Social Marketing at Griffith, Griffith Business School, Griffith University, Nathan, QLD 4111, Australia.
Defence Science & Technology Group, Land Division, Scottsdale, TAS 7260, Australia.
Int J Environ Res Public Health. 2021 Feb 2;18(3):1340. doi: 10.3390/ijerph18031340.
Nutrition plays a critical role in health and job performance in physically demanding roles. Studies have shown Australian military personnel do not consume diets suited to their roles. A range of foods are provided in military dining facilities; however, personnel still need to make appropriate choices for healthier eating and to optimise performance. This study explored the effect of a labelling scheme based on military-specific nutrition guidance, over a one-month period. Food choices were evaluated in a pre-post design using plate photography (pre = 190; post = 159 plates); with satisfaction and behavioural influences assessed through a survey (pre = 79; post = 67). The results indicate the scheme had a small effect on food choice-potato and hot vegetable choices increased post-campaign for the dinner meal. On average, choices were heathier at lunch post-campaign, and less healthy at dinner. Satisfaction with the meal experience was higher after the campaign, and no difference was observed in behavioural influences (e.g., self-efficacy and other perceptions). These results are in alignment with other point-of-service labelling studies showing the limited capacity labelling schemes have on guiding consumer choices. Rather than using point-of-service labelling in isolation, additional individual and/or environmental strategies may be needed to more effectively encourage nutritious food choices by personnel.
营养在体力要求高的角色的健康和工作表现中起着至关重要的作用。研究表明，澳大利亚军人的饮食不符合他们的角色需求。军事餐饮设施提供了各种各样的食物；然而，人员仍然需要做出适当的选择，以更健康的饮食和优化表现。本研究在一个月的时间内，探讨了基于军事特定营养指导的标签方案的效果。使用餐盘摄影法（预 = 190；后 = 159 个餐盘）在前后设计中评估食物选择；通过调查评估满意度和行为影响（预 = 79；后 = 67）。结果表明，该方案对食物选择有较小的影响-晚餐时土豆和热蔬菜的选择增加了。平均而言，午餐后的选择更健康，晚餐时则不那么健康。对用餐体验的满意度在活动后更高，行为影响（例如自我效能感和其他认知）没有差异。这些结果与其他服务点标签研究一致，表明标签方案在指导消费者选择方面的能力有限。与其单独使用服务点标签，可能需要额外的个人和/或环境策略，以更有效地鼓励人员选择营养食品。
