Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting.

Autor: Rasmus Friis, Laurits Rohden Skov, Annemarie Olsen, Katherine Marie Appleton, Laure Saulais, Caterina Dinnella, Heather Hartwell, Laurence Depezay, Erminio Monteleone, Agnès Giboreau, Federico J A Perez-Cueto

Publikováno v: PLoS ONE, Vol 12, Iss 5, p e0176028 (2017)

BACKGROUND:Dietary choices in out-of-home eating are key for individual as well as for public health. These dietary choices are caused by a wide array of determinants, one of which is automatic decision-making. Nudging is attracting considerable inte

Externí odkaz: https://doaj.org/article/d15cef3ba357460e95fc1567b40709c3

Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents

Autor: L. Saulais, Federico J.A. Perez-Cueto, Ann Hemingway, Erminio Monteleone, Katherine M. Appleton, Laurence Depezay, Sara Spinelli, Caterina Dinnella, David Morizet, Heather Hartwell

Publikováno v: Appleton, K M, Dinnella, C, Spinelli, S, Morizet, D, Saulais, L, Hemingway, A, Monteleone, E, Depezay, L, Perez-Cueto, F J A & Hartwell, H 2019, ' Liking and consumption of vegetables with more appealing and less appealing sensory properties : associations with attitudes, food neophobia and food choice motivations in European adolescents ', Food Quality and Preference, vol. 75, pp. 179-186 . https://doi.org/10.1016/j.foodqual.2019.02.007

© 2019 Elsevier Ltd Vegetable consumption in adolescents is reported to be low, at least in part, due to the unappealing sensory properties of vegetables, such as bitter tastes. However, not all vegetables have unappealing sensory properties, and st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca7fd89afef934ebbefc2730f4ab8ed6
https://doi.org/10.1016/j.foodqual.2019.02.007

Emotions studied in context

Autor: Heather Hartwell, John S. A. Edwards, Agnès Giboreau

Publikováno v: Emotion Measurement ISBN: 9780128211250

The eating environment is a complex phenomenon involving a number of factors which, either individually or synergistically, have the ability to influence the meal experience. The study of emotions in such circumstances is important as, for example, e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6d19430262aa82611358745a8d32e24
https://doi.org/10.1016/b978-0-12-821124-3.00019-3

Repeated exposure and conditioning strategies for increasing vegetable liking and intake: systematic review and meta-analyses of the published literature

Autor: Jessica Rajska, Katherine M. Appleton, Ann Hemingway, Heather Hartwell

Publikováno v: The American Journal of Clinical Nutrition

Background Vegetable intakes are typically lower than recommended for health. Although repeated exposure has been advocated to increase vegetable liking and consumption, no combination of the evidence yet provides a measure of benefit from repeated e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::717b3f79df734f5b2eeecb0cf97d3827
https://doi.org/10.1093/ajcn/nqy143

Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries

Autor: Agnès Giboreau, Yang Chen, Heather Hartwell, Federico J.A. Perez-Cueto, Ioannis Mavridis

Publikováno v: Food Quality and Preference. 94:104324

Consumer preferences for the use of an innovative menu solution in public canteen services in the UK, Greece, France, and Denmark were investigated. Participants from both control and test groups were first introduced to the FoodSMART app through a v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ff81e629683aeb8bd45814ecaffdec2
https://doi.org/10.1016/j.foodqual.2021.104324