Worksite food choices: An investigation of intended and actual selections

Abstract

Using a two-part survey administered before and after lunch, we elicited intended and actuai food choices of 202 employees in two worksite settings. We defined respondents' food choices as consistent if the intended and actual food selections were the same, and as inconsistent if they were different. Respondents' reasons for food choices, differences between intended and actual food selection, and attitudes toward food choice were compared. Sixty-four percent of the respondents made consistent food choices, and 36% made inconsistent choices. A greater percentage of males (77%) than females (50%) made consistent food choices. Four reasons for food selection emerged from factor analysis: “sensory appeal,” “health value,” “expediency,” and “influence of others.” A repeated measures analysis of variance indicated the “sensory appeal” of food was the major food-choice determinant of both actual and intended food selections, and “health value” was the next most important food-choice determinant. Respondents rated “health value” significantly lower as a determinant in the actual selection than in the intended selection. The inconsistent and consistent groups were distinguished by the amount of change in their “health value” ratings. Those making consistent food choices had more positive attitudes toward their choices than those making inconsistent food selections. These findings indicate that success in modifying food choices must include taste as a primary modifying factor. Also, nutrition educators may increase the likelihood of success by determining underlying beliefs about and attitudes toward specific food choices of those individuals they teach.