Promoting low-fat entree choices in a public cafeteria

Area of Science:

• Nutrition Science
• Public Health
• Behavioral Science

Background:

• Dietary fat reduction is recommended for coronary heart disease (CHD) prevention.
• Entrees significantly contribute to the total fat content of meals.
• Cafeteria settings offer opportunities for dietary interventions.

Purpose of the Study:

• To evaluate a cafeteria-based intervention aimed at increasing the selection of low-fat entrees.
• To assess the impact of informational posters on consumer food choices.

Main Methods:

• A 6-day intervention in a cafeteria setting.
• Monitoring food selections (N=3,264) by trained observers.
• Intervention included posters detailing low-fat (LF) diet benefits and daily LF entree options.

Main Results:

• The intervention led to a significant increase in the purchase rate of low-fat entrees, from 20% to 35%.
• The average fat content of low-fat entrees was 6.83g compared to 25.59g for non-low-fat entrees.
• The intervention was cost-effective at $80.00.

Conclusions:

• A simple, low-cost cafeteria intervention can effectively promote healthier eating habits.
• Informational interventions can significantly increase the purchase of low-fat options, supporting CHD prevention efforts.
• Public health strategies in food service environments can positively influence dietary choices.