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dc.contributor.authorThomas, Erica L.
dc.contributor.authorPuig Ribera, Anna
dc.contributor.authorSenye-Mir, Anna
dc.contributor.authorEves, Frank F.
dc.date.accessioned2017-08-15T15:27:38Z
dc.date.available2017-08-15T15:27:38Z
dc.date.issued2015-12-18
dc.identifier.citationPromoting Healthy Choices in Workplace Cafeterias: A Qualitative Study 2016, 48 (2):138 Journal of Nutrition Education and Behavior
dc.identifier.issn14994046
dc.identifier.doi10.1016/j.jneb.2015.11.001
dc.identifier.urihttp://hdl.handle.net/2436/620591
dc.description.abstractObjectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23–58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.
dc.language.isoen
dc.publisherElsevier
dc.relation.urlhttp://linkinghub.elsevier.com/retrieve/pii/S1499404615007332
dc.subjectPoint-of-choice
dc.subjectfood choice
dc.subjectworkplace health promotion
dc.subjectnutrition label
dc.titlePromoting Healthy Choices in Workplace Cafeterias: A Qualitative Study
dc.typeJournal article
dc.identifier.journalJournal of Nutrition Education and Behavior
dc.date.accepted2015-11-01
dc.source.volume48
dc.source.issue2
dc.source.beginpage138
dc.source.endpage145.e1
refterms.dateFOA2018-08-21T14:10:36Z
html.description.abstractObjectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23–58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.


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