Health by Stealth

Why Truckers Tucker?

Predicted prevalence of obesity in 2012 is :

32.1% men and 31.0% in women

– 34% manual social classes – 29% professional and managerial classes

Source: Zaninotto, P. et al. (2009) J Epidemiology and Community Health

AccessibleAccessible ConvenientConvenient AffordableAffordable Value for moneyValue for money TastyTasty QuickQuick

Healthy???Healthy???

Time for a break?Time for a break?

Aim - To influence food choices towards healthier options at caterers operating mobile services in -

• Lay-bys • truck stops • on industrial estates

Provide healthy choices without impacting on the

bottom line

• Reduce Portion Size

• Improve cooking methods and nutritional content of menus

• Provide healthy choices

• Make unhealthy items less visible

Making Small Changes

Top Tips

Remove butter from sandwiches with moist fillings

Switch to reduced fat mayonnaise and halve amount used

Making chocolate less visible by moving it from the till point & increase the volume and quality of fruit on display

Use thick, straight-cut chips & fry at 175°C as less fat absorbed

Shake and drain chips as 20% less fat will be absorbed

Use a healthier oil – those lower in saturated fat

No longer add salt to any foods

Standardise & reduce portion sizes of meals

Cut the rind off bacon and switch to higher meat content meats

Making Small Changes

Sample Results

• Decrease in fat, salt and calorie content between samples (7)

• Decrease in carbohydrates and protein content (additional 3)

BUT

Portion size was not under control!

Sampling Results – Bacon and Egg Sandwich

Composition Before After

Energy 480Kcals 389Kcals

Protein 31g 29.5g

Carbohydrate 51.2g 43.7g

Fat 16.8g 10.7g

Salt 4.10g 3.91g

Achieved by :

• trimming visible fat off bacon• using less oil on the griddle • using oil with lower saturated fat• using tongs to squeeze out excess fat from the bacon • draining the egg and bacon on kitchen roll • regularly removing fat from the bain marie

Social Marketing – What’s in it for me!

The features of the project – based on research showing an increasing demand for healthier options– only committing to changes they feel comfortable with – only for a four week period

Benefits

– low risk investment as they receive officer help and advice – attracting additional customers by offering healthier alternatives – not detrimentally impacting on their bottom line– increase profits by selling extras - fruit and healthier options – public health benefits (although this point should not be laboured)

What is in it for them – free food and equipment pack– guidance pack– marketing information– publicity– Set them apart from competitors and chance to make more money!!!!

Best Top Tips :

• Using lower fat mayonnaise • Using lower fat spread if requested, otherwise none• Offering brown or granary bread• Using less oil• Removing visible fat from bacon• Using portion control• Draining food on kitchen roll before service• Removing fat from the griddle regularly and• Removing excess fat from the bottom of the bain marie

Top Tips that were difficult to implement:

• Offering fresh fruit and fruit juice• Offering a healthy meal deal• Use of mature cheddar cheese

Business Evaluation of Top Tips

Positive Comments (4 businesses) :

Customers liked the healthy options • soups• jacket potatoes • brown bread and • fruit

Negative Comments (2 businesses) :

• not agreeing with fruit being sold (one customer)• less salt in mashed potato

Customer Feedback

Sales Figures and Time Commitments

• Many saw increase in sales of cold sandwich fillings• Case study premises found customer base increased

due to sale of healthier meals • 9 said did not involve any extra time

No businesses saw a loss in profit !

Business Feedback

• More promotional material and publicity • Visits by appointment • Sampling showed how small changes could make a big

difference (9)• More knowledgeable about healthy eating • Participation was motivational• Enjoyed working with

regulators !!!!!!

Recommendations and What Next?Additional publicity of healthy businesses to drivers e.g.

– websites – mapping healthy mobile sites– online forums– mobile phone apps– publications and magazines aimed at drivers– provision of healthy lifestyle information at medical

checks

Learning transferable to:– all mobiles– workplace canteens– sandwich shops