Mayer J A, Heins J M, Vogel J M, Morrison D C, Lankester L D, Jacobs A L
J Appl Behav Anal. 1986 Winter;19(4):397-402. doi: 10.1901/jaba.1986.19-397.
Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria-based intervention for increasing the purchase rate of low-fat entrees (M = 6.83 g) relative to nonlow-fat entrees (M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.
减少膳食脂肪摄入已被推荐用于预防冠心病。由于主菜在膳食总脂肪含量中占很大比例，我们评估了一项基于自助餐厅的干预措施，以提高低脂主菜（平均6.83克）相对于非低脂主菜（平均25.59克）的购买率。干预措施包括一张海报，列出了低脂饮食的益处和每日低脂主菜（即烤或烤鸡肉和鱼类菜肴）。在每个阶段的6天里，由训练有素的观察员监测食物选择情况（共3264次）。这项花费80美元的干预措施使低脂主菜的购买率显著提高（即从20%提高到35%）。
