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Guido Camps - One of the best experts on this subject based on the ideXlab platform.

  • what would batman eat priming children to make healthier fast food choices
    Pediatric Obesity, 2012
    Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido Camps
    Abstract:

    Summary Background: Fast food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier alternatives for popular menu items (apple slices instead of French Fries), they are infrequently selected. Objectives: We investigated whether either of two priming tactics – the priming of a role model's food choices or the priming of healthy foods – could influence children to make healthier fast food choices. Methods: In the priming model condition, 22 children (ranging in age from 6 to 12 years) were presented with 12 photos of 6 admirable and 6 less admirable models and asked, ‘Would this person order apple Fries or French Fries?’ In the health prime condition, the same children were shown 12 photos of 6 healthy foods and 6 less healthy foods and asked to indicate if each food was healthy or unhealthy. Results: When children were asked what various admirable people – such as Batman or Spiderman – would eat, 45% chose apple slices over French Fries, which was higher than the health prime (P < 0.001) or the control condition (P < 0.001).

  • what would batman eat priming children to make healthier fast food choices
    Social Science Research Network, 2011
    Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido Camps
    Abstract:

    Fast food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier options being offered as alternatives for regular menu items (apple slices instead of French Fries), they are seldom selected by the children. We investigated whether either of two priming tactics – the priming of a role model’s food choices or the priming of healthy foods – could influence 22 children (ranging in age from 6 to 12 years, with a mean of 8.5) to make healthier fast food choices. When children were asked what various admirable people would eat, 45% of them chose apple slices over French Fries, which was significantly higher than the health prime (p

Brian Wansink - One of the best experts on this subject based on the ideXlab platform.

  • what would batman eat priming children to make healthier fast food choices
    Pediatric Obesity, 2012
    Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido Camps
    Abstract:

    Summary Background: Fast food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier alternatives for popular menu items (apple slices instead of French Fries), they are infrequently selected. Objectives: We investigated whether either of two priming tactics – the priming of a role model's food choices or the priming of healthy foods – could influence children to make healthier fast food choices. Methods: In the priming model condition, 22 children (ranging in age from 6 to 12 years) were presented with 12 photos of 6 admirable and 6 less admirable models and asked, ‘Would this person order apple Fries or French Fries?’ In the health prime condition, the same children were shown 12 photos of 6 healthy foods and 6 less healthy foods and asked to indicate if each food was healthy or unhealthy. Results: When children were asked what various admirable people – such as Batman or Spiderman – would eat, 45% chose apple slices over French Fries, which was higher than the health prime (P < 0.001) or the control condition (P < 0.001).

  • what would batman eat priming children to make healthier fast food choices
    Social Science Research Network, 2011
    Co-Authors: Brian Wansink, Mitsuru Shimizu, Guido Camps
    Abstract:

    Fast food patronage is a frequent reality for many children and their parents. Although there are increasingly healthier options being offered as alternatives for regular menu items (apple slices instead of French Fries), they are seldom selected by the children. We investigated whether either of two priming tactics – the priming of a role model’s food choices or the priming of healthy foods – could influence 22 children (ranging in age from 6 to 12 years, with a mean of 8.5) to make healthier fast food choices. When children were asked what various admirable people would eat, 45% of them chose apple slices over French Fries, which was significantly higher than the health prime (p

Tom Deliens - One of the best experts on this subject based on the ideXlab platform.

  • the effect of a portion size intervention on French Fries consumption plate waste satiety and compensatory caloric intake an on campus restaurant experiment
    Nutrition Journal, 2018
    Co-Authors: Marie Vermote, Vicka Versele, Marijn F Stok, Eva Dhondt, Benedicte Deforche, Patrick Mullie, Peter Clarys, Tom Deliens
    Abstract:

    One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French Fries portion size reduction on French Fries consumption, French Fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers’ perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday–Friday) in the on-campus restaurant where ±1200 meals are served every day. French Fries’ portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French Fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French Fries consumers (n = 19) and non-French Fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French Fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French Fries’ consumers. The majority (n = 24, 86%) of French Fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.

Benedicte Deforche - One of the best experts on this subject based on the ideXlab platform.

  • the effect of a portion size intervention on French Fries consumption plate waste satiety and compensatory caloric intake an on campus restaurant experiment
    Nutrition Journal, 2018
    Co-Authors: Marie Vermote, Vicka Versele, Marijn F Stok, Eva Dhondt, Benedicte Deforche, Patrick Mullie, Peter Clarys, Tom Deliens
    Abstract:

    One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French Fries portion size reduction on French Fries consumption, French Fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers’ perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday–Friday) in the on-campus restaurant where ±1200 meals are served every day. French Fries’ portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French Fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French Fries consumers (n = 19) and non-French Fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French Fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French Fries’ consumers. The majority (n = 24, 86%) of French Fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.

Marijn F Stok - One of the best experts on this subject based on the ideXlab platform.

  • the effect of a portion size intervention on French Fries consumption plate waste satiety and compensatory caloric intake an on campus restaurant experiment
    Nutrition Journal, 2018
    Co-Authors: Marie Vermote, Vicka Versele, Marijn F Stok, Eva Dhondt, Benedicte Deforche, Patrick Mullie, Peter Clarys, Tom Deliens
    Abstract:

    One of the driving factors of dietary overconsumption throughout the last decennia is the increase of food portion sizes. Larger portions induce higher daily energy intake, so reducing portion size may reduce intake of excess calories. However, real-life studies about the effects of portion size reduction are lacking. Therefore, this study examined the effect of a French Fries portion size reduction on French Fries consumption, French Fries plate waste, satiety and caloric intake during the subsequent afternoon among university students and employees in a Belgian on-campus restaurant setting. Moreover, this study evaluated consumers’ perception about the portion size reduction. The study took place over a two-time (i.e. baseline and intervention week) 4-day period (Tuesday–Friday) in the on-campus restaurant where ±1200 meals are served every day. French Fries’ portions were reduced by 20% by replacing the usual porcelain bowl served during the baseline week (±200 g) with smaller volume paper bags during the intervention week (±159 g) in a pre-post real-life experiment. French Fries consumption and plate waste were measured in 2056 consumers at baseline and 2175 consumers at intervention. Additionally, interviews were conducted directly after lunch and again between 4 and 6 p.m. on the same day to assess satiety and caloric intake at pre and post in a small subsample of both French Fries consumers (n = 19) and non-French Fries consumers (n = 14). Post-intervention, the same subsample was interviewed about their perception of the portion size reduction (n = 28). Total French Fries intake decreased by 9.1%, and total plate waste decreased by 66.4%. No differences were found in satiety or caloric intake between baseline and intervention week among the French Fries’ consumers. The majority (n = 24, 86%) of French Fries consumers noticed the reduction in portion size during the intervention. Although most participants (n = 19, 68%) perceived the reduced portion size as sufficient, only a minority of participants (n = 9, 32%) indicated post-intervention that they would agree with a permanent implementation. Reducing portion size may lead to reduced caloric intake, without changing perceived levels of satiety.