THE IMPACT OF A CAFETERIA NUTRITION EDUCATION PROGRAM ON SALES IN A WORKSITE CAFETERIA

Abstract

The effectiveness of a cafeteria nutrition education program on changing food selection patterns in a worksite cafeteria was studied. The program, 'Wellness & Your, was developed by Marriott Corporation for use in its Food & Services Management division. The business participating in the study was Shaw, Pittman, Potts and Trowbridge, a law firm in downtown Washington, D.C., with approximately 400 employees and a Marriott-run cafeteria. Hypotheses tested were that initiation of the 'Wellness & You!" program would increase sales during the intervention period of: 1) Lite Line entrees, low in fat, calories, sodium and cholesterol; 2) salad bar; and 3) fresh fruit, over their sales in the baseline period. The baseline period (ten weeks) consisted of: 1) daily Lite Line entrees, with calorie contents of these entrees posted on the serving line; and 2) basic brochures describing the program in the cafeteria. The intervention period (eight weeks) continued the activities of the baseline period, and added three more components: 1) promotion of take-home recipes for selected Lite Line entrees; 2) an introductory luncheon seminar on Nutrition and Wellness; and 3) a Cancer Awareness Luncheon Seminar. Both luncheon seminars were conducted by the author, a Registered Dietitian, using videotapes and materials from the 'Wellness & You!" program. Cash register tapes were used to track sales data during baseline and intervention periods. Total ounces of salad and total numbers of Lite Line entrees and fresh fruit were compared for the two periods. Analysis of data using t-tests showed no significant difference in sales for any of the three items studied, between baseline and intervention periods. Reasons why no change was found may include employees' already healthy eating habits, a preference for fewer meat-based and more vegetarian entrees, misconceptions about red meats, kosher restrictions on pork, failure of the cafeteria manager to follow guidelines for Lite Line recipes, lack of more extensive nutrition labeling in the cafeteria, lack of tangible incentives to purchase targeted food items, the short time period of the study, missing data on Lite Line entree sales, lack of an outside control group, and loss of two active components of the "Wellness & You!" program (a health fair and cooking demonstrations). A follow-up survey of all employees was conducted via the company's fitness newsletter. While the sample size was small (n=55), results indicated awareness of the "Wellness & You!" program. More than half the respondents indicated they had purchased a Lite Line entree. Less than 40 percent, however, said they had made any changes in their eating habits as a result of the program. 97 percent of the respondents wanted to see additional healthy changes in the cafeteria menu, including less meat, fat, salt and calories. While the 'Wellness & You!" program did not produce changes in food selection behaviors in this study, the program does contain a combination of environmental and educational strategies which, together, may produce behavior change. The educational components also contain three educational strategies proven effective in changing nutrition behaviors: inquiry learning, hands-on nutrition experiments, and out-of-classroom experiences. It is recommended that all environmental and educational components planned as part of the 'Wellness & You!" program be carried out. Cafeteria managers and Registered Dietitians will need to work together to implement all parts of the program in order for behavior change to occur.