Nudging Vegetables: Promising Research Results
Date: January 20th, 2022
“Eat your vegetables” is a refrain many university students hear so often that they tune it out. But what if they were quietly nudged to choose better options while in campus food courts, cafeterias and other mass-eating contexts? Would they make better choices? Two University of Guelph researchers have been testing new ways to subtly prompt students to choose more fruits and vegetables at campus dining facilities. Their results from four recent studies are promising and will be relevant to health promoters, food service managers and others interested in the potential of “nudging” to promote healthier food choices.
By the end of this webinar, participants will:
- Understand the basis of nudging in human food behaviour
- Hear about the current evidence for possible iAmpact of nudging on fruit and vegetable sales
- Learn more about of current evidence for support for nudging by consumers and food service managers
- Reflect on the potential to adapt mass eating food choice environments to promote healthier diets
- Apply options for using nudge approaches in their own food and nutrition work
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Paula Brauer, PhD, RD, FDC
Paula Brauer, PhD, RD, FDC is a Professor Emerita in Applied Human Nutrition at the University of Guelph. Her career has focused on efforts to promote increased legume and vegetable consumption and improve the effectiveness of lifestyle management of obesity and cardiometabolic risk conditions. She has been active in primary health care reform and as a member of the Canadian Task Force on Preventive Health Care 2010-15. She continues to work with colleagues on novel research to improve the nutritional health of Canadians
Sunghwan Yi, PhD
Sunghwan Yi, PhD, is an associate professor in Marketing and Consumer Studies at the University of Guelph. Trained with social psychology methodology and consumer behaviour theories, he has investigated determinants of everyday food choices and novel ways of increasing healthy eating in out-of-home eating contexts in the past 10 years. He is a strong believer of the idea that our food choices are more strongly shaped by fast, automatic cues in the immediate environment than personal determination.