Presenter's Name(s)

Victoria TaorminaFollow

Primary Faculty Mentor Name

Jana Kraft

Project Collaborators

Stephen Pintauro (Collaborating Mentor)

Secondary Mentor NetID

spintaur

Secondary Mentor Name

Stephen Pintauro

Status

Undergraduate

Student College

College of Agriculture and Life Sciences

Program/Major

Dietetics, Nutrition and Food Sciences

Primary Research Category

Food & Environment Studies

Secondary Research Category

Health Sciences

Presentation Title

Compensatory Habits Among Diners Based on Food Descriptions

Time

9:20 AM

Location

Chittenden Bank Room

Abstract

Presenting nutrition information on menus has become a popular form of nutrition intervention, though has not proven as successful as expected. The alteration of food descriptions proves to be a promising form of intervention based on the psychological concept of framing. Previous research has investigated the effect of manipulating food descriptions on one food choice. This study examined how the description of one food affects the other food choices throughout the course of a meal. This project utilized an online survey of the undergraduate and graduate students at The University of Vermont. The survey consisted of two food selections, a question reflecting on the healthfulness of these selections, and questions collecting demographic data. The results from this research will contribute to important information pertaining to the power of food descriptions.

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Compensatory Habits Among Diners Based on Food Descriptions

Presenting nutrition information on menus has become a popular form of nutrition intervention, though has not proven as successful as expected. The alteration of food descriptions proves to be a promising form of intervention based on the psychological concept of framing. Previous research has investigated the effect of manipulating food descriptions on one food choice. This study examined how the description of one food affects the other food choices throughout the course of a meal. This project utilized an online survey of the undergraduate and graduate students at The University of Vermont. The survey consisted of two food selections, a question reflecting on the healthfulness of these selections, and questions collecting demographic data. The results from this research will contribute to important information pertaining to the power of food descriptions.