A novel marketing mix and choice architecture framework to nudge restaurant customers toward healthy food environments to reduce obesity in the United States

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dc.contributor.authorKraak, Vivicaen
dc.contributor.authorEnglund, Tessa R.en
dc.contributor.authorMisyak, Sarah A.en
dc.contributor.authorSerrano, Elena L.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.contributor.departmentFralin Life Sciences Instituteen
dc.date.accessioned2017-11-07T18:20:49Zen
dc.date.available2017-11-07T18:20:49Zen
dc.date.issued2017-08-01en
dc.description.abstractThis review identified and adapted choice architecture frameworks to develop a novel framework that restaurant owners could use to promote healthy food environments for customers who currently overconsume products high in fat, sugar and sodium that increase their risk of obesity and diet-related non-communicable diseases. This review was conducted in three steps and presented as a narrative summary to demonstrate a proof of concept. Step 1 was a systematic review of nudge or choice architecture frameworks used to categorize strategies that cue healthy behaviours in microenvironments. We searched nine electronic databases between January 2000 and December 2016 and identified 1,244 records. Inclusion criteria led to the selection of five choice architecture frameworks, of which three were adapted and combined with marketing mix principles to highlight eight strategies (i.e. place, profile, portion, pricing, promotion, healthy default picks, prompting or priming and proximity). Step 2 involved conducting a comprehensive evidence review between January 2006 and December 2016 to identify U.S. recommendations for the restaurant sector organized by strategy. Step 3 entailed developing 12 performance metrics for the eight strategies. This framework should be tested to determine its value to assist restaurant owners to promote and socially normalize healthy food environments to reduce obesity and non-communicable diseases.en
dc.description.versionPublished versionen
dc.format.extent852 - 868 (17) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.1111/obr.12553en
dc.identifier.eissn1467-789Xen
dc.identifier.issn1467-7881en
dc.identifier.issue8en
dc.identifier.orcidKraak, Vivica [0000-0002-9303-5530]en
dc.identifier.urihttp://hdl.handle.net/10919/79989en
dc.identifier.volume18en
dc.language.isoenen
dc.publisherWileyen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000404900600003&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsCreative Commons Attribution-NonCommercial 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/en
dc.subjectEndocrinology & Metabolismen
dc.subjectchoice architectureen
dc.subjecthealthy food environmentsen
dc.subjectmarketing mixen
dc.subjectrestaurantsen
dc.subjectPOLICY IMPLICATIONSen
dc.subjectSERVICE RESTAURANTen
dc.subjectPUBLIC-POLICYen
dc.subjectCONSUMPTIONen
dc.subjectINTERVENTIONSen
dc.subjectIMPACTen
dc.subjectMEALSen
dc.subjectCHILDRENen
dc.subjectBEHAVIORen
dc.subjectADOLESCENTSen
dc.titleA novel marketing mix and choice architecture framework to nudge restaurant customers toward healthy food environments to reduce obesity in the United Statesen
dc.title.serialObesity Reviewsen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Human Nutrition, Foods, & Exerciseen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/University Research Institutesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciencesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Life Sciences/Fralin Affiliated Facultyen

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