无托盘自助餐厅会让用餐者少拿沙拉，相对多拿甜点。
Trayless cafeterias lead diners to take less salad and relatively more dessert.
作者信息
Wansink Brian, Just David R
机构信息
Department of Applied Economics and Management,Cornell University,110 Warren Hall,Ithaca,NY 14853,USA.
出版信息
Public Health Nutr. 2015 Jun;18(9):1535-6. doi: 10.1017/S1368980013003066.
OBJECTIVE
Many colleges are removing trays from their dining facilities in hope of reducing waste. How does not having a tray impact food choice?
DESIGN
A field study was conducted in a university cafeteria (n 417) on two evenings with identical menus, one with tray service and one without.
SETTING
A dining hall of a large north-eastern university, USA.
SUBJECTS
Undergraduate students.
RESULTS
Trayless dining decreased the percentage of diners (average age 19.1 years) who took salad by 65.2% but did not decrease the percentage who took dessert, leading to a markedly higher ratio of dessert to salad.
CONCLUSIONS
Cafeterias going trayless should consider complementary policies to encourage balanced diets.
目的
许多大学正在从其餐饮设施中撤掉托盘，以期减少浪费。没有托盘对食物选择有何影响？
设计
在一所大学食堂（n = 417）进行了一项实地研究，在两个晚上提供相同的菜单，一个晚上有托盘服务，另一个晚上没有。
地点
美国东北部一所大型大学的食堂。
受试者
本科生。
结果
无托盘用餐使食用沙拉的用餐者（平均年龄19.1岁）比例降低了65.2%，但并未降低食用甜点的用餐者比例，导致甜点与沙拉的比例显著升高。
结论
采用无托盘模式的食堂应考虑配套政策以鼓励均衡饮食。
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