The Impact of Meal Attributes and Nudging on Healthy Meal Consumption

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ISSN Print: 2152-7245
ISSN Online: 2152-7261
www.scirp.org/journal/me
E-mail: me@scirp.org

"The Impact of Meal Attributes and Nudging on Healthy Meal Consumption"
written by Linda Thunström, Jonas Nordström,
published by Modern Economy, Vol.4 No.10A, 2013

has been cited by the following article(s):

[1]	ESTRATÉGIAS DE COACHING E NUDGING E EXCESSO DE PESO: QUAL A RELAÇÃO?
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[2]	Promoting More Sustainable Consumer Decisions in Foodservice Settings: Effectiveness of the “Nudges” Approach
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[3]	Nudging towards gender equality: An application of social norms to explain female increasement in corporate boards
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[5]	Use and effectiveness of behavioural economics in interventions for lifestyle risk factors of non-communicable diseases: a systematic review with policy implications
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[6]	Consumption in context: Susceptibility to environmental cues impacts eating behavior
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[7]	Should we stop meating like this? Reducing meat consumption through substitution
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[8]	12. Peak meat: the role of meat in sustainable consumption
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[9]	Sustainable meat consumption in China
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[10]	Nudging – det nya svarta inom miljöpolicy?
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[11]	Sustainable Consumer Behaviour
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[12]	Vad vill konsumenterna ha för information om livsmedel?
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[13]	Nudging – the new black in environmental policy?
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[14]	Peak meat: the role of meat in sustainable consumption
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[15]	To nudge, or not to nudge
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[16]	Vad vill konsumenterna ha för information om livsmedel
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[17]	Getting a healthy start? Nudge versus economic incentives
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[1]	Use and effectiveness of behavioural economics in interventions for lifestyle risk factors of non-communicable diseases: a systematic review with policy implications Perspectives in Public Health, 2017 DOI:10.1177/1757913917720233

[2]	Should we stop meating like this? Reducing meat consumption through substitution Food Policy, 2016 DOI:10.1016/j.foodpol.2016.11.002

[3]	Sustainable meat consumption in China Journal of Integrative Agriculture, 2015 DOI:10.1016/S2095-3119(14)60986-2

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