Promoting Nutrition at the Point of Choice: A Review

Abstract

The modification of dietary behaviors on a community-wide basis requires broad- based, multilevel approaches. Dietary interventions at the point of choice have the potential, as one approach, of reaching a large number of individuals at minimal cost. This article presents the potential advantages and limitations of point-of-choice inter ventions, and describes the controlled evaluations of their efficacy in restaurants/ cafeterias and supermarkets. Discussion addresses the refinement and extension of successful restaurant-based strategies and the challenge of developing more powerful strategies for influencing supermarket purchases.