Proximity of foods in a competitive food environment influences consumption of a low calorie and a high calorie food

Investigating the Proximity Effect in a Competitive Food Environment: A study protocol

“…While internal cues such as perceived effort are often considered when designing proximity studies, the food used within the study is also an important factor. Whilst the majority of proximitybased studies use a single food type at a time (Bucher et al, 2016), only Privitera and Zuraikat (2014) implement a choice between healthy and unhealthy food types. The latter scenario is known as a competitive food environment as individuals often have to choose between foods that differ in terms of healthiness.…”

“…The latter scenario is known as a competitive food environment as individuals often have to choose between foods that differ in terms of healthiness. Privitera and Zuraikat (2014) demonstrated that while individuals often prefer buttered popcorn (unhealthy option) over apple slices (healthy option), when popcorn was presented at a distal position (200cm away) and apple slices were proximal (30cm), the proportion of apple slices consumed was significantly greater than popcorn. The proximity effect therefore seems to have a greater impact on food consumption than the type of food.…”

Emolabeling increases healthy food choices among grade school children in a structured grocery aisle setting

“…Concomitantly, in a typical setting with food, such as at a grocery store or in a kitchen, children most often have multiple choices available to them (often located on shelves) with a variety of foods to choose from (Privitera & Zuraikat, 2014;Sobal & Wansink, 2007). Thus, in an ecologically valid setting in which children chose multiple food items among many more options available, the present study shows evidence that emolabeling will effectively increase healthy food choice.…”

Exploring incentive salience in relation to pre and post consumption measures within the proximity effect

“…The proximity effect can regularly be seen on large-scales such as building positions and proximity of fast-food restaurants to an individual's home (Athens, Duncan, & Elbel, 2016;Le, Engler-Stringer, & Muhajarine, 2016), as well as in distances within the same dinner hall or café, or a short walk between distances (Engell, Kramer, Malafi, Salomon, & Lesher, 1996;Meiselman, Hedderley, Staddon, Pierson, & Symonds, 1994;Privitera & Zuraikat, 2014;Vanata, Ph, Hatch, & Depalma, 2011). However, in order to select a food or snack, one must interact with it within the micro-environment (Hollands et al, 2013).…”