Healthy dining. Subtle diet reminders at the point of purchase increase low-calorie food choices among both chronic and current dieters

Papies, Esther K.; Veling, Harm

doi:10.1016/j.appet.2012.10.025

Cited by 78 publications

(68 citation statements)

References 60 publications

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“…It is therefore important for chefs and operators to be aware that they may have different challenges from ''regular'' diners from those who are less frequent diners. In a study on healthy dining, it was found that subtle reminders on health and nutrition on the menu increased the selection of healthier options among dieters (Papies & Veling, 2013). It was concluded that expanding the options of tasty, less caloric foods at comparable prices to other offerings of the menu could make restaurants more desirable to the health conscious diner.…”

Section: Discussionmentioning

confidence: 98%

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Newson

Maas

Beijersbergen

et al. 2015

Food Quality and Preference

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a b s t r a c tOverweight and obesity are global public-health problems and unhealthy restaurant meals have been identified as one contributing factor. Given the increase in restaurant meals and the number of chefs and restaurants throughout the world, small changes in restaurant meals can have a large public health impact. However, to ensure that chefs and operators are able to provide changes that diners will accept and find appealing, an understanding of diners' desire for healthier menus items and the barriers faced in choosing healthier meals is required. As such we conducted an international consumer study to identify these barriers and needs. A cohort of restaurant diners was recruited from ten countries: United Kingdom, United States of America, (n = 5000, aged 18-65 years, 50% females). Participants completed a comprehensive webbased questionnaire on aspects related to healthy eating at restaurants. Globally only 18% of the sampled diners were strongly satisfied with current healthy options on restaurant menus. Among the diners there was a preference to have ''slightly healthier'' options. The top 3 small changes that these diners wanted to see included on restaurant menus to make them healthier included: steamed, baked or grilled instead of fried, fresh ingredients used, and served with plenty of vegetables. Taste, price and satiation were seen as key barriers to current healthy options. Diners had clear preferences for when they wanted to see healthy items on the menu in terms of time of day, time of the week and occasions. Country, age and gender had a large influence on preferences, while personal factors such as diet type, family status and food reactions had minimal influence. In the current study, diners were largely unsatisfied with current healthy options and clear barriers and triggers for healthier meals were identified. Nutritionists, dietitian, chefs and managers working for restaurants and other out of home food services can leverage these insights to provide healthier and appealing meals.

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Section: Discussionmentioning

confidence: 98%

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Newson

Maas

Beijersbergen

et al. 2015

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…This finding was later replicated conceptually in a restaurant, where the primes were integrated into the menu. Again, dieters made more healthy menu choices (e.g., ordering a salad instead of a burger) in the priming condition, whereas non-dieters were not affected (Papies & Veling, 2013). In a recent study with a similar set-up, a poster priming health or slimness next to a vending machine increased the sales of healthy items (Stöckli, Stämpfli, Messner, & Brunner, 2016).…”

Section: Interventions To Affect Nonconscious Regulation Of Health Bementioning

confidence: 98%

Health goal priming as a situated intervention tool: how to benefit from nonconscious motivational routes to health behaviour

Papies

2016

Health Psychology Review

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153

142

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Recent research has shown the limited effects of intentions on behaviour, so that novel methods to facilitate behaviour change are needed that do not rely on conscious intentions. Here, it is argued that nonintentional effects on health behaviour, such as the effects of habits, impulses, and nonconscious goals, occur through the activation of cognitive structures by specific situations. Interventions should therefore be situated to change these effects, either by changing the critical cognitive structures (training interventions), or by changing which cognitive structures get activated (cueing interventions). The current article presents this framework for situated interventions, as well as examples of interventions of each type. Then, it introduces goal priming as a cueing intervention tool to activate health goals and thus facilitate healthier behaviour, even in tempting situations that typically activate short-term hedonic goals. Following a review of empirical evidence, five principles for the effective application of health goal primes are proposed, namely (1) to target individuals who value the primed goals, (2) by activating their specific motivation, (3) through effective cues (4) that attract attention at the right time. Finally, (5) an effective goal-directed behaviour needs to be known and accessible to the primed individual. These principles are illustrated with examples of different health behaviours in order to facilitate their application for successful behaviour change.

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“…In a variety of related behavioral experiments, implicit cues activating health goals effectively reduced consumption of unhealthy foods in restrained eaters (Papies & Hamstra, 2010;Papies, Potjes, Keesman, Schwinghammer, & van Koningsbruggen, 2014;Papies & Veling, 2013). Notably, these health primes did not significantly change the behavior of non-restrained eaters.…”

Section: Modulations Of the Core Eating Network Associated With Eatinmentioning

confidence: 99%

A core eating network and its modulations underlie diverse eating phenomena

Chen

Papies

Barsalou

2016

Brain and Cognition

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130

105

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We propose that a core eating network and its modulations account for much of what is currently known about the neural activity underlying a wide range of eating phenomena in humans (excluding homeostasis and related phenomena). The core eating network is closely adapted from a network that Kaye, Fudge, and Paulus (2009) proposed to explain the neurocircuitry of eating, including a ventral reward pathway and a dorsal control pathway. In a review across multiple literatures that focuses on experiments using functional Magnetic Resonance Imaging (fMRI), we first show that neural responses to food cues, such as food pictures, utilize the same core eating network as eating. Consistent with the theoretical perspective of grounded cognition, food cues activate eating simulations that produce reward predictions about a perceived food and potentially motivate its consumption. Reviewing additional literatures, we then illustrate how various factors modulate the core eating network, increasing and/or decreasing activity in subsets of its neural areas. These modulating factors include food significance (palatability, hunger), body mass index (BMI, overweight/obesity), eating disorders (anorexia nervosa, bulimia nervosa, binge eating), and various eating goals (losing weight, hedonic pleasure, healthy living). By viewing all these phenomena as modulating a core eating network, it becomes possible to understand how they are related to one another within this common theoretical framework. Finally, we discuss future directions for better establishing the core eating network, its modulations, and their implications for behavior.

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Healthy dining. Subtle diet reminders at the point of purchase increase low-calorie food choices among both chronic and current dieters

Cited by 78 publications

References 60 publications

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

International consumer insights into the desires and barriers of diners in choosing healthy restaurant meals

Health goal priming as a situated intervention tool: how to benefit from nonconscious motivational routes to health behaviour

A core eating network and its modulations underlie diverse eating phenomena

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