PROMOTING LOW-FAT ENTREE CHOICES IN A PUBLIC CAFETERIA
Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees (M = 6.83 g) relative to nonlowfat entrees...
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| Veröffentlicht in: | Journal of applied behavior analysis 1986, Vol.19 (4), p.397-402 |
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| container_title | Journal of applied behavior analysis |
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| creator | Mayer, Joni A. Heins, Joan M. Vogel, John M. Morrison, Denise C. Lankester, Laura D. Jacobs, Andrea L. |
| description | Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees (M = 6.83 g) relative to nonlowfat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees. |
| doi_str_mv | 10.1901/jaba.1986.19-397 |
| format | Article |
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Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees (M = 6.83 g) relative to nonlowfat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.</description><identifier>ISSN: 0021-8855</identifier><identifier>EISSN: 1938-3703</identifier><identifier>DOI: 10.1901/jaba.1986.19-397</identifier><identifier>PMID: 2433261</identifier><identifier>CODEN: JOABAW</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Adult and adolescent clinical studies ; Aged ; Audiovisual Aids ; Biological and medical sciences ; cafeteria ; cardiovascular risk reduction ; Cues ; Dietary Fats - administration & dosage ; Food Preferences ; Health Education ; Heart Diseases - prevention & control ; Humans ; Medical sciences ; nutrition education ; Nutritional Physiological Phenomena ; point-of-purchase information ; prompting ; Psychology. Psychoanalysis. Psychiatry ; Psychopathology. 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Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees (M = 6.83 g) relative to nonlowfat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.</description><subject>Adult and adolescent clinical studies</subject><subject>Aged</subject><subject>Audiovisual Aids</subject><subject>Biological and medical sciences</subject><subject>cafeteria</subject><subject>cardiovascular risk reduction</subject><subject>Cues</subject><subject>Dietary Fats - administration & dosage</subject><subject>Food Preferences</subject><subject>Health Education</subject><subject>Heart Diseases - prevention & control</subject><subject>Humans</subject><subject>Medical sciences</subject><subject>nutrition education</subject><subject>Nutritional Physiological Phenomena</subject><subject>point-of-purchase information</subject><subject>prompting</subject><subject>Psychology. Psychoanalysis. Psychiatry</subject><subject>Psychopathology. Psychiatry</subject><issn>0021-8855</issn><issn>1938-3703</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1986</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>K30</sourceid><recordid>eNqFUc9v0zAUthBodBt3LkiRQNwybD_Hdi5IWcjaoK4ZpdOOluM5kC5Nht0O9t_PVasKuOzybOn78b6nD6G3BJ-RFJNPS13r8JM8jBhS8QKNSAoyBoHhJRphTEksZZK8RsfeLzEmFPPkCB1RBkA5GSF-Na8uq0U5G0fT6ia-yBZRMVvMiyLKJ1WZF9-jchZl0dX1-bTMozy7KBbFvMxO0atGd96-2b8n6Dog-SSeVuMyz6axSQCSmKQ1I7IJkeqEpaYGyUQjqQUBt9zYGpg2EJIwDZxbKwQ1UnCrGRWNJhzDCfq8873f1Ct7a2y_drpT965dafeoBt2qf5G-_al-DA-KAJZYpsHg497ADb821q_VqvXGdp3u7bDxKqxMiAQWiO__Iy6HjevDccGLkJRJSmlg4R3LuMF7Z5tDFILVthG1bURtGwlDhUaC5N3fJxwE-woC_mGPa2901zjdm9YfaJIQDkwGGt_RfredfXx2rfqanWcUZBKE8U7Y-rX9cxBqd6e4AJGom9lYXc4nRHz7wpSAJ3HfrM4</recordid><startdate>1986</startdate><enddate>1986</enddate><creator>Mayer, Joni A.</creator><creator>Heins, Joan M.</creator><creator>Vogel, John M.</creator><creator>Morrison, Denise C.</creator><creator>Lankester, Laura D.</creator><creator>Jacobs, Andrea L.</creator><general>Blackwell Publishing Ltd</general><general>Society for the Experimental Analysis of Behavior</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>JRZRW</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope><scope>SFNNT</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>1986</creationdate><title>PROMOTING LOW-FAT ENTREE CHOICES IN A PUBLIC CAFETERIA</title><author>Mayer, Joni A. ; Heins, Joan M. ; Vogel, John M. ; Morrison, Denise C. ; Lankester, Laura D. ; Jacobs, Andrea L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5335-19b418f193b549cb3847f82e373d6ceb34ac33324a366ee772c876ea427fa1603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1986</creationdate><topic>Adult and adolescent clinical studies</topic><topic>Aged</topic><topic>Audiovisual Aids</topic><topic>Biological and medical sciences</topic><topic>cafeteria</topic><topic>cardiovascular risk reduction</topic><topic>Cues</topic><topic>Dietary Fats - administration & dosage</topic><topic>Food Preferences</topic><topic>Health Education</topic><topic>Heart Diseases - prevention & control</topic><topic>Humans</topic><topic>Medical sciences</topic><topic>nutrition education</topic><topic>Nutritional Physiological Phenomena</topic><topic>point-of-purchase information</topic><topic>prompting</topic><topic>Psychology. 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Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees (M = 6.83 g) relative to nonlowfat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>2433261</pmid><doi>10.1901/jaba.1986.19-397</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0021-8855 |
| ispartof | Journal of applied behavior analysis, 1986, Vol.19 (4), p.397-402 |
| issn | 0021-8855 1938-3703 |
| language | eng |
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| source | MEDLINE; Periodicals Index Online; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Adult and adolescent clinical studies Aged Audiovisual Aids Biological and medical sciences cafeteria cardiovascular risk reduction Cues Dietary Fats - administration & dosage Food Preferences Health Education Heart Diseases - prevention & control Humans Medical sciences nutrition education Nutritional Physiological Phenomena point-of-purchase information prompting Psychology. Psychoanalysis. Psychiatry Psychopathology. Psychiatry |
| title | PROMOTING LOW-FAT ENTREE CHOICES IN A PUBLIC CAFETERIA |
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