帕克和莱曼的研究相当简单,参与者只需从菜单中随机选择一道菜肴即可,而这些菜单都是被随机分发的。第一份“传统”的菜单看起来很常规,没有标注“主厨推荐”或者卡路里含量;第二份菜单在每道菜旁边都标注了卡路里;而第三份则更进一步,把所有的低卡菜肴都放在了单独的一栏。
Overall, on average, when low-calorie dishes were separated, participants chose dishes that contained 11 percent more calories. When calorie information was posted next to the dish, participants must have found the information helpful because they chose dishes that were 15 percent lower in calories. The average calorie selection for the traditional menu, however, was a whopping 1, 235 calories — almost half the FDA’s recommended daily limit. So, posting calorie content can help, but posting it in its own category is counter-productive.
总体来说,当低卡菜肴被分离开时,参与者会选择包含多11%卡路里的菜肴;而当卡路里被明确标在菜肴旁边时,由于受到这个信息的影响,参与者对卡路里的选择低了15%。拿到传统菜单的人们选择的菜肴热量则高达1235大卡——基本上达到了食品及药物管理局(FDA)推荐的每日限量的一半。所以说,把卡路里含量标注出来是有益的,而把低卡菜肴单列一栏反会适得其反。
The low-calorie section was meant to mimic popular chain restaurant low-cal sections from Applebee’s, Red Robin and Chili’s. For instance, Applebee’s calls out its healthier options in a section titled “Under 550 Calories”, while Chili’s uses “Lighter Choices” to categorize its more nutritious options. Menu items also took their cue from places such as Cheesecake Factory (which boasts more than 200 menu items), Olive Garden, Red Lobster and more.
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