A pricing strategy to promote sales of lower fat foods in high school cafeterias: acceptability and sensitivity analysis.
Prices of four low fat foods were reduced about 25% and prices of three high fat foods were increased about 10% to determine the impact on food purchases in a Midwestern suburban high school cafeteria to explore the impact of price on purchases. Low fat foods averaged about 13% of total sales. Sensitivity analysis was used to estimate that low fat foods would probably have averaged about 9% of total sales without the reduced price.
Hannan
Peter
P
Division of Epidemiology, University of Minnesota, 1300 South Second Street, Suite 300, Minneapolis, MN 55454-1015, USA.
French
Simone A
SA
Story
Mary
M
Fulkerson
Jayne A
JA
D000293:Adolescent; D003625:Data Collection; D004041:Dietary Fats / Q000008:administration & dosage*; D005249:Fees and Charges; D005502:Food / Q000191:economics*; D005522:Food Services / Q000191:economics / Q000458:organization & administration*; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D008137:Longitudinal Studies; D015146:Midwestern United States; D012147:Restaurants; D012574:Schools
D004041:Dietary Fats