Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen

Gender differences in purchase intentions and reasons for meal selection among fast food customers – Opportunities for healthier and more sustainable fast food

“…Labeling alone cannot guarantee increased sales of healthier products, but labeling may serve as a driver for increasing the availability and awareness of healthy meal choices (Lassen et al, 2014).…”

Influence of the nutrition and health information presented on food labels on portion size consumed: a systematic review

“…The majority of studies (58.3%; n ¼ 21 studies) were conducted in the United States, [19][20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36] followed by Canada (13.9%; n ¼ 5 studies), [37][38][39][40] the Netherlands (8.3%; n ¼ 3 studies), [41][42][43] and Britain (8.3%; n ¼ 3 studies). [44][45][46] Denmark, 47 Germany, 48 Australia, 49 and Northern Ireland 50 had 1 study each ( Table 2). The majority of studies were conducted in a laboratory/experimental setting (61.1%; n ¼ 22 studies), with 14 conducted in field settings (38.8%).…”

“…The majority of studies were conducted in a laboratory/experimental setting (61.1%; n ¼ 22 studies), with 14 conducted in field settings (38.8%). Most field studies were conducted in a university campus/classroom (19.4%; n ¼ 7 studies); 4 studies were conducted in cafeterias, 24,26,46,47 and 2 were conducted in a movie theatre ( Table 2). 43,44 One study was set in the participant's home.…”

Using nudging and social marketing techniques to create healthy worksite cafeterias in the Netherlands: intervention development and study design

“…Thereby, choosing the worksite cafeteria as a location to intervene in eating behavior gives the opportunity to reach people more than once as they visit the worksite cafeteria regularly. Finally, worksites could potentially reach a large part of the adult population including many who have not traditionally been engaged in health promotion activities [14, 15]. …”

“…For instance, increasing the availability of healthy foods like fruits and vegetables and products low in energy density [30, 31], offering smaller portions [32], providing nutrition information on menus [33, 34] placing a sign with the message “Pick me! I am low calorie” on the low-fat milk [35], or showing a nutrition logo on healthy products [15]. …”