Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption
Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption
复制标题
鼓励孩子们吃全麦面包：有趣的面包卷形状对早餐消费影响的现场实验
作者：
E. van Kleef;M. Vrijhof;I. Polet;M. Vingerhoeds;R. D. de Wijk
背景许多儿童没有吃足够的全谷物，这可能会对健康产生负面影响。干预研究越来越多地关注轻推作为一种通过影响无意识行为过程来影响食物选择的方式。这项实地研究的目的是检查面包卷的形状是否能够在早餐期间将儿童的面包选择从白色转移到全麦，以增加全麦摄入量。MethodsIn a between-subjects experiment carried at twelve primary schools in the Netherlands，with school as the unit of condition assignment，儿童接触各种各样的白色和全麦面包卷，两者都有不同的形状（常规与有趣）。孩子们可以自由选择早餐吃的面包卷和配料的种类和数量。面包卷的消费量通过早餐前后面包卷的数量来衡量。此外，儿童（N = 1113）回答了一项调查，包括问题的早餐。结果的现场实验结果表明，约76%的面包消费包括白色面包卷。白色面包卷的消耗量根据形状没有差异（所有P值> 0.18）。然而，呈现有趣形状的全麦面包卷几乎使全麦面包的消费量增加一倍（P = 0.001），特别是当同时呈现的白色面包卷具有规则形状时（相互作用P = 0.02）。调查结果表明，轻微增加感知的乐趣和味道与这些effects.ConclusionsOverall，提出全麦面包的有趣的形状可能有助于增加消费的全麦面包的儿童。未来的研究可以研究如何改善健康食品的视觉吸引力可能导致持续的行为改变。
BackgroundMany children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake.MethodsIn a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast.ResultsResults of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects.ConclusionsOverall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.
影响因子：
5
作者：
Steffen, LM;Jacobs, DR;Sinaiko, AR
通讯作者：
Sinaiko, AR