[提供营养平衡的食,并检查与选择相关的因素:在当地餐厅使用推动的干预研究]
1Former Graduate School of Kagawa Nutrition University.
[Nihon koshu eisei zasshi] Japanese journal of public health
|December 21, 2025
概括
用有吸引力的菜单显示来吸引顾客,增加了营养均衡的餐饮选择 (T-set餐). 视觉吸引力和定价影响了选择,但对菜的不熟悉性限制了推动的有效性.
科学领域:
- 行为经济学是一种行为经济学.
- 营养科学 营养科学
- 餐厅管理 餐厅管理
背景情况:
- 促进更健康的饮食习惯对于公共健康至关重要.
- 餐厅可以通过菜单设计和提供来影响客户的选择.
- 基于CAN (方便,有吸引力,规范) 框架的nudging策略提供了一种鼓励更健康选择的潜在方法.
研究的目的:
- 在餐厅环境中实施和评估营养均衡的T-set餐饮和推动菜单选择的影响.
- 评估菜单项目的受欢迎程度的变化,并了解客户选择特定餐点的动机.
- 分析不同菜单显示策略 (仅文本与含图像/详细信息的文本) 对餐点选择的有效性.
主要方法:
- 在当地一家餐厅进行了为期8周的前后干预研究,其中包括符合Smart Meal®标准的T-set餐.
- 两个干预期 (A和B) 交替进行,B期包含基于CAN nudge框架的菜单照片和详细描述.
- 追踪了客户的饮食选择,并通过在线调查收集了有关选择T餐的原因的数据,并比较了干预期之间的反应.
主要成果:
- 在最初的干预周中,非T-set餐的比例下降,在研究的后期部分恢复.
- 在B期 (3-4周) 中,T-set餐选择显著增加,但在B期 (7-8周) 中下降,这表明客户的反应复杂.
- 客户将"与高川营养大学的合作"",含有大量蔬菜"",看起来很美味"",价格实惠"作为选择B期T套餐的关键原因.
结论:
- 强调视觉吸引力和价格的菜单提示可以积极影响选择更健康的餐饮选择.
- 仅仅是信息性的推动可能不足以推动人们采用不熟悉的菜或与现有客户偏好不一致的菜.
- 战略性菜单设计,包括方便,吸引力和规范性影响的元素,是促进餐厅均衡饮食选择的关键.
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