Research involving families with children aged 2 to 5 has revealed that pre-loaded healthy recipe items in online shopping carts can lead to better dietary choices.
BUFFALO, N.Y. — A recent study conducted by the University at Buffalo indicates that families are inclined to choose healthier foods when nutritious items are pre-loaded into their online grocery carts.
This study, published last month, reflects the contributions of many families residing in Western New York and highlights how technology can facilitate healthier eating habits.
“Our goal was to make healthy options the default, eliminating the need for families to go out of their way to make nutritious choices,” stated Stephanie Anzman-Frasca, Associate Professor of Pediatrics at the University at Buffalo.
The research utilized Instacart to assess the impact of making healthy food choices more automatic. The study involved 69 families with children aged two to five, each including at least one parent who was overweight. Funding for the study came from Instacart, but families were responsible for their grocery expenses.
“Participants received a set of three main meal recipes, as well as suggestions for using leftovers to prepare breakfast, lunch, or snacks. Essentially, they were given four recipes in total, reflecting the frequency at which the average family cooks at home,” explained Anzman-Frasca.
Stephanie Anzman-Frasca, who authored the study, is an associate professor of pediatrics at the University at Buffalo.
“Half of the participants were designated to receive healthy recipes, while the other half received both the recipes and had the corresponding ingredients pre-loaded into their Instacart carts, which they could modify as needed,” Anzman-Frasca added.
The recipes involved specific nutritional standards and cost-effectiveness.
“Our findings indicated that families with pre-loaded carts significantly enhanced the nutritional quality of their grocery purchases compared to those who only received the recipes. This suggests that adding the ingredients to their cart facilitated easier decision-making for healthier options,” Anzman-Frasca emphasized.
Future studies may explore how to tailor meal suggestions based on the specific preferences of the families, allowing for healthier adaptations of their favored dishes using online grocery services.
“It’s common for children aged 2 to 5 to be picky eaters, yet we were pleased to observe that our approach remained effective. Families with toddlers may be reluctant to try new recipes due to concerns about their children’s acceptance, so it’s encouraging that this method can beneficially influence this age group that stands to gain from exposure to nutritious foods,” Anzman-Frasca noted.
This unique study marks the first instance of examining families with young children purchasing groceries to prepare healthy meals.
The implications of this research underscore the potential of technology to positively influence dietary choices in families. By simplifying access to healthier options, we can foster better eating habits among young children and their caregivers alike.
