|標題: ||The application of traffic-light food labelling in a worksite canteen intervention in Taiwan|
|作者: ||Chen, H. -J.|
Weng, S. -H.
Cheng, Y. -Y.
Lord, A. Y. Z.
Lin, H. -H.
Pan, W. -H.
|貢獻者: ||Natl Yang Ming Univ, Inst Publ Hlth, Sch Med|
Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
Natl Hlth Res Inst, Inst Populat Hlth Sci
Acad Sinica, Inst Biomed Sci
|關鍵字: ||Food label|
|上傳時間: ||2018-11-30 15:56:14 (UTC+8)|
|出版者: ||W B Saunders Co Ltd|
|摘要: ||Objective: This study evaluated customer attitudes, perceptions, and utilisation of a traffic light food labelling (TFL) programme before and after the TFL was implemented in a worksite canteen in Taiwan. Study design: A one-arm intervention was implemented in the canteen and buffet of a research park in Taiwan. Phase 1 consisted of dissemination of information regarding the TFL, targeting the customers (June July, 2014); phase 2 consisted of implementation of the TFL in the buffet starting in August 2014. The TFL included red, yellow and green labels, indicating 'unhealthy/stop', 'moderately unhealthy/wait' and 'healthy/go', respectively. Methods: The evaluation was based on two independent anonymous surveys in July 2014 (in phase 1) and April 2015 (in phase 2). Customers were invited to take a survey regarding the TFL programme, the food environment in the canteen, and their lunch choices. Logistic regression models examined the changes in customers' attention and attitudes towards the labelling and their food choices between the two surveys. Results: The customers reported positive attitudes towards the TFL. The proportion of customers who reported choosing foods based on the recommendations increased from 38% to 50% (P < 0.01). The proportion of the buffet customers who chose green-light entr es and red-light entr es changed from 13% and 63% to 36% and 21%, respectively (P < 0.001). The availability of green-light entr es in the buffet increased as well. Conclusions: This first report of a TFL intervention in an Asian worksite suggests that TFL is acceptable and well understood by this population and may assist customers in choosing healthier items when healthier choices are available. (C) 2017 Published by Elsevier Ltd on behalf of The Royal Society for Public Health.|
|關聯: ||Public Health, v.150, pp.17-25|
|顯示於類別:||[保健營養系(所) ] 期刊論文|