3:55pm
26th January 2012
22 notes
![hungryrunner:
[image via The Nutrition Vault]
Like I said, if it’s there, you’re so much more likely to eat it, even if you know it’s not good for you.
Daniel at The Nutrition Vault shared an excellent example of this today. She talks about a hospital that initiated a food labeling experiment in their cafeteria, where they color-coded their foods according to nutritional value and then placed the healthiest choices at eye level and the most unhealthy choices below eye level. Green marked healthy items and red marked unhealthy items.
The results:
Green item sales increased by 5% over study period with green drinks increasing by 10%
Red item sales decreased by 15%
Amazing! Click to read Daniel’s tips for implementing the same kind of system in your own kitchen!](http://26.media.tumblr.com/tumblr_lyf3u5q0zQ1r8vswvo1_400.jpg)
[image via The Nutrition Vault]
Like I said, if it’s there, you’re so much more likely to eat it, even if you know it’s not good for you.
Daniel at The Nutrition Vault shared an excellent example of this today. She talks about a hospital that initiated a food labeling experiment in their cafeteria, where they color-coded their foods according to nutritional value and then placed the healthiest choices at eye level and the most unhealthy choices below eye level. Green marked healthy items and red marked unhealthy items.
The results:
- Green item sales increased by 5% over study period with green drinks increasing by 10%
- Red item sales decreased by 15%
Amazing! Click to read Daniel’s tips for implementing the same kind of system in your own kitchen!
(via realfoodology)
