Boiled Pumpkin as a Nudge: Evidence from a University Cafeteria
نویسندگان
چکیده
This study aims to improve the dietary habits of university students by planting an easy choice.First, we captured the dietary habits of university students by analyzing their purchasing behavior with the data from their meal cards (a prepaid food voucher). As a result of analysis, we found that the dietary habits of meal card users are unbalanced and have many areas for improvement. we also found that the students aimed to spend the full daily allowance on their meal cards: the average value of the daily spending amount divided by the upper limit is 0.998. Building on this tendency, we conducted an experiment in which boiled pumpkin was placed on the counter with the rice bowl dishes in the university cafeteria. We aimed to offer this small "Shikake," boiled pumpkin, as an alternative to a large portion of rice to improve the students' diet. Our experiment showed that the dietary behaviors of students could be improved easily by a simple Shikake.
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