Carry-out Restaurant Intervention Increases Purchases of Healthy Food

Seung Hee Lee-Kwan, Rachel Yong, Sara N. Bleich, Nathan H. Kwan, Joo Hye Park, Robert Lawrence, Joel Gittelsohn

Research output: Contribution to journalArticlepeer-review

Abstract

A pilot multiphase environmental intervention (February to September 2011) was conducted in 4 intervention and 4 comparison carry-outs in low-income urban areas of Baltimore, Maryland, to examine the association between exposure to a point-of-purchase intervention and purchasing behavior among customers (n = 186). Intervention exposure score (IES; range: 0–24) combined the number of intervention materials seen. Multivariate linear regression calculated an adjusted beta-coefficient (β) and 95% confidence intervals for a diversity of healthy items (DHI) purchased, adjusting for sociodemographic and eating out behavioral factors. Intervention customers purchased 4.5 DHI, whereas comparison customers purchased less than 1 (P <.001). Those who reported high intervention exposure purchased more DHI (β = 5.0, 95% confidence interval, 2.3–7.7) than those with low exposure. An environmental intervention at carry-outs increased healthy item purchasing among low-income consumers.

Original languageEnglish (US)
Pages (from-to)456-466
Number of pages11
JournalJournal of Hunger and Environmental Nutrition
Volume10
Issue number4
DOIs
StatePublished - Oct 2 2015

Keywords

  • African American
  • carry-out
  • food away from home
  • food desert
  • healthy food
  • intervention
  • low-income
  • prepared food

ASJC Scopus subject areas

  • Health(social science)
  • Nutrition and Dietetics
  • Public Health, Environmental and Occupational Health

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