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Design of Nudge-based Interventions for Increasing Vegetable Intake in Emerging Adults within On-Campus Dining Sites

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dc.contributor.advisor Brauer, Paula
dc.contributor.author Holligan, Simone Danielle
dc.date.accessioned 2017-05-19T15:22:24Z
dc.date.available 2017-05-19T15:22:24Z
dc.date.copyright 2017-05
dc.date.created 2017-05-09
dc.date.issued 2017-05-19
dc.identifier.uri http://hdl.handle.net/10214/10480
dc.description.abstract A sequential exploratory mixed-methods approach was used to explore the eating behaviours of emerging adults in on-campus dining locations. The major aim was the development of nudge interventions to increase vegetable intake within this population group. Nudge interventions are here defined as the design of options that alter people’s behaviour in a foreseeable manner without forbidding options or imposing significant economic consequences. This study involved two phases. The first phase was the Your Meals, Your Choice Photovoice study which investigated the factors influencing the selection and purchasing of meals by undergraduate students in the on-campus dining environment. Emergent themes clustered within three major categories related to the university institution, the food service provider, and at the level of the individual. The second phase of this study was the Your Meals, Your Style online survey, designed based on major themes from the Your Meals, Your Choice study. This survey identified the menu choices most selected, as well as the food stations and cafeterias most frequented by undergraduates on campus. Heuristic factors were identified that indicated how students streamline their decision-making processes in terms of selection and purchasing of meals for consumption. Specifically, the majority of students tended to purchase lunch options while on campus and frequented cafeterias that were centrally located. Of the lunch options, customizable and portable ‘one-unit’ meals such as sandwiches, pitas, wraps, and pizza were most frequently selected. Preferred vegetable additions and substitutions for modifying current menu offerings were mainly of the cruciferous (i.e.,broccoli, cauliflower, and kale) and yellow/orange categories (e.g., carrots and tomatoes). Moreover, factors influencing undergraduate meal choices aligned with a worldview of desiring a socially-responsible lifestyle, specifically in wanting to be better informed about the meals they choose to consume. Through consultation with the Department of Hospitality Services, results from this series of studies were used to develop preliminary nudge interventions for increasing vegetable intake in the local undergraduate population. en_US
dc.description.sponsorship Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/2.5/ca/ *
dc.subject nutrition en_US
dc.subject eating behaviour en_US
dc.subject vegetable en_US
dc.subject nudge en_US
dc.subject emerging adult en_US
dc.subject millennial en_US
dc.subject dual process theory en_US
dc.subject integrated behavioral model en_US
dc.title Design of Nudge-based Interventions for Increasing Vegetable Intake in Emerging Adults within On-Campus Dining Sites en_US
dc.type Thesis en_US
dc.degree.programme Applied Nutrition en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.department Department of Family Relations and Applied Nutrition en_US
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Attribution-NonCommercial-NoDerivs 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 2.5 Canada