Sproul Allen D, Canter Deborah D, Schmidt Jeffrey B
81 Medical Support Squadron/SGSD, Keesler AFB, MS 39534-2519, USA.
Mil Med. 2003 Jul;168(7):556-60.
This study assessed the effectiveness of nutrition labeling on sales of targeted entrees and measured the perceived influence that factors such as taste, quality, appearance, fat content, calorie content, and price had on meal selection behavior within an Army cafeteria.
A quasi-experimental design was used to compare targeted entrée sales between a 1-year baseline period and two 30-day postintervention periods, after the placement of entrée nutrition labels. A brief questionnaire, distributed to 149 patrons, measured the perceived influence of the aforementioned factors on selections.
Analysis of variance detected no significant differences in sales between baseline and the two intervention periods; the factors of taste and quality were rated most influential to meal selection (p < 0.000).
A marketing campaign focusing on the health attributes of targeted entrée items was not successful in boosting sales. Sensory attributes (i.e., taste, quality, and appearance) appear to be more influential to meal selection.
本研究评估了营养标签对目标主菜销量的影响，并衡量了口味、品质、外观、脂肪含量、卡路里含量和价格等因素对陆军食堂内用餐选择行为的感知影响。
采用准实验设计，比较了在主菜营养标签张贴后的1年基线期和两个30天干预后时期的目标主菜销量。向149名顾客发放了一份简短问卷，以衡量上述因素对选择的感知影响。
方差分析未发现基线期和两个干预期之间的销量存在显著差异；口味和品质因素被评为对用餐选择影响最大（p < 0.000）。
一项聚焦于目标主菜健康属性的营销活动未能成功提高销量。感官属性（即口味、品质和外观）似乎对用餐选择更具影响力。
