Steps

1 LEVERAGING PERSONAL NORMS TO PROMOTE COOKING

Addresses the potential self-regulatory effects of goal setting, i.e., the motivational processes by which individuals come to acknowledge the goals worth pursuing or avoiding, and formulate behavioral intentions accordingly, in the promotion of healthy eating. Studies the psychological processes by which personal norms determine meal preparation behavior, including the mediating and moderating effects of motivational orientation (approach-avoidance), norm activation process (affective - cognitive) and degree of norm internalization (intrinsic-extrinsic). The impact of personal norms on eating behavior has hardly been explored, despite increasing acknowledgement of the self-regulatory power of normative influences.

2 PROSPECTING AND AUTOMATING GROCERY SHOPPING

Addresses the potential self-regulatory effects of goal striving, i.e., the volitional process by which individuals plan and execute actions promoting the attainment of goals, as well as shielding them from distraction or disruption. Upon adoption of healthy eating as a personal goal, consumers must still deal effectively with the everyday challenges of realizing it. Yet, little is known about how prospecting, planning and automating food-related behaviors may help bridge the gap between wanting to eat healthy and actually doing so. This step investigates the potential self-regulatory effects of goal striving to promote healthier meal choices, starting from the stage where meals are planned and food shopping envisaged and deliberated.

3 FACILITATING SMART MEAL CHOICES AWAY FROM HOME

This step investigates the potentially beneficial role of psychology-based, smart design of foodservice menus in the self-regulation of consumers’ away-from-home meal choices and the promotion of healthy eating. The way foods are categorized, nutritionally labelled and presented to consumers has been shown to significantly impact how these construe away-from-home meal choices to fulfill healthy eating goals. However, very few studies have so far investigated how different menu design features (content, structure, visual appearance, factual information and nutrition value disclosure) impact intended out-of-home meal choices, and even less have been able to test potential inhibitory/promoting effects on actual meal consumption behavior over time.

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