Menu marketing tricks could lead to healthier meals

What’s in a name? Research from Stanford recently found it is human nature to prefer the unhealthy option. Measuring the habits of ~28,000 diners in the university cafeteria showed that vegetables prepared exactly the same fared quite differently among consumers when given different names. An indulgent name, like “twisted citrus-glazed carrots” sparked 25% more people to select the vegetable when compared to its basic name “carrots,” and 41% more people selected the indulgently named veg when compared to a healthy restrictive name like “carrots with sugar-free citrus dressing.” How do we use this info for good, not evil? We recommend names like sinful sweet potato alfredo and a 22 oz. slab o’ cow flesh.