Abstract
The science of Human Factors provides an important approach toward solving poor eating and drinking habits of US citizens. The focus of our three-prong investigation was to address the influences of snacking behavior. First, self-report interviews suggested that cognitive-behavioral factors such as cravings and food item availabilities were critical to poor snacking choices. Second, analysis of individuals’ actual refrigerator contents showed snacking food and drink items were available form top to bottom shelves, but was more likely available as drinks (milk, juice, sodas, and alcohol) and as dairy products. Third, a review of anthropometric data revealed a decreased range of motion in obese participants in critical movements to the task of refrigerated snack selection. From this approach we concluded that current and common top-freezer style refrigerators fail to provide users with the organization and guidance needed to promote healthy snack selection.
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Gruber, D., Berry, T. (2016). Using Cognitive and Physical Ergonomic Requirements to Promote Healthy Snacking Behavior: A Refrigerator Design Analysis. In: Rebelo, F., Soares, M. (eds) Advances in Ergonomics in Design. Advances in Intelligent Systems and Computing, vol 485. Springer, Cham. https://doi.org/10.1007/978-3-319-41983-1_71
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DOI: https://doi.org/10.1007/978-3-319-41983-1_71
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