A nutrition labeling intervention in worksite cafeterias
An implementation evaluation across two large catering companies in the Netherlands
Bibliographic Data
| ID | 22943837 |
|---|---|
| Authors | Ellis L Vyth, Esther W C Van Der Meer (Amsterdam Public Health), Jacob C Seidell (0000-0002-9262-9062, Amsterdam Public Health), Ingrid HM Steenhuis (0000-0002-0065-2776, Amsterdam Public Health), Ingrid H M Steenhuis |
| Year | 2012 |
| Volume | 27 |
| Issue | 2 |
| Pages | 230-237 |
| Publication date | 2012-06-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Health Promotion International (JOURNAL) |
| Journal identifiers | ISSN: 0957-4824 • E-ISSN: 1460-2245 |
| Publisher | Oxford University Press (OUP) (PUBLISHER) |
| DOI | 10.1093/heapro/dar034 |
| PMID | 21693473 |
| OpenAlex | W2097519940 |
| Language | EN |
| Citations received | 5 |
| References cited | 19 |
By both increasing the availability of healthy foods and labeling these products with the Choices logo, caterers may facilitate employees to make a healthier choice in their worksite cafeterias. The aim of this study was to explore which attributes influence the implementation of the Choices logo in worksite cafeterias in the Netherlands. Questionnaires were completed by catering managers of 316 cafeterias of two large caterers in the Netherlands (response rate 49.8%). Attributes from the Diffusion of Innovations Theory were used to investigate whether they could predict implementation. Compatibility (consistency with the beliefs of the catering manager; OR = 1.52), voluntariness (perception of the implementation as voluntary; OR = 0.50), result demonstrability (ability to communicate the implementation; OR = 1.52) and complexity in the sense of time (time needed for implementation; OR = 0.70) were the best predictors for the frequency of offering fresh Choices products (all significant). For the frequency of using Choices promotion material, voluntariness (OR = 0.54), result demonstrability (OR = 1.51) and relative advantage (perceived advantage of the implementation; OR = 1.44) were the best predictors (all significant). In conclusion, this study provides unique insights into which perceived attributes influence the implementation of a nutrition logo in worksite cafeterias. To increase the implementation, the Choices logo should be consistent with catering managers' ideas about healthy food, the workload of implementing the logo should be limited and it could be recommended to incorporate the logo in the health policy of the caterer.
Business · Food choice · Health promotion · Logo (programming language) · Nutrition Labeling · Perception · Promotion (chess) · Public health · Voluntariness · Workload · Applied Psychology · Behavioral Health and Interventions · Computer Science · Consumer Attitudes and Food Labeling · Marketing · Medicine · Nursing · Obesity, Physical Activity, Diet · Psychology
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Implementation Matters
Diffusion of Innovations
| Unique citing works | 5 |
|---|---|
| Citations per year | 0.38 |
| Citation span | 2013 - 2026 (14) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 5 |