QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by French, S. A. Search for Related Content PubMed PubMed Citation Articles by French, S. A.

---

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

This article has been cited by other articles:

				L. V. Moore, A. V. Diez Roux, J. A. Nettleton, D. R. Jacobs, and M. Franco Fast-Food Consumption, Diet Quality, and Neighborhood Exposure to Fast Food: The Multi-Ethnic Study of Atherosclerosis Am. J. Epidemiol., July 1, 2009; 170(1): 29 - 36. [Abstract] [Full Text] [PDF]

				H. M. Blanck, A. L. Yaroch, A. A. Atienza, S. L. Yi, Jian Zhang, and L. C. Masse Factors Influencing Lunchtime Food Choices Among Working Americans Health Educ Behav, April 1, 2009; 36(2): 289 - 301. [Abstract] [PDF]

				E. S. Ford and A. H. Mokdad Epidemiology of Obesity in the Western Hemisphere J. Clin. Endocrinol. Metab., November 1, 2008; 93(11_Supplement_1): s1 - s8. [Abstract] [Full Text] [PDF]

				A. Drewnowski and B. J. Rolls How to Modify the Food Environment J. Nutr., April 1, 2005; 135(4): 898 - 899. [Full Text] [PDF]