Apples versus brownies: A field experiment in rearranging conference snacking buffets to reduce short-term energy intake

Pelle Guldborg Hansen, Laurits Rohden Skov, Andreas Maaløe Jespersen, Katrine Lund Skov, Karsten Schmidt

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Abstract

More and more people eat out and, therefore, foodservice business has an increasing influence on people’s dietary intake.
Foodservice business should, first and foremost, deliver a nice tasting meal of high quality—but health should not be neglected. Nudging and choice architecture is a field of foodservice business research that is gaining interest and this article
offers original research in this field.
OriginalsprogEngelsk
TidsskriftJournal of Foodservice Business Research
Vol/bind19
Udgave nummer1
Sider (fra-til)122-130
ISSN1537-8020
DOI
StatusUdgivet - 2016

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