1 Department of Development and Planning, The Faculty of Engineering and Science, Aalborg University, VBN2 Meal Science & Public Health Nutrition, The Faculty of Engineering and Science, Aalborg University, VBN3 The Faculty of Engineering and Science, Aalborg University, VBN4 Aalborg University Copenhagen, The Faculty of Humanities, Aalborg University, VBN5 The Faculty of Humanities, Aalborg University, VBN6 Danish Cancer Soceity7 Danish Cancer Society8 London School of Hygiene & Tropical Medicine9 Danish Cancer Society
a systematic review
Summary: The primary objective of this review was to investigate the current evidence-base for the use of choice architecture as a means to change eating behaviour in self-service eating settings, hence potentially reduce calorie intake. 12 databases were searched systematically for experimental studies with predefined choice architectural interventions in the period June 2011 – March 2012. The 12 included studies were grouped according to type of interventions and underwent a narrative synthesis. The evidence indicates that (i) health labelling at point-of-purchase is associated with healthier food choice, whilst (ii) manipulating the plate and cutlery size has an inconclusive effect on consumption volume. Finally, (iii) assortment manipulation and (iv) payment option manipulation was associated with healthier food choices. The majority of studies were of very weak quality and future research should emphasise a real life setting and compare their results with the effect of other more well-established interventions on food behaviour in self-service eating settings.
Obesity Reviews, 2013, Vol 14, Issue 3, p. 187-196