Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention
Research output: Contribution to journal › Journal article › Research › peer-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 journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
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