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Health Education & Behavior
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Promoting Nutrition at the Point of Choice: A Review

Joni A. Mayer, PhD

Division of Health Promotion, Graduate School of Public Health, San Diego State University

Patricia M. Dubbert, PhD

Veterans Administration and University of Mississippi Medical Centers

John P. Elder, PhD, MPH

Division of Health Promotion, Graduate School of Public Health, San Diego State University

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.

Health Education & Behavior, Vol. 16, No. 1, 31-43 (1989)
DOI: 10.1177/109019818901600106
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