scholarly journals Nudging Healthy Choices in Food Search Through Visual Attractiveness

2021 ◽  
Vol 4 ◽  
Author(s):  
Alain D. Starke ◽  
Martijn C. Willemsen ◽  
Christoph Trattner
Keyword(s):  
Food Choices ◽  
Healthy Food ◽  
Search Results ◽  
Food Search ◽  
Level Of Satisfaction ◽  
Home Cooking ◽  
The Cost ◽  
As If

Recipe websites are becoming increasingly popular to support people in their home cooking. However, most of these websites prioritize popular recipes, which tend to be unhealthy. Drawing upon research on visual biases and nudges, this paper investigates whether healthy food choices can be supported in food search by depicting attractive images alongside recipes, as well as by re-ranking search results on health. After modelling the visual attractiveness of recipe images, we asked 239 users to search for specific online recipes and to select those they liked the most. Our analyses revealed that users tended to choose a healthier recipe if a visually attractive image was depicted alongside it, as well as if it was listed at the top of a list of search results. Even though less popular recipes were promoted this way, it did not come at the cost of a user’s level of satisfaction.

scholarly journals Examining Second Graders’ Healthy Food Choices: Through Literacy and Active Learning

2019 ◽  
Vol 12 ◽  
pp. 117863881983906
Author(s):  
Elsie Lindy Olan ◽  
Laurie O. Campbell ◽  
Shiva Jahani
Keyword(s):  
Active Learning ◽  
Health Knowledge ◽  
Food Choices ◽  
Second Graders ◽  
Healthy Food ◽  
Second Grade ◽  
Post Intervention ◽  
Literacy Environment ◽  
Second Grade Students ◽  
Alternative Approach

The purpose of this study was to investigate the implementation of a nutrition module and activities ( Go, Slow, Whoa) in a literacy environment through an active learning approach. Second graders (N = 85) from diverse socioeconomic status (SES) areas completed the 12-week program. The participants’ perceptions of healthy food choices were measured both pre- and post-intervention. Students met for 30 minutes twice a week, to complete 5-lessons from a Coordinated Approach to Child Health ( CATCH) nutrition module and activities ( Go, Slow, Whoa). Measures were taken both pre- and post-intervention ( Food Fury Quiz) to distinguishing between healthy and unhealthy foods (images). There was a statistically significant improvement ( t = 12.16, df =84, P = .000) from pretest ( M = 19.06, SD = 3.13) and posttest ( M = 23.34, SD = 0.48) scores. Administering a healthy food choice curriculum through literacy and active learning provides an alternative approach to improving health knowledge among second grade students.

scholarly journals Adherence to healthy food choices during the COVID-19 pandemic in a U.S. population attempting to lose weight

2021 ◽  
Author(s):  
E. Siobhan Mitchell ◽  
Qiuchen Yang ◽  
Heather Behr ◽  
Laura Deluca ◽  
Paul Schaffer
Keyword(s):  
Food Choices ◽  
Healthy Food

Guiding Stars Influences Perception of Healthy Food Choices at a 4-Year University

2017 ◽  
Vol 49 (9) ◽  
pp. 784-788.e1 ◽  
Author(s):  
Gale B. Carey ◽  
Rochelle L'Italien ◽  
Jesse Stabile Morrell
Keyword(s):  
Food Choices ◽  
Healthy Food

scholarly journals Retail-based healthy food point-of-decision prompts (PDPs) increase healthy food choices in a rural, low-income, minority community

PLoS ONE ◽  
2018 ◽  
Vol 13 (12) ◽  
pp. e0207792 ◽  
Author(s):  
Christopher R. Gustafson ◽  
Rachel Kent ◽  
Michael R. Prate
Keyword(s):  
Low Income ◽  
Food Choices ◽  
Healthy Food ◽  
Minority Community

scholarly journals Understanding socio-economic inequalities in food choice behaviour: can Maslow's pyramid help?

2015 ◽  
Vol 113 (7) ◽  
pp. 1139-1147 ◽  
Author(s):  
Frank J. van Lenthe ◽  
Tessa Jansen ◽  
Carlijn B. M. Kamphuis
Keyword(s):  
Food Choice ◽  
Daily Life ◽  
Food Choices ◽  
Healthy Food ◽  
Hierarchy Of Needs ◽  
Choice Behaviour ◽  
Human Needs ◽  
Education Group ◽  
Dairy Consumption ◽  
Economic Inequalities

Socio-economic groups differ in their material, living, working and social circumstances, which may result in different priorities about their daily-life needs, including the priority to make healthy food choices. Following Maslow's hierarchy of human needs, we hypothesised that socio-economic inequalities in healthy food choices can be explained by differences in the levels of need fulfilment. Postal survey data collected in 2011 (67·2 % response) from 2903 participants aged 20–75 years in the Dutch GLOBE (Gezondheid en Levens Omstandigheden Bevolking Eindhoven en omstreken) study were analysed. Maslow's hierarchy of human needs (measured with the Basic Need Satisfaction Inventory) was added to age- and sex-adjusted linear regression models that linked education and net household income levels to healthy food choices (measured by a FFQ). Most participants (38·6 %) were in the self-actualisation layer of the pyramid. This proportion was highest among the highest education group (47·6 %). Being in a higher level of the hierarchy was associated with a higher consumption of fruits and vegetables as well as more healthy than unhealthy bread, snack and dairy consumption. Educational inequalities in fruit and vegetable intake (B= − 1·79, 95 % CI − 2·31, − 1·28 in the lowest education group) were most reduced after the hierarchy of needs score was included (B= − 1·57, 95 % CI − 2·09, − 1·05). Inequalities in other healthy food choices hardly changed after the hierarchy of needs score was included. People who are satisfied with higher-level needs make healthier food choices. Studies aimed at understanding socio-economic inequalities in food choice behaviour need to take differences in the priority given to daily-life needs by different socio-economic groups into account, but Maslow's pyramid offers little help.

The Development of the Traction Drive Mechanism Made of the Plastic Magnet

2003 ◽  
Author(s):  
Akira Shoji ◽  
Giichi Kawashima
Keyword(s):  
Magnetic Induction ◽  
Ferrite Powder ◽  
Traction Drive ◽  
Drive Mechanism ◽  
Hard Magnet ◽  
The One ◽  
The Cost ◽  
Outside Diameter ◽  
As If

This paper is the one that it was described to have developed the traction drive by using the plastic hard magnet. The plastics material was used to research by the following reasons. The plastics material can mold it. As a result, it processes complex and it is possible to make it to the magnet. In addition, it is possible to mass-produce, it is light, and it is also possible that the miniaturization reduces possible and the cost. Next, the mechanism of the traction drive is described. It rotates by being circumscribed by non-contact, and inscribing two plastic hard rings as if the gear. N pole and S pole are divided equally in the direction of the circumference of the ring. It becomes by these as if the match of the god with teeth and teeth. These devices are commonly called “Gear without teeth”. Some doughnut disks with a different outside diameter were produced. Each disk is made magnetism. Each disk was set, and assembled to one disk. The disk is molded with the plastic hard. The plastics material used the one that the ferrite powder was mixed with the polyacetal resin. Making to magnetism is possible by the magnetization technology. The mechanism, molding, making to magnetism, and the magnetic induction, etc. were examined in the experiment. The development of non-contact made of plastic hard traction drive device was proven to be possible by this research.

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