title: Combining food type(s) and food quantity choice in a new food choice paradigm based on vice-virtue bundles.
abstract: Given the prevalence and rising rates of obesity in many countries, including the United States, much food decision-making research ultimately aims at understanding how consumers can make healthier choices. The two predominant choice paradigms used in food decision-making research ask consumers to choose (a) between a "vice" (or unhealthy food) and a "virtue" (or healthy food) or (b) among varying portion sizes of "vice." We propose a new food choice paradigm that encourages consumers to jointly consider both food type(s) choice and food portion size at each decision point. The purpose of this paradigm is two-fold. First, it aims to allow examination of more comprehensive eating behavior (e.g., to examine the overall composition of a plate of food rather than choice of a single food). Second, it aims to shift consumers towards including large proportions of virtues and smaller proportions of vice in their overall consumption portfolios. For this paradigm, we draw upon a recently introduced food product innovation called "vice-virtue bundles" (Liu et al., 2015) that illustrates the basis of this new food choice paradigm, in which food type(s) and portion decisions are made simultaneously. Accordingly, we first discuss relevant findings on vice-virtue bundles as well as the differences between simultaneous and sequential choice of multiple products. Second, we examine the benefits for managing and controlling one's consumption that are provided by vice-virtue bundles and this joint food choice paradigm more generally. Third and finally, we point out opportunities for future research by discussing (a) multiple factors that influence food choices, (b) decision processes affected by food choice paradigms, and (c) issues of generalizability related to the presence of vice-virtue bundles.
authors.affiliation: Owen Graduate School of Management, Vanderbilt University, 401 21st Avenue South, Nashville, TN 37203, USA. Electronic address: Kelly.haws@vanderbilt.edu.
authors.forename: Kelly L
authors.initials: KL
authors.lastname: Haws
authors.affiliation: Fuqua School of Business, Duke University, 100 Fuqua Drive, Durham, NC 27708, USA. Electronic address: peggy.liu@duke.edu.
authors.forename: Peggy J
authors.initials: PJ
authors.lastname: Liu
mesh_terms: D002755:Choice Behavior; D005247:Feeding Behavior; D005518:Food Preferences; D006262:Health; D006801:Humans; D009765:Obesity / Q000453:epidemiology; D064787:Portion Size; D012147:Restaurants; D012527:Satiation; D013649:Taste; D055697:Taste Perception; D014481:United States; D028722:Virtues
keywords: Food choice; Food quantity; Healthiness; Portion size; Taste; Vice-virtue bundles