Increasing Vegetable Intake by Emphasizing Tasty and Enjoyable Attributes: A Randomized Controlled Multisite Intervention for Taste-Focused Labeling.

Autor: Turnwald BP; Department of Psychology, Stanford University., Bertoldo JD; Residential and Dining Enterprises, Stanford University., Perry MA; Department of Psychology, Stanford University., Policastro P; Institute for Food, Nutrition, and Health, Rutgers University., Timmons M; Dining Services, Northeastern University., Bosso C; School of Public Policy and Urban Affairs, Northeastern University., Connors P; Department of Hospitality and Tourism Management, University of North Texas., Valgenti RT; Department of Philosophy, Lebanon Valley College., Pine L; USC Hospitality, University of Southern California., Challamel G; Menus of Change University Research Collaborative., Gardner CD; Stanford Prevention Research Center, Stanford University., Crum AJ; Department of Psychology, Stanford University.

Publikováno v: Psychological science [Psychol Sci] 2019 Nov; Vol. 30 (11), pp. 1603-1615. Date of Electronic Publication: 2019 Oct 02.