Impact of a point system program in increasing fruit and vegetable consumption among university employees (1021.12)

Abstract

The purpose of this pilot study was to determine the effectiveness of “Colorful choices,™” a competitive, incentive‐based program aimed at improving fruit and vegetable consumption over a 4‐week period of time. Employees at a mid‐western university self‐enrolled in teams from their academic unit. Scoring was based on the team’s point average. Points were allocated as follows: vegetable servings = 2 points, fruit servings = 1 point and “Top Choice” selections (i.e., produce that may offer extra health benefits) = 1 bonus point. Point values were halved if a half‐serving was consumed. Electronic logging forms, team spreadsheets for leaders, and weekly e‐mails with recipes and tips were circulated to all team members. Although 170 participants enrolled in 18 teams, only 63% (n=107) completed the program; 10% (n=17) enrolled but never began, 10% (n=17) each dropped out after weeks 1 and 2, and 7% (n=11) after week 3. Repeated measures ANOVA revealed a significant increase in fruit and vegetable intake between the first week and the remaining three weeks, respectively (63±4 vs.77±5, 77±5, 78±5, p=0.001). Minor gender differences were noted (F= 89, M=18); females scored higher at the end of week‐1, however, males consistently scored higher for the remainder of the program (NS). The aggregate consumption was 9,919.5 servings of vegetable (equivalent to nearly 4,000 heads of lettuce) and 8,090.5 servings of fruit (equivalent to 2,700 pounds of apples) for a total consumption of 18,010 servings of produce. Based on participant feedback, 92% (n=22) found the weekly e‐mails beneficial and 83% (n=20) made use of the recipes and tips provided. Overall, 88% (n=21) indicated that the program helped to motivate their intake of fruits and vegetables, with 96% (n=23) opting to have the program offered again. In conclusion, a simple point system coupled with motivational weekly e‐mails in a competitive environment may favorably influence fruit and vegetable consumption among university employees.Grant Funding Source: Working Well, Health Enhancement Program, Ball State University