Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents.
Identifieur interne : 000183 ( Main/Exploration ); précédent : 000182; suivant : 000184Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents.
Auteurs : Quenia Dos Santos [Danemark] ; Federico J A. Perez-Cueto [Danemark] ; Vanessa Mello Rodrigues [Royaume-Uni] ; Katherine Appleton [Royaume-Uni] ; Agnes Giboreau [France] ; Laure Saulais [France] ; Erminio Monteleone [Italie] ; Caterina Dinnella [Italie] ; Margarita Brugarolas [Espagne] ; Heather Hartwell [Royaume-Uni]Source :
- European journal of nutrition [ 1436-6215 ] ; 2020.
Descripteurs français
- KwdFr :
- Adolescent (MeSH), Adulte (MeSH), Attitude envers la santé (MeSH), Comportement de choix (MeSH), Comportement de l'adolescent (psychologie), Enfant (MeSH), Europe (MeSH), Facteurs sexuels (MeSH), Femelle (MeSH), Humains (MeSH), Jeune adulte (MeSH), Légumes (MeSH), Mâle (MeSH), Normes sociales (MeSH), Préférences alimentaires (psychologie), Restaurants (MeSH), Signaux (MeSH), Études transversales (MeSH).
- MESH :
English descriptors
- KwdEn :
- Adolescent (MeSH), Adolescent Behavior (psychology), Adult (MeSH), Attitude to Health (MeSH), Child (MeSH), Choice Behavior (MeSH), Cross-Sectional Studies (MeSH), Cues (MeSH), Europe (MeSH), Female (MeSH), Food Preferences (psychology), Humans (MeSH), Male (MeSH), Restaurants (MeSH), Sex Factors (MeSH), Social Norms (MeSH), Vegetables (MeSH), Young Adult (MeSH).
- MESH :
- geographic : Europe.
- psychology : Adolescent Behavior, Food Preferences.
- Adolescent, Adult, Attitude to Health, Child, Choice Behavior, Cross-Sectional Studies, Cues, Female, Humans, Male, Restaurants, Sex Factors, Social Norms, Vegetables, Young Adult.
Abstract
PURPOSE
To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting.
METHODS
A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United Kingdom. In total, 360 individuals aged 12-19 years were allocated into control or intervention groups, and asked to select from meat-based, fish-based, or vegetable-based meals. All three dishes were identically presented in appearance (balls with similar size and weight) and with the same sauce (tomato sauce) and side dishes (pasta and salad). In the intervention condition, the vegetable-based option was presented as the "dish of the day" and numbers of dishes chosen by each group were compared using the Pearson chi-square test. Multivariate logistic regression analysis was run to assess associations between choice of vegetable-based dish and its potential associated factors (adherence to Mediterranean diet, food neophobia, attitudes towards nudging for vegetables, food choice questionnaire, human values scale, social norms and self-estimated health, country, gender and belonging to control or intervention groups). All analyses were run in SPSS 22.0.
RESULTS
The nudging strategy (dish of the day) did not show a difference on the choice of the vegetable-based option among adolescents tested (p = 0.80 for Denmark and France and p = 0.69 and p = 0.53 for Italy and UK, respectively). However, natural dimension of food choice questionnaire, social norms and attitudes towards vegetable nudging were all positively associated with the choice of the vegetable-based dish. Being male was negatively associated with choosing the vegetable-based dish.
CONCLUSIONS
The "dish of the day" strategy did not work under the study conditions. Choice of the vegetable-based dish was predicted by natural dimension, social norms, gender and attitudes towards vegetable nudging. An understanding of factors related to choosing vegetable based dishes is necessary for the development and implementation of public policy interventions aiming to increase the consumption of vegetables among adolescents.
DOI: 10.1007/s00394-019-01903-y
PubMed: 30739173
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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Beniel, km. 3,2 Orihuela, Alicante, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Agroenvironmental Economy Department, Miguel Hernández University, Ctra. Beniel, km. 3,2 Orihuela, Alicante</wicri:regionArea><wicri:noRegion>Alicante</wicri:noRegion></affiliation></author><author><name sortKey="Hartwell, Heather" sort="Hartwell, Heather" uniqKey="Hartwell H" first="Heather" last="Hartwell">Heather Hartwell</name><affiliation wicri:level="1"><nlm:affiliation>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB, UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB</wicri:regionArea><wicri:noRegion>BH12 5BB</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2020">2020</date><idno type="RBID">pubmed:30739173</idno><idno type="pmid">30739173</idno><idno type="doi">10.1007/s00394-019-01903-y</idno><idno type="wicri:Area/Main/Corpus">000581</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000581</idno><idno type="wicri:Area/Main/Curation">000581</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Curation">000581</idno><idno type="wicri:Area/Main/Exploration">000581</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents.</title><author><name sortKey="Dos Santos, Quenia" sort="Dos Santos, Quenia" uniqKey="Dos Santos Q" first="Quenia" last="Dos Santos">Quenia Dos Santos</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark. quenia1104@gmail.com.</nlm:affiliation><country xml:lang="fr">Danemark</country><wicri:regionArea>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C</wicri:regionArea><wicri:noRegion>Frederiksberg C</wicri:noRegion></affiliation></author><author><name sortKey="Perez Cueto, Federico J A" sort="Perez Cueto, Federico J A" uniqKey="Perez Cueto F" first="Federico J A" last="Perez-Cueto">Federico J A. Perez-Cueto</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark. apce@food.ku.dk.</nlm:affiliation><country xml:lang="fr">Danemark</country><wicri:regionArea>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C</wicri:regionArea><wicri:noRegion>Frederiksberg C</wicri:noRegion></affiliation></author><author><name sortKey="Rodrigues, Vanessa Mello" sort="Rodrigues, Vanessa Mello" uniqKey="Rodrigues V" first="Vanessa Mello" last="Rodrigues">Vanessa Mello Rodrigues</name><affiliation wicri:level="1"><nlm:affiliation>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB, UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB</wicri:regionArea><wicri:noRegion>BH12 5BB</wicri:noRegion></affiliation></author><author><name sortKey="Appleton, Katherine" sort="Appleton, Katherine" uniqKey="Appleton K" first="Katherine" last="Appleton">Katherine Appleton</name><affiliation wicri:level="1"><nlm:affiliation>Bournemouth University, Department of Psychology, Faculty of Science and Technology, Poole House, Fern Barrow, Poole, BH12 5BB, UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bournemouth University, Department of Psychology, Faculty of Science and Technology, Poole House, Fern Barrow, Poole, BH12 5BB</wicri:regionArea><wicri:noRegion>BH12 5BB</wicri:noRegion></affiliation></author><author><name sortKey="Giboreau, Agnes" sort="Giboreau, Agnes" uniqKey="Giboreau A" first="Agnes" last="Giboreau">Agnes Giboreau</name><affiliation wicri:level="3"><nlm:affiliation>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex</wicri:regionArea><placeName><region type="region" nuts="2">Auvergne-Rhône-Alpes</region><region type="old region" nuts="2">Rhône-Alpes</region><settlement type="city">Écully</settlement></placeName></affiliation></author><author><name sortKey="Saulais, Laure" sort="Saulais, Laure" uniqKey="Saulais L" first="Laure" last="Saulais">Laure Saulais</name><affiliation wicri:level="3"><nlm:affiliation>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex, France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex</wicri:regionArea><placeName><region type="region" nuts="2">Auvergne-Rhône-Alpes</region><region type="old region" nuts="2">Rhône-Alpes</region><settlement type="city">Écully</settlement></placeName></affiliation></author><author><name sortKey="Monteleone, Erminio" sort="Monteleone, Erminio" uniqKey="Monteleone E" first="Erminio" last="Monteleone">Erminio Monteleone</name><affiliation wicri:level="1"><nlm:affiliation>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze</wicri:regionArea><wicri:noRegion>Firenze</wicri:noRegion></affiliation></author><author><name sortKey="Dinnella, Caterina" sort="Dinnella, Caterina" uniqKey="Dinnella C" first="Caterina" last="Dinnella">Caterina Dinnella</name><affiliation wicri:level="1"><nlm:affiliation>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze</wicri:regionArea><wicri:noRegion>Firenze</wicri:noRegion></affiliation></author><author><name sortKey="Brugarolas, Margarita" sort="Brugarolas, Margarita" uniqKey="Brugarolas M" first="Margarita" last="Brugarolas">Margarita Brugarolas</name><affiliation wicri:level="1"><nlm:affiliation>Agroenvironmental Economy Department, Miguel Hernández University, Ctra. Beniel, km. 3,2 Orihuela, Alicante, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Agroenvironmental Economy Department, Miguel Hernández University, Ctra. Beniel, km. 3,2 Orihuela, Alicante</wicri:regionArea><wicri:noRegion>Alicante</wicri:noRegion></affiliation></author><author><name sortKey="Hartwell, Heather" sort="Hartwell, Heather" uniqKey="Hartwell H" first="Heather" last="Hartwell">Heather Hartwell</name><affiliation wicri:level="1"><nlm:affiliation>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB, UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB</wicri:regionArea><wicri:noRegion>BH12 5BB</wicri:noRegion></affiliation></author></analytic><series><title level="j">European journal of nutrition</title><idno type="eISSN">1436-6215</idno><imprint><date when="2020" type="published">2020</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adolescent (MeSH)</term><term>Adolescent Behavior (psychology)</term><term>Adult (MeSH)</term><term>Attitude to Health (MeSH)</term><term>Child (MeSH)</term><term>Choice Behavior (MeSH)</term><term>Cross-Sectional Studies (MeSH)</term><term>Cues (MeSH)</term><term>Europe (MeSH)</term><term>Female (MeSH)</term><term>Food Preferences (psychology)</term><term>Humans (MeSH)</term><term>Male (MeSH)</term><term>Restaurants (MeSH)</term><term>Sex Factors (MeSH)</term><term>Social Norms (MeSH)</term><term>Vegetables (MeSH)</term><term>Young Adult (MeSH)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Adolescent (MeSH)</term><term>Adulte (MeSH)</term><term>Attitude envers la santé (MeSH)</term><term>Comportement de choix (MeSH)</term><term>Comportement de l'adolescent (psychologie)</term><term>Enfant (MeSH)</term><term>Europe (MeSH)</term><term>Facteurs sexuels (MeSH)</term><term>Femelle (MeSH)</term><term>Humains (MeSH)</term><term>Jeune adulte (MeSH)</term><term>Légumes (MeSH)</term><term>Mâle (MeSH)</term><term>Normes sociales (MeSH)</term><term>Préférences alimentaires (psychologie)</term><term>Restaurants (MeSH)</term><term>Signaux (MeSH)</term><term>Études transversales (MeSH)</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Europe</term></keywords><keywords scheme="MESH" qualifier="psychologie" xml:lang="fr"><term>Comportement de l'adolescent</term><term>Préférences alimentaires</term></keywords><keywords scheme="MESH" qualifier="psychology" xml:lang="en"><term>Adolescent Behavior</term><term>Food Preferences</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adolescent</term><term>Adult</term><term>Attitude to Health</term><term>Child</term><term>Choice Behavior</term><term>Cross-Sectional Studies</term><term>Cues</term><term>Female</term><term>Humans</term><term>Male</term><term>Restaurants</term><term>Sex Factors</term><term>Social Norms</term><term>Vegetables</term><term>Young Adult</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Adolescent</term><term>Adulte</term><term>Attitude envers la santé</term><term>Comportement de choix</term><term>Enfant</term><term>Europe</term><term>Facteurs sexuels</term><term>Femelle</term><term>Humains</term><term>Jeune adulte</term><term>Légumes</term><term>Mâle</term><term>Normes sociales</term><term>Restaurants</term><term>Signaux</term><term>Études transversales</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p><b>PURPOSE</b></p><p>To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting.</p></div><div type="abstract" xml:lang="en"><p><b>METHODS</b></p><p>A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United Kingdom. In total, 360 individuals aged 12-19 years were allocated into control or intervention groups, and asked to select from meat-based, fish-based, or vegetable-based meals. All three dishes were identically presented in appearance (balls with similar size and weight) and with the same sauce (tomato sauce) and side dishes (pasta and salad). In the intervention condition, the vegetable-based option was presented as the "dish of the day" and numbers of dishes chosen by each group were compared using the Pearson chi-square test. Multivariate logistic regression analysis was run to assess associations between choice of vegetable-based dish and its potential associated factors (adherence to Mediterranean diet, food neophobia, attitudes towards nudging for vegetables, food choice questionnaire, human values scale, social norms and self-estimated health, country, gender and belonging to control or intervention groups). All analyses were run in SPSS 22.0.</p></div><div type="abstract" xml:lang="en"><p><b>RESULTS</b></p><p>The nudging strategy (dish of the day) did not show a difference on the choice of the vegetable-based option among adolescents tested (p = 0.80 for Denmark and France and p = 0.69 and p = 0.53 for Italy and UK, respectively). However, natural dimension of food choice questionnaire, social norms and attitudes towards vegetable nudging were all positively associated with the choice of the vegetable-based dish. Being male was negatively associated with choosing the vegetable-based dish.</p></div><div type="abstract" xml:lang="en"><p><b>CONCLUSIONS</b></p><p>The "dish of the day" strategy did not work under the study conditions. Choice of the vegetable-based dish was predicted by natural dimension, social norms, gender and attitudes towards vegetable nudging. An understanding of factors related to choosing vegetable based dishes is necessary for the development and implementation of public policy interventions aiming to increase the consumption of vegetables among adolescents.</p></div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">30739173</PMID><DateCompleted><Year>2020</Year><Month>12</Month><Day>07</Day></DateCompleted><DateRevised><Year>2020</Year><Month>12</Month><Day>14</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1436-6215</ISSN><JournalIssue CitedMedium="Internet"><Volume>59</Volume><Issue>1</Issue><PubDate><Year>2020</Year><Month>Feb</Month></PubDate></JournalIssue><Title>European journal of nutrition</Title><ISOAbbreviation>Eur J Nutr</ISOAbbreviation></Journal><ArticleTitle>Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents.</ArticleTitle><Pagination><MedlinePgn>231-247</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1007/s00394-019-01903-y</ELocationID><Abstract><AbstractText Label="PURPOSE" NlmCategory="OBJECTIVE">To test the impact of a nudge strategy (dish of the day strategy) and the factors associated with vegetable dish choice, upon food selection by European adolescents in a real foodservice setting.</AbstractText><AbstractText Label="METHODS" NlmCategory="METHODS">A cross-sectional quasi-experimental study was implemented in restaurants in four European countries: Denmark, France, Italy and United Kingdom. In total, 360 individuals aged 12-19 years were allocated into control or intervention groups, and asked to select from meat-based, fish-based, or vegetable-based meals. All three dishes were identically presented in appearance (balls with similar size and weight) and with the same sauce (tomato sauce) and side dishes (pasta and salad). In the intervention condition, the vegetable-based option was presented as the "dish of the day" and numbers of dishes chosen by each group were compared using the Pearson chi-square test. Multivariate logistic regression analysis was run to assess associations between choice of vegetable-based dish and its potential associated factors (adherence to Mediterranean diet, food neophobia, attitudes towards nudging for vegetables, food choice questionnaire, human values scale, social norms and self-estimated health, country, gender and belonging to control or intervention groups). All analyses were run in SPSS 22.0.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">The nudging strategy (dish of the day) did not show a difference on the choice of the vegetable-based option among adolescents tested (p = 0.80 for Denmark and France and p = 0.69 and p = 0.53 for Italy and UK, respectively). However, natural dimension of food choice questionnaire, social norms and attitudes towards vegetable nudging were all positively associated with the choice of the vegetable-based dish. Being male was negatively associated with choosing the vegetable-based dish.</AbstractText><AbstractText Label="CONCLUSIONS" NlmCategory="CONCLUSIONS">The "dish of the day" strategy did not work under the study conditions. Choice of the vegetable-based dish was predicted by natural dimension, social norms, gender and attitudes towards vegetable nudging. An understanding of factors related to choosing vegetable based dishes is necessary for the development and implementation of public policy interventions aiming to increase the consumption of vegetables among adolescents.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Dos Santos</LastName><ForeName>Quenia</ForeName><Initials>Q</Initials><Identifier Source="ORCID">http://orcid.org/0000-0002-8769-2649</Identifier><AffiliationInfo><Affiliation>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark. quenia1104@gmail.com.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Perez-Cueto</LastName><ForeName>Federico J A</ForeName><Initials>FJA</Initials><AffiliationInfo><Affiliation>Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958, Frederiksberg C, Denmark. apce@food.ku.dk.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Rodrigues</LastName><ForeName>Vanessa Mello</ForeName><Initials>VM</Initials><AffiliationInfo><Affiliation>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Appleton</LastName><ForeName>Katherine</ForeName><Initials>K</Initials><AffiliationInfo><Affiliation>Bournemouth University, Department of Psychology, Faculty of Science and Technology, Poole House, Fern Barrow, Poole, BH12 5BB, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Giboreau</LastName><ForeName>Agnes</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Saulais</LastName><ForeName>Laure</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>Centre de Recherche de l'Institut Paul Bocuse, Château du Vivier, BP 25 -69131, Écully Cedex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Monteleone</LastName><ForeName>Erminio</ForeName><Initials>E</Initials><AffiliationInfo><Affiliation>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Dinnella</LastName><ForeName>Caterina</ForeName><Initials>C</Initials><AffiliationInfo><Affiliation>Dipartimento di Gestione dei Sistemi Agrari, Università degli Studi di Firenze, Alimentari e Forestali, Via Donizetti 6, 50144, Firenze, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Brugarolas</LastName><ForeName>Margarita</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Agroenvironmental Economy Department, Miguel Hernández University, Ctra. Beniel, km. 3,2 Orihuela, Alicante, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hartwell</LastName><ForeName>Heather</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Bournemouth University, Foodservice and Applied Nutrition Research Group & Health and Wellbeing, Faculty of Management, Poole, BH12 5BB, UK.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><GrantList CompleteYN="Y"><Grant><GrantID>PIAP-GA-2013-612326</GrantID><Agency>EU/FP7 Funded VeggiEAT project</Agency><Country></Country></Grant></GrantList><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2019</Year><Month>02</Month><Day>09</Day></ArticleDate></Article><MedlineJournalInfo><Country>Germany</Country><MedlineTA>Eur J Nutr</MedlineTA><NlmUniqueID>100888704</NlmUniqueID><ISSNLinking>1436-6207</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000293" MajorTopicYN="N">Adolescent</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000294" MajorTopicYN="N">Adolescent Behavior</DescriptorName><QualifierName UI="Q000523" MajorTopicYN="Y">psychology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D000328" MajorTopicYN="N">Adult</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001294" MajorTopicYN="N">Attitude to Health</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002648" MajorTopicYN="N">Child</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002755" MajorTopicYN="Y">Choice Behavior</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003430" MajorTopicYN="N">Cross-Sectional Studies</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003463" MajorTopicYN="Y">Cues</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005060" MajorTopicYN="N" Type="Geographic">Europe</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005260" MajorTopicYN="N">Female</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005518" MajorTopicYN="N">Food Preferences</DescriptorName><QualifierName UI="Q000523" MajorTopicYN="Y">psychology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008297" MajorTopicYN="N">Male</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012147" MajorTopicYN="N">Restaurants</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012737" MajorTopicYN="N">Sex Factors</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D066262" MajorTopicYN="N">Social Norms</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D014675" 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