Preferred Healthy Food Nudges, Food Store Environments, and Customer Dietary Practices in 2 Low-Income Southern Communities.

Autor: Jilcott Pitts SB; Department of Public Health, Brody School of Medicine, East Carolina University, Greenville, NC. Electronic address: jilcotts@ecu.edu., Wu Q; Department of Biostatistics, East Carolina University, Greenville, NC., Sharpe PA; Prevention Research Center, Arnold School of Public Health, University of South Carolina, Columbia, SC., Rafferty AP; Department of Public Health, Brody School of Medicine, East Carolina University, Greenville, NC., Elbel B; NYU School of Medicine and NYU Wagner School of Public Service, New York, NY., Ammerman AS; Center for Health Promotion and Disease Prevention; Department of Nutrition, Gillings School of Global Public Health and School of Medicine, University of North Carolina at Chapel Hill, Chapel Hill, NC., Payne CR; Marketing Department, College of Business, New Mexico State University, Las Cruces, NM., Hopping BN; Center for Advanced Hindsight, Social Science Research Institute, Duke University, Durham, NC., McGuirt JT; Department of Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, NC., Wall-Bassett ED; Nutrition & Dietetics Program, School of Health Sciences, Western Carolina University, Cullowhee, NC.
Jazyk: angličtina
Zdroj: Journal of nutrition education and behavior [J Nutr Educ Behav] 2016 Nov - Dec; Vol. 48 (10), pp. 735-742.e1. Date of Electronic Publication: 2016 Sep 28.
DOI: 10.1016/j.jneb.2016.08.001
Abstrakt: Objective: To examine how food store environments can promote healthful eating, including (1) preferences for a variety of behavioral economics strategies to promote healthful food purchases, and (2) the cross-sectional association between the primary food store where participants reported shopping, dietary behaviors, and body mass index.
Methods: Intercept survey participants (n = 342) from 2 midsized eastern North Carolina communities completed questionnaires regarding preferred behavioral economics strategies, the primary food store at which they shopped, and consumption of fruits, vegetables, and sugary beverages.
Results: Frequently selected behavioral economic strategies included: (1) a token and reward system for fruit and vegetable purchases; and (2) price discounts on healthful foods and beverages. There was a significant association between the primary food store and consumption of fruits and vegetables (P = .005) and sugary beverages (P = .02).
Conclusions and Implications: Future studies should examine associations between elements of the in-store food environment, purchases, and consumption.
(Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.)
Databáze: MEDLINE
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