Tamara Bucher|Klazine van der Horst|Michael Siegrist
The fake food buffet – a new method in nutrition behaviour research
ETH Zurich|ETH Zurich|ETH Zurich
experimental research behavioural nutrition often limited practical applicability present study assess reproducibility validity new experimental method using food replicas total fiftyseven people invited two separate occasions interval 2 weeks serve meal fake food buffet ffb containing replica carrots beans pasta chicken external validity ffb assessed second study comparing meals served replica foods beans pasta chicken meals served corresponding real food buffet rfb second study fortyeight participants invited two separate occasions first serve meal ffb rfb 2 weeks later buffet amounts food items served theoretical energy content compared correlation coefficients amounts fake foods served 077 95 ci 068 086 chicken 079 95 ci 068 087 carrots 081 95 ci 069 089 beans 089 95 ci 082 093 pasta ffb meal rfb meal correlations ranged 076 95 ci 073 091 chicken 087 95 ci 077 092 beans theoretical energy fake meal 132 kj 32 kcal lower compared energy real meal results suggest ffb valuable tool experimental assessment relative effects environmental influences portion sizes food choice wellcontrolled conditions