THE EFFECT OF IDENTIFICATION CARD PROCESS OF STORES’ FOODSTUFFS ON THE RATE OF HEALTHY PRODUCTION PURCHASE

Background and Aim: The use of scientific solutions to increase public awareness and the tendency to buy healthy products is essential, which can increase the health indicators in the society and lead the industry to produce healthy foodMethods: In this study, 15 big stores were randomly selected and detailed information was obtained during the quarterly period of the sale of food items. Then, an identification card containing nutritional properties was grouped into three healthy, semi-healthy and unhealthy categories based on calories, simple sugars, fat and sodium for each food item. Identity cards were provided to both customers in virtual and poster formats. After three months, the sales information for each item was collected Results: After the study, the average sales of healthy food increased significantly (p = 0.0001) and the average food sales in the unhealthy group decreased by 33.2% (p <0.001). The highest reduction was observed for sweet beverages with 23.2% (p <0.001) and the highest increase was related to milk (27.1%) and then the types of beef and kefir (24.9%) (p <0.001). 74.6% of the customers defined product identification as an important factor in their choice. 69.6% of people considered the health of the product more important than any other factor and 23.16% of the cheapness was the main factor of their purchaseConclusion: Identification card for foodstuff in stors can have dramatic effects on increasing the selection of healthy products in the community

کلیدواژه ها:

identification card ، foodstuffs ، healthy