Good Lifestyle

By choosingHealthy foods at the grocery store is usual and effortlessly for some, it can be more difficult and even stressful for others, especially if they do not have much experience decorating anutrition label. No matter what type of customer you are, there are some strategies for healthy diet, or healthy nudges, which encourage and can even teach us subliminally to make us better food choices.

A team of researchers examined 96 studies and recently published research on Informs JournalMarketing science which explores the effectiveness of several healthy nudges. They accomplished this by testing them in various interventions at zero on the improvement of food choices.

Here are the seven Sain-Aka Nudges restoration strategies - that researchers analyzed and both that work best.

First of all, what is exactly a "nudge" in this scenario?

In the newspaper, the Romain Cadario authors and Pierre Chandon cite the definition of a boost of the novelNudge: Improve decisions about health, wealth and happiness, by Richard H. Thaler and Cass R. Sunstein:

"Any aspect of the architecture of choice that modifies the behavior of people predictably (1) without prohibiting any options or (2) significantly changing their economic incentives. Put the fruits at the eye level count as a big blow of elbow; prohibit junk food. "

Cadrio, who is also an assistant professor at the Iéseg School of Management in Paris, provides additional clarifications by explaining that they have examined "interventions in how the alternatives are presented without eliminating food options or Changing prices ".

In spy, in this case, is simply a gentle pushed restaurants, school cafeterias and grocery stores for consumers to make healthier decisions.

"The reorganization of a menu or a grocery shelf is a boost. Taxing sodas or prohibitenergy drinks is not, "says Cadario.

RELATED: Learn how to dismiss your metabolism and lose weight in the intelligent way.

Now, what are the most effective strategies for healthy diet?

Each of these nudges can be divided into three categories: cognitive oriented (1-3), emotional oriented (4-5) and behavioral oriented (6-7).

1. Descriptive nutrition labeling.This type of labeling provides thecalorie count and information about nutrients in the food product or meal. The label may appear onPackaged foods In the grocery store, in front of pre-manufactured meals in cafeterias or self-service buffets, or even onMenus and Menu Cards In the restaurants.
2. Evaluative nutrition labeling. This example labeling is similar to descriptive nutrition labeling, but with an additional visual element. The nutritional color assessment labeling increases or add special symbols or logos (think of smiley faces or healthy logos) that will help consumers decide whether the option is healthy or not.
3. Improvements of visibility. This strategy allows the consumer to better identify the availability ofhealthy food options by making them clearly visible. In a grocery store, this could be executed by putting healthy foods at the level of the eyes and the upper hants up or down. In a restaurant, it would be through the list of healthier food options on the very first page, so they are well displayed.
4. Medicine improvements. This is the type of improvement that a writer could better orchestrate. Hive Improvements Calling descriptions of good taste products that will increase its call. A description such as citrus fruitscarrots Can generate a greater call than the least descriptive cores, for example. The product displays can also be elegantly improved with the quintessential example being a colored pyramid offruit.
5. Healthy food calls.Healthy food calls are both verbal and written. For example, food service staff could ask the children to cross the cafeteria line as the vegetables they would like to have for lunch, which encourages them to choose one instead of avoiding it. Sales written restoration calls such as "making a new choice" can be displayed on panels and stickers in cafeterias.
6. Enhancements of convenience. Well-named, convenience improvements are increasing the ease of healthy food choices by reducing the laborious aspect of eating healthy foods. The supply of pre-cut fruits and vegetables eliminates this tedious step for the consumer, which facilitates easier and more desirable consumption. After all, how easy is it to tear a bag offries? Another way to do it by offeringIndulgent dessertsAt the end of the cafeteria line when the trays are already filled with healthy foods that were loaded before at the beginning of the line.
7. Improvements in size. This type of intervention calls for the modification of the size of the plate or bowl by increasing the amount of healthy food on the dish or reducing the quantity of unhealthy food on this subject.

Although all these strategies are considered effective, CADRIO stated that behavioral nudges were the best performing, which are both convenience and size improvements. The least effective group is a calorie labeling.

"The most effective interventions directly change behaviors without changing what people think or feel," he says.