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  • Impact of Dining Hall Structural Changes on Food Choices: A Pre-Post Observational Study

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    Author(s)
    Carins, Julia
    Rundle-Thiele, Sharyn
    Ronto, Rimante
    Griffith University Author(s)
    Carins, Julia E.
    Rundle-Thiele, Sharyn
    Year published
    2020
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    Abstract
    Change that benefits individuals and organisations while delivering health outcomes and benefits society requires a research focus that extends 'beyond the individual' to environment shapers. A pre-post observational study assessed two food provision structural changes to understand the role food service environments had on food selections. Diners were observed prior to (lunch n = 1294; dinner n = 787) and following (lunch n = 1230; dinner n = 843) structural changes in a buffet-style dining room-including provision of a healthy convenient meal alternative for lunch (healthy lunch bag), and a pleasurable dinner (make-your-own ...
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    Change that benefits individuals and organisations while delivering health outcomes and benefits society requires a research focus that extends 'beyond the individual' to environment shapers. A pre-post observational study assessed two food provision structural changes to understand the role food service environments had on food selections. Diners were observed prior to (lunch n = 1294; dinner n = 787) and following (lunch n = 1230; dinner n = 843) structural changes in a buffet-style dining room-including provision of a healthy convenient meal alternative for lunch (healthy lunch bag), and a pleasurable dinner (make-your-own pizza). Food choices shifted with 19% of diners opting for a healthy lunch bag and 29% of diners selecting a pizza dinner, moving away from the existing buffet. Examination of selections by those continuing to select from the concurrent buffet selections established that the availability of healthy alternatives in the buffet partially explained food choices, moderating any observed changes in food selections. The food service sector is a promising avenue through which dietary behaviours can be improved. Further studies, particularly those that measure selections over the longer term, and that include measures of satisfaction and profit, are needed.
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    Journal Title
    International journal of environmental research and public health
    Volume
    17
    Issue
    3
    DOI
    https://doi.org/10.3390/ijerph17030913
    Copyright Statement
    © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
    Subject
    Marketing
    Social marketing
    Food choice
    food environment
    observation
    structural change
    Publication URI
    http://hdl.handle.net/10072/391678
    Collection
    • Journal articles

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