Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: A choice architectural nudge intervention

Kongsbak, Ida; Skov, Laurits Rohden; Nielsen, Brit Køpke; Ahlmann, Fie Kathrine; Schaldemose, Hanna; Atkinson, Louise; Wichmann, Maria; Pérez-Cueto, F. J. A.

doi:10.1016/j.foodqual.2015.12.006

Cited by 54 publications

(54 citation statements)

References 38 publications

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“…In two crossover randomised controlled trials, all three interventions reducing meat portion sizes reduced meat consumption,47, 48 and in three pre-post design studies all three interventions providing meat-free alternatives were associated with reductions in meat demand,50, 51, 52 with some evidence of a sustained effect 50, 51. Three of four interventions manipulating the sensory properties of meat or meat alternatives reduced meat demand in randomised trials43, 44, 49 and two of four interventions repositioning meat products to reduce their prominence at point of purchase led to, or were associated with, significant reductions in meat demand in a factorial randomised controlled trial and a multiple treatment reversal study 38, 42, 49. However, only one of five interventions manipulating the verbal description of meat or meat alternatives at point of purchase was associated with reduced demand for meat in a multiple treatment reversal design 38, 41, 43, 49.…”

Section: Discussionmentioning

confidence: 99%

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

Bianchi

Garnett

Dorsel

et al. 2018

The Lancet Planetary Health

184

103

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SummaryBackgroundReducing meat consumption could help to protect the natural environment and promote population health. Interventions restructuring physical micro-environments might help to change habitual behaviour. We synthesised the scientific evidence pertaining to whether, and which, interventions restructuring physical micro-environments effectively reduce the demand for meat.MethodsWe did a systematic review of quantitative studies evaluating the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat. We identified relevant records by searching six electronic databases (CAB Abstracts, Embase, PsycINFO, Science Citation Index, MEDLINE, and Dissertations & Theses) on Aug 31, 2017, contacting experts, screening publicly accessible online resources, and searching references. We included studies that evaluated the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat, defined as the actual or intended consumption, purchase, or selection of meat in real or virtual environments. We extracted data pertaining to the study samples, the interventions, and meat demand at the follow-up closest to intervention completion and at the longest follow-up, with the former representing our primary outcome. We synthesised data narratively and did a qualitative comparative analysis to identify configurations of intervention characteristics associated with, and those not found to be associated with, significant reductions in meat demand. Our Systematic Review is registered with PROSPERO, number CRD42017081532.ResultsOf 10 733 titles and abstracts screened for eligibility, we assessed 60 full papers and included 14 papers reporting on 18 studies with 22 intervention conditions. Three interventions reducing the portion size of meat servings reduced meat consumption in randomised trials. Three interventions providing meat alternatives with supporting educational material were associated with reduced meat demand in pre-post design studies. Three of four interventions altering the sensory properties (eg, visual presentation) of meat or meat alternatives at point of purchase reduced meat demand in randomised trials. Four interventions repositioning meat products to be less prominent at point of purchase were associated with lower meat demand, but only two such interventions reached statistical significance in a randomised trial and a multiple treatment reversal design. Only one of five interventions manipulating the description of meat or meat alternatives at point of purchase was associated with lower meat demand in a multiple treatment reversal design. Evidence from randomised trials evaluating a pricing intervention or interventions restructuring several aspects of micro-environments was too scarce or inconsistent to be conclusive. The results from our qualitative comparative analysis supported the findings of this narrative synthesis.InterpretationSome interventions restructuring physical micro-environments could help to promote lower d...

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Section: Discussionmentioning

confidence: 99%

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

Bianchi

Garnett

Dorsel

et al. 2018

The Lancet Planetary Health

184

103

View full text Add to dashboard Cite

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“…Of the 23 experiments described in the 20 articles, 20 were field studies and three were conducted in a laboratory. The latter used a fake food buffet, 13 a Foodscape Laboratory 26 and an online shelf-display. 27 In the field studies, different settings were involved, including dining facilities or cafeterias in schools (11), cafeterias in hospitals (2) as well as restaurants, buffet lines at conferences (2; 28,29 ), a cafeteria at a workplace, 30 a university, 31 a train station, 32 corner stores 33 and a swimming pool.…”

Section: Narrative Synthesismentioning

confidence: 99%

A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice

Broers

Breucker

Broucke

et al. 2017

European Journal of Public Health

164

114

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BACKGROUND: Nudging refers to interventions that organize the choice architecture in order to alter people's behaviour in a predictable way without forbidding any options or significantly changing their economic incentives. As a strategy to encourage healthy behaviour, nudging can serve as a complement to health education. However, the empirical evidence regarding the effectiveness of nudging as a way to influence food choice remains contradictory. To address this issue, a systematic review and meta-analysis was conducted to test the effects of nudging to encourage people to select more fruit and vegetables. METHODS: A systematic literature search was performed on PubMed, Medline, PsycInfo, Cochrane library, Scopus and Google Scholar. After quality assessment, 20 articles (23 studies) were retained for narrative synthesis. Twelve articles (14 studies) contained enough information to calculate effect-sizes for meta-analysis using Comprehensive Meta-analysis software. RESULTS: The meta...

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“…In recent years, studies have been exploring complementary strategies including how to alter environments in order to change food behaviours (Bucher et al, ; Hanks, Just, Smith, & Wansink, ; Levy, Riis, Sonnenberg, Barraclough, & Thorndike, ; van Kleef, Otten, & van Trijp, ). Behavioural laboratory findings suggest that placement of foods of plant origin at the beginning of a buffet sequence (Friis et al, ; Kongsbak et al, ) or the provision of preweighed portions positively influence consumers toward the choice and consumption of vegetables (Friis et al, ). Moreover, epidemiological data suggest that small changes toward healthier dietary habits, even if they happen later in life, will have positive and desirable health effects (Crous‐Bou et al, ; Jankovic et al, ; Trichopoulou et al, ).…”

Section: Introductionmentioning

confidence: 99%

Nudging using the ‘dish of the day’ strategy does not work for plant‐based meals in a Danish sample of adolescent and older people

Santos

Nogueira

Rodrigues

et al. 2018

Int J Consumer Studies

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Adequate nutrition is an important factor for health and well-being in adolescents and later years.Fruits and vegetables are part of a healthy diet as important source of nutrients, but their intakes are lower than the recommendations in European countries. This study aimed to compare the choices made by adolescents and older people between three similar dishes, one based on meat, one on fish and one on vegetables, in two different conditions: a neutral (control) situation and an intervention situation in which the vegetable-based meal was designated 'dish of the day'. The comparisons of choices will be made within the same age group (adolescents in the control group vs. adolescents in the intervention group; older people in the control group vs. older people in the intervention group). A quasi-randomised field trial design was used with a sample of 94 adolescents (aged 10-19 years) and 97 older people (aged 65 years), who were randomly allocated to intervention or control groups. In the control situation participants were asked to choose between three similar meals, one meat, one fish and one the VeggiEat dish. In the intervention, the VeggiEat dish was labelled the 'Dish of the day'. All dishes were provided free of charge, displayed side by side in the same order and served in same portions. The dish choices showed no differences between the control and intervention groups in both age groups, and no differences were found among the other variables analysed. This nudging strategy, 'dish of the day', seems not to work for the Danish sample of adolescents and older people. Future nudging studies with these populations are needed in order to find the best strategy to move adolescents' and older people's food habits toward a healthier pattern. K E Y W O R D Sadolescents, dish of the day, nudging, older people, vegetables consumption

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Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: A choice architectural nudge intervention

Cited by 54 publications

References 38 publications

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

A systematic review and meta-analysis of the effectiveness of nudging to increase fruit and vegetable choice

Nudging using the ‘dish of the day’ strategy does not work for plant‐based meals in a Danish sample of adolescent and older people

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