Nudging healthier food and beverage choices through salience and priming. Evidence from a systematic review
详细信息 查看全文
- 作者：Amy L. Wilsona ; amy.wilson@marketingscience.info" class="auth_mail" title="E-mail the corresponding author ; Elizabeth Buckleyb ; 1 ; elizabeth.buckley@unisa.edu.au" class="auth_mail" title="E-mail the corresponding author ; Jonathan D. Buckleyc ; 1 ; jon.buckley@unisa.edu.au" class="auth_mail" title="E-mail the corresponding author ; Svetlana Bogomolovaa ; svetlana@marketingscience.info" class="auth_mail" title="E-mail the corresponding author
- 关键词：Nudging ; Behavioral economics ; Choice architecture ; Food and beverage choices
- 刊名：Food Quality and Preference
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：51
- 期：Complete
- 页码：47-64
- 全文大小：550 K
文摘
- •
Author-identified nudging interventions influencing dietary choices were reviewed.
- •
Only 13 articles comprising 26 studies testing ‘priming’ and ‘salience’ nudges were identified.
- •
Most studies were low levels of evidence and received poor or average quality ratings.
- •
‘Priming’ and ‘salience’ nudges have mixed efficacy for influencing healthier choices.
- •
A combination of ‘priming’ and ‘salience’ nudges influences healthier choices.