title: Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.
abstract: OBJECTIVE
  To compare the acceptability of fat- and sodium-modified entrees before and after implementation of a marketing program and to determine the effect offering and marketing these healthful entrees had on total cafeteria and entree sales in a worksite cafeteria.
  
  
  METHODS
  The research was conducted in five phases, including sales data collection, acceptance testing of unmodified hot entrees, acceptance testing of modified entrees, and implementation of a marketing campaign for promoting low-fat, sodium-controlled food selections.
  
  
  METHODS
  The Kansas Farm Bureau and Affiliated Services (KFB) employee cafeteria.
  
  
  METHODS
  KFB employees who ate lunch in the employee cafeteria and were willing to participate in the study.
  
  
  METHODS
  Sales data (percent of customers purchasing a modified entree and sales of modified entree as a percent of total sales); nutrient analysis data (energy, grams of total fat, percent of energy from fat, milligrams of cholesterol, and milligrams of sodium); and acceptability data (11 characteristics were measured using a seven-point hedonic scale).
  
  
  METHODS
  General linear model analysis of variance was used to compare sales data from phases 1 to 5 and to compare acceptability data from phases 2 to 4.
  
  
  RESULTS
  No significant differences in sales data were observed during the 7-month study. No significant changes in overall acceptability were found for any entree. However, customers tended to rate overall acceptability higher when entrees were marketed as lower in fat and sodium.
  
  
  CONCLUSIONS
  Customers in worksite cafeterias may be more willing to tolerate changes in flavor attributes when modified entrees are marketed as "healthful" and nutrition information is available.
authors.affiliation: Department of Health Services, Lehman College, City University of New York, Bronx 10468, USA.
authors.forename: C A
authors.initials: CA
authors.lastname: Perlmutter
authors.forename: D D
authors.initials: DD
authors.lastname: Canter
authors.forename: M B
authors.initials: MB
authors.lastname: Gregoire
mesh_terms: D018752:Diet, Fat-Restricted / Q000191:economics*; D004039:Diet, Sodium-Restricted / Q000191:economics*; D004041:Dietary Fats / Q000008:administration & dosage* / Q000191:economics; D005522:Food Services / Q000191:economics*; D006293:Health Promotion; D006801:Humans; D016014:Linear Models; D012982:Sodium, Dietary / Q000008:administration & dosage* / Q000191:economics; D013649:Taste; D017132:Workplace
chemical_list: D004041:Dietary Fats; D012982:Sodium, Dietary