Marleen Gillebaart
Biographic Data
| ID | 4437099 |
|---|---|
| NAME | Marleen Gillebaart |
| GIVEN NAMES | Marleen |
| FAMILY NAME | Gillebaart |
| SIGNATURE | GILLEBAART M |
| AFFILIATIONS | Utrecht University |
| ORCID | 0000-0002-6634-5680 |
| VERIFIED | Yes |
| TOTAL WORKS | 22 |
| TOTAL CITATIONS | 31 |
| WORKS AS AUTHOR | 22 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2012 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Hope for the best or prepare for the worst? Calm perseverance, not vigilant monitoring, contributes to adolescent life satisfaction
OBJECTIVE: Which kind of self-regulatory strategies contribute to life satisfaction in adolescence? MATERIALS AND METHODS: In the present research, we tested two competing hypotheses arguing that either a strategy of vigilant monitoring of opportunities for working towards goal achievement or a calm perseverance strategy steadily working towards goals in a slower pace would promote life satisfaction in a large and diverse sample of adolescents. W…
Together towards sustainable dining – Cocreating behavioral change interventions with restaurants
Behavioral change interventions in restaurants towards sustainable food choices are a promising avenue towards attaining climate goals. In this research, we investigated how these interventions can successfully be implemented in a restaurant context to promote sustainable food choices. In a multiple-year co-creation project with 32 restaurants and consultant chefs, we provided knowledge on sustainable meal preparation and on using behavioral inte…
Co‐Creation Through Collaborative Governance
This study assesses the process and outcomes of co‐creation for developing healthier and more sustainable food environments (i.e., food environments that stimulate healthy and sustainable food choices) in three Dutch neighbourhoods, engaging diverse stakeholders—local residents, entrepreneurs and municipal officials—while adhering to collaborative governance principles. The co‐creation process comprised five phases: (1) exploration, where the res…
Nudging towards sustainable dining
Food choice behavior plays a large role in achieving sustainability goals. Meat in particular has a negative environmental impact as compared with plant-based food - and is more frequently chosen in restaurant contexts. To increase plant-based meal choices in restaurants, we tested three nudges for menus that are likely to be implemented by restaurant owners: a hedonic label (e.g., artisanal vegetable burger), a chef's recommendation (specifying …
Personal values, motives, and healthy and sustainable food choices
People are increasingly eating out in restaurants, where meals tend to be higher in calories, less nutritious, and contain more meat. In this paper, we argue that differences in the motivational processes underlying people's food choices could help to explain why food choices made in restaurants are typically unhealthier and less sustainable than at home. Using online survey data from 301 Dutch participants, we compared the influence of stable pe…
Prompting vegetable purchases in the supermarket by an affordance nudge
The supermarket is a promising location for stimulating healthier food choices by nudging interventions. However, nudging healthy food choices in the supermarket has shown weak effects to date. The present research introduces a new nudge based on the concept of affordances - i.e., an animated character - that invites interaction with healthy food products and examines its effectiveness and appreciation in a supermarket context. We present finding…
Make it a habit
OBJECTIVE: Hand washing has been at the core of recommendations and guidelines that aim to curb infectious diseases in general, and COVID-19 in particular. As hand washing comes down to an individual's behaviour, we aimed to study how individual psychological variables influence hand washing over time during the COVID-19 pandemic. DESIGN: Over the course of 20 weeks, participants answered questions about their hand washing behaviour, goal importa…
Snacking for a reason
Whereas low socio-economic position was associated with higher stress levels, this did not translate into increased snacking. Contrarily, those with higher socio-economic position could be more prone to using 'reasons to snack', which may result in justification of unhealthy snacking behaviour
Misperceived eating norms
The current food environment communicates the social norm that it is normal to consume large amounts of unhealthy and unsustainable foods. However, it is unknown whether people endorse this norm because they agree with it, or whether they endorse it because they overestimate the degree to which other people agree with this norm - a phenomenon that is labeled as 'pluralistic ignorance'. We examined the possible presence of pluralistic ignorance by…
Under pressure
Previous research has shown that nudging can effectively support people's healthy food choices. Yet, to date knowledge about the psychological premises of nudging is limited, highlighting the need for closer scrutiny to determine how and when nudging is most effective. In the current study, we assessed whether the presumed effect of nudging on healthy food choice is enhanced under time pressure, a condition probing alleged system 1 reasoning. Foo…
Eating behavior and food purchases during the Covid-19 lockdown
Snacks and The City
While many people declare an intention to eat and snack more healthily, a large body of research has found that these intentions often do not translate into actual behavior. This failure to fulfil intentions is regularly attributed to the obesogenic environment, on which basis it is assumed that changing the food environment may lead to more healthy snacking behavior. To test this premise in real life practice, the present research project invest…
The snack that has it all
Although many people intend to eat healthily, their actual snacking behavior is often marked by a high consumption of calorie-dense, unhealthy snacks. One reason for this discrepancy may be that people tend to associate unhealthy food with tasty food, preventing them to follow up on their healthy snacking goals. To support people in snacking more healthily according to their intentions, there is an urgent need to better understand how people perc…
Practice makes perfect
People repeatedly encounter response conflicts (i.e., self-control dilemmas between long-term and short-term goals). A longitudinal study was conducted to investigate how resolution of response conflict develops over time. Participants pursued a long-term goal. The design entailed pre- and post-measurements, as well as daily/weekly measures using a mobile application over a range of 10–110 days. Of the 180 people participating in the pre-measurem…
Cueing healthier alternatives for take-away
Current findings suggest nudging as an effective strategy for healthy food promotion, and offer implications for topical debate regarding the ethics of nudges
Meta-analytic evidence for ambivalence resolution as a key process in effortless self-control
Improving cardiometabolic health through nudging dietary behaviours and physical activity in low SES adults
The real-life trial has been registered on 30 May 2018, NTR7302
The relation between family meals and health of infants and toddlers
Healthy diet
OBJECTIVE: To discuss healthy diet from a psychological perspective by considering definitions of healthy diet in terms of consumer understanding; the health effects of specific dietary elements in terms of overweight and (chronic) illness; the prevalence of healthy diet; the psychological and environmental determinants of healthy diet; and the psychological interventions that have been designed to promote healthy diet. DESIGN: A systematic revie…
Effects of Trait Self‐Control on Response Conflict About Healthy and Unhealthy Food
Self‐control leads to positive life outcomes, but it is poorly understood. While previous research has focused on self‐control failure, self‐control success remains unexplored. The current studies aim to shed more light on the mechanisms of self‐control by focusing on the resolution of response conflict as a key component in self‐control success. Trait self‐control was measured, and participants reported on the magnitude of response conflict they…
Effortless Self‐Control
Self‐control is of invaluable importance for well‐being. While previous research has focused on self‐control failure, we introduce a new perspective on self‐control, including the notion of effortless self‐control, and a focus on self‐control success rather than failure. We propose that effortless strategies of dealing with response conflict (i.e., competing behavioral tendencies) are what distinguishes successful self‐controllers from less succe…
Veiled Emotions
The present study explores the relative absence of expressive cues and the effect of contextual cues on the perception of emotions and its effect on attitudes. The visibility of expressive cues was manipulated by showing films displaying female targets whose faces were either fully visible, covered by a niqab, or partially visible (control condition). Targets expressed anger, shame, and happiness in the three different face conditions. Results sh…
Personal values, motives, and healthy and sustainable food choices
People are increasingly eating out in restaurants, where meals tend to be higher in calories, less nutritious, and contain more meat. In this paper, we argue that differences in the motivational processes underlying people's food choices could help to explain why food choices made in restaurants are typically unhealthier and less sustainable than at home. Using online survey data from 301 Dutch participants, we compared the influence of stable pe…
Under pressure
Previous research has shown that nudging can effectively support people's healthy food choices. Yet, to date knowledge about the psychological premises of nudging is limited, highlighting the need for closer scrutiny to determine how and when nudging is most effective. In the current study, we assessed whether the presumed effect of nudging on healthy food choice is enhanced under time pressure, a condition probing alleged system 1 reasoning. Foo…
Eating behavior and food purchases during the Covid-19 lockdown
Meta-analytic evidence for ambivalence resolution as a key process in effortless self-control
Nudging towards sustainable dining
Food choice behavior plays a large role in achieving sustainability goals. Meat in particular has a negative environmental impact as compared with plant-based food - and is more frequently chosen in restaurant contexts. To increase plant-based meal choices in restaurants, we tested three nudges for menus that are likely to be implemented by restaurant owners: a hedonic label (e.g., artisanal vegetable burger), a chef's recommendation (specifying …
Together towards sustainable dining – Cocreating behavioral change interventions with restaurants
Behavioral change interventions in restaurants towards sustainable food choices are a promising avenue towards attaining climate goals. In this research, we investigated how these interventions can successfully be implemented in a restaurant context to promote sustainable food choices. In a multiple-year co-creation project with 32 restaurants and consultant chefs, we provided knowledge on sustainable meal preparation and on using behavioral inte…
Prompting vegetable purchases in the supermarket by an affordance nudge
The supermarket is a promising location for stimulating healthier food choices by nudging interventions. However, nudging healthy food choices in the supermarket has shown weak effects to date. The present research introduces a new nudge based on the concept of affordances - i.e., an animated character - that invites interaction with healthy food products and examines its effectiveness and appreciation in a supermarket context. We present finding…
The snack that has it all
Although many people intend to eat healthily, their actual snacking behavior is often marked by a high consumption of calorie-dense, unhealthy snacks. One reason for this discrepancy may be that people tend to associate unhealthy food with tasty food, preventing them to follow up on their healthy snacking goals. To support people in snacking more healthily according to their intentions, there is an urgent need to better understand how people perc…
Practice makes perfect
People repeatedly encounter response conflicts (i.e., self-control dilemmas between long-term and short-term goals). A longitudinal study was conducted to investigate how resolution of response conflict develops over time. Participants pursued a long-term goal. The design entailed pre- and post-measurements, as well as daily/weekly measures using a mobile application over a range of 10–110 days. Of the 180 people participating in the pre-measurem…
Veiled Emotions
The present study explores the relative absence of expressive cues and the effect of contextual cues on the perception of emotions and its effect on attitudes. The visibility of expressive cues was manipulated by showing films displaying female targets whose faces were either fully visible, covered by a niqab, or partially visible (control condition). Targets expressed anger, shame, and happiness in the three different face conditions. Results sh…
Effortless Self‐Control
Self‐control is of invaluable importance for well‐being. While previous research has focused on self‐control failure, we introduce a new perspective on self‐control, including the notion of effortless self‐control, and a focus on self‐control success rather than failure. We propose that effortless strategies of dealing with response conflict (i.e., competing behavioral tendencies) are what distinguishes successful self‐controllers from less succe…
Effects of Trait Self‐Control on Response Conflict About Healthy and Unhealthy Food
Self‐control leads to positive life outcomes, but it is poorly understood. While previous research has focused on self‐control failure, self‐control success remains unexplored. The current studies aim to shed more light on the mechanisms of self‐control by focusing on the resolution of response conflict as a key component in self‐control success. Trait self‐control was measured, and participants reported on the magnitude of response conflict they…
Healthy diet
OBJECTIVE: To discuss healthy diet from a psychological perspective by considering definitions of healthy diet in terms of consumer understanding; the health effects of specific dietary elements in terms of overweight and (chronic) illness; the prevalence of healthy diet; the psychological and environmental determinants of healthy diet; and the psychological interventions that have been designed to promote healthy diet. DESIGN: A systematic revie…
Improving cardiometabolic health through nudging dietary behaviours and physical activity in low SES adults
The real-life trial has been registered on 30 May 2018, NTR7302
The relation between family meals and health of infants and toddlers
Cueing healthier alternatives for take-away
Current findings suggest nudging as an effective strategy for healthy food promotion, and offer implications for topical debate regarding the ethics of nudges
Meta-analytic evidence for ambivalence resolution as a key process in effortless self-control
Snacks and The City
While many people declare an intention to eat and snack more healthily, a large body of research has found that these intentions often do not translate into actual behavior. This failure to fulfil intentions is regularly attributed to the obesogenic environment, on which basis it is assumed that changing the food environment may lead to more healthy snacking behavior. To test this premise in real life practice, the present research project invest…
The snack that has it all
Although many people intend to eat healthily, their actual snacking behavior is often marked by a high consumption of calorie-dense, unhealthy snacks. One reason for this discrepancy may be that people tend to associate unhealthy food with tasty food, preventing them to follow up on their healthy snacking goals. To support people in snacking more healthily according to their intentions, there is an urgent need to better understand how people perc…
Practice makes perfect
People repeatedly encounter response conflicts (i.e., self-control dilemmas between long-term and short-term goals). A longitudinal study was conducted to investigate how resolution of response conflict develops over time. Participants pursued a long-term goal. The design entailed pre- and post-measurements, as well as daily/weekly measures using a mobile application over a range of 10–110 days. Of the 180 people participating in the pre-measurem…
Under pressure
Previous research has shown that nudging can effectively support people's healthy food choices. Yet, to date knowledge about the psychological premises of nudging is limited, highlighting the need for closer scrutiny to determine how and when nudging is most effective. In the current study, we assessed whether the presumed effect of nudging on healthy food choice is enhanced under time pressure, a condition probing alleged system 1 reasoning. Foo…
Eating behavior and food purchases during the Covid-19 lockdown
Make it a habit
OBJECTIVE: Hand washing has been at the core of recommendations and guidelines that aim to curb infectious diseases in general, and COVID-19 in particular. As hand washing comes down to an individual's behaviour, we aimed to study how individual psychological variables influence hand washing over time during the COVID-19 pandemic. DESIGN: Over the course of 20 weeks, participants answered questions about their hand washing behaviour, goal importa…
Snacking for a reason
Whereas low socio-economic position was associated with higher stress levels, this did not translate into increased snacking. Contrarily, those with higher socio-economic position could be more prone to using 'reasons to snack', which may result in justification of unhealthy snacking behaviour
Misperceived eating norms
The current food environment communicates the social norm that it is normal to consume large amounts of unhealthy and unsustainable foods. However, it is unknown whether people endorse this norm because they agree with it, or whether they endorse it because they overestimate the degree to which other people agree with this norm - a phenomenon that is labeled as 'pluralistic ignorance'. We examined the possible presence of pluralistic ignorance by…
Personal values, motives, and healthy and sustainable food choices
People are increasingly eating out in restaurants, where meals tend to be higher in calories, less nutritious, and contain more meat. In this paper, we argue that differences in the motivational processes underlying people's food choices could help to explain why food choices made in restaurants are typically unhealthier and less sustainable than at home. Using online survey data from 301 Dutch participants, we compared the influence of stable pe…
Prompting vegetable purchases in the supermarket by an affordance nudge
The supermarket is a promising location for stimulating healthier food choices by nudging interventions. However, nudging healthy food choices in the supermarket has shown weak effects to date. The present research introduces a new nudge based on the concept of affordances - i.e., an animated character - that invites interaction with healthy food products and examines its effectiveness and appreciation in a supermarket context. We present finding…
Nudging towards sustainable dining
Food choice behavior plays a large role in achieving sustainability goals. Meat in particular has a negative environmental impact as compared with plant-based food - and is more frequently chosen in restaurant contexts. To increase plant-based meal choices in restaurants, we tested three nudges for menus that are likely to be implemented by restaurant owners: a hedonic label (e.g., artisanal vegetable burger), a chef's recommendation (specifying …
Together towards sustainable dining – Cocreating behavioral change interventions with restaurants
Behavioral change interventions in restaurants towards sustainable food choices are a promising avenue towards attaining climate goals. In this research, we investigated how these interventions can successfully be implemented in a restaurant context to promote sustainable food choices. In a multiple-year co-creation project with 32 restaurants and consultant chefs, we provided knowledge on sustainable meal preparation and on using behavioral inte…
Co‐Creation Through Collaborative Governance
This study assesses the process and outcomes of co‐creation for developing healthier and more sustainable food environments (i.e., food environments that stimulate healthy and sustainable food choices) in three Dutch neighbourhoods, engaging diverse stakeholders—local residents, entrepreneurs and municipal officials—while adhering to collaborative governance principles. The co‐creation process comprised five phases: (1) exploration, where the res…
Hope for the best or prepare for the worst? Calm perseverance, not vigilant monitoring, contributes to adolescent life satisfaction
OBJECTIVE: Which kind of self-regulatory strategies contribute to life satisfaction in adolescence? MATERIALS AND METHODS: In the present research, we tested two competing hypotheses arguing that either a strategy of vigilant monitoring of opportunities for working towards goal achievement or a calm perseverance strategy steadily working towards goals in a slower pace would promote life satisfaction in a large and diverse sample of adolescents. W…
Psychology (20 works) · Social Psychology (15 works) · Medicine (13 works) · Behavioral Health and Interventions (10 works) · Computer Science (6 works) · Environmental health (6 works) · Food choice (6 works) · Food Science (6 works) · Obesity (6 works) · Obesity, Physical Activity, Diet (6 works)