Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Color-coded labels improve healthy food choices in employees from all backgrounds

07.08.2012
Simple interventions are successful in those from all racial/ethnic groups, educational levels

A program designed to encourage more healthful food choices through simple color-coded labels and the positioning of items in display cases was equally successful across all categories of employees at a large hospital cafeteria. In an article appearing in American Journal of Preventive Medicine, a team of Massachusetts General Hospital (MGH) researchers report that the interventions worked equally well across all racial and ethnic groups and educational levels.


In the Massachusetts General Hospital cafeteria, color-coded labels indicate the healthiest sandwich choices (green), along with those designated less (yellow) and least (red) healthy.

Credit: Massachusetts General Hospital Nutrition and Food Service

"These findings are important because obesity is much more common among Americans who are black or Latino and among those of low socioeconomic status," says Douglas Levy, PhD, of the Mongan Institute for Health Policy at MGH, lead author of the AJPM report. "Improving food choices in these groups may help reduce their obesity levels and improve population health."

The authors note that current efforts to encourage healthful food choices by labeling or posting the calorie content of foods have had uncertain results. Even individuals with relatively high educational levels may have difficulty reading and understanding nutritional labels, and the problem is probably greater among low-income or minority individuals with limited literacy. As reported earlier this year, the MGH research team – which includes leaders of the MGH Nutrition and Food Service – devised a two-phase plan to encourage more healthful food purchases without the need for complex food labels.

In the first phase, which began in March 2010, color-coded labels were attached to all items in the main hospital cafeteria – green signifying the healthiest items, such as fruits, vegetables and lean meats; yellow indicating less healthy items, and red for those with little or no nutritional value. The second "choice architecture" phase, which began in June 2010, focused on popular items – cold beverages, pre-made sandwiches and chips – likely to be purchased by customers with little time to spend who may be more influenced by location and convenience. Cafeteria beverage refrigerators were arranged to place water, diet beverages and low-fat dairy products at eye level, while beverages with a red or yellow label were placed below eye level. Refrigerators and racks containing sandwiches or chips were similarly arranged, and additional baskets of bottled water were placed near stations where hot food was served.

The study was designed to measure changes in employee purchases of green-, yellow- and red-labeled items by racial/ethnic categories and by job type during both phases of the program. Data reflecting purchases by more than 4,600 employees, each of whom was enrolled in a program allowing them to pay for meals through payroll deduction, was recorded by cafeteria cash registers and matched to human resources information. While it was possible to track how an individual employee's food choices changed during the study period, no information that could identify an employee was available to the research team. Participants were categorized by self-reported race or ethnicity – white, black, Latino or Asian. Educational level was reflected by job type – service workers; administrative/support staff; technicians, including radiology technicians and respiratory therapists; health professionals, such as pharmacists and occupational therapists; or management/clinicians, which included physicians and nurses.

At the outset of the study, black and Latino employees and those in job categories associated with lower education purchased more red items and fewer green items than did white employees or those in higher-education job types. But at the end of both phases of the intervention, employees in all groups purchased fewer red items and more green items. A specific analysis of beverage purchases – chosen because the consumption of sugar-sweetened beverage is highest among black and low-income individuals and strongly linked to obesity, diabetes and heart disease – found that the purchase of healthful beverages increased for all groups. In addition, black and low-education employees, who paid the highest cost per beverage at the study's outset, were paying significantly less per beverage purchased at the end of the study period.

All elements of the overall program remain in place at the MGH, and the color-coded labeling has been extended to all food service sites. "Further study is needed to determine the long-term effect of these interventions and whether additional steps could improve their effectiveness in particularly vulnerable populations," says Levy, an assistant professor of Medicine at Harvard Medical School. "But because these measures are both simple and inexpensive to implement, they could easily be tried in a variety of food sales environments – such as cafeterias, convenience stories and even vending machines."

Additional co-authors of the study – which was supported by the National Center for Research Resources and the National Heart, Lung and Blood Institute – are Lillian Sonnenberg, DSC, RD, LDN, and Susan Barraclough, MS, RD, LDN, MGH Nutrition and Food Services; Anne Thorndike, MD, MPH, MGH division of General Medicine; and Jason Riis, PhD, Harvard Business School.

Massachusetts General Hospital (www.massgeneral.org), founded in 1811, is the original and largest teaching hospital of Harvard Medical School. The MGH conducts the largest hospital-based research program in the United States, with an annual research budget of more than $750 million and major research centers in AIDS, cardiovascular research, cancer, computational and integrative biology, cutaneous biology, human genetics, medical imaging, neurodegenerative disorders, regenerative medicine, reproductive biology, systems biology, transplantation biology and photomedicine. In July 2012, MGH moved into the number one spot on the 2012-13 U.S. News & World Report list of "America's Best Hospitals."

Sue McGreevey | EurekAlert!
Further information:
http://www.massgeneral.org

More articles from Health and Medicine:

nachricht Organ-on-a-chip mimics heart's biomechanical properties
23.02.2017 | Vanderbilt University

nachricht Researchers identify cause of hereditary skeletal muscle disorder
22.02.2017 | Klinikum der Universität München

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Breakthrough with a chain of gold atoms

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

Im Focus: DNA repair: a new letter in the cell alphabet

Results reveal how discoveries may be hidden in scientific “blind spots”

Cells need to repair damaged DNA in our genes to prevent the development of cancer and other diseases. Our cells therefore activate and send “repair-proteins”...

Im Focus: Dresdner scientists print tomorrow’s world

The Fraunhofer IWS Dresden and Technische Universität Dresden inaugurated their jointly operated Center for Additive Manufacturing Dresden (AMCD) with a festive ceremony on February 7, 2017. Scientists from various disciplines perform research on materials, additive manufacturing processes and innovative technologies, which build up components in a layer by layer process. This technology opens up new horizons for component design and combinations of functions. For example during fabrication, electrical conductors and sensors are already able to be additively manufactured into components. They provide information about stress conditions of a product during operation.

The 3D-printing technology, or additive manufacturing as it is often called, has long made the step out of scientific research laboratories into industrial...

Im Focus: Mimicking nature's cellular architectures via 3-D printing

Research offers new level of control over the structure of 3-D printed materials

Nature does amazing things with limited design materials. Grass, for example, can support its own weight, resist strong wind loads, and recover after being...

Im Focus: Three Magnetic States for Each Hole

Nanometer-scale magnetic perforated grids could create new possibilities for computing. Together with international colleagues, scientists from the Helmholtz Zentrum Dresden-Rossendorf (HZDR) have shown how a cobalt grid can be reliably programmed at room temperature. In addition they discovered that for every hole ("antidot") three magnetic states can be configured. The results have been published in the journal "Scientific Reports".

Physicist Dr. Rantej Bali from the HZDR, together with scientists from Singapore and Australia, designed a special grid structure in a thin layer of cobalt in...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Booth and panel discussion – The Lindau Nobel Laureate Meetings at the AAAS 2017 Annual Meeting

13.02.2017 | Event News

Complex Loading versus Hidden Reserves

10.02.2017 | Event News

International Conference on Crystal Growth in Freiburg

09.02.2017 | Event News

 
Latest News

Stingless bees have their nests protected by soldiers

24.02.2017 | Life Sciences

New risk factors for anxiety disorders

24.02.2017 | Life Sciences

MWC 2017: 5G Capital Berlin

24.02.2017 | Trade Fair News

VideoLinks
B2B-VideoLinks
More VideoLinks >>>