Insufficient consumption of fruit and vegetables is associated with an increased risk of non-communicable diseases in the population.
This study found convincing evidence for combining order of placement in a buffet and separating the fruits and vegetables, as a means to increase the quantity of self-served fruit and vegetables and decrease consumption of other meal components among male university students.
This study demonstrated that a nudge design consisting of changing the placement of F&V to the beginning of the serving sequence, and presenting the F&V components in separated bowls increases the self-served quantity of F&V and simultaneously decreased the quantity of non-F&V components in the intervention group and total energy intake.