The Experts below are selected from a list of 32619 Experts worldwide ranked by ideXlab platform
M P Snyder - One of the best experts on this subject based on the ideXlab platform.
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pricing and promotion effects on low fat vending snack purchases the chips study
American Journal of Public Health, 2001Co-Authors: Simone A. French, K K Breitlow, Judy Baxter, Robert W Jeffery, Peter J Hannan, Mary Story, M P SnyderAbstract:OBJECTIVES: This study examined the effects of pricing and promotion strategies on purchases of low-fat Snacks from vending machines. METHODS: Low-fat Snacks were added to 55 vending machines in a convenience sample of 12 secondary schools and 12 worksites. Four pricing levels (equal price, 10% reduction, 25% reduction, 50% reduction) and 3 promotional conditions (none, low-fat label, low-fat label plus promotional sign) were crossed in a Latin square design. Sales of low-fat vending Snacks were measured continuously for the 12-month intervention. RESULTS: Price reductions of 10%, 25%, and 50% on low-fat Snacks were associated with significant increases in low-fat snack sales; percentages of low-fat snack sales increased by 9%, 39%, and 93%, respectively. Promotional signage was independently but weakly associated with increases in low-fat snack sales. Average profits per machine were not affected by the vending interventions. CONCLUSIONS: Reducing relative prices on low-fat Snacks was effective in promoting lower-fat snack purchases from vending machines in both adult and adolescent populations.
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a pricing strategy to promote low fat snack choices through vending machines
American Journal of Public Health, 1997Co-Authors: Simone A. French, Robert W Jeffery, Peter J Hannan, Mary Story, M P SnyderAbstract:OBJECTIVES: This study examined the role of price on purchases of low-fat Snacks from vending machines. METHODS: Sales of low-fat and regular Snacks were monitored in nine vending machines during a 4-week baseline, a 3-week intervention in which prices of low-fat Snacks were reduced 50%, and 3 weeks postintervention. RESULTS: The proportion of low-fat Snacks purchased was 25.7%, 45.8%, and 22.8% in the three periods, respectively. Total snack purchases did not vary by period. CONCLUSIONS: Reducing relative prices may be effective in promoting lower-fat food choices in the population. Vending machines may be a feasible method for implementing such nutrition interventions.
Victoria M Flood - One of the best experts on this subject based on the ideXlab platform.
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consumer support for healthy food and drink vending machines in public places
Australian and New Zealand Journal of Public Health, 2015Co-Authors: Amy M. Carrad, Jimmy Chun Yu Louie, Victoria M Flood, Bridget Kelly, Marianna MilosavljevicAbstract:Objective: To investigate the feasibility of introducing vending machines for healthier food into public places, and to examine the effectiveness of two front-of-pack labelling systems in the vending machine context. Methods: A survey was conducted with 120 students from a university and 120 employees, patients and visitors of a hospital in regional NSW, Australia. Questions explored vending machine use, attitudes towards healthier snack products and price, and the performance of front-of-pack labelling formats for vending machine products. Results: Most participants viewed the current range of Snacks and drinks as “too unhealthy” (Snacks 87.5%; drinks 56.7%). Nuts and muesli bars were the most liked healthier vending machine snack. Higher proportions of participants were able to identify the healthier snack in three of the five product comparisons when products were accompanied with any type of front-of-pack label (all p<0.01); however, participants were less likely to be able to identify the healthier product in the drinks comparison when a front-of-pack guide was present. Conclusion: Respondents were interested in a range of healthier Snacks for vending machines. Front-of-pack label formats on vending machines may assist consumers to identify healthier products. Implications: Public settings, such as universities and hospitals, should support consumers to make healthy dietary choices by improving food environments.
Simone A. French - One of the best experts on this subject based on the ideXlab platform.
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pricing and promotion effects on low fat vending snack purchases the chips study
American Journal of Public Health, 2001Co-Authors: Simone A. French, K K Breitlow, Judy Baxter, Robert W Jeffery, Peter J Hannan, Mary Story, M P SnyderAbstract:OBJECTIVES: This study examined the effects of pricing and promotion strategies on purchases of low-fat Snacks from vending machines. METHODS: Low-fat Snacks were added to 55 vending machines in a convenience sample of 12 secondary schools and 12 worksites. Four pricing levels (equal price, 10% reduction, 25% reduction, 50% reduction) and 3 promotional conditions (none, low-fat label, low-fat label plus promotional sign) were crossed in a Latin square design. Sales of low-fat vending Snacks were measured continuously for the 12-month intervention. RESULTS: Price reductions of 10%, 25%, and 50% on low-fat Snacks were associated with significant increases in low-fat snack sales; percentages of low-fat snack sales increased by 9%, 39%, and 93%, respectively. Promotional signage was independently but weakly associated with increases in low-fat snack sales. Average profits per machine were not affected by the vending interventions. CONCLUSIONS: Reducing relative prices on low-fat Snacks was effective in promoting lower-fat snack purchases from vending machines in both adult and adolescent populations.
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a pricing strategy to promote low fat snack choices through vending machines
American Journal of Public Health, 1997Co-Authors: Simone A. French, Robert W Jeffery, Peter J Hannan, Mary Story, M P SnyderAbstract:OBJECTIVES: This study examined the role of price on purchases of low-fat Snacks from vending machines. METHODS: Sales of low-fat and regular Snacks were monitored in nine vending machines during a 4-week baseline, a 3-week intervention in which prices of low-fat Snacks were reduced 50%, and 3 weeks postintervention. RESULTS: The proportion of low-fat Snacks purchased was 25.7%, 45.8%, and 22.8% in the three periods, respectively. Total snack purchases did not vary by period. CONCLUSIONS: Reducing relative prices may be effective in promoting lower-fat food choices in the population. Vending machines may be a feasible method for implementing such nutrition interventions.
Adam Brumberg - One of the best experts on this subject based on the ideXlab platform.
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Association of Nutrient-Dense Snack Combinations With Calories and Vegetable Intake
Pediatrics, 2012Co-Authors: Brian Wansink, Mitsuru Shimizu, Adam BrumbergAbstract:Background: With other factors such as general diet and insufficient exercise, eating non-nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense Snacks consisting of cheese and vegetables than children who were offered non-nutrient dense Snacks (ie, potato chips). Methods: Two hundred one children (115 girls) entering the third to sixth grades were randomly assigned to 1 of 4 snacking conditions: (1) potato chips only, (2) cheese-only, (3) vegetables only, and (4) cheese and vegetables. Children were allowed to eat Snacks freely provided while watching 45-minute TV programs. Satiety was measured before they started eating Snacks, in the middle of the study, and 20 minutes after they finished eating the Snacks. Parents completed a questionnaire regarding their family environment. Results: Children consumed 72% fewer calories when eating a combined snack compared with when they were served potato chips, P, .001. Children who ate the combination snack needed significantly fewer calories to achieve satiety than those who ate potato chips, P, .001. The effects of the snack conditions on caloric intake were more pronounced among overweight or obese children (P=.02) and those from low-involvement families (P= .049). Conclusions: The combination snack of vegetables and cheese can be an effective means for children to reduce caloric intake while snacking. The effect was more pronounced among children who were overweight or obese and children from low-involvement families.
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Association of Nutrient-Dense Snack Combinations With Calories and Vegetable Intake
Pediatrics, 2012Co-Authors: Brian Wansink, Mitsuru Shimizu, Adam BrumbergAbstract:BACKGROUND: With other factors such as general diet and insufficient exercise, eating non–nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense Snacks consisting of cheese and vegetables than children who were offered non–nutrient dense Snacks (ie, potato chips). METHODS: Two hundred one children (115 girls) entering the third to sixth grades were randomly assigned to 1 of 4 snacking conditions: (1) potato chips only, (2) cheese-only, (3) vegetables only, and (4) cheese and vegetables. Children were allowed to eat Snacks freely provided while watching 45-minute TV programs. Satiety was measured before they started eating Snacks, in the middle of the study, and 20 minutes after they finished eating the Snacks. Parents completed a questionnaire regarding their family environment. RESULTS: Children consumed 72% fewer calories when eating a combined snack compared with when they were served potato chips, P P P = .02) and those from low-involvement families ( P = .049) CONCLUSIONS: The combination snack of vegetables and cheese can be an effective means for children to reduce caloric intake while snacking. The effect was more pronounced among children who were overweight or obese and children from low-involvement families.
Kirsten K. Davison - One of the best experts on this subject based on the ideXlab platform.
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what do you think of when i say the word snack towards a cohesive definition among low income caregivers of preschool age children
Appetite, 2016Co-Authors: Nicholas Younginer, Claudia Ganter, Alexandria Orloski, Rachel E. Blaine, Kirsten K. Davison, Christine E. Blake, Jennifer O FisherAbstract:Abstract Despite agreement that Snacks contribute significant energy to children's diets, evidence of the effects of Snacks on health, especially in children, is weak. Some of the lack of consistent evidence may be due to a non-standardized definition of Snacks. Understanding how caregivers of preschool-aged children conceptualize and define child Snacks could provide valuable insights on epidemiological findings, targets for anticipatory guidance, and prevention efforts. Participants were 59 ethnically-diverse (White, Hispanic, and African American), low-income urban caregivers of children age 3–5 years. Each caregiver completed a 60–90 min semi-structured in-depth interview to elicit their definitions of child Snacks. Data were coded by two trained coders using theoretically-guided emergent coding techniques to derive key dimensions of caregivers' child snack definitions. Five interrelated dimensions of a child snack definition were identified: (1) types of food, (2) portion size, (3) time, (4) location, and (5) purpose. Based on these dimensions, an empirically-derived definition of caregivers' perceptions of child Snacks is offered: A small portion of food that is given in-between meals, frequently with an intention of reducing or preventing hunger until the next mealtime. These findings suggest interrelated dimensions that capture the types of foods and eating episodes that are defined as Snacks. Child nutrition studies and interventions that include a focus on child Snacks should consider using an a priori multi-dimensional definition of child Snacks.
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a qualitative study of parents perceptions and use of portion size strategies for preschool children s Snacks
Appetite, 2015Co-Authors: Christine E. Blake, Claudia Ganter, Nicholas Younginer, Alexandria Orloski, Yasmeen Bruton, Rachel E. Blaine, Jennifer O Fisher, Kirsten K. DavisonAbstract:Abstract Objective: Increases in childhood obesity correspond with shifts in children's snacking behaviors and food portion sizes. This study examined parents' conceptualizations of portion size and the strategies they use to portion Snacks in the context of preschool-aged children's snacking. Methods: Semi-structured qualitative interviews were conducted with non-Hispanic white (W), African American (AA), and Hispanic (H) low-income parents (n = 60) of preschool-aged children living in Philadelphia and Boston. The interview examined parents' child snacking definitions, purposes, contexts, and frequency. Verbatim transcripts were analyzed using a grounded theory approach. Coding matrices compared responses by race/ethnicity, parent education, and household food security status. Results: Parents' commonly referenced portion sizes when describing children's Snacks with phrases like “something small.” Snack portion sizes were guided by considerations including healthfulness, location, hunger, and timing. Six strategies for portioning Snacks were presented including use of small containers, subdividing large portions, buying prepackaged Snacks, use of hand measurement, measuring cups, scales, and letting children determine portion size. Differences in considerations and strategies were seen between race/ethnic groups and by household food security status. Conclusions: Low-income parents of preschool-aged children described a diverse set of considerations and strategies related to portion sizes of snack foods offered to their children. Future studies should examine how these considerations and strategies influence child dietary quality.
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identifying sources of children s consumption of junk food in boston after school programs april may 2011
Preventing Chronic Disease, 2014Co-Authors: Erica L Kenney, Kirsten K. Davison, Bryn S Austin, Angie L Cradock, Catherine M Giles, Steven L GortmakerAbstract:INTRODUCTION: Little is known about how the nutrition environment in after-school settings may affect children's dietary intake. We measured the nutritional quality of after-school Snacks provided by programs participating in the National School Lunch Program or the Child and Adult Care Food Program and compared them with Snacks brought from home or purchased elsewhere (nonprogram Snacks). We quantified the effect of nonprogram Snacks on the dietary intake of children who also received program-provided Snacks during after-school time. Our study objective was to determine how different sources of Snacks affect children's snack consumption in after-school settings. METHODS: We recorded Snacks served to and brought in by 298 children in 18 after-school programs in Boston, Massachusetts, on 5 program days in April and May 2011. We measured children's snack consumption on 2 program days using a validated observation protocol. We then calculated within-child change-in-change models to estimate the effect of nonprogram Snacks on children's dietary intake after school. RESULTS: Nonprogram Snacks contained more sugary beverages and candy than program-provided Snacks. Having a nonprogram snack was associated with significantly higher consumption of total calories (+114.7 kcal, P < .001), sugar-sweetened beverages (+0.5 oz, P = .01), desserts (+0.3 servings, P < .001), and foods with added sugars (+0.5 servings; P < .001) during the snack period. CONCLUSION: On days when children brought their own after-school snack, they consumed more salty and sugary foods and nearly twice as many calories than on days when they consumed only program-provided Snacks. Policy strategies limiting nonprogram Snacks or setting nutritional standards for them in after-school settings should be explored further as a way to promote child health.
