Buscher L A, Martin K A, Crocker S
Department of Public Health Sciences, University of Toronto, Canada.
J Am Diet Assoc. 2001 Aug;101(8):909-13. doi: 10.1016/S0002-8223(01)00223-1.
To examine the effects of a point-of-purchase (POP) intervention emphasizing various properties of healthful food items on college students' snack purchases.
In Study 1, vegetable baskets (containing cut pieces of vegetables), fruit baskets (containing cut pieces of fruit), pretzels, and yogurt were promoted in separate POP interventions. Food sales were monitored over 2-week baseline, 4-week intervention, and 2-week follow-up periods. In Study 2, yogurt was promoted across a 2-week baseline, 12-week intervention, and 2-week follow-up periods and an intercept survey was conducted.
SUBJECTS/SETTING: Approximately 2,280 university students were potentially exposed to the intervention, and 72 students responded to the intercept survey.
POP messages were placed on an 11 x 17-in poster located at the cafeteria entrance, and two 4 x 2.5-in signs placed next to the targeted food item. Messages emphasized the Budget-friendly, Energizing, Sensory/taste, Time efficient/convenient (BEST) stimulus properties of food.
Daily sales of the targeted food items.
Analyses of variance with Tukey post hoc tests were used to compare food sales during the baseline, intervention, and follow-up periods.
In Study 1, yogurt and pretzel sales increased during the intervention and post-intervention periods (P<.05). Interventions had no effect on fruit basket and vegetable basket sales (P>.05), but whole fruit sales increased during the fruit basket intervention and follow-up (P<.05). In Study 2, yogurt sales were significantly greater during the intervention and follow-up periods than at baseline (P<.01).
APPLICATIONS/CONCLUSIONS: Using the BEST properties in POP interventions may be beneficial in promoting the consumption of healthful foods among university students, particularly when the targeted foods are priced comparably to less healthful foods.
研究购买点（POP）干预措施对大学生零食购买行为的影响，该干预措施强调健康食品的各种特性。
在研究1中，蔬菜篮（装有切好的蔬菜）、水果篮（装有切好的水果）、椒盐脆饼和酸奶在不同的购买点干预措施中进行促销。在2周的基线期、4周的干预期和2周的随访期内监测食品销售情况。在研究2中，酸奶在2周的基线期、12周的干预期和2周的随访期内进行促销，并进行了拦截式调查。
受试者/场所：约2280名大学生可能受到干预，72名学生对拦截式调查做出了回应。
购买点信息展示在食堂入口处一张11×17英寸的海报上，以及目标食品旁边放置的两个4×2.5英寸的标识上。信息强调了食品的经济实惠、提供能量、感官/口味、省时/方便（BEST）等刺激特性。
目标食品的每日销售量。
采用方差分析和Tukey事后检验来比较基线期、干预期和随访期的食品销售情况。
在研究1中，酸奶和椒盐脆饼的销售量在干预期和干预后期有所增加（P<.05）。干预措施对水果篮和蔬菜篮的销售没有影响（P>.05），但在水果篮干预和随访期间，整果的销售量有所增加（P<.05）。在研究2中，酸奶在干预期和随访期的销售量显著高于基线期（P<.01）。
应用/结论：在购买点干预措施中利用BEST特性可能有助于促进大学生对健康食品的消费，特别是当目标食品的价格与不太健康的食品相当的时候。
