Department of Management Sciences, University of Applied Sciences Bonn-Rhein-Sieg, 53359 Rheinbach, Germany.
Department of Educational Research and Development, School of Business and Economics, Maastricht University, 6211 LM Maastricht, The Netherlands.
Int J Environ Res Public Health. 2022 Mar 30;19(7):4107. doi: 10.3390/ijerph19074107.
Research has identified nudging as a promising and effective tool to improve healthy eating behavior in a cafeteria setting. However, it remains unclear who is and who is not "nudgeable" (susceptible to nudges). An important influencing factor at the individual level is nudge acceptance. While some progress has been made in determining influences on the acceptance of healthy eating nudges, research on how personal characteristics (such as the perception of social norms) affect nudge acceptance remains scarce. We conducted a survey on 1032 university students to assess the acceptance of nine different types of healthy eating nudges in a cafeteria setting with four influential factors (social norms, health-promoting collaboration, responsibility to promote healthy eating, and procrastination). These factors are likely to play a role within a university and a cafeteria setting. The present study showed that key influential factors of nudge acceptance were the perceived responsibility to promote healthy eating and health-promoting collaboration. We also identified three different student clusters with respect to nudge acceptance, demonstrating that not all nudges were accepted equally. In particular, default, salience, and priming nudges were at least moderately accepted regardless of the degree of nudgeability. Our findings provide useful policy implications for nudge development by university, cafeteria, and public health officials. Recommendations are formulated for strengthening the theoretical background of nudge acceptance and the susceptibility to nudges.
研究已经确定了推动作为一种有前途和有效的工具，以改善在自助餐厅环境中的健康饮食习惯。然而，目前尚不清楚谁是和谁不是“可推动的”（易受推动影响）。在个人层面上一个重要的影响因素是推动接受度。虽然在确定影响健康饮食推动接受度方面已经取得了一些进展，但关于个人特征（如对社会规范的感知）如何影响推动接受度的研究仍然很少。我们对 1032 名大学生进行了一项调查，以评估在自助餐厅环境中接受九种不同类型的健康饮食推动的程度，其中包括四个有影响力的因素（社会规范、促进健康合作、促进健康饮食的责任和拖延）。这些因素在大学和自助餐厅环境中可能会起到作用。本研究表明，推动接受度的关键影响因素是促进健康饮食的感知责任和促进健康合作。我们还确定了三个不同的学生群体，这些群体在推动接受度方面存在差异，这表明并非所有的推动都被平等接受。特别是，无论推动的可接受程度如何，默认、突出和启动推动都至少被中等程度接受。我们的研究结果为大学、自助餐厅和公共卫生官员制定推动发展政策提供了有用的启示。我们提出了加强推动接受度和推动可接受性的理论基础的建议。
