Biden Catherine R, Matthews June I, Laframboise Natalie A, Zok Anne, Dworatzek Paula D N, Seabrook Jamie A
a School of Food and Nutritional Sciences, Brescia University College, London, ON.
b Western Hospitality Services, London, ON.
Can J Diet Pract Res. 2018 Sep 1;79(3):92-98. doi: 10.3148/cjdpr-2018-009. Epub 2018 Jun 12.
To compare sales of Food Resources and Education for Student Health (FRESH) Approved versus non-FRESH Approved menu cycle items pre- and postimplementation of the FRESH program.
Sales data from 2011-2015 of FRESH Approved versus non-FRESH Approved menu items were analyzed. Fruit and milk items sold, net sales, and the cost of free fruit and milk redeemed through the FRESH Reward Card (FRC) program, were also analyzed.
FRESH Approved items sold more often than non-FRESH Approved items in the latter 2 years (P = 0.01). Prices of FRESH Approved menu items were significantly lower than non-FRESH Approved items for all years (e.g., $1.52 ± $0.94 vs $2.21 ± $1.02 per serving in 2014-2015; P < 0.001). Across all FRESH implementation years, FRESH Approved menu items were found more often on the 6-week menu (P < 0.05). The number of fruit items sold increased from a baseline of 143 052 to 170 954, and net sales increased from $135 450 to $154 248 after 3 years of the FRC implementation.
FRESH Approved items were less expensive, available more often, and had higher sales. The FRC increased net fruit sales despite the cost of free fruit. Highlighting and reducing the cost of healthy foods are promising practices to improve campus food environments.
比较学生健康食品资源与教育（FRESH）计划实施前后，经FRESH批准与未经FRESH批准的菜单周期项目的销售额。
分析了2011 - 2015年经FRESH批准与未经FRESH批准的菜单项的销售数据。还分析了售出的水果和牛奶项目、净销售额，以及通过FRESH奖励卡（FRC）计划兑换的免费水果和牛奶的成本。
在最后两年中，经FRESH批准的项目比未经FRESH批准的项目销售得更频繁（P = 0.01）。所有年份中，经FRESH批准的菜单项价格均显著低于未经FRESH批准的项目（例如，2014 - 2015年每份分别为1.52±0.94美元和2.21±1.02美元；P < 0.001）。在FRESH实施的所有年份中，经FRESH批准的菜单项在6周菜单上出现的频率更高（P < 0.05）。实施FRC三年后，售出的水果项目数量从基线的143052增加到170954，净销售额从135450美元增加到154248美元。
经FRESH批准的项目价格更低、供应更频繁且销售额更高。尽管有免费水果的成本，FRC仍增加了水果净销售额。突出并降低健康食品的成本是改善校园食品环境的有前景的做法。
