A considerable number of people in contemporary society recognize the health benefits attached to healthy eating. However, for some reason, presumably their lifestyle choices, they continue eating in an unhealthy way. One way through which a person can improve their eating, including the eating habits of other people, particularly in the office or work environment, would involve swapping candy bowls for bowls containing fruits or nuts. This is a simple strategy that can be used for improving people’s nutritional shortfalls within the office environment. On the same note, DeCosta et al. (2017), call for the need for schools to increase their dietary varieties for students, as it will reduce their chances of being picky or having neophobia, among other unhealthy eating conditions.
The second strategy would involve increasing the visual appeals of foods such as vegetables, which can influence the willingness of individuals to try it, particularly children. Expanding the appeal could be done during the packaging process. The study by DeCosta et al. (2017) revealed that children are likely to accept pre-sliced and packaged fruits and vegetables. The strategy is part of what DeCosta et al. (2017) refer to as choice architecture as well as nudging, as expanding the appeals of children to consume healthier foods might nudge them to make better eating choices without eliminating their choices in terms of selecting less healthy options.
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Thirdly, nudging strategies such as changing the environment of a food establishment to engage customers with healthier food choices could also be a consideration that might alter people's eating habits. For instance, Friis et al. (2017) indicate that the ambiance of an eatery can affect people's food intake, as people can be influenced to consume healthier foods by the smell, light, and the color of the establishment. Creating a suitable environment that can accommodate a green ambiance can have visual effects that might influence individuals to accommodate fresh vegetables as well as herbs as part of their food, even though the strategy does not restrict the choices of individuals.
References
DeCosta, P., Møller, P., Frøst, M., & Olsen, A. (2017). Changing children's eating behaviour - A review of experimental research. Appetite , 113 , 327-357. https://doi.org/10.1016/j.appet.2017.03.004
Friis, R., Skov, L., Olsen, A., Appleton, K., Saulais, L., & Dinnella, C. et al. (2017). Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. PLOS ONE , 12 (5), e0176028. https://doi.org/10.1371/journal.pone.0176028
