{"id":27068,"date":"2015-05-01T00:00:00","date_gmt":"2018-12-03T21:47:38","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/influence-of-price-discounts-and-skill-building-strategies\/"},"modified":"2018-12-03T22:47:38","modified_gmt":"2018-12-03T21:47:38","slug":"influence-of-price-discounts-and-skill-building-strategies","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/influence-of-price-discounts-and-skill-building-strategies\/","title":{"rendered":"Influence of price discounts and skill-building strategies on purchase and consumption of healthy food and beverages: outcomes of the Supermarket Healthy Eating for Life randomized controlled trial."},"content":{"rendered":"

BACKGROUND<\/strong>
\nFiscal strategies are increasingly considered upstream nutrition promotion measures. However, few trials have investigated the effectiveness or cost effectiveness of pricing manipulations on diet in real-world settings.<\/p>\n

OBJECTIVE<\/strong>
\nWe assessed the effects on fruit, vegetable, and beverage purchasing and consumption of a 20% price-reduction intervention, a tailored skills-based behavior-change intervention, and a combined intervention compared with a control condition.<\/p>\n

DESIGN<\/strong>
\nThe Supermarket Healthy Eating for Life trial was a randomized controlled trial conducted over 3 mo [baseline (time 1) to postintervention (time 2) with a 6-mo follow-up (time 3)]. Female primary household shoppers in Melbourne, Australia, were randomly assigned to a 1) skill-building (n = 160), 2) price-reduction (n = 161), 3) combined skill-building and price-reduction (n = 160), or 4) control (n = 161) group. Supermarket transaction data and surveys were used to measure the following study outcomes: fruit, vegetable, and beverage purchases and self-reported fruit and vegetable consumption at each time point.<\/p>\n

RESULTS<\/strong>
\nAt 3 mo (time 2), price reduction-alone participants purchased more total vegetables and frozen vegetables than did controls. Price reduction-alone and price reduction-plus-skill-building participants purchased more fruit than did controls. Relative to controls, in the price-reduction group, total vegetable consumption increased by 233 g\/wk (3.1 servings or 15% more than at baseline), and fruit purchases increased by 364 g\/wk (2.4 servings; 35% more than at baseline). Increases were not maintained 6 mo postintervention (time 3). Price reduction-alone participants showed a tendency for a slight increase in fruit consumption at time 2 (P = 0.09) that was maintained at time 3 (P = 0.014). No intervention improved purchases of bottled water or low-calorie beverages.<\/p>\n

CONCLUSIONS<\/strong>
\nA 20% price reduction in fruit and vegetables resulted in increased purchasing per household of 35% for fruit and 15% for vegetables over the price-reduction period. These findings show that price modifications can directly increase produce purchases.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-27068","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"From the Centre for Physical Activity and Nutrition Research (KB, SAM, GA, and DC) and Deakin Health Economics (HNDL and LG), Deakin University, Burwood, Australia; the National Institute for Health Innovation, University of Auckland, Auckland, New Zealand (CNM); and the School of Public Health, Curtin University, Perth, Australia (CP).","annee":"2015","mois":"5","numero":"101:5","page":"1055-1064","auteurs":[{"ID":11290,"post_author":"0","post_date":"2018-12-03 18:33:26","post_date_gmt":"2018-12-03 17:33:26","post_content":"","post_title":"David A Crawford","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"david-a-crawford","to_ping":"","pinged":"","post_modified":"2018-12-03 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