{"id":62213,"date":"2013-10-01T00:00:00","date_gmt":"2018-12-04T08:10:54","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/slim-by-design-serving-healthy-foods-first-in-buffet-lines\/"},"modified":"2018-12-04T09:10:54","modified_gmt":"2018-12-04T08:10:54","slug":"slim-by-design-serving-healthy-foods-first-in-buffet-lines","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/slim-by-design-serving-healthy-foods-first-in-buffet-lines\/","title":{"rendered":"Slim by design: serving healthy foods first in buffet lines improves overall meal selection."},"content":{"rendered":"

OBJECTIVE<\/strong>
\nEach day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets – many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections.<\/p>\n

METHODS<\/strong>
\nThe breakfast food selections of 124 health conference attendees were tallied at two separate seven-item buffet lines (which included cheesy eggs, potatoes, bacon, cinnamon rolls, low-fat granola, low-fat yogurt, and fruit). The food order between the two lines was reversed (least healthy to most healthy, and vise-versa). Participants were randomly assigned to choose their meal from one line or the other, and researchers recorded what participants selected.<\/p>\n

RESULTS<\/strong>
\nWith buffet foods, the first ones seen are the ones most selected. Over 75% of diners selected the first food they saw, and the first three foods a person encountered in the buffet comprised 66% of all the foods they took. Serving the less healthy foods first led diners to take 31% more total food items (p<0.001). Indeed, diners in this line more frequently chose less healthy foods in combinations, such as cheesy eggs and bacon (r=0.47; p<0.001) or cheesy eggs and fried potatoes (r=0.37; p<0.001). This co-selection of healthier foods was less common.<\/p>\n

CONCLUSIONS<\/strong>
\nTHREE WORDS SUMMARIZE THESE RESULTS: First foods most. What ends up on a buffet diner's plate is dramatically determined by the presentation order of food. Rearranging food order from healthiest to least healthy can nudge unknowing or even resistant diners toward a healthier meal, helping make them slim by design. Health-conscious diners, can proactively start at the healthier end of the line, and this same basic principle of "first foods most" may be relevant in other contexts – such as when serving or passing food at family dinners.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-62213","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Charles S. 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