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Effectiveness of price-reduced meals on purchases among university young adults

University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (n 5) in a large urban university. The university food outlet customers: unive...

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Detalles Bibliográficos
Autores principales: Roy, Rajshri, Harrington, Kate
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8596072/
https://www.ncbi.nlm.nih.gov/pubmed/34804515
http://dx.doi.org/10.1017/jns.2021.87
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author Roy, Rajshri
Harrington, Kate
author_facet Roy, Rajshri
Harrington, Kate
author_sort Roy, Rajshri
collection PubMed
description University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (n 5) in a large urban university. The university food outlet customers: university staff and students (n 244) were surveyed about their food choice determinants and their awareness of a price-reduced meal initiative called ‘Budgie Meals’. Itemised sales of ‘Budgie Meals’ and other meals across 3 years were collected. The ‘Budgie Meals’ were nutritionally analyzed. The χ(2) and Mann–Whitney U tests were used to analyze quantitative survey responses. An open-ended item was thematically analyzed. Itemised sales of ‘Budgie Meals’ were measured across 3 years and were analyzed using the analysis of variance. The ‘Budgie Meals’ were nutritionally analyzed and categorised as ‘green,’ ‘amber’ or ‘red’ using the National Healthy Food and Drink Policy. Price was considered the most significant barrier to healthy food purchases. The awareness of the ‘Budgie Meal’ initiative was poor. The ‘Budgie Meal’ had higher sales volumes at each outlet than other items, but the sales showed a downward trend across the years. Nutritional analyses revealed that ‘Budgie Meals’ could be improved. The researchers suggested nutritional improvements to food retailers. Further research is required to assess the viability of implementing such nutritional improvements across food outlets. Specifically, collaboration with retailers and customers is needed to establish the economic feasibility, any potential revenue losses and testing taste acceptability of recipe alterations to these price-reduced meals.
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spelling pubmed-85960722021-11-18 Effectiveness of price-reduced meals on purchases among university young adults Roy, Rajshri Harrington, Kate J Nutr Sci Research Article University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (n 5) in a large urban university. The university food outlet customers: university staff and students (n 244) were surveyed about their food choice determinants and their awareness of a price-reduced meal initiative called ‘Budgie Meals’. Itemised sales of ‘Budgie Meals’ and other meals across 3 years were collected. The ‘Budgie Meals’ were nutritionally analyzed. The χ(2) and Mann–Whitney U tests were used to analyze quantitative survey responses. An open-ended item was thematically analyzed. Itemised sales of ‘Budgie Meals’ were measured across 3 years and were analyzed using the analysis of variance. The ‘Budgie Meals’ were nutritionally analyzed and categorised as ‘green,’ ‘amber’ or ‘red’ using the National Healthy Food and Drink Policy. Price was considered the most significant barrier to healthy food purchases. The awareness of the ‘Budgie Meal’ initiative was poor. The ‘Budgie Meal’ had higher sales volumes at each outlet than other items, but the sales showed a downward trend across the years. Nutritional analyses revealed that ‘Budgie Meals’ could be improved. The researchers suggested nutritional improvements to food retailers. Further research is required to assess the viability of implementing such nutritional improvements across food outlets. Specifically, collaboration with retailers and customers is needed to establish the economic feasibility, any potential revenue losses and testing taste acceptability of recipe alterations to these price-reduced meals. Cambridge University Press 2021-10-29 /pmc/articles/PMC8596072/ /pubmed/34804515 http://dx.doi.org/10.1017/jns.2021.87 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Roy, Rajshri
Harrington, Kate
Effectiveness of price-reduced meals on purchases among university young adults
title Effectiveness of price-reduced meals on purchases among university young adults
title_full Effectiveness of price-reduced meals on purchases among university young adults
title_fullStr Effectiveness of price-reduced meals on purchases among university young adults
title_full_unstemmed Effectiveness of price-reduced meals on purchases among university young adults
title_short Effectiveness of price-reduced meals on purchases among university young adults
title_sort effectiveness of price-reduced meals on purchases among university young adults
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8596072/
https://www.ncbi.nlm.nih.gov/pubmed/34804515
http://dx.doi.org/10.1017/jns.2021.87
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