評論
打印
You might not know how many calories were in that sandwich. But if you got lunch at the Massachusetts General Hospital cafeteria, you could tell with one glance whether you'd made a healthful choice: offerings are color-coded.
也許你并不知道那個三明治里含有多少卡路里。但如果你去馬薩諸塞州總醫(yī)院的自助餐廳吃午飯，你一眼就能辨別自己的選擇對不對：供應的食物均標有彩色編碼圖。
Simply posting calories does not always get consumers to make healthier choices. So researchers tried something different.
僅僅只貼上卡路里含量的標簽，并不能保證讓消費者選擇更健康的食物。因此研究者嘗試了與眾不同的做法。
Mass General's cafeteria food and beverage options were classified as least, somewhat or most healthful with red, yellow or green labels. Green is healthiest. Researchers then tracked some 4,600 employees.
麻省總醫(yī)院自助餐廳對供應的食物和飲料做了最細的分類，比如說根據食品的健康程度分別貼上紅色，黃色或者綠色的標簽。綠色代表的食物最健康。然后研究者追蹤了大約4600名雇員。
About six months after the changes were made, the purchases of "red" label food decreased by more than 15 percent, and "red" beverages dropped by 39 percent. "Green" food and drink purchases increased, according to the study in the American Journal of Preventive Medicine.
發(fā)表在《美國預防醫(yī)學期刊》上的一項研究表明，做出改變后的第六個月，貼有紅色標簽的食物銷量減少了15%，“紅色”的飲料銷量減少了39%。“綠色”食物和飲料的購買量增加了。
Making healthy food choices easier could especially help the poor the undereducated, the very populations most affected by the obesity epidemic. Mass General employees from those groups made the biggest improvements.
讓人們更容易得選擇健康食物，尤其會幫助窮人，未受教育者以及受肥胖癥影響最嚴重的人群。麻省總醫(yī)院的這群員工做出了最大的改進。
原文譯文屬可可原創(chuàng)，未經允許請勿轉載！
