Environmental factors that increase the food intake and consumption volume of unknowing consumers.

By Brian Wansink. Annual review of nutrition, 2004

1,101 citations recorded by the source corpus.

Subfields: Clinical Psychology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/aa5b75ac833e0d20aaa58336aef32eb8910a16e5

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Citations in the corpus

The extended Unified Theory of Acceptance and Use of Technology (UTAUT2): A systematic literature review and theory evaluation (2021, background): “Similarly, life sciences researchers has leveraged on the range of environmental factors such as lighting (Wansink, 2004), ambience (Stroebele & De Castro, 2004) and music (Ragneskog et al., 1996) on consumer food intake.”
A Review and Taxonomy of Choice Architecture Techniques (2016, background): “…tactically arrange the respective categories or allocation alternatives, such as segregating healthy options into more diverse categories (Kahn & Wansink, 2004), partitioning safety and style attributes of a car differently (Martin & Norton, 2009), or presenting more finegrained, segregated…”
Nudge to Health: Harnessing Decision Research to Promote Health Behavior (2013, background): “A very large literature has examined decision architecture that influences dietary decisions (see Wansink, 2004; for a review).”
Using Behavioral Economics to Design More Effective Food Policies to Address Obesity (2014, background): “Given that there is a range of how much food one person can comfortably eat during a meal (Herman and Polivy 1983), consumers often rely on external cues such as these defaults to decide how much to eat and when to stop eating (Schachter and Gross 1968; Wansink 2004; Wansink et al. 2007).”
Nudge: Concept, Effectiveness, and Ethics (2017, background): “suggests that there are multiple countervailing factors that limit the scope of Type 1 nudges (Wansink, 2004).”
Motivating Sustainable Food Choices (2014, background): “…useful in that they result in faster decisions that may approach normative expectations—can also lead to suboptimal decision making, for example, allowing the amount of food consumed to be dictated by the size of the container, rather than knowledge of appropriate portion size (Wansink, 2004).”
Creating healthy food and eating environments: policy and environmental approaches. (2008, background): “Trends toward large portion sizes in restaurants encourage over consumption because people consume more food and more calories when presented with large portions (102).”
The Effects of Reduced Food Size and Package Size on the Consumption Behavior of Restrained and Unrestrained Eaters (2008, background): “Furthermore, research on factors that cause consumption acceleration suggests that the effort involved in opening multiple smaller packages should slow consumption relative to opening fewer larger packages (Wansink 2004).”
A Review of Family and Social Determinants of Children’s Eating Patterns and Diet Quality (2005, background): “Thus, larger portions not only contain more energy but also encourage people to eat more [87–89].”
Promoting positive change: Advancing the food well-being paradigm☆ (2013, background): “For some, consumption increases when foods are served in larger quantities (Wansink, 2004, 2006), when package cues suggest that a food is diet-appropriate (Scott, Nowlis, Mandel, & Morales, 2008), or when brand or product names imply healthfulness (Chandon & Wansink, 2007a; Irmak et al., 2011).”