title: Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study.
abstract: OBJECTIVE
  To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias.
  
  
  METHODS
  Eight focus groups were conducted to guide campaign development.
  
  
  METHODS
  Focus groups were conducted in the workplace.
  
  
  METHODS
  University employees (n = 36) aged 23-58 years (mean, 33.8 years).
  
  
  METHODS
  To explore ways to prompt changes in behavior.
  
  
  METHODS
  Transcripts were analyzed using thematic analysis.
  
  
  RESULTS
  This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action and explain why they should choose the behavior and how it will help them achieve health.
  
  
  CONCLUSIONS
  Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than nutrition information.
authors.affiliation: School of Sport, Exercise, and Rehabilitation Sciences, University of Birmingham, Birmingham, United Kingdom. Electronic address: erica.thomas@hotmail.co.uk.
authors.forename: Erica L
authors.initials: EL
authors.lastname: Thomas
authors.affiliation: Ciències de l'Activitat Física I l'Esport, Universitat de Vic, Catalonia, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Puig Ribera
authors.affiliation: Ciències de l'Activitat Física I l'Esport, Universitat de Vic, Catalonia, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Senye-Mir
authors.affiliation: School of Sport, Exercise, and Rehabilitation Sciences, University of Birmingham, Birmingham, United Kingdom.
authors.forename: Frank F
authors.initials: FF
authors.lastname: Eves
mesh_terms: D000328:Adult; D005260:Female; D017144:Focus Groups; D005515:Food Labeling; D005518:Food Preferences; D006293:Health Promotion / Q000379:methods*; D006801:Humans; D008297:Male; D008875:Middle Aged; D017132:Workplace; D055815:Young Adult
keywords: food choice; nutrition label; point-of-choice; workplace health promotion