Effectiveness of price-reduced meals on purchases among university young adults

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dc.contributor.author Roy, Rajshri
dc.contributor.author Harrington, Kate
dc.date.accessioned 2021-12-07T20:48:25Z
dc.date.available 2021-12-07T20:48:25Z
dc.date.issued 2021
dc.identifier.citation Journal of Nutritional Science 10 29 Oct 2021
dc.identifier.uri https://hdl.handle.net/2292/57684
dc.description.abstract <jats:title>Abstract</jats:title> <jats:p>University food environments influence dietary behaviours of attending young adults (aged 18–35 years). The present study aimed to determine if price-reduced meals are associated with high purchase volumes at food outlets (<jats:italic>n</jats:italic> 5) in a large urban university. The university food outlet customers: university staff and students (<jats:italic>n</jats:italic> 244) were surveyed about their food choice determinants and their awareness of a price-reduced meal initiative called ‘Budgie Meals’. Itemised sales of ‘Budgie Meals’ and other meals across 3 years were collected. The ‘Budgie Meals’ were nutritionally analyzed. The <jats:italic>χ</jats:italic><jats:sup>2</jats:sup> and Mann–Whitney <jats:italic>U</jats:italic> tests were used to analyze quantitative survey responses. An open-ended item was thematically analyzed. Itemised sales of ‘Budgie Meals’ were measured across 3 years and were analyzed using the analysis of variance. The ‘Budgie Meals’ were nutritionally analyzed and categorised as ‘green,’ ‘amber’ or ‘red’ using the National Healthy Food and Drink Policy. Price was considered the most significant barrier to healthy food purchases. The awareness of the ‘Budgie Meal’ initiative was poor. The ‘Budgie Meal’ had higher sales volumes at each outlet than other items, but the sales showed a downward trend across the years. Nutritional analyses revealed that ‘Budgie Meals’ could be improved. The researchers suggested nutritional improvements to food retailers. Further research is required to assess the viability of implementing such nutritional improvements across food outlets. Specifically, collaboration with retailers and customers is needed to establish the economic feasibility, any potential revenue losses and testing taste acceptability of recipe alterations to these price-reduced meals.</jats:p>
dc.language en
dc.publisher Cambridge University Press (CUP)
dc.relation.ispartofseries Journal of Nutritional Science
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject 1111 Nutrition and Dietetics
dc.title Effectiveness of price-reduced meals on purchases among university young adults
dc.type Journal Article
dc.identifier.doi 10.1017/jns.2021.87
pubs.volume 10
dc.date.updated 2021-11-02T04:30:37Z
dc.rights.holder Copyright: The author en
pubs.publication-status Published
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.elements-id 872159
dc.identifier.eissn 2048-6790
pubs.number e94
pubs.online-publication-date 2021-10-29

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