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

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

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; Perez-Cueto, Armando.

In: Food Quality and Preference, Vol. 49, 2016, p. 183-188.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Kongsbak, I, Skov, LR, Nielsen, BK, Ahlmann, FK, Schaldemose, H, Atkinson, L, Wichmann, M & Perez-Cueto, A 2016, 'Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention', Food Quality and Preference, vol. 49, pp. 183-188. https://doi.org/10.1016/j.foodqual.2015.12.006

APA

Kongsbak, I., Skov, L. R., Nielsen, B. K., Ahlmann, F. K., Schaldemose, H., Atkinson, L., ... Perez-Cueto, A. (2016). Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention. Food Quality and Preference, 49, 183-188. https://doi.org/10.1016/j.foodqual.2015.12.006

Vancouver

Kongsbak I, Skov LR, Nielsen BK, Ahlmann FK, Schaldemose H, Atkinson L et al. Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention. Food Quality and Preference. 2016;49:183-188. https://doi.org/10.1016/j.foodqual.2015.12.006

Author

Kongsbak, Ida ; Skov, Laurits Rohden ; Nielsen, Brit Køpke ; Ahlmann, Fie Kathrine ; Schaldemose, Hanna ; Atkinson, Louise ; Wichmann, Maria ; Perez-Cueto, Armando. / Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting : a choice architectural nudge intervention. In: Food Quality and Preference. 2016 ; Vol. 49. pp. 183-188.

Bibtex

@article{e714af43182b452cab7cb3c4264d66d1,
title = "Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention",
abstract = "Insufficient consumption of fruit and vegetables (F&V) is associated with an increased risk of non-communicable diseases in the population. Several studies show a potential effect of promoting healthy eating by reorganizing the physical environment. However the evidence of the effect is ambiguous due to the complexity of determinants for food choices and more research is therefore needed. This study assessed the of a choice architectural intervention aimed at reducing energy density of meals consumed by male university students, by proportionally increasing their vegetable consumption.A single one-day lunch meal study was conducted in a FoodScape Laboratory where an Intelligent Buffet was used to register the exact weight of each meal component self-served by each participant. A convenience sample of 65 men was divided to a control group (n= 32) and an intervention group (n= 33). The choice architecture in the intervention group consisted of altering the serving sequence and serving the F&V components in eight separate bowls. The self-served quantity (g) of meal components was measured using state-of-the-art equipment. Additionally a two-part questionnaire was used to obtain individual background information.The quantity (g) of self-served F&V was significantly higher in the intervention group (+63.3 g, p=.005). The total energy (kJ) was significantly lower in the intervention group (-1326.3 kJ, p=.010), while there was no significant difference in the total amount (g) of self-served food between the two groups (-50.4 g p=.326). This emphasizes that the relative proportion of F&V/non-F&V changes as a result of the intervention.This study found convincing evidence for combining order of placement in a buffet and separating the fruits and vegetables, as a means to increase the quantity of self-served fruit and vegetables and decrease consumption of other meal components among male university students. Such simple choice architecture interventions could be used as a supplement to already existing strategies in the promotion of healthy eating.",
keywords = "Choice architecture, Eating behavior, FoodScape Laboratory, Fruit and vegetables, Male university students, Nudging",
author = "Ida Kongsbak and Skov, {Laurits Rohden} and Nielsen, {Brit K{\o}pke} and Ahlmann, {Fie Kathrine} and Hanna Schaldemose and Louise Atkinson and Maria Wichmann and Armando Perez-Cueto",
year = "2016",
doi = "10.1016/j.foodqual.2015.12.006",
language = "English",
volume = "49",
pages = "183--188",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting

T2 - a choice architectural nudge intervention

AU - Kongsbak, Ida

AU - Skov, Laurits Rohden

AU - Nielsen, Brit Køpke

AU - Ahlmann, Fie Kathrine

AU - Schaldemose, Hanna

AU - Atkinson, Louise

AU - Wichmann, Maria

AU - Perez-Cueto, Armando

PY - 2016

Y1 - 2016

N2 - Insufficient consumption of fruit and vegetables (F&V) is associated with an increased risk of non-communicable diseases in the population. Several studies show a potential effect of promoting healthy eating by reorganizing the physical environment. However the evidence of the effect is ambiguous due to the complexity of determinants for food choices and more research is therefore needed. This study assessed the of a choice architectural intervention aimed at reducing energy density of meals consumed by male university students, by proportionally increasing their vegetable consumption.A single one-day lunch meal study was conducted in a FoodScape Laboratory where an Intelligent Buffet was used to register the exact weight of each meal component self-served by each participant. A convenience sample of 65 men was divided to a control group (n= 32) and an intervention group (n= 33). The choice architecture in the intervention group consisted of altering the serving sequence and serving the F&V components in eight separate bowls. The self-served quantity (g) of meal components was measured using state-of-the-art equipment. Additionally a two-part questionnaire was used to obtain individual background information.The quantity (g) of self-served F&V was significantly higher in the intervention group (+63.3 g, p=.005). The total energy (kJ) was significantly lower in the intervention group (-1326.3 kJ, p=.010), while there was no significant difference in the total amount (g) of self-served food between the two groups (-50.4 g p=.326). This emphasizes that the relative proportion of F&V/non-F&V changes as a result of the intervention.This study found convincing evidence for combining order of placement in a buffet and separating the fruits and vegetables, as a means to increase the quantity of self-served fruit and vegetables and decrease consumption of other meal components among male university students. Such simple choice architecture interventions could be used as a supplement to already existing strategies in the promotion of healthy eating.

AB - Insufficient consumption of fruit and vegetables (F&V) is associated with an increased risk of non-communicable diseases in the population. Several studies show a potential effect of promoting healthy eating by reorganizing the physical environment. However the evidence of the effect is ambiguous due to the complexity of determinants for food choices and more research is therefore needed. This study assessed the of a choice architectural intervention aimed at reducing energy density of meals consumed by male university students, by proportionally increasing their vegetable consumption.A single one-day lunch meal study was conducted in a FoodScape Laboratory where an Intelligent Buffet was used to register the exact weight of each meal component self-served by each participant. A convenience sample of 65 men was divided to a control group (n= 32) and an intervention group (n= 33). The choice architecture in the intervention group consisted of altering the serving sequence and serving the F&V components in eight separate bowls. The self-served quantity (g) of meal components was measured using state-of-the-art equipment. Additionally a two-part questionnaire was used to obtain individual background information.The quantity (g) of self-served F&V was significantly higher in the intervention group (+63.3 g, p=.005). The total energy (kJ) was significantly lower in the intervention group (-1326.3 kJ, p=.010), while there was no significant difference in the total amount (g) of self-served food between the two groups (-50.4 g p=.326). This emphasizes that the relative proportion of F&V/non-F&V changes as a result of the intervention.This study found convincing evidence for combining order of placement in a buffet and separating the fruits and vegetables, as a means to increase the quantity of self-served fruit and vegetables and decrease consumption of other meal components among male university students. Such simple choice architecture interventions could be used as a supplement to already existing strategies in the promotion of healthy eating.

KW - Choice architecture

KW - Eating behavior

KW - FoodScape Laboratory

KW - Fruit and vegetables

KW - Male university students

KW - Nudging

UR - http://www.scopus.com/inward/record.url?scp=84951310239&partnerID=8YFLogxK

U2 - 10.1016/j.foodqual.2015.12.006

DO - 10.1016/j.foodqual.2015.12.006

M3 - Journal article

AN - SCOPUS:84951310239

VL - 49

SP - 183

EP - 188

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -

ID: 153101247