Social Marketing at Griffith, Griffith Business School, Griffith University, Nathan, QLD 4111, Australia.
Land Division, Defence Science & Technology Group, Scottsdale, TAS 7260, Australia.
Int J Environ Res Public Health. 2020 Feb 1;17(3):913. doi: 10.3390/ijerph17030913.
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 = 1294; dinner = 787) and following (lunch = 1230; dinner = 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.
要想实现造福个人和组织、有益于社会的变革，就需要将研究重点从“个体”扩展到环境塑造者。一项前后观测研究评估了两种食品供应结构的变化，以了解餐饮环境对食品选择的影响。在自助餐厅的结构发生变化前后（午餐=1294 人，晚餐=787 人），对食客进行了观察，这些变化包括为午餐提供健康便捷的替代餐（健康午餐袋）和美味的晚餐（自制比萨）。随着 19%的食客选择健康午餐袋，29%的食客选择自制比萨晚餐，人们对食物的选择发生了转变，离开现有的自助餐。通过对那些继续从同时供应的自助餐中选择的食客的选择进行检查，发现自助餐中提供健康的替代品部分解释了食物选择，从而缓和了观察到的食物选择变化。餐饮服务部门是改善饮食行为的一个有前途的途径。还需要进一步的研究，特别是那些在更长时间内衡量选择、并包括满意度和利润衡量的研究。
