title: Promoting nutrition at the point of choice: a review.
abstract: The modification of dietary behaviors on a community-wide basis requires broad-based, multilevel approaches. Dietary interventions at the point of choice have the potential, as one approach, of reaching a large number of individuals at minimal cost. This article presents the potential advantages and limitations of point-of-choice interventions, and describes the controlled evaluations of their efficacy in restaurants/cafeterias and supermarkets. Discussion addresses the refinement and extension of successful restaurant-based strategies and the challenge of developing more powerful strategies for influencing supermarket purchases.
authors.affiliation: Division of Health Promotion, Graduate School of Public Health, San Diego State University, CA 92182.
authors.forename: J A
authors.initials: JA
authors.lastname: Mayer
authors.forename: P M
authors.initials: PM
authors.lastname: Dubbert
authors.forename: J P
authors.initials: JP
authors.lastname: Elder
mesh_terms: D001521:Behavior Therapy / Q000379:methods*; D003153:Community Health Services; D005515:Food Labeling / Q000379:methods; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D009747:Nutritional Physiological Phenomena; D012147:Restaurants