Trayless cafeterias lead diners to take less salad and relatively more dessert
Bibliographic Data
| ID | 15090235 |
|---|---|
| Authors | Brian Wansink (0000-0003-0116-0017, Cornell University, corresponding author), David R Just (0000-0002-7471-5178, Cornell University) |
| Year | 2015 |
| Volume | 18 |
| Issue | 9 |
| Pages | 1535-1536 |
| Publication date | 2015-06-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Public Health Nutrition (JOURNAL) |
| Journal identifiers | ISSN: 1368-9800 • E-ISSN: 1475-2727 |
| Publisher | Cambridge University Press (CUP) (PUBLISHER) |
| DOI | 10.1017/s1368980013003066 |
| PMID | 25998549 |
| OpenAlex | W2104753437 |
| Language | EN |
| Citations received | 3 |
| References cited | 2 |
Objective Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice? Design A field study was conducted in a university cafeteria ( n 417) on two evenings with identical menus, one with tray service and one without. Setting A dining hall of a large north-eastern university, USA. Subjects Undergraduate students. Results Trayless dining decreased the percentage of diners (average age 19·1 years) who took salad by 65·2 % but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad. Conclusions Cafeterias going trayless should consider complementary policies to encourage balanced diets
Advertising · Agricultural economics · Biology · Botany · Business · Cafeteria · Economics · Food service · Geography · Tray · Consumer Attitudes and Food Labeling · Food Waste Reduction and Sustainability · Medicine · Obesity, Physical Activity, Diet · Food Science · Marketing
| Citations per year | 0.27 |
|---|---|
| Citation span | 2015 - 2023 (9) |
| Highly cited | No |