A Green Light for Healthy Cafeteria Fare
A simple color-coded food-labeling system could help diners make healthier decisions, say researchers who conducted an experiment at a large U.S. hospital. They gave all foods in the hospital’s cafeteria stoplight-type labels—green for healthy, yellow for less healthy, and red for unhealthy—based on nutritional aspects such as containing fruits or vegetables, whole grains, or high levels of saturated fat. After two years, the share of cafeteria sales of unhealthy “red” foods dropped by 20 percent while sales of healthy “green” items jumped by 12 percent. Similar changes were seen for beverages; sales of unhealthy drinks decreased by 39 percent, and healthy-drink sales increased by 10 percent.
Source: American Journal of Preventive Medicine, February 2014