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The current study aimed to identify features to include in online grocery stores to support healthful food purchasing by those striving to lose weight.
A Value Proposition Design approach was used to gain shopper insights, devise potential online grocery store features and obtain feedback on these features.
Telephone interviews were conducted to gain insight into shoppers’ needs and perceptions. Results were used by the research team to identify potential online grocery shopping features that may support healthful purchase decisions, and interviews were conducted with a different sample of shoppers to gather feedback on features.
Insight (n 25) and feedback (n 25) interviews were conducted with convenience samples of adults trying to lose weight.
Participants were primarily female, white, college educated and with obesity or overweight. Online grocery features devised by the research team based on findings from the insight interviews included (1) shopping cart nutrition rating tool; (2) healthy meal planning tool; (3) interactive healthy eating inspiration aisle and (4) healthy shopping preference settings option. Findings from the feedback interviews indicated that the healthy meal planning tool, healthy shopping preference settings option and shopping cart nutrition rating tool features were positively rated by most participants.
There are multiple features grocers should consider including in their online stores to attract and support customers striving to eat healthy for weight loss.
To examine the feasibility of implementing nine behavioural economics-informed strategies, or ‘nudges’, that aimed to encourage home dinner vegetable intake among low-income children.
Caregivers were assigned six of nine strategies and implemented one new strategy per week (i.e. 6 weeks) during three dinner meals. Caregivers recorded child dinner vegetable intake on the nights of strategy implementation and rated the level of difficulty for assigned strategies. Baseline data on home vegetable availability and child vegetable liking were collected to assess overall strategy feasibility.
Participants’ homes in a large Midwestern metropolitan area, USA.
Pairwise comparisons showed that child dinner vegetable intake for the strategy ‘Serve at least two vegetables with dinner meals’ was greater than intake for each of two other strategies: ‘Pair vegetables with other foods the child likes’ and ‘Eat dinner together with an adult(s) modelling vegetable consumption’. Overall, caregivers’ mean rating of difficulty for implementing strategies was 2·6 (1=‘not difficult’, 10=‘very difficult’). Households had a mean of ten different types of vegetables available. Children reported a rating ≥5 for seventeen types of vegetable on a labelled hedonic scale (1=‘hate it’, 5–6=‘it’s okay’, 10=‘like it a lot’).
Behavioural economics-informed strategies are feasible to implement during dinner meals, with some strategies differing by how much they influence vegetable intake among low-income children in the home.
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