Delivering Healthy Food Choice

Abstract

Introduction:Military personnel need to eat healthfully to enable peak performance and sustain health. Poor dietary habits and a rising rate of obesity among military personnel indicate a need for programs to improve food choices. This study evaluated two programs conceived under a dual-process model (consumer-focused communications only and a broader social marketing program including communications and environmental changes).Methods:Programs were implemented and evaluated over a 6-week period in two military dining halls in Australia. Food selections were measured before and after program implementation using plate photography ( N = 673 meals). Outcome variables included a healthy plate index (HPI), number of selections for food types, number of selections from three healthfulness categories (most healthful, moderately healthful, and least healthful), and a measure of how diner selections differed from the proportions of each healthfulness category available on the menu. Independent t tests were used to assess the difference between diner selections before and after program implementation.Results:Significant differences ( p < .05) in diner selections were observed after implementation of both programs, all in a healthful direction. When communications were used in isolation, the HPI was higher, with more selections made, and more moderately healthful selections chosen. When communications and environmental changes were combined, the number of choices remained stable but the HPI increased, and more of the most healthful foods were chosen.Conclusions:The eating behavior of military personnel can be improved using consumer-focused communications. However, by altering the environment as well, a greater change in behavior can be realized.