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Ingredient bundles and recipe tastings in food pantries: a pilot study to increase the selection of healthy foods.

Abstract：

OBJECTIVE:The present study examined the effect of ingredient bundles (i.e. measured ingredients with recipes) and recipe tastings as a strategy to increase the selection of healthy, target foods (kale, brown rice and whole-wheat pasta). DESIGN:Each of the three conditions was tested once per week for three weeks. The conditions were: Treatment 1 (T1), recipe tastings only; Treatment 2 (T2), ingredient bundle plus recipe tastings; and Control, no intervention. SETTING:A food pantry in Bridgeport, CT, USA.ParticipantsFood pantry clients. RESULTS:Controlling for family size and intervention week, the likelihood of clients in T2 (n 160) selecting at least one target item compared with the Control group (n 160) was 3·20 times higher for kale, 4·76 times higher for brown rice and 7·25 times higher for whole-wheat pasta. Compared with T1 (n 128), T2 clients were 2·67 times more likely to select kale, 7·67 times more likely to select brown rice and 11·43 times more likely to select whole-wheat pasta. No differences between T1 and the Control group were found. CONCLUSIONS:Findings suggest that innovative, nudging strategies such as ingredient bundles may increase appeal of foods and encourage pantry clients to select healthier options.

journal_name

Public Health Nutr

journal_title

Public health nutrition

authors

Stein EC,Stowers KC,McCabe ML,White MA,Schwartz MB

doi

10.1017/S1368980019000259

subject

Has Abstract

pub_date

2019-06-01 00:00:00

pages

1717-1722

issue

9

eissn

1368-9800

issn

1475-2727

pii

S1368980019000259

journal_volume

22

pub_type

杂志文章

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