This class explores recent research showing that re-designing the dining environment can promote healthier eating. Each week we will discuss different dining/restaurant type venues and how the design of the operation may affect your food choices. Highlights of the class include new research on how principles from behavioral economics and social psychology can be harnessed to promote healthy eating behavior. We will also discuss how COVID-19 has impacted the eating environment.
Chris Gunning (New Jersey Institute for Food, Nutrition, and Health; Rutgers Health Services)
Peggy Policastro (New Jersey Institute for Food, Nutrition, and Health; Dining Services)
01:090:101 section 66