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1 results

  • Trayless cafeterias lead diners to take less salad and relatively more dessert

  • Brian Wansink, David R Just
  • Journal:
    Public Health Nutrition / Volume 18 / Issue 9 / June 2015
    Published online by Cambridge University Press:
    18 November 2013, pp. 1535-1536
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  • 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.