Trayless cafeterias lead diners to take less salad and relatively more dessert

Public Health Nutrition

Brian Wansink¹  David R Just¹ 

关键词: Behavioural economics;    Food waste;    Smarter lunchrooms;    Dining hall;    Salad;    Dessert;   

DOI  :  10.1017/S1368980013003066

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

AbstractObjectiveMany colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?DesignA field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.SettingA dining hall of a large north-eastern university, USA.SubjectsUndergraduate students.ResultsTrayless dining decreased the percentage of diners (average age 19·1 years) who took salad by 65·2 % but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.ConclusionsCafeterias going trayless should consider complementary policies to encourage balanced diets.

【 授权许可】

Unknown