RESULTS Our findings suggest that consumers have a relatively poor underst and ing of a healthy diet .
The literature also demonstrates that there is poor evidence on the health protective effects of single foods or nutrients .
We further show that low SES is the single consistent risk factor for not adhering to a healthy diet .
Our review of the literature on determinants demonstrates that intentions , habits , self-regulatory skills , and the social and physical environment are the most important determinants of a healthy diet , which are in turn amenable to change by intervention strategies with varying levels of effectiveness .
Educational interventions generally show a limited effect on practising a healthy diet whereas interventions targeting habitual behaviour and /or the physical environment seem more promising .
In view of the large number of people who are concerned about their diets and make attempts to change their dietary patterns , we conclude that it is crucial to gain a better underst and ing of both the automatic and environmental influences that are responsible for people not acting upon their good intentions for diet change
OBJECTIVE To discuss healthy diet from a psychological perspective by considering definitions of healthy diet in terms of consumer underst and ing ; the health effects of specific dietary elements in terms of overweight and ( chronic ) illness ; the prevalence of healthy diet ; the psychological and environmental determinants of healthy diet ; and the psychological interventions that have been design ed to promote healthy diet .
Why Visual Cues of Portion Size May Influence Intake
OBJECTIVE Using self-refilling soup bowls , this study examined whether visual cues related to portion size can influence intake volume without altering either estimated intake or satiation . RESEARCH METHODS AND PROCEDURES Fifty-four participants ( BMI , 17.3 to 36.0 kg/m2 ; 18 to 46 years of age ) were recruited to participate in a study involving soup . The experiment was a between-subject design with two visibility levels : 1 ) an accurate visual cue of a food portion ( normal bowl ) vs. 2 ) a biased visual cue ( self-refilling bowl ) . The soup apparatus was housed in a modified restaurant-style table in which two of four bowls slowly and imperceptibly refilled as their contents were consumed . Outcomes included intake volume , intake estimation , consumption monitoring , and satiety . RESULTS Participants who were unknowingly eating from self-refilling bowls  ate more soup [ 14.7+/-8.4 vs. 8.5+/-6.1 oz ; F(1,52)=8.99 ; p<0.01 ] than those eating from normal soup bowls . However , despite consuming 73 % more , they did not believe they had consumed more , nor did they perceive themselves as more sated than those eating from normal bowls . This was unaffected by BMI . DISCUSSION These findings are consistent with the notion that the amount of food on a plate or bowl increases intake because it influences consumption norms and expectations and it lessens one 's reliance on self-monitoring . It seems that people use their eyes to count calories and not their stomachs . The importance of having salient , accurate visual cues can play an important role in the prevention of unintentional overeating
RESULTS Our findings suggest that consumers have a relatively poor underst and ing of a healthy diet .
The literature also demonstrates that there is poor evidence on the health protective effects of single foods or nutrients .
We further show that low SES is the single consistent risk factor for not adhering to a healthy diet .
Our review of the literature on determinants demonstrates that intentions , habits , self-regulatory skills , and the social and physical environment are the most important determinants of a healthy diet , which are in turn amenable to change by intervention strategies with varying levels of effectiveness .
Educational interventions generally show a limited effect on practising a healthy diet whereas interventions targeting habitual behaviour and /or the physical environment seem more promising .
In view of the large number of people who are concerned about their diets and make attempts to change their dietary patterns , we conclude that it is crucial to gain a better underst and ing of both the automatic and environmental influences that are responsible for people not acting upon their good intentions for diet change
OBJECTIVE To discuss healthy diet from a psychological perspective by considering definitions of healthy diet in terms of consumer underst and ing ; the health effects of specific dietary elements in terms of overweight and ( chronic ) illness ; the prevalence of healthy diet ; the psychological and environmental determinants of healthy diet ; and the psychological interventions that have been design ed to promote healthy diet .