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Average number of selected dishes for the meal by group: control (n = 335); Tr.1 Logo (n = 315); Tr.2 Placement (n = 340); and Tr.3 Logo & Placement (n = 322). a) total selected dishes, b) selected HS dishes, and c) selected generic dishes. ** indicates significance at the 5% level. The error bars refer to standard error (SE).
Context in source publication
Context 1
... participants filled out the questionnaire, 12.2% were not hungry at all, 40.5% were not hungry, 41.3 were hungry, and 5.9% were very hungry. There are no significant differences among control and treatment groups (χ 2 (3, 1312) = 1.679, p = 0.642). Fig. 1 represents the average number of selected dishes (total, HS, and generic ones) according to the group. On average, each participant chose approximately three to four dishes per meal (3.6 ± 1.12), of which around half (50%) were HS dishes. Nearly 85% of the participants selected at least 1 HS dish. Further details on the descriptive ...
Similar publications
Numerous factors influence people’s food choices, including the perceptions of eating habits of people in their immediate surroundings. Yet, these perceptions can be inaccurate, potentially leading people to misperceive the social eating norm and influencing them to make food choices that do not align with the actual social norm and their own true...
Citations
... As a matter of fact, research is still needed to offer detailed nudging implications to practitioners and policymakers depending on the target group and the context under investigation (Hummel and Maedche 2019). In addition, despite the increasing literature on the nudging effects on university students, little research has focused on online ordering systems of the university canteen (e.g., Wongprawmas et al. 2023)). Results from these studies agree that students involved in food-related subjects or who already adopt healthy and sustainable food behaviors are the most influenced by nudging strategies Wongprawmas et al. 2023). ...
... In addition, despite the increasing literature on the nudging effects on university students, little research has focused on online ordering systems of the university canteen (e.g., Wongprawmas et al. 2023)). Results from these studies agree that students involved in food-related subjects or who already adopt healthy and sustainable food behaviors are the most influenced by nudging strategies Wongprawmas et al. 2023). Therefore, in order to increase the scientific literature on the topic, we tested the impact of digital nudges on university students and provided new insights to policymakers and canteen managers to support the adoption of healthy and sustainable dietary behaviors in these settings. ...
... In line with this, for students with a low and medium (1st and 2nd tertile of the SHED index) level of HS eating habits, nudges showed no significant effects. Thus, as found in previous studies Wongprawmas et al. 2023), students who already adopt HS food behaviors are more easily influenced by nudging strategies. Previous work on the use of logos to steer university students' food choices in the online environment found that those who are more involved in sustainability and health-related aspects in the process of selecting food are more influenced by the presence of an informative logo (i.e., a logo that highlights the health and sustainability benefits of a dish) . ...
Resource scarcity, the effects of climate change, food insecurity, and health issues related to dietary choices have prompted policymakers to develop new strategies to encourage populations to opt for healthy and sustainable (HS) diets. In this context, nudging strategies are promising tools to promote healthy and sustainable dietary behaviors. However, nudges are context-dependent as a specific nudging intervention should be employed in a specific context. This research aims at determining the effects of different nudges on students’ food choices in the context of a hypothetical online pre-ordering system of the college canteen. An experimental study was conducted in the USA with 1400 American college students (18–24 years old). We used a between-subject design with one control and three treatment groups—i.e., a HS logo to identify HS dishes, dish placement (the order in which dishes are displayed on the menu), and a combination of the two nudges. Our main results showed that the logo and logo plus placement led to a significantly increased selection of HS dishes among students who already had strong HS eating behaviors. In addition, individual characteristics (e.g., being flexitarian or vegetarian, being on a low-calorie diet, being a graduate student, and living in dormitories on college campuses) also affected their HS food choices; thus, the population traits, living conditions, and eating habits should be taken into consideration in order to establish successful nudging techniques.
... The study considered both healthy eating and environmentally friendly attitudes, collecting information regarding the place of food purchase, use of organic food, food waste, and types of water and beverages consumed. The study found that motivation and behaviors related to healthy and sustainable nutrition enhanced the impact of the intervention (Wongprawmas et al., 2023). More recently, the SHED index has been validated in Portugal, which further supports its validity and reliability as a tool for assessing sustainable and healthy diets (Liz Martins et al., 2023). ...
... This can be facilitated also through quantitative monitoring of the diet to enhance health and sustainability. The SHED index has been proposed as an easy tool to measure the different pillars of sustainable healthy diets and has been already used and validated in other countries such as Israel, Italy and Portugal (Tepper et al., 2022;Wongprawmas et al., 2023;Liz Martins et al., 2023). In the present study among Turkish adults, we evaluated the validity and reliability of the SHED index. ...
Background
Food consumption and diet are strongly associated with sustainability. The Sustainable HEalthy Diet index was developed to measure the nutritional, environmental, and sociocultural components of sustainable diets and healthy eating patterns. However, a methodological approach has yet to be proposed for Turkish adults. This study aimed to determine the validity and reliability of the SHED index in Turkish adults.
Methods
Data were collected from 558 healthy adults using a web-based questionnaire. Internal consistency reliability was evaluated using Cronbach’s alpha coefficient, and repeatability was evaluated using the test-retest method. Construct validity was investigated using the EAT-Lancet diet and the Mediterranean Diet Adherence Screener (MEDAS), and the adapted SHED index structures’ accordance was evaluated with confirmatory factor analysis.
Results
Good reliability and repeatability were found (r = 0.758 and 0.795, respectively). A higher SHED index score was related to a greater intake of grains, fruits, and vegetables and a lower intake of meat, eggs, and dairy compared to EAT-Lancet diet food groups. A higher SHED index score was associated with a lower saturated fat and added sugar intake. While the SHED index was associated with greater adherence to the Mediterranean diet (r = 0.334, p < 0.001), it was negatively associated with non-alcoholic and diet non-alcoholic beverage consumption (r = −0.257 and −0.264, respectively; p < 0.001).
Conclusion
The SHED index showed good validity and reliability in Turkish adults. Our results suggest that the SHED index can be used in epidemiological and intervention studies because it allows the measurement of diets in terms of health and sustainability to propose adaptations accordingly.
... Straight liners were identified based on a standard deviation equal to 0 calculated on the answers given to two question matrices (i.e., one referred to the attitude toward healthfulness of foods and one referred to drivers and barriers to the adoption of the Mediterranean diet) in each country. Indeed, both these two matrices included items with opposite meanings (i.e., "The healthiness of food has little impact on my food choices" and "I am very particular about the healthiness of food I eat"; "Mediterranean Diet contains lower-priced foods" and "Mediterranean Diet contains high-priced foods"), implying different answers by careful respondents and thus resulting in a standard deviation different to 0. Subsequently, fast responders were determined for each country as those who completed Nutrients 2024, 16, 2405 6 of 25 the survey in less than 40% of the median time calculated from participants who responded within a maximum of 60 min, similarly to what has been reported previously [47]. ...
Given the global decline in adherence to the Mediterranean Diet (MD), even within its native region, it is key to identify the factors influencing this trend to mitigate the negative health outcomes associated with westernized diets. To this end, 4025 individuals (49.6% women, 42.6 ± 14.2 y/o) from Greece, Italy, Morocco, Slovenia, and Tunisia remotely completed a series of measures assessing motives, attitudes, and psychosocial factors related to MD adherence, which was evaluated using the MEDAS questionnaire. The results suggested medium-to-low adherence across all countries, with the highest adherence in Italy and Morocco and the lowest in Slovenia. Structural equation modeling revealed that positive attitudes toward the healthiness of food were the strongest predictors of adherence, whereas picky eating was a significant negative predictor in all countries except Greece. Adherence to the MD was positively influenced by health motivations in Morocco and weight control in Slovenia and Greece, while sensory appeal negatively influenced adherence in Italy. Additionally, price and convenience were significant barriers in Tunisia and Greece, whereas a preference for local and seasonal foods promoted adherence in Morocco and Greece. Overall, our findings underscore the need for country-specific interventions and policies that address distinct local factors and motivations to ease favorable shifts in dietary patterns toward MD principles.
... Besides information, also positional interventions proved their value in promoting F&V, which are in line with previous results observed by Broers et al. (2017). Additionally, Wongprawmas et al. (2023) supported these results stating that dish placement led to a significantly increased the selection of healthy and sustainable dishes. This typology of intervention seems promising, even when used with a different application, or context, including online settings (Manippa et al., 2023;Wongprawmas et al., 2023). ...
... Additionally, Wongprawmas et al. (2023) supported these results stating that dish placement led to a significantly increased the selection of healthy and sustainable dishes. This typology of intervention seems promising, even when used with a different application, or context, including online settings (Manippa et al., 2023;Wongprawmas et al., 2023). The effect of side biases described by Manippa et al. (2020) may contribute to the explanation of this effect and should be further explored in experimental setups. ...
... We strongly believe, however, that a deeper understanding about the multidirectional interaction of those strategies would be important to drawn definitive conclusions about the potential of those interventions. Wongprawmas et al. (2023) observed positive effects for an intervention combining a healthy and sustainable logo and dish placement on the selection of healthy and sustainable dishes but only for students highly sensitized to the topic. The fact is that besides typology of interventions, other factors seem associated with effectiveness. ...
This study assessed the effectiveness of nudge interventions aiming to increase the selection, purchase, or consumption of fruit and vegetables (F&V) in real-life settings. The review searched three databases (Pubmed, Scopus and Web of Science) covering the period from 2008 to October 2022. Interventions were classified as either single or multi-stranded, based on the use of one, or two or more typologies, respectively. An effectiveness score was assigned to interventions: −1 for ineffective, 0.5 for partially effective, 1 for totally effective. Overall, 81 % of the interventions were effective (partially or totally). Regarding single-stranded interventions, informative and positional interventions had the highest scores of 9 and 5.5, respectively (in a range from 0.5 to 9). These remained the most effective typologies when both single and multi-stranded interventions were assessed with scores of 14 and 13.5 to position and information, respectively (in a range from −0.5 to 14). The most effective and studied strategies within these typologies involved altering the salience and accessibility and providing information using health claims, social norms, or labels/symbols. Interventions aiming to increase F&V purchases (score of 13.5, in a range from 6.5 to 13.5), conducted with adults (score of 21.5, in a range from 2.5 to 21.5) or tested for short periods (≤1 week) (score of 11.5, in a range from −0.5 to 11.5) were the most effective. Some results differed when adjusting to the total number of assessment moments. Nudging interventions are effective in promoting the selection, purchase, and consumption of F&V in real-life settings.
The article can be downloaded for free here: https://doi.org/10.1016/j.foodqual.2024.105122
... Still, numerous limitations hamper our understanding of the effectiveness of nudging, such as the duration of their effectiveness, an unclear definition of what nudging includes, publication bias, small sample sizes, inconsistent outcome measures, a limited number of studies, and findings that are not generalizable (Vecchio & Cavallo, 2019). Furthermore, nudging is context-specific based on the population and situation (Wongprawmas et al., 2023). Future research should explore what types of nudging interventions may influence restrained eaters specifically. ...
Restrained eating is the tendency to restrict food intake to control weight. Restrained eaters' behavior is thought to be under cognitive control. The dual process model classifies human cognition into two systems: 1) the reflective system, which is slow, deliberative, and conscious (i.e., the "cool system"), and 2) the automatic system, which is fast and unconscious (i.e., the "hot system"). Previous research has argued food items are more likely to be emotionally arousing for restrained eaters, which triggers the hot system. We hypothesize that restrained eaters make less caloric food decisions when their cool system is engaged. An undergraduate sample of 241 students reported their level of restraint, mindful eating, and food cravings. The hot system path is represented by a food decision that must be made quickly and offers an immediate reward, since exerting time pressure induces hot system processing. The cool system path is represented by a computerized menu selection task, in which the individual has unlimited time to consider the food decision. Results show restrained eating reduces caloric intake intentions via the process of mindful eating through the cool system. However, restrained eating increases caloric snack selection via the process of food cravings through the hot system. Restrained eaters should limit their exposure to food decision-making situations in which their hot system may be triggered. Our findings suggest nudging may be useful for restrained eaters, in that it encourages cool system processing.
... While these examples are clearly non-educational, others that for example aim at behavior change in a non-educational way could also be placed at this end of the spectrum. Nudging approaches, for example, are commonly discussed in the field Wongprawmas et al., 2023) but could arguably be seen as non-educational. ...
Universities and other higher education institutions are generally considered to be crucial actors in a societal strive for sustainable development. In light of this, they are called upon to (further) embed sustainability (i.e. attention for socio-ecological issues) so that each of them might become a “sustainable university”. This thesis develops knowledge on two central issues related to this topic: (1) how this notion of “the sustainable university” is conceptualized in research and in higher education practice, and (2) how change processes towards more sustainable higher education systems and practices take shape.
To do so, this thesis empirically analyzes the current higher education system in Flanders (Belgium), studies conceptions of the sustainable university in academic research, and investigates how both play a role within a micro-level practice aimed at embedding sustainability in an engineering bachelor program. This is achieved through the backbone of four empirical papers, by which the thesis builds upon three theoretical and analytical frameworks: the multi-level perspective on sustainability transitions, Laclau and Mouffe’s discourse theory, and pragmatist theory of transaction. In using and building upon these varied frameworks, the thesis also develops and illustrates innovative methodological approaches.
Based on a discourse analysis of 4584 academic publications on sustainability in higher education (paper II), the thesis first of all shows that the notion of the sustainable university is conceptualized in the academic literature in three distinct ways: (1) as a sustainable higher education institution, (2) as an engaged community, and (3) as a green-tech campus. Building further on these results, the thesis provides a detailed account of which “sustainable university” vision is expressed and given shape in a concrete change practice within the engineering bachelor program at a Flemish university (paper IV). Further, in relation to the topic of change, the thesis presents a systems analysis of how the higher education system in Flanders is implementing attention for sustainability (paper I). The main findings include an overview of the characteristics of the Flemish higher education system that can potentially affect the integration of sustainability in that system. Finally, a case study of the same change practice discussed in paper IV shows that the meaning of these characteristics and the effect they can have on a change practice are not set in stone, but are affected by how they are acted upon by those involved in the change practice (paper III).
Digital nudges influence people's decisions while preserving their freedom of choice. This publication bias-adjusted, robust Bayesian meta-analysis evaluates the impact of digital nudges on pro-environmental behavior. We analyzed 159 effect estimates from more than a million observations across 67 studies of 58 publications. The findings indicate no significant average effect of nudge interventions on behavioral outcomes while highlighting a pronounced publication bias. Despite a mean indistinguishable from zero, the substantial variability among the studies suggests that some nudges may be effective. However, our examination of potential moderators, such as the nudge category and nudge personalization, shows that these factors do not significantly account for the observed variability. This study offers a cautionary note about the limitations of the current green nudging literature. It underscores the necessity for more rigorous research methodologies, including registered reports and high-powered replications, to determine which nudges influence sustainable behaviors in what contexts.
