A new Cornell study found that when school-grown salad greens were incorporated into cafeteria lunches, high school students increased their salad selection by 500% and consumed two-thirds of their salads. However, plate waste also rose, indicating a potential trade-off.
Researchers found that shoppers who ate an apple sample bought 28% more fruits and vegetables than those who didn't. The study suggests that small healthy snacks can prime shoppers to make healthier food choices.
A new Cornell study reveals that most healthy eaters make nutritious choices due to visible and easy access, enticing displays, and normalization of healthy options. The CAN approach offers practical strategies for schools, restaurants, and individuals to promote healthier eating behaviors.
A new study by the Cornell Food & Brand Lab found that women who watch cooking shows for entertainment and don't often cook tend to weigh less than those who watch for inspiration and cook from scratch. The researchers surveyed 501 women aged 20-35 and discovered a significant association between TV viewing habits and weight.
A study from the Cornell Food & Brand Lab found that movie-goers watching tearjerkers ate 28-55% more popcorn during the Thanksgiving holiday. This increased consumption was attributed to emotional eating triggered by sad movies.
Research reveals that negative health messages are more effective for highly involved and detail-oriented audiences, while positive messages are better for those with uncertain outcomes. For the general public, positive messages with clear action steps are more effective.
A new study published in Nutrition Reviews finds that the type of health messaging is more effective depending on the target audience. For those highly involved in the field, negative loss-framed messages are most effective, while positive gain-framed messages resonate with the general public.
Shoppers spend 15% more on food during the holiday season and only 25% of that extra food is healthy. After the New Year, shoppers continue to purchase less-healthy items while making healthier purchases.
A study published in PLOS ONE found that frequent weigh-ins are essential for weight loss, with participants who weighed themselves once a week losing more weight than those who didn't. The researchers suggest weighing oneself every day can help stay on track and find the optimal time to weigh, such as Wednesday, for an accurate reading.
New Cornell research aggregated six studies of 326 elementary school-aged children, showing they eat about 60% of what they serve themselves. Children's eating habits are still learning and developing, with parents' forcing them to finish food not being natural or encouraged.
A study by Cornell Food & Brand Lab found that trivial elements like graphs and formulas can lead consumers to believe products are more effective. The researchers concluded that presenting consumers with 'scientific looking' information increases product confidence because individuals trust the appearance of scientific validity.
A recent Cornell University study found that eating with someone who appears overweight can lead to consuming more unhealthy foods and less healthy portions. Researchers discovered that participants served and ate 31.6% more pasta when the actress wore a prosthesis, but reduced salad intake by 43.5%.
A new pilot study published in Appetite found that chef-made meals can increase participation in the National School Lunch Program by 9% and overall selection and consumption of vegetables by 16%. Chefs Move to Schools, an initiative that pairs chefs with schools, was tested in a high school in Upstate New York.
A study by Cornell Food & Brand Lab found that lower buffet prices lead to less taste satisfaction. Diners who paid more for the same food rated it as being 11% tastier and enjoyed the experience more.
A new study by Cornell University finds that action movies can increase food consumption and calorie intake, with participants eating 98% more snacks during an action movie than a talk show
A new study by Cornell University researchers found that the Guiding Stars System brands items with zero, one, two or three star rating leads to a decline in sales of less healthy foods. Sales of healthy food purchases rose by 1.39% while 'junk food' sales fell by 8.31%. This trend may be due to consumers making healthier choices.
A Cornell study analyzing 217 menus and over 300 diner selections reveals that menu layout, descriptions, and names can influence food ordering. Two tactics - catching attention and priming imagination - can guide diners to order lighter entrées.
A new study by Cornell University reveals that the average adult eats 92% of whatever they put on their plate, with similar results in eight developed countries. In contrast, children under 18 years old only eat 59% of what they serve themselves, likely due to uncertainty about food preferences.
A new study reveals that Millennials are eating tofu because it's convenient and filling, rather than for its nutritional value. The research found that highlighting the ease of cooking and taste can be a more effective way to convince others to try tofu.
Researchers at Cornell Food & Brand Lab found that adults who viewed their exercise as fun ate less chocolate pudding and M&Ms afterwards. Viewing exercise as a chore led to overeating as a reward.
A Cornell University study investigated food fears about ingredients such as HFCS, and found that people who avoid these ingredients are more likely to receive information from the internet. Providing consumers with historical context about an ingredient can help reduce ingredient fears.
A new Cornell study reveals that tofu lovers perceive it as a convenient and filling source of light protein. However, non-users had misconceptions about its cost and cooking difficulties. Correcting these misconceptions through price information, simple recipes, and 'cooks like chicken' messaging increased the likelihood of purchase.
A Cornell study published in Eating Behaviors found that children aged 6-10 who ate whole foods like drumsticks and apples were twice as likely to disobey adults and exhibit aggressive behavior compared to those eating cut-up foods. The researchers suggest cutting food can help reduce rowdy behavior at mealtime.
Eliminating chocolate milk from elementary schools resulted in a 10% decrease in total milk sales, as students substituted with white milk, leading to a 29% increase in waste. The ban also had nutritional consequences, including lower sugar and calorie intake but decreased protein and calcium consumption.
A study by Cornell Food & Brand Lab researchers found that cereal boxes marketed to children have a lower shelf placement and downward-facing characters, creating incidental eye contact. This leads to increased feelings of trust and connection with the brand, as well as higher ratings for consumer preference.
A study by Cornell Food & Brand Lab found that offering 5-10 healthy food options and modifying popular items to reduce saturated fats increased revenue and sales. The healthier items accounted for 9.2% of total sales and parental satisfaction also increased.
Studies showed that individuals in good moods make healthier food choices due to future health benefits, while those in bad moods focus on immediate taste and sensory experience. Temporal construal also plays a role, with trying to focus on the past reducing indulgent food consumption.
A novel study found that adults who reported lower childhood experiences related to healthy eating, physical activity, and social connections were more likely to have a slim adult life. Conversely, those with common unhealthy childhood experiences such as poor nutrition, lack of exercise, and bullying had higher adult BMIs.
A study by Cornell University found that weight loss and gain cycles follow a weekly pattern, with participants losing weight on weekdays and gaining weight on weekends. The results suggest that weight fluctuations are normal and can be managed through mindful eating habits.
A study by Cornell researchers found that those who admitted guilt were more likely to request brand-name, comfort-food items, whereas those who denied guilt declined meals altogether. Guilty individuals also requested 34% more calories of food.
Seventy-year-olds who played high school sports are more likely to be active into their late 70s. The study found that participation in high school sports was the best predictor of regular exercise at age 78.
A national survey of 497 mothers found that those familiar with MyPlate were more likely to be 'vegetable lovers' and involve their kids in meal prep. The study suggests involving kids in meal planning, making healthy options appealing to families, and utilizing the USDA's ChooseMyPlate website for practical tips.
Researchers analyzed transaction data from 30 McDonald's restaurants to find that reducing the size of French fries decreased the calorie count in children's meals by 104 calories. Children mostly stuck with their original entrée choice, but opted for lower-calorie beverages like milk instead of soda.
A study by Cornell Food & Brand Lab found that extraverted kids are more influenced by bowl sizes, serving 33.1% more cereal when given a large bowl compared to introverts, who served only 5.6% more. When served by adults, all kids requested more cereal in the large bowl, highlighting the impact of personality traits on portion control.
A new Cornell study found that larger bowl sizes lead to increased requests for cereal and milk by kids, resulting in higher intake and waste. Using smaller dishware may be a simple solution for caregivers concerned about their kids' caloric intake.
A new study found that buffet diners are more likely to choose healthy foods when they are presented first. The researchers discovered that the presentation order of buffet food significantly impacts selection, with healthier options triggering subsequent choices.
Eating together as a family can help prevent childhood obesity, according to researchers from the Cornell Food & Brand Lab. Families who prioritize meaningful socialization during meals and avoid screens tend to have lower BMI levels in both children and adults.
A study of over 2,300 students found that those using debit cards at school cafeterias consumed more calories, especially non-healthy food items like candy and fries. Debit-only systems may lead to greater spending on lunch, as parents often have limited control over individual transactions.
Researchers found that the size, shape, and color of a wine glass influence the amount of wine poured. Participants poured around 12% more wine into wide glasses than standard ones. To minimize overconsumption, experts recommend using white wine glasses and pouring when the glass is on a table or counter.
A study from Cornell University found that food portion labels significantly influence how much people eat and spend. When served identical portions, individuals consumed more when labeled as 'Regular' and were willing to pay more for the same size.
A study of 1123 WWII veterans found that those facing heavy combat attended church 21% more often if they claimed their war experience was negative, while those with positive experiences attended 26% less often. Religious involvement may be particularly meaningful for combat veterans with negative military experiences.
A Cornell study found that skipping meals increases grocery shopping and leads to buying 31% more high-calorie foods. Not eating before shopping results in purchasing fewer low-calorie options.
Researchers found that preordering lunch led to healthier choices by up to 48%, as students opted for nutrient-dense options when full. The study suggests that electronic or paper-based systems can encourage health-conscious decisions at school lunches.
A recent study by Cornell University's Food and Brand Lab found that pre-sliced fruit in school cafeterias leads to increased fruit sales and consumption, particularly among younger students. The research showed a significant increase of 73% in students who ate more than half of their apple after the introduction of fruit slicers.
A study by Cornell University's Food and Brand Lab found that organic labels significantly alter consumers' perceptions of taste, calories, and value. Participants who regularly read nutrition labels, buy organic food, or exhibit pro-environmental behaviors were less susceptible to the health halo effect.
Researchers implemented small changes to school cafeterias, increasing fruit and vegetable consumption by 18% and 25%, respectively. These low-cost interventions, called the smarter lunchroom makeover, preserved student choice while promoting healthier habits.
Researchers found that eating smaller portions of snack foods can provide similar feelings of satisfaction as larger ones. The study showed that those who consumed smaller portions consumed 77% more food but did not feel any appetite-enhancing effects.
A public web-based healthy eating and weight loss program found that participants who made consistent changes lost an average of 2 pounds per month. The study also showed that finding initial tips that are relevant and doable for individuals can lead to gradual weight loss and healthier habits.
A new study from Cornell University found that serving kids combined snacks of cheese and vegetables led to a 72% reduction in calories consumed. The results showed that children eating these snack combos were just as satisfied as those who ate only potato chips, making it an effective tool for reducing childhood obesity.
A Cornell University study found that serving vegetables with dinner increases the positive response of the meal and its preparer. Parents surveyed by researchers rated vegetable-prepared meals as more complete, loving, and tasty, and perceived the cook as more thoughtful and attentive.