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Color-coded labels improve healthy food choices in employees from all backgrounds
Date:8/6/2012

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 dis
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Contact: Sue McGreevey
smcgreevey@partners.org
617-724-2764
Massachusetts General Hospital
Source:Eurekalert  

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