The Effect of Point-of-purchase Nutrition Education on the Intented Vs. Actual Food Selection in a Worksite Cafeteria PDF Download
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Author: Pamela A. Hurt
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 94
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Author: Pamela A. Hurt
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 94
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Author: Magali O. Gamio
Publisher:
ISBN:
Category : High school students
Languages : en
Pages : 152
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Author: Audrey Delfina Fresques
Publisher:
ISBN:
Category : Consumer behavior
Languages : en
Pages : 107
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Book Description
Providing nutrition information at point of sale at restaurants has gained in popularity in recent years and will soon become a legal requirement. Consumers are using this opportunity to become more informed on the nutritional quality of the foods they consume in an effort to maintain healthfulness. Prior research has confirmed the utility of this information in adult populations. However, research on adolescents in school environments has resulted in mixed findings. This study investigated the effect of exposure to calorie and fat information on student purchases at lunchtime in a high school cafeteria. Additionally, it explored other factors that may contribute to students' food selections during school lunches. The research methods included analysis of changes in cafeteria food sales in one school, surveys, and focus groups. Analysis of cafeteria food sales during lunch did not show any significant change in the average number of calories and fat purchased per student between pre and post intervention. However, information gathered from focus group questioning demonstrated how students used the nutrition information to change their behavior after they have purchased their food.
Author:
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 1062
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Author: Heather A. Wemhoener
Publisher:
ISBN:
Category : Advertising, Point-of-sale
Languages : en
Pages : 91
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College students are among the highest consumers of sweetened beverages, drinking more than 25% of their daily calorie needs from sweetened drinks. They also tend to be low consumers of milk. This is important, as high consumption of sweetened drinks and low consumption of nutrient-dense drinks is associated with obesity, dental caries and bone disease. Point-of-purchase (POP) marketing and nutrition education programs are thought to be effective in changing food selection behaviors of college students. Therefore, we conducted a 2-week intervention that combined POP marketing and nutrition education aiming to 1. decrease sweetened beverage consumption 2. increase milk/milk equivalent consumption and 3. increase knowledge of beverages and health among University of Massachusetts students. To determine effectiveness of the campaign, college students enrolled at UMass Amherst with a meal plan of> six meals/week were recruited via email for survey participation prior to (n=1547) and 14 days after (n=1387) the intervention. We compared self-reported beverage consumption and nutrition knowledge for pre- versus post-intervention and exposed versus unexposed (post-intervention) survey respondents with Chi-square tests. Using both approaches to assess campaign effectiveness, we found that exposed participants were less likely to drink regular soda at least once per week (p =0.001, p = 0.044), more likely to identify fruit juice is not a source of calcium/vitamin D(p
Author: Special Supplemental Food Program for Women, Infants, and Children (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Abstract: A project, carried out to develop an in-store nutrition education campaign in 5 food vendor sites to educate limited-income food shoppers and to assess the effectiveness of such a campaign, is reported. The nutrition education learning modules included: what are food groups?; milk group; protein group; fruit and vegetable group; bread and cereal groups and other foods. After completion of the project, the experimental group (400 participants) had a nutrition awareness level 74% or more above the control group (400 matched participants) except for the last (other foods) module. The pretest scores of the 2 groups were similar. The experimental group had a slightly greater degree of continued learning for 7 of 8 nutrition knowledge questions. The study indicated that point-of-purchase nutrition education increased shoppers' nutrition awareness while only marginally influencing nutrition knowledge. (wz).
Author: Jane Marie Trinter
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 100
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Author: Linda Wilce Marmer
Publisher:
ISBN:
Category : School lunchrooms, cafeterias, etc
Languages : en
Pages : 61
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Author: Sonia Vieregge Nelson
Publisher:
ISBN:
Category : Advertising, Point-of-sale
Languages : en
Pages : 78
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Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
