Color-coding foods based on nutrition helps people make healthier choices, according to a new study published in the American Journal of Preventive Medicine [HuffingtonPost.com].
Researchers revamped the Massachusetts General Hospital cafeteria and classified foods using red labels (least healthy), yellow labels (somewhat healthy), and green labels (most healthy).
They then tracked 4,600 employees and their foods choices when eating in the cafeteria. After six months, they found that the purchase of foods labeled red decreased by more than 15 percent and the purchase of drinks labeled red decreased by 39 percent.
