Evaluating Healthy Vending at the American Heart Association National Center: A Pilot Study

Stella Yan, Antigoni Pappas, Meghan D. Yuan, Dorothea Vafiadis, Jo Ann Carson

Research output: Contribution to journalArticle

Abstract

Purpose: To determine whether a 100% healthy vending model would affect revenue, employee satisfaction, and nutrition in the workplace. Design: This study compared revenue and nutrition data pre- and post-adoption of nutrition standards from the American Heart Association’s (AHA) Healthy Workplace Food and Beverage Toolkit. Employee satisfaction was measured using a survey. Setting: The AHA National Center which, over time, included 5 vending machines and a micromarket. Measures: Comparisons of monthly snack and beverage revenues; survey results assessing employee satisfaction; reduction in mean saturated fat (g) and sodium (mg) per snack sold; reduction in mean sugar (g) per beverage sold; monthly mean number of fruits, vegetable, and dairy sold. Analysis: Paired t tests were used to compare monthly revenue while t tests were used to compare nutrition information pre- and post-adoption of nutrition standards. Survey results and food group purchases were analyzed using descriptive statistics. Results: Mean monthly snack revenue increased (P =.002). Mean monthly beverage revenue did not decrease. Most survey respondents were satisfied with the healthy vending. Mean saturated fat and sodium content per snack sold decreased (P <.001). Mean sugar content per beverage sold decreased. The micromarket sold an average of 210 units of dairy, 85 units of fruit, and 87 units of vegetables per month. Limitations: This study was conducted at one workplace. Conclusion: Healthy vending did not decrease revenue but did decrease saturated fat and sodium per snack, decrease sugar per beverage, and provide fruits, vegetables, and fat-free/low-fat dairy. Employees were generally satisfied with healthy vending.

Original languageEnglish (US)
Pages (from-to)928-932
Number of pages5
JournalAmerican Journal of Health Promotion
Volume33
Issue number6
DOIs
Publication statusPublished - Jul 1 2019

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Keywords

  • culture change
  • food environment
  • health policy
  • healthy vending
  • micromarket
  • nutrition
  • revenue
  • supportive environment
  • vending

ASJC Scopus subject areas

  • Health(social science)
  • Public Health, Environmental and Occupational Health

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