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A Standardized Guide to Developing an Online Grocery Store for Testing Nutrition-Related Policies and Interventions in an Online Setting

Author

Listed:
  • Pasquale E. Rummo

    (Department of Population Health, New York University Grossman School of Medicine, New York, NY 10016, USA
    These authors contributed equally to this work.)

  • Isabella Higgins

    (Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
    These authors contributed equally to this work.)

  • Christina Chauvenet

    (Prevention Research Center, University of South Carolina, Columbia, SC 29208, USA)

  • Annamaria Vesely

    (Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA)

  • Lindsay M. Jaacks

    (Global Academy of Agriculture and Food Security, University of Edinburgh, Midlothian EH25 9RG, UK)

  • Lindsey Taillie

    (Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
    Department of Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA)

Abstract

Simulated online grocery store platforms are innovative tools for studying nutrition-related policies and point-of-selection/point-of-purchase interventions in online retail settings, yet there is no clear guidance on how to develop these platforms for experimental research. Thus, we created a standardized guide for the development of an online grocery store, including a detailed description of (1) methods for acquiring and cleaning online grocery store data, and (2) how to design a two-dimensional online grocery store experimental platform. We provide guidance on how to address product categorization, product order/sorting and product details, including how to identify outliers and conflicting nutritional information and methods for standardizing prices. We also provide details regarding our process of “tagging” food items that can be leveraged by future studies examining policies and point-of-selection/point-of-purchase interventions targeting red and processed meat and fruits and vegetables. We experienced several challenges, including obtaining accurate and up-to-date product information and images, and accounting for the presence of store-brand products. Regardless, the methodology described herein will enable researchers to examine the effects of a wide array of nutrition-related policies and interventions on food purchasing behaviors in online retail settings, and can be used as a template for reporting procedures in future research.

Suggested Citation

  • Pasquale E. Rummo & Isabella Higgins & Christina Chauvenet & Annamaria Vesely & Lindsay M. Jaacks & Lindsey Taillie, 2021. "A Standardized Guide to Developing an Online Grocery Store for Testing Nutrition-Related Policies and Interventions in an Online Setting," IJERPH, MDPI, vol. 18(9), pages 1-11, April.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:9:p:4527-:d:542664
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    References listed on IDEAS

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    1. Ashkan Afshin & José L Peñalvo & Liana Del Gobbo & Jose Silva & Melody Michaelson & Martin O'Flaherty & Simon Capewell & Donna Spiegelman & Goodarz Danaei & Dariush Mozaffarian, 2017. "The prospective impact of food pricing on improving dietary consumption: A systematic review and meta-analysis," PLOS ONE, Public Library of Science, vol. 12(3), pages 1-18, March.
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    Cited by:

    1. Marissa G. Hall & Isabella C. A. Higgins & Anna H. Grummon & Allison J. Lazard & Carmen E. Prestemon & Jennifer Mendel Sheldon & Lindsey Smith Taillie, 2021. "Using a Naturalistic Store Laboratory for Clinical Trials of Point-of-Sale Nutrition Policies and Interventions: A Feasibility and Validation Study," IJERPH, MDPI, vol. 18(16), pages 1-12, August.

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