Reducing Consumption of Unhealthy Snack Foods by Changing Unconscious Processes

The environment around us has a powerful effect on what, and how much we eat. For example, people (without conscious awareness) eat more when portion or serving sizes are larger (Hollands et al, 2015), when foods are visible and close to hand (Wansink, Painter & Lee, 2006) and when a large variety of different foods are available (Just, Lund & Price, 2012). Similarly, people use visual cues such as ‘clean plate’ rather than hunger to judge when to stop eating (Wansink, Painter & North, 2005).

The present PhD will explore whether such unconscious biases can be exploited in order to reduce consumption of high calorie snack foods. After a review of the existing literature on unconscious biases in eating, a series of experimental studies will be designed to test whether manipulation of factors such as plate size, item size, item visibility and perceived variety can reduce consumption of unhealthy foods without the awareness of the consumer.