Pierre Chandon
StatisticsPublic policyAdvertisingProduct (category theory)Consumption (economics)Developmental psychologyBusinessEconometricsPsychologyEconomicsMarketingFood choiceConsumer behaviourPerceptionMealOvereatingConsumer responseHealthy eatingPortion sizeCalorieObesityNutrition facts labelMedicineSocial psychologyNudge theoryEstimation
Publications 112
#1Yann Cornil (UBC: University of British Columbia)H-Index: 6
#2Hilke Plassmann (Ad: INSEAD)H-Index: 22
Last. Pierre Chandon (Ad: INSEAD)H-Index: 35
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Although food marketing is often accused of increasing population obesity, the relationship between individual responsiveness to marketing and obesity has yet to be established: Are people with obesity more responsive to food marketing and, if so, is it a stable trait or can it be reversed by bariatric surgery? We studied the responses to three common marketing tactics that frame foods and portions as healthier than they really are in three groups of women: 1) a group of patients with obesity be...
1 CitationsSource
#1Pierre Dubois (University of Toulouse)H-Index: 17
#2Paulo AlbuquerqueH-Index: 12
Last. Pierre ChandonH-Index: 35
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To examine whether four pre-selected front-of-pack nutrition labels improve food purchases in real-life grocery shopping settings, we put 1.9 million labels on 1,266 food products in four categories in 60 supermarkets and analyzed the nutritional quality of 1,668,301 purchases using the FSA nutrient profiling score. Effect sizes were 17 times smaller on average than those found in comparable laboratory studies. The most effective nutrition label, Nutri-Score, increased the purchases of foods in ...
14 CitationsSource
#1Camille Schwartz (CNRS: Centre national de la recherche scientifique)H-Index: 14
#2Christine Lange (CNRS: Centre national de la recherche scientifique)H-Index: 10
Last. Pierre Chandon (University of Paris)H-Index: 35
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Large portion sizes encourage overconsumption. Prior studies suggest that this may be due to errors in anticipating the effects of portion size, although the studies were limited to adults and energy-dense foods. Our aim was to investigate potential anticipation errors related to the effects of portion size on hunger, eating enjoyment, and healthiness ratings among 8-to-11-year-old children, for snacks differing in energy density and healthiness perception, and as a function of initial hunger. I...
1 CitationsSource
#1Christine Lange (CNRS: Centre national de la recherche scientifique)H-Index: 10
#2Camille Schwartz (CNRS: Centre national de la recherche scientifique)H-Index: 14
Last. Pierre Chandon (Ad: INSEAD)H-Index: 35
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Abstract Food sensory imagery – creating a vivid mental image of the sensory experience of eating – can lead to the selection of smaller portions because it serves as a reminder that eating enjoyment does not necessarily increase with portion size. The evidence is mostly limited to adults and to energy-dense foods for which it is particularly difficult to predict the satiating effects of consumption quantity. The objective was to study how food sensory imagery influences portion size selection o...
1 CitationsSource
The effectiveness of healthy eating nudges in field settings increases as they shift from focusing on influencing cognition to affect to behavior.
58 CitationsSource
#1Romain Cadario (Lille Catholic University)H-Index: 7
#2Pierre Chandon (Ad: INSEAD)H-Index: 35
Abstract Governments and companies that want to promote healthier eating must consider both the effectiveness and the acceptance of the ‘nudges’ given to consumers. Our review of the literature uncovers a wide range of nudges towards healthy eating, from nutrition labeling to portion size reductions, which are found to vary greatly in effectiveness and levels of public acceptance (64% of women; 52% of men). Acceptance of a nudge is inversely related to its effectiveness: only 43% of respondents ...
7 CitationsSource
#1Quentin AndréH-Index: 2
#2Pierre ChandonH-Index: 35
Last. Kelly L. HawsH-Index: 24
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Food products claim to be healthy in many ways, but prior research has investigated these claims at either the macro level (using broad descriptions such as “healthy” or “tasty”) or the micro level...
15 CitationsSource
#1Pierre ChandonH-Index: 35
#1Liane SchmidtH-Index: 14
Last. Hilke PlassmannH-Index: 22
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#1Yann Cornil (UBC: University of British Columbia)H-Index: 6
#2Pierre Chandon (Ad: INSEAD)H-Index: 35
Last. Nouha Touati (Ad: INSEAD)H-Index: 1
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Resume La recherche de plaisir alimentaire mene-t-elle necessaire a consommer de maniere excessive ? Dans cet article, nous faisons la distinction entre deux types de plaisir alimentaire : le plaisir epicurien, produit de l’appreciation esthetique des dimensions sensorielles et symboliques des aliments, et le plaisir visceral lie au rassasiement ou d’envies declenchees par l’environnement alimentaire. Alors que la recherche d’un plaisir alimentaire visceral peut mener a l’exces, nous suggerons q...
3 CitationsSource