Study shows increasing ‘healthy competition’ between menu options nudges patients towards greener, lower-fat hospital food choices (IMAGE)

University of Bristol

Study shows increasing ‘healthy competition’ between menu options nudges patients towards greener, lower-fat hospital food choices

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Image of strategic menu optimisation study lead author Dr Annika Flynn, Senior Research Associate at the University of Bristol, and study co-author Jeff Brunstrom, Professor of Experimental Psychology at the University of Bristol.

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University of Bristol

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