bell; Alison E Field; Stephen P Fortmann; Barry A Franklin; Matthew W Gillman; Cora E Lewis; Walker Carlos Poston; June Stevens; Yuling Hong Journal: Circulation Date: 2008-06-30 Impact factor: 29.690
Authors: Alyssa J Moran; Neha Khandpur; Michele Polacsek; Anne N Thorndike; Rebecca L Franckle; Rebecca Boulos; Sally Sampson; Julie C Greene; Dan G Blue; Eric B Rimm Journal: J Nutr Educ Behav Date: 2019-02-12 Impact factor: 3.045