A study found that concession stands with healthier options saw a significant increase in sales and customer satisfaction. On average, 77% of students purchased healthier foods when available, while revenue also rose by 4%. This game-changing approach benefits both schools and students.
A study found that men eat more when in social situations, especially with spectators, due to the desire to demonstrate strength and virility. Women, on the other hand, tend to eat less with spectators and describe the experience as embarrassing.
A new study identified four key features of successful infographics: an action-oriented title, short text, clear language, and an illustrated direct course of action. These dimensions were found to be significant in persuading viewers and promoting healthy changes.
A new study from Cornell Center for Behavioral Economics in Child Nutrition Programs finds that career development opportunities are crucial for food service directors to adopt healthier lunchroom changes. Food service directors who participate in professional organizations and trainings are more likely to be aware of the Smarter Lunch...
A recent study published in the New England Journal of Medicine found that individuals tend to gain weight between Thanksgiving and Christmas, with a peak around the New Year. By setting an October weight resolution, individuals can avoid gaining holiday weight altogether, as it may take over 5 months to lose gained pounds.
A study found that rewards points encourage healthy food selection by appealing to future choices, leading to more salad sales and a returning customer base. Rewards points counteract impulsive desires for indulgent food, promoting long-term health goals.
A study of 355 World War II veterans found that those who experienced intense combat were more price-sensitive and less brand loyal. This research provides insights for store owners and aid providers on what items to stock in stores after a disaster, such as practical and affordable options like off-brand variety.
Researchers analyzed 750 food paintings from the past 500 years and found that 86% depicted bread and 61% showed meat, while only 22% featured vegetables. The study suggests that people have always been drawn to visually appealing and indulgent foods.
A new study published in Pediatrics found that using colorful banners and nutrition education videos can increase the number of children taking vegetables in school cafeterias. Researchers observed a 239% increase in vegetable selection when both banners and videos were used, compared to a 90% increase when only banners were used.
Research from Cornell Food & Brand Lab reveals that caregivers often serve large portions to show affection, leading to unnecessary food waste. The study suggests connecting food pantries with nutritional educators can reduce food waste in lower-middle class households.
A new study from the Cornell Food & Brand Lab found that women who recall their parents commenting on their weight are more prone to being overweight and less satisfied with their weight as adults. Commenting on a daughter's weight can have a negative impact later in life, damaging body image regardless of weight.
Research published in the Journal of Marketing Research found that diners in well-lit rooms are more likely to order healthier options, such as grilled fish or vegetables, compared to those in dimly lit spaces. The study also revealed that increased alertness leads to better food choices.
Researchers found that placing protein bars at the start of the dessert line increased selection by 46%, while keeping them in original packaging boosted selection by 59%. These simple changes made healthy foods more convenient and appealing to clients.
A study by Cornell Food & Brand Lab found that 86.7% of children aged 6-8 opted for fries over apples when the apples were the default option. The researchers suggest offering smaller portions of fries with apples as a more realistic solution to encourage healthier eating habits.
New research from Cornell Food & Brand Lab highlights the importance of leveraging inside sources for real consumer insights. By utilizing experts such as sales associates or food service workers, researchers can gain unexpected and notable observations about target population behavior.
Researchers found that depictions of frosted cake on cake mix boxes result in consumers overestimating the appropriate serving size by nearly 135% more calories. This is especially true for women in the food service industry, who overestimated serving sizes by 122 calories.
The Global Healthy Weight Registry found that 96% of participants ate breakfast daily and 50% weighed themselves weekly to maintain a healthy weight. Simple habits like not skipping breakfast and listening to inner cues were key to successful weight control.
A Cornell study found that incentivizing managers to promote healthier work environments can boost employee wellness. The researchers surveyed 270 adults with manager roles, discovering that 68% supported being evaluated for their employee wellness actions.
Researchers found that mindlessly slim individuals prioritize quality over quantity in their diet and engage in enjoyment-based eating habits.
A recent study conducted at the Cornell Food and Brand Lab found that cluttered kitchens can lead to over-snacking. Women who waited in a messy kitchen ate 53 more calories from cookies compared to those waiting in an organized kitchen.
Researchers found that dieters ate 39% more cookies after seeing a negative message about sugary snacks compared to those who saw a positive message. Dieters who saw a two-sided message chose 47% fewer unhealthy snacks than those who saw a negative message.
A study suggests that changing dosing instructions from teaspoons to milliliters can significantly reduce the risk of dosage errors. The researchers found that using measuring cups with milliliter markings leads to more accurate dosages, resulting in a 50% decrease in errors.
Food pantry clients make choices based on factors such as limited resources and unintentional design. Simple adjustments like raising healthier products' profiles and making them easy to access can nudge clients towards healthier options.
Researchers found that people eat fewer calories when served smaller pizza slices on large tables, as the larger surface distracts from slice size. The study recommends serving food in small portions and on large surfaces to promote eating less.
Research from the Cornell Food & Brand Lab found that smaller recommended serving sizes on nutrition labels can mislead consumers into purchasing more of unhealthy foods like cookies. Shoppers tend to ignore serving size differences and assume healthier products.
A recent study found that smaller plates can lead to a 30% reduction in food consumption on average, particularly when diners are self-serving their portions. The research also discovered that consumers who are unaware they are being monitored are more likely to benefit from the use of smaller plates.
Researchers found that offering smaller portions consistently motivates individuals to choose healthier options, regardless of hunger levels. Desirable non-food rewards also increase motivation for choosing smaller portions.
A study by Cornell Food & Brand Lab found that diners ordering from heavier wait staff were four times more likely to order dessert and 17% more alcohol. The research suggests that a waiter's weight can play a significant role in influencing diner behavior, particularly when it comes to indulging in treats.
Researchers analyzed previous studies and empirical data to identify the need for further research on reducing household food waste. A standardized methodology to measure consumer food waste is also necessary to inform public policies and nutritional education initiatives.
Research found that eating moderately hungry reduces blood glucose levels after meals, whereas eating when not hungry may be detrimental to health. This study suggests that individuals should listen to their hunger cues and eat when they're truly hungry rather than relying on convenience foods.
Researchers found that consumers associate 'healthy' foods with less fillingness, leading to increased portion sizes and consumption. Highlighting the nourishing aspects of healthy food can mitigate this bias, providing a potential solution for managing weight.
A new study by Cornell Food & Brand Lab found that nutritionally improved kid's meals at Disney World resulted in 48% of diners opting for the healthier option. The healthier alternatives reduced calories, fat, and sodium by 21.4%, 43.9%, and 43.4%, respectively.
A study by Cornell Food & Brand Lab researchers found that diners paying less for all-you-can-eat buffets feel more physically uncomfortable and guilty compared to those paying more. The study suggests that consumers can mitigate these effects by opting for higher-priced buffets and healthier options.
The study found that mirrors in consumption settings can reduce the perceived tastiness of unhealthy food, leading to lower consumption. The presence of a mirror did not affect the taste of healthy food, suggesting it's only an issue for unhealthy options.
A Cornell study found that price affects how customers evaluate pizza by focusing on the first slice's taste. When paying $8, diners prioritize the initial impression over the last bite.
A study by Cornell researchers found that consumers tend to ignore food safety risks if they conflict with their preferred products, rather than changing their behavior. The study showed that risk information alone is not enough to get consumers to alter their behavior.
A Cornell University study found men will eat significantly more food in the company of women than other men, consuming 93% more pizza and 86% more salad. When dining with men, many women felt they overate and were rushed through their meal.
A Cornell University study suggests that diet and physical activity are key factors in managing weight, rather than eliminating specific foods like junk food. The research found that intake of soda, candy, and fast food is not linked to Body Mass Index (BMI) for most adults, except those at the extreme ends of the BMI spectrum.
A study by Cornell Food & Brand Lab found that healthy-weight individuals tend to eat nutritious breakfasts including fruits and vegetables. The research revealed that egg consumption was higher than expected among slim people, highlighting the importance of breakfast in weight management.
A new Cornell study found that women who had breakfast cereal sitting on their counters weighed 20-lbs more than those without, while soft drinks contributed to a 24-26 lb weight increase. In contrast, households with fruit bowls showed a 13-lb weight loss.
A new study found that depicting food in motion on packaging and marketing campaigns can make it seem fresher and more appealing to consumers. The researchers discovered that implied motion elevates the perceived quality of food, potentially encouraging healthier choices.
A new study published in the International Journal of Workplace Health Management suggests that Health Codes of Conduct can effectively engage employees in wellness activities. The study found that features such as annual physicals, exercise routines, and recognition programs were most supported by participants.
Researchers at Cornell Food & Brand Lab created a Grocery Retailer Scorecard to encourage healthy shopping practices. The scorecard helps shoppers rate their favorite store's healthiness, promoting the sale of perishable items like fruits and vegetables.
A new study by Cornell's Food & Brand Lab analyzed 50 years of New York Times food stories to predict a country's obesity level in three years. The study found that countries with more mentions of sweet snacks tend to be fatter, while those with more vegetable and fruit mentions are skinnier.
New research evaluates a restaurant scorecard for healthy dining, identifying 100 actions to promote healthier eating behaviors. The study found that the scorecards can reliably rate a restaurant's effectiveness in helping diners make healthy choices.
A nationwide survey of 502 women found that adventurous eaters rated themselves as healthier eaters and were more physically active. They also reported being more likely to have friends over for dinner and were less concerned with the healthfulness of their food.
A recent Cornell Food & Brand Lab study found that serving vegetables at dinner increases the perception of being a better cook and a more loving parent. Serving veggies even if not liked can make the meal tastier, according to lead author Brian Wansink.
A study from Cornell Food & Brand Lab reveals that buying too much food, preparing in abundance, and improper storage lead to significant household food waste. Implementing efficient meal planning strategies and proper food storage techniques can significantly reduce waste and save money.
Researchers found that creating conflict with target population can backfire, while positively framed policies support choice and lead to positive responses. The study highlights the need for policymakers to empathize with their audience and work with them rather than against them.
A new study by Cornell Food & Brand Lab found that emphasizing healthy food benefits over warning about unhealthy foods is more effective for most people. Focusing on the positive consequences of eating healthy, such as broccoli's benefits, can lead to better dietary habits.