Changing Food Selections in a Public Cafeteria

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Abstract
The current study evaluated the influence of three behavioral procedures on the eating behavior of lunch-time patrons in a university cafeteria. A total of 5542 observations were made over a 16-month period. Food selections were unobtrusively recorded as the subjects passed through the checkout lines. A determination of sex/weight class was also made (male/female lean, normal, or obese). Using a series of reversal (ABA) designs, the subjects were exposed to the following procedures: Caloric feedback prior to food selection; labeled items to indicate nutritionally favorable choices; and a token system in which a cash rebate was made contingent on appropriate food selection behavior. The results showed that the token system produced the most uniform increases in vegetables, soup, fruit, chicken, fish, turkey, and salad consumption, while consumption of high-fat and dessert items was reduced. Caloric feedback was associated with decreased carbohydrate, red meat, and dairy product consumption, with little increase in other areas. Labeling had isolated effects on obese subjects' vegetable, soup, and fruit consumption. Female obese were found to be the most sensitive to all the procedures, and male obese the most resistant. Implications for the treatment of obesity and self-regulation of eating behavior are discussed.