A pricing strategy to promote sales of lower fat foods in high school cafeterias: Acceptability and sensitivity analysis

Peter Hannan, Simone A. French, Mary Story, Jayne A. Fulkerson

Research output: Contribution to journalArticlepeer-review

64 Scopus citations

Abstract

Prices of four low fat foods were reduced about 25% and prices of three high fat foods were increased about 10% to determine the impact on food purchases in a Midwestern suburban high school cafeteria to explore the impact of price on purchases. Low fat foods averaged about 13% of total sales. Sensitivity analysis was used to estimate that low fat foods would probably have averaged about 9% of total sales without the reduced price.

Original languageEnglish (US)
Pages (from-to)1-6
Number of pages6
JournalAmerican Journal of Health Promotion
Volume17
Issue number1
DOIs
StatePublished - 2002

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