Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

Bergeron Stephane; Doyon Maurice; Saulais Laure; Labrecque JoAnne

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Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

机译：使用行为经济学的洞察力在外出时向更健康的选择进行轻松选择：餐厅实验

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Using a controlled experiment in a restaurant with naturally occurring clients, this study investigates how nudging can be used to design menus that guide consumers to make healthier choices. It examines the use of default options, focusing specifically on two types of defaults that can be found when ordering food in a restaurant: automatic and standard defaults. Both types of defaults significantly affected choices, but did not adversely impact the satisfaction of individual choices. The results suggest that menu design could effectively use non-informational strategies such as nudging to promote healthier individual choices without restricting the offer or reducing satisfaction.

机译：本研究使用受控实验在具有天然存在的客户的餐厅中，研究了如何使用如何使用指导消费者制作更健康选择的菜单。它检查了使用默认选项，专注于两种类型的默认值，可以在餐厅订购食物时找到：自动和标准默认值。两种类型的默认值都会受到显着影响的选择，但对个人选择的满意度并不产生不利影响。结果表明，菜单设计可以有效地使用非信息策略，例如努力促进更健康的个别选择，而无需限制要约或减少满意度。

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《Food Quality and Preference》 |2019年第2019期|共9页
作者
Bergeron Stephane; Doyon Maurice; Saulais Laure; Labrecque JoAnne;
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作者单位

Laval Univ Dept Agr Econ &

Consumer Sci Pavillon Paul Comtois 2425 Rue Agr Local 4412-B Quebec City PQ G1V 0A6 Canada;

Laval Univ Dept Agr Econ &

Consumer Sci Pavillon Paul Comtois 2425 Rue Agr Local 4412-B Quebec City PQ G1V 0A6 Canada;

Inst Paul Bocuse Ecully France;

Univ Montreal Dept Mkt HEC Quebec City PQ Canada;

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正文语种 eng
中图分类食品工业;
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1. Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment [J] . Bergeron Stephane, Doyon Maurice, Saulais Laure, Food Quality and Preference . 2019,第期

机译：使用行为经济学的洞察力在外出时向更健康的选择进行轻松选择：餐厅实验
2. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017 [J] . Vivica Kraak, Tessa Englund, Sarah Misyak, International Journal of Environmental Research and Public Health . 2017,第7期

机译：2006–2017年，通过自愿的混合营销和选择架构框架对餐饮业进行的进展评估，该框架为美国顾客提供了向健康食品环境发展的策略
3. A novel marketing mix and choice architecture framework to nudge restaurant customers toward healthy food environments to reduce obesity in the United States [J] . Kraak V. I., Englund T., Misyak S., Journal of Turbulence . 2017,第8期

机译：一种新颖的营销组合和选择建筑框架，用于向健康食品环境推向健康的食物环境，以减少美国的肥胖
4. Choice-Based User Interface Design of a Smart Healthy Food Recommender System for Nudging Eating Behavior of Older Adult Patients with Newly Diagnosed Type Ⅱ Diabetes [C] . Wen-Yu Chao, Zachary Hass International Conference on Human Aspects of IT for the Aged Population;International Conference on Human-Computer Interaction . 2020

机译：一种基于智能的健康食品推荐系统的基于选择的用户界面设计，该系统可以对新诊断的Ⅱ型糖尿病的老年患者的饮食行为进行判断。
5. Cafe nudge project: choice architecture for eating and nudging healthy behaviors [D] . Ackerman, Shannon N. 2014

机译：咖啡厅微调项目：饮食和微调健康行为的选择架构
6. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments 2006–2017 [O] . Vivica Kraak, Tessa Englund, Sarah Misyak, 2017

机译：2006–2017年通过自愿性混合营销和选择架构框架对餐饮业进行的进展评估该框架为美国顾客提供了向健康食品环境发展的策略
7. Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017 [O] . Vivica Kraak, Tessa Englund, Sarah Misyak, 2017

机译：餐饮业的进展评估由自愿营销 - 混合和选择 - 架构框架评估，该框架提供了推动美国客户走向健康食品环境的策略，2006-2017
8. Behavioral Economic Concepts To Encourage Healthy Eating in School Cafeterias. Experiments and Lessons From College Students [R] . Just, D. R., Wansink, B., Mancino, L., 2008

机译：行为经济概念鼓励学校食堂健康饮食。大学生的实验与教训

Using insights from behavioral economics to nudge individuals towards healthier choices when eating out: A restaurant experiment

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