title: Slim by design: serving healthy foods first in buffet lines improves overall meal selection.
abstract: OBJECTIVE
  Each day, tens of millions of restaurant goers, conference attendees, college students, military personnel, and school children serve themselves at buffets--many being all-you-can-eat buffets. Knowing how the food order at a buffet triggers what a person selects could be useful in guiding diners to make healthier selections.
  
  
  METHODS
  The breakfast food selections of 124 health conference attendees were tallied at two separate seven-item buffet lines (which included cheesy eggs, potatoes, bacon, cinnamon rolls, low-fat granola, low-fat yogurt, and fruit). The food order between the two lines was reversed (least healthy to most healthy, and vise-versa). Participants were randomly assigned to choose their meal from one line or the other, and researchers recorded what participants selected.
  
  
  RESULTS
  With buffet foods, the first ones seen are the ones most selected. Over 75% of diners selected the first food they saw, and the first three foods a person encountered in the buffet comprised 66% of all the foods they took. Serving the less healthy foods first led diners to take 31% more total food items (p<0.001). Indeed, diners in this line more frequently chose less healthy foods in combinations, such as cheesy eggs and bacon (r = 0.47; p<0.001) or cheesy eggs and fried potatoes (r= 0.37; p<0.001). This co-selection of healthier foods was less common.
  
  
  CONCLUSIONS
  Three words summarize these results: First foods most. What ends up on a buffet diner's plate is dramatically determined by the presentation order of food. Rearranging food order from healthiest to least healthy can nudge unknowing or even resistant diners toward a healthier meal, helping make them slim by design. Health-conscious diners, can proactively start at the healthier end of the line, and this same basic principle of "first foods most" may be relevant in other contexts - such as when serving or passing food at family dinners.
authors.affiliation: Charles S. Dyson School of Applied Economics and Management, Cornell University, Ithaca, New York, United States of America.
authors.forename: Brian
authors.initials: B
authors.lastname: Wansink
authors.forename: Andrew S
authors.initials: AS
authors.lastname: Hanks
mesh_terms: D002755:Choice Behavior / Q000502:physiology*; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008612:Menu Planning / Q000379:methods*; D011897:Random Allocation; D012147:Restaurants