PROMOTING LOW‐FAT ENTREE CHOICES IN A PUBLIC CAFETERIA

Abstract

Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria‐based intervention for increasing the purchase rate of low‐fat entrees ( M = 6.83 g) relative to nonlowfat entrees ( M = 25.59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i.e., broiled or baked chicken and fish dishes). During 6 days per phase, food selections ( N = 3,264) were monitored by trained observers. The intervention, which cost $80.00, produced significant increases (i.e., from 20% to 35%) in the purchase rate of LF entrees.