Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment
Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment
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DOI：
10.1186/s12966-017-0496-9
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发表时间：
2017-04-19
影响因子：
8.7
通讯作者：
Heijnen, Joris
中科院分区：
文献类型：
--
作者：
Reinders, Machiel J.;Huitink, Marlijn;Heijnen, Joris
背景资料：这项研究的目的是调查在现实生活中的餐厅环境中，增加蔬菜的份量和减少主菜中肉类的份量是否会增加蔬菜的消费量，而不会影响顾客的满意度。参与者不知道的experiment.Methods：交叉设计，其中三家餐馆被随机分配到一个序列的干预和控制条件。在干预期间，主菜盘子上的蔬菜份量增加了一倍（150克蔬菜而不是75克），盘子上的肉类份量平均减少了12.5%。在控制期间，主菜的份量保持不变。总共，1006观察和问卷included.Results：蔬菜消费量从盘子是显着高于在干预期间（M = 115.5克）比在控制期间（M = 61.7克）。同样，总蔬菜消费量（包括配菜）在干预期间（M = 178.0克）显着高于在控制期间（M = 137.0克）。相反，干预期间的肉类消费量（M = 183.1 g）显著低于对照期间（M = 211.1 g）。在干预期（M = 1.27）和对照期（M = 1.35）之间，对餐馆访问的满意度没有差异。在干预期间，对主菜的满意度明显降低（M = 1.25）比对照期（M = 1.38），尽管在这两种情况下，分数表明参与者对他们的主菜仍然（非常）满意。这项研究表明，增加蔬菜的比例与减少肉类的比例相结合，（消费者不知情）增加了蔬菜的消费量，减少了肉类的消费量。此外，尽管部分大小的变化，参与者仍然满意他们的餐厅访问和主菜。这项研究的结果表明，改变餐馆的份量是刺激蔬菜消费的有效工具，从而促进健康和可持续的饮食。
Background: The aim of this research was to investigate whether increased portion sizes of vegetables and decreased portion sizes of meat on main dishes increased the amount of vegetables consumed in a real-life restaurant setting without affecting customer satisfaction. The participants were unaware of the experiment.Methods: A cross-over design was used in which three restaurants were randomly assigned to a sequence of an intervention and control condition. In the intervention period, the vegetable portion sizes on the plates of main dishes were doubled (150 g of vegetables instead of 75 g) and the portion sizes of meat on the plates were reduced by an average of 12.5%. In the control period, the portion sizes of the main dishes were maintained as usual. In total, 1006 observations and questionnaires were included.Results: Vegetable consumption from plates was significantly higher during the intervention period (M = 115.5 g) than during the control period (M = 61.7 g). Similarly, total vegetable consumption (including side dishes) was significantly higher during the intervention period (M = 178.0 g) than during the control period (M = 137.0 g). Conversely, meat consumption was significantly lower during the intervention period (M = 183.1 g) than during the control period (M = 211.1 g). Satisfaction with the restaurant visit did not differ between the intervention period (M = 1.27) and control period (M = 1.35). Satisfaction with the main dish was significantly lower during the intervention period (M = 1.25) than during the control period (M = 1.38), although in both cases, the scores indicated that participants remained (very) satisfied with their main dish.Conclusions: This study showed that increasing vegetable portions in combination with decreasing meat portions (unknowingly to the consumer) increased the amount of vegetables consumed and decreased the amount of meat consumed. Furthermore, despite the changes in portion sizes, participants remained satisfied with their restaurant visit and main dish. The findings of this study suggest that modifying portion size in restaurants is an effective tool for stimulating vegetable consumption and consequently healthy and sustainable diets.