@article{6d1aebada7984a7a9fa92652c8436139,
title = "The effect of presenting relative calorie information on calories ordered",
abstract = "In this research, we tested the effect of a novel method of presenting calorie information—highlighting relative differences in calories among ingredients. We conducted an online hypothetical food choice experiment where 633 participants selected the ingredients for a sandwich from five categories: meat/protein, cheese, spread/dressing, bread, and vegetables. Each participant was randomly assigned to one of four calorie information conditions: 1) a condition in which no information about calories was provided, 2) a condition in which calorie information was provided for each ingredient, 3) a condition in which calorie information was presented relative to the highest calorie item, and 4) a condition in which calorie information was presented relative to the lowest calorie item. Participants in the high- and low-calorie reference conditions ordered between 32 and 36 fewer calories per sandwich than participants in the no-calorie information control condition (p ≤ 0.04). Calories ordered by participants in the per-item calorie condition were not significantly different than the control. Presenting relative calorie or other nutritional information to make health-related trade-offs more salient may guide consumers to make healthier choices.",
keywords = "Behavioral economics, Calorie estimation, Calorie labeling, Cognition, Food choice, Food-away-from-home",
author = "Gustafson, {Christopher R.} and Eliana Zeballos",
note = "Funding Information: This project is based on research that was partially supported by the Nebraska Agricultural Experiment Station with funding from the Hatch Act (Accession Number1011290) through the USDA National Institute of Food and Agriculture. C.R. Gustafson designed the study, conducted data collection, analyzed the data, and drafted the manuscript. E. Zeballos contributed to the analysis of data and drafted the manuscript. Both authors approved the final manuscript. The findings and conclusions in this publication are those of the authors and should not be construed to represent any official USDA or U.S. Government determination or policy. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. Funding Information: This project is based on research that was partially supported by the Nebraska Agricultural Experiment Station with funding from the Hatch Act (Accession Number1011290) through the USDA National Institute of Food and Agriculture. C.R. Gustafson designed the study, conducted data collection, analyzed the data, and drafted the manuscript. E. Zeballos contributed to the analysis of data and drafted the manuscript. Both authors approved the final manuscript. The findings and conclusions in this publication are those of the authors and should not be construed to represent any official USDA or U.S. Government determination or policy. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors. Publisher Copyright: {\textcopyright} 2020 Elsevier Ltd",
year = "2020",
month = oct,
day = "1",
doi = "10.1016/j.appet.2020.104727",
language = "English (US)",
volume = "153",
journal = "Appetite",
issn = "0195-6663",
publisher = "Academic Press Inc.",
}