When are “Dish of the Day” nudges most effective to increase vegetable selection?

Saulais, Laure; Massey, Camille; Pérez-Cueto, Federico J.A.; Appleton, Katherine; Dinnella, Caterina; Monteleone, Erminio; Depezay, Laurence; Hartwell, Heather; Giboreau, Agnès

doi:10.1016/j.foodpol.2019.04.003

Cited by 38 publications

(25 citation statements)

References 54 publications

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“…The implementation of nudges in real-life operations is still inconsistent. On the one hand, operationalizing among adolescents and older consumers in four EU foodservice settings the “dish-of-the-day” was unsuccessful to promote an innovative plant-based alternative to meat [69,70,71] but it was more effective in a restaurant setting and when the choices made were between unfamiliar dishes [72]. In retail settings, customers’ implicit beliefs about the relationship between taste and healthfulness, bringing reusable bags to the store, making multiple choices in a row, receiving real-time feedback on spending while on a budget, and paying with a credit/debit card are all linked to less healthy choices [29].…”

Section: Discussionmentioning

confidence: 99%

An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

Pérez-Cueto

2019

Nutrients

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The objective of this umbrella review was to provide an update on the latest knowledge in the field of food choice and nutrition. Databases Scopus and ISI-Web of Science were searched for “food choice” AND nutrition. Papers were included if they were systematic reviews published between January 2017 and August 2019 on any subpopulation group. In total, 26 systematic reviews were kept. Data were extracted with a predetermined grid including first author, publication year, country, population group, explanatory constructs (intervention focus) and reported outcomes. Common indicators for outcome measures on food choice and nutrition studies are nutrition knowledge, healthy food choices, food purchases and food and nutrient intake. The most common strategy implemented to alter food choice with a nutritional aim is nutrition education, followed by provision of information through labels. Among children, parent modelling is key to achieving healthy food choices. In general, combining strategies seems to be the most effective way to achieve healthier food consumption and to maintain good nutrition in all age groups.

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Section: Discussionmentioning

confidence: 99%

An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

Pérez-Cueto

2019

Nutrients

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“…Evidence for a negative impact on the user's evaluation due to digital food nudges is limited (Mirsch et al, 2017). However, this relation has been examined in the context of 'offline' restaurants and canteens (Kallbekken and Saelen, 2013;Bergeron et al, 2019;Saulais et al, 2019), where the implemented nudges lead to healthier food choices without affecting customer satisfaction. Although these only concerned behaviorally oriented nudges [cf.…”

Section: User Evaluation Of Food Aimentioning

confidence: 99%

Nudging Healthy Choices in Food Search Through Visual Attractiveness

Starke

Willemsen

Trattner

2021

Front. Artif. Intell.

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Recipe websites are becoming increasingly popular to support people in their home cooking. However, most of these websites prioritize popular recipes, which tend to be unhealthy. Drawing upon research on visual biases and nudges, this paper investigates whether healthy food choices can be supported in food search by depicting attractive images alongside recipes, as well as by re-ranking search results on health. After modelling the visual attractiveness of recipe images, we asked 239 users to search for specific online recipes and to select those they liked the most. Our analyses revealed that users tended to choose a healthier recipe if a visually attractive image was depicted alongside it, as well as if it was listed at the top of a list of search results. Even though less popular recipes were promoted this way, it did not come at the cost of a user’s level of satisfaction.

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“…This default option strategy relies on the premise that people tend to prefer the status quo and was successful in increasing choices for the vegetarian offer in a Living Lab context (Saulais et al . 2019).…”

Section: Introductionmentioning

confidence: 99%

“…We found that ‘Dish of the day’ as a nudging strategy increased vegetable dish selection for some of the sample (adolescent females) but not for males or older people (Saulais et al . 2019). Choice of a vegetable‐based dish among adolescents was predicted by natural dimension (higher importance given to natural ingredients, avoidance of artificial ones and absence of additives), social norms, female gender and positive attitudes towards nudging interventions (Dos Santos et al .…”

Section: Introductionmentioning

confidence: 99%

“…2019), while on the other hand, it was effective when the choice was made among unfamiliar dishes (Saulais et al . 2019). From this research, it appears that strategies to increase vegetable consumption should focus on promoting the health benefits of vegetables and enhancing the positive sensory and natural aspects of vegetables (Appleton et al .…”

Section: Introductionmentioning

confidence: 99%

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Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects

et al. 2020

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Adequate vegetable consumption is fundamental to a healthy, balanced diet; however, global compliance with recommendations to increase consumption is poor. There is a growing interest in the sustainability of current dietary patterns in light of expected climate change and an expanding global population where part of the response is increasing vegetable intake. Two international projects, VeggiEAT and Veg+, explored the determinants of vegetable liking and consumption in different age groups and countries and the effect of a nudging strategy on vegetable consumption in an out‐of‐home setting. The projects found that the importance given by consumers to natural or healthy ingredients, social norms, female gender and positive attitudes towards nudging all influenced vegetable consumption. Some sensory factors, such as bitterness and sourness, had a negative loading, while others, such as sweetness, had a positive effect on liking for vegetables. ‘Dish of the day’, as a nudging strategy in a workplace canteen setting, increased vegetable dish selection for some of the sample (adolescent females) but not for males or older people. Globally, there is a strong need to promote the consumption of vegetables as a public health issue but also to improve their availability and uptake, especially within out‐of‐home foodservice.

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When are “Dish of the Day” nudges most effective to increase vegetable selection?

Cited by 38 publications

References 54 publications

An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

An Umbrella Review of Systematic Reviews on Food Choice and Nutrition Published between 2017 and-2019

Nudging Healthy Choices in Food Search Through Visual Attractiveness

Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects

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