A Cafeteria Based Study of Weight Gain Prevention (Cafeteria)

The intervention group received the education in REDE techniques.

The intervention in this study comprised four components:

• Four group education sessions to introduce the REDE principles of eating;
• Approximately 10 new lower energy-dense foods were introduced in the employee cafeteria daily at lunchtime;
• Food labels for all foods sold in the employee cafeteria at lunch time, which provided the energy density, calories, and macronutrient content of the prepared cafeteria foods. Prior to the intervention almost no foods had food labels.
• Price reductions for lower energy density items. Both groups were exposed to the food labels and the new lower ED foods, but only the intervention group received the education sessions about how to take advantage of the new labels and cafeteria foods and only they were eligible for the price reductions.