The health benefits and cost-effectiveness of complete healthy vending

Griffiths, Melda Lois; Powell, Eryl; Usher, L. H.; Boivin, Jacky; Bott, Lewis

doi:10.1371/journal.pone.0239483

Cited by 11 publications

(5 citation statements)

References 14 publications

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“…We tested whether high source credibility improved labelling using vending machines. Vending machines are a useful tool for studying the effects of interventions on food choice as they offer exceptional levels of experimental control [8,25,26]. Sales data were collected from two vending machines at a hospital site over three months, with one machine in the A&E department and another at reception.…”

Section: Current Studymentioning

confidence: 99%

Evaluating source credibility effects in health labelling using vending machines in a hospital setting

Griffiths,

Boivin,

Powell

et al. 2024

PLoS ONE

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Objectives Providing advice to consumers in the form of labelling may mitigate the increased availability and low cost of foods that contribute to the obesity problem. Our objective was to test whether making the source of the health advice on the label more credible makes labelling more effective. Methods and measures Vending machines in different locations were stocked with healthy and unhealthy products in a hospital. Healthy products were randomly assigned to one of three conditions (i) a control condition in which no labelling was present (ii) a low source credibility label, “Lighter choices”, and (iii) a high source credibility label that included the UK National Health Service (NHS) logo and name, “NHS lighter choices”. Unhealthy products received no labelling. The outcome measure was sales volume. Results There were no main effects of labelling. However, there were significant interactions between labelling, vending machine location and payment type. For one location and payment type, sales of products increased in the high credibility label condition compared to control, particularly for unhealthy products, contrary to expectations. Conclusions Our findings suggest that high source credibility health labels (NHS endorsement) on food either have little effect, or worse, can “backfire” and lead to effects opposite to those intended. The primary limitations are the limited range of source credibility labels and the scale of the study.

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Section: Current Studymentioning

confidence: 99%

Evaluating source credibility effects in health labelling using vending machines in a hospital setting

Griffiths,

Boivin,

Powell

et al. 2024

PLoS ONE

Self Cite

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“…En este orden de ideas, es un punto importante a intervenir en los entornos alimentarios educativos 24 . No se trata de sacarlas del panorama sino de incluir en ellas opciones saludables como lo han hecho en algunas experiencias positivas en otros lugares, donde las personas acogieron la iniciativa y se pudo ofrecer opciones saludables a los consumidores y generar un cambio en la elección [33][34][35] .…”

Section: No Saludableunclassified

Caracterización del entorno alimentario de una universidad en Medellín, Colombia: retos para la promoción de una alimentación saludable

Muñoz-Galeano,

López-Restrepo

2024

Rev. chil. nutr.

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La obesidad se ha convertido en una de las mayores problemáticas de salud pública a nivel mundial, y Colombia no es ajena a esta situación. El entorno universitario constituye un escenario clave para el abordaje de esta problemática. Objetivo: Caracterizar el entorno alimentario de una universidad en Medellín, Colombia. Materiales y métodos: Se realizó un estudio descriptivo transversal mediante la observación directa y registro en formularios estructurados de todos los establecimientos de venta de alimentos. Se consideraron las siguientes variables: oferta de alimentos, precio, publicidad, facilitadores y barreras. Resultados: Ningún establecimiento se clasificó como saludable. En el 76% de los establecimientos, los paquetes o promociones eran más económicos. En el 62% de los establecimientos se observó que los platos saludables eran más costosos. Solo en dos establecimientos se observó publicidad directa para fomentar una alimentación saludable. Se ofrecían principalmente productos ultraprocesados (53%). Conclusión: los resultados del estudio muestran en general un panorama de un entorno alimentario poco saludable. Este diagnóstico se configura como un insumo importante para la toma de decisiones al interior de la institución para mejorar y promover una alimentación más saludable que permita disminuir el riesgo de desarrollar enfermedades crónicas en la comunidad universitaria.

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“…calorie limits, replacement of high fat, high sugar and salty snacks) and placement (e.g. healthier options at eye line) this can be an effective strategy for nudging employees towards healthier snack choices (Griffiths et al, 2020). Although potential loss of sales revenue can be a concern, the limited evidence available does not support this (Pharis et al, 2018).…”

Section: What Are Your Experiences Of Workplace Nutrition and Wellbeing?mentioning

confidence: 99%

Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’

Gibson

Lewis

Hilberink³

et al. 2023

Nutrition Bulletin

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Understanding how the work environment impacts health behaviours is essential to a life course approach in public health nutrition. A roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’ was held by the Nutrition Society in October 2022. The overarching aims of the roundtable event were to consider (i) the relevance of nutritional wellbeing for employers and organisations, (ii) the research priorities for workplace diet and health and (iii) how researchers and practitioners can work with stakeholders in the development and testing of workplace diet and health interventions and nutritional education. Participants represented a range of stakeholders including dietetic and nutrition professionals working in workplace health, academics and science communication with an interest in workplace diet and health, non‐governmental organisations and providers of workplace nutritional health and wellbeing programmes. All roundtable participants agreed that good nutrition and access to healthy food at work was part of corporate responsibility comparable to that of health and safety provision. It was recognised that nutritional wellbeing was not seen as a priority by many companies due to the complexity and wide range of employee health and wellbeing options available and the perceived lack of clear financial benefit. Three priority areas were identified and agreed upon by roundtable participants: (1) strengthening the evidence base to demonstrate the tangible benefit of nutritional wellbeing interventions in the workplace, (2) creating a knowledge exchange hub to share best practices and experiences of working across sectors and (3) expand stakeholder engagement in workplace nutritional wellbeing.

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The health benefits and cost-effectiveness of complete healthy vending

Cited by 11 publications

References 14 publications

Evaluating source credibility effects in health labelling using vending machines in a hospital setting

Evaluating source credibility effects in health labelling using vending machines in a hospital setting

Caracterización del entorno alimentario de una universidad en Medellín, Colombia: retos para la promoción de una alimentación saludable

Proceedings of a roundtable event ‘Workplace Diet and Health – priorities for researchers and practitioners’

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