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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
American Journal of Health Promotion: AJHP 2019 March 28, : 890117119837787

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.


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