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Symposium: Modifying the Food Environment: Energy Density, Food Costs, and Portion Size

Public Health Strategies for Dietary Change: Schools and Workplaces^1,2

Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN 55454-1015

³To whom correspondence should be addressed. E-mail: french{at}epi.umn.edu.

Environmental intervention represents an effective strategy to promote the purchase and consumption of healthful foods in community-based settings. Three such studies promoted the consumption of healthier snacks and lower-fat foods at worksites and at schools. The first study examined lower prices and point-of-purchase promotion on sales of lower-fat snacks in vending machines in 12 worksites and 12 secondary schools. Price reductions of 10%, 25% and 50% on lower-fat snacks resulted in an increase in sales of 9%, 39% and 93%, respectively, as compared to usual-price conditions. The second study examined the impact of a 50% price reduction on the consumption of fresh fruit and baby carrots in 2 secondary school cafeterias. In the third study, 20 secondary schools were randomly assigned to either an environmental intervention or a control group for a 2-y period. The intervention increased the availability of lower-fat foods and implemented student-based promotions. School-based environmental interventions to increase availability and promotion of lower-fat foods and healthier snacks can increase purchase of these foods among adolescents.

KEY WORDS: • food pricing • food availability • food choices

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