title: Promoting low-fat entree choices in a public cafeteria.
abstract: Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria-based intervention for increasing the purchase rate of low-fat entrees (M = 6.83 g) relative to nonlow-fat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.
mesh_terms: D000368:Aged; D001296:Audiovisual Aids; D003463:Cues; D004041:Dietary Fats / Q000008:administration & dosage*; D005518:Food Preferences; D006266:Health Education; D006331:Heart Diseases / Q000517:prevention & control; D006801:Humans; D009747:Nutritional Physiological Phenomena
chemical_list: D004041:Dietary Fats