Evaluating Healthy Vending at the American Heart Association National Center: A Pilot Study

To determine whether a 100% healthy vending model would affect revenue, employee satisfaction, and nutrition in the workplace.

This study compared revenue and nutrition data pre- and post-adoption of nutrition standards from the American Heart Association's (AHA) Healthy Workplace Food and Beverage Toolkit. Employee satisfaction was measured using a survey.

The AHA National Center which, over time, included 5 vending machines and a micromarket.

Comparisons of monthly snack and beverage revenues; survey results assessing employee satisfaction; reduction in mean saturated fat (g) and sodium (mg) per snack sold; reduction in mean sugar (g) per beverage sold; monthly mean number of fruits, vegetable, and dairy sold.

Paired t tests were used to compare monthly revenue while t tests were used to compare nutrition information pre- and post-adoption of nutrition standards. Survey results and food group purchases were analyzed using descriptive statistics.

Mean monthly snack revenue increased (P = .002). Mean monthly beverage revenue did not decrease. Most survey respondents were satisfied with the healthy vending. Mean saturated fat and sodium content per snack sold decreased (P < .001). Mean sugar content per beverage sold decreased. The micromarket sold an average of 210 units of dairy, 85 units of fruit, and 87 units of vegetables per month.

This study was conducted at one workplace.

Healthy vending did not decrease revenue but did decrease saturated fat and sodium per snack, decrease sugar per beverage, and provide fruits, vegetables, and fat-free/low-fat dairy. Employees were generally satisfied with healthy vending.