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

Pasquale E. Rummo, Isabella Higgins, Christina Chauvenet, Annamaria Vesely, Lindsay M. Jaacks and Lindsey Taillie
Additional contact information
Pasquale E. Rummo: Department of Population Health, New York University Grossman School of Medicine, New York, NY 10016, USA
Isabella Higgins: Carolina Population Center, University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
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

IJERPH, 2021, vol. 18, issue 9, 1-11

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.

Keywords: food policy; experimental design; red meat; fruits and vegetables; sustainable diet; food labels; food marketing and promotion (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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