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Naming Matters: Nudging Toward Smaller Food Portions in an Online Randomized Controlled Experiment

Obesity (Silver Spring, Md.), 2022-11, Vol.30, p.230-230 [Peer Reviewed Journal]

Copyright Blackwell Publishing Ltd. Nov 2022 ;ISSN: 1930-7381 ;EISSN: 1930-739X

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  • Title:
    Naming Matters: Nudging Toward Smaller Food Portions in an Online Randomized Controlled Experiment
  • Author: Hua, Sophia ; Kenney, Erica ; Miller, Jeffrey ; Musicus, Aviva ; Roberto, Christina ; Thorndike, Anne ; Rimm, Eric
  • Subjects: Restaurants
  • Is Part Of: Obesity (Silver Spring, Md.), 2022-11, Vol.30, p.230-230
  • Description: Background: U.S. portion sizes have increased over time, which can lead people to consume excessive calories that contribute to weight gain. This study tested a menu nudge - a small change in the way different portion sizes were described on the menu - under different pricing schemes to see if it would increase the likelihood of participants selecting a smaller portion size. Methods: We randomized 2,205 U.S. adults in a 4x2 factorial design study to view both a simulated fast-casual and a full-service restaurant menu online with one of four pairs of portion size descriptions (reduced/larger size): 1) no label/Large (control); 2) Standard/Large; 3) Just Right/Large; and 4) no label/Hearty. The larger size was double the size of the reduced size. Participants were also randomized to either linear pricing (i.e., reduced portion's price=50% larger portions price) or non-linear pricing (i.e., reduced portion's price=70% larger portions price). Participants ordered a hypothetical entrĂ©e from each. Logistic regression models were used to analyze whether description and pricing conditions increased the predicted probability of choosing a reduced portion. Results: Holding pricing scheme constant, the predicted probability of selecting a reduced portion increased by 10 (95% CI: .04, .16)) and 12 (95% CI: .07, .18) percentage points in the Standard/Large condition for fast-casual and full-service menus, respectively, compared to the control naming condition. Selection of reduced portions in the Just Right/Large condition increased by 9 (95% CI: .04, .15) and 8 (95% CI: .02, .14) percentage points. No label/Hearty did not significantly differ from the control at either restaurant type. In the fastcasual setting, selection of reduced portions under non-linear pricing increased by 5 (95% CI: .01, .09) percentage points compared to linear pricing. Conclusions: Modifying portion size descriptions on restaurant menus is a low-cost method to encourage smaller portions and reduce excessive calorie consumption. Restaurants may be motivated to use this strategy to increase profits and reduce food waste.
  • Publisher: Silver Spring: Blackwell Publishing Ltd
  • Language: English
  • Identifier: ISSN: 1930-7381
    EISSN: 1930-739X
  • Source: ProQuest Central
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