The primary goal of this study is to evaluate the nutritional quality of the foods advertised on children’s programs on Spanish-language broadcast and cable channels, and to compare it to English-language channels. The study will examine a wide range of descriptive measures that include product type, persuasive theme/appeal, use of mascots, celebrities, licensed characters, contests, premiums, and Web site promotions. Thus, in addition to examining the food products (and nutritional quality of these products) advertised to children on Spanish language television stations, it will also identify the persuasive tactics that are used to influence child-viewers in food marketing directed to children on Spanish language television stations and establish how these tactics differ across food products of varying nutritional value. Furthermore, the study will examine the extent to which industry self-regulatory pledges from the nation’s leading food companies have been fulfilled, with data comparing these assessments for English-language and Spanish-language channels.
Analyzing the Nature and Extent of Food Advertising During Children’s Programming on Spanish Language Television
This paper analyzes food and beverage advertising on Spanish-language children’s television compared with advertising found on English-language programs. Researchers found that although the amount of food advertising was lower on Spanish-language channels than on English-language programs, the nutritional quality of foods advertised on Spanish-language channels was substantially poorer than on … More
Digital Food and Beverage Marketing Environments in a National Sample of Middle Schools: Implications for Policy and Practice
One promising approach to influence nutrition behavior is to limit food and beverage marketing to children. Children are a lucrative market and schools may be an effective setting in which to intervene. Studies have shown that marketing in schools is prevalent but little is known about digital marketing to students … More
Retailers and other organizations currently use a variety of nutrition standards and recommendations to guide consumers towards healthier, “Better for You”, options. This variety can be confusing to consumers. Healthy Eating Research convened a scientific advisory committee to review existing “Better-For-You” nutrition standards, and analyze their strengths and weaknesses. The … More