Promoting Low‐fat Entree Choices in a Public Cafeteria

Reductions in dietary fat have been recommended in the prevention of coronary heart disease. Because entrees contribute substantially to total meal fat content, we evaluated a cafeteria-based intervention for increasing the purchase rate of low-fat entrees (M = 6. 83 g) relative to nonlow-fat entrees (M = 25. 59 g). The intervention included a poster listing the benefits of a LF diet and the daily LF entrees (i. e. , broiled or baked chicken and fish dishes). During 6 days per phase, food selections (N = 3, 264) were monitored by trained observers. The intervention, which cost 80. 00, produced significant increases (i. e. , from 20% to 35%) in the purchase rate of LF entrees.