CONTEXT: The nutrition environment is associated with risk of obesity and other diet-related chronic diseases. In Baltimore's low-income areas, carryouts (locally prepared-food sources that offer food "to go") are a common source of food, but they lack a variety of healthy options for purchase. OBJECTIVE: To evaluate individuals' preferences of healthy combination meals sold at carryouts and to identify successful intervention methods to promote healthier foods in carryouts in low-income communities in Baltimore. METHOD: The study estimated the relationship between combinations of healthier entrées (turkey club, grilled chicken), beverages (diet coke, bottled water), side dishes (watermelon, side salad), price points ($5.00, $7.50), and labeling on consumers' combination meal decisions using a forced-choice conjoint analysis. Logistic regression analysis was used to determine how individuals value different features in combination meals sold in carryouts. RESULTS: There was a statistically significant difference between customer preference for the two entrées, with a turkey club sandwich being preferred over a grilled chicken sandwich (p = .02). Carryout customers (n = 50) preferred water to diet soda (p < .00). CONCLUSION: Results suggested specific foods to improve the bundling of healthy combination meals. The selection of preferred promotion foods is important in the success of environmental nutrition interventions.
CONTEXT: The nutrition environment is associated with risk of obesity and other diet-related chronic diseases. In Baltimore's low-income areas, carryouts (locally prepared-food sources that offer food "to go") are a common source of food, but they lack a variety of healthy options for purchase. OBJECTIVE: To evaluate individuals' preferences of healthy combination meals sold at carryouts and to identify successful intervention methods to promote healthier foods in carryouts in low-income communities in Baltimore. METHOD: The study estimated the relationship between combinations of healthier entrées (turkey club, grilled chicken), beverages (diet coke, bottled water), side dishes (watermelon, side salad), price points ($5.00, $7.50), and labeling on consumers' combination meal decisions using a forced-choice conjoint analysis. Logistic regression analysis was used to determine how individuals value different features in combination meals sold in carryouts. RESULTS: There was a statistically significant difference between customer preference for the two entrées, with a turkey club sandwich being preferred over a grilled chicken sandwich (p = .02). Carryout customers (n = 50) preferred water to diet soda (p < .00). CONCLUSION: Results suggested specific foods to improve the bundling of healthy combination meals. The selection of preferred promotion foods is important in the success of environmental nutrition interventions.
Authors: Hannah Lee Coakley; Elizabeth Anderson Steeves; Jessica C Jones-Smith; Laura Hopkins; Nadine Braunstein; Yeeli Mui; Joel Gittelsohn Journal: J Hunger Environ Nutr Date: 2014
Authors: Yeeli Mui; Jessica C Jones-Smith; Rachel L J Thornton; Keshia Pollack Porter; Joel Gittelsohn Journal: Int J Environ Res Public Health Date: 2017-11-21 Impact factor: 3.390
Authors: Joel Gittelsohn; Elizabeth Anderson Steeves; Yeeli Mui; Anna Y Kharmats; Laura C Hopkins; Donna Dennis Journal: BMC Public Health Date: 2014-09-11 Impact factor: 3.295