Impact of increasing the availability of healthier vs. less-healthy food on food selection: a randomised laboratory experiment

Background Environmental cues shape behaviour, but few studies compare the impact of targeting healthier vs. less-healthy cues. One online study suggested greater impact on selection from increasing the number of less-healthy (vs. healthier) snacks. The current study aimed to: (1) extend the previous study by using physically-present snacks for immediate consumption; (2) explore responsiveness by socio-economic position; (3) investigate possible mediators (response inhibition, food appeal) of any socio-economic differences in selection. Methods In a between-subjects laboratory experiment UK adults (n = 417) were randomised according to their ID number (without blinding) to one of three ranges of options: Two healthier, two less-healthy [“Equal”] (n = 136); Six healthier, two less-healthy [“Increased Healthier”] (n = 143); Two healthier, six less-healthy [“Increased Less-Healthy”] (n = 138). Participants completed measures of response inhibition and food appeal, and selected a snack for immediate consumption from their allocated range. The primary outcome was selection of a healthier (over less-healthy) snack. Results The odds of selecting a less-healthy snack were 2.9 times higher (95%CIs:1.7,5.1) in the Increased Less-Healthy condition compared to the Equal condition. The odds of selecting a healthier snack were 2.5 times higher (95%CIs:1.5,4.1) in the Increased Healthier (vs. Equal) condition. There was no significant difference in the size of these effects (− 0.2; 95%CIs:-1.1,0.7). Findings were inconclusive with regard to interactions by education, but the direction of effects was consistent with potentially larger impact of the Increased Healthier condition on selection for higher-educated participants, and potentially larger impact of the Increased Less-Healthy condition for less-educated participants. Conclusions A greater impact from increasing the number of less-healthy (over healthier) foods was not replicated when selecting snacks for immediate consumption: both increased selections of the targeted foods with no evidence of a difference in effectiveness. The observed pattern of results suggested possible differential impact by education, albeit not statistically significant. If replicated in larger studies, this could suggest that removing less-healthy options has the potential to reduce health inequalities due to unhealthier diets. Conversely, adding healthier options could have the potential to increase these inequalities. Trial registration ISRCTN: ISRCTN34626166; 11/06/2018; Retrospectively registered.

Impact of increasing the availability of healthier vs. less-healthy food on food selection: A randomised laboratory experiment

Background. Environmental cues shape behaviour, but few studies compare the impact of targeting healthier vs. less-healthy cues. One online study suggested greater impact on selection from increasing the number of less-healthy (vs. healthier) snacks. The current study aimed to: (1) extend the previous study by using physically-present snacks for immediate consumption; (2) explore responsiveness by socio-economic position; (3) investigate possible mediators (response inhibition, food appeal) of any socio-economic differences in selection. Methods. In a between-subjects laboratory experiment UK adults (n=417) were randomised according to their ID number (without blinding) to one of three ranges of options: Two healthier, two less-healthy [“Equal”] (n=136); Six healthier, two less-healthy [“Increased Healthier”] (n=143); Two healthier, six less-healthy [“Increased Less-Healthy”] (n=138). Participants completed measures of response inhibition and food appeal, and selected a snack for immediate consumption from their allocated range. The primary outcome was selection of a healthier (over less-healthy) snack.Results. The odds of selecting a less-healthy snack were 2.9 times higher (95%CIs:1.7,5.1) in the Increased Less-Healthy condition compared to the Equal condition. The odds of selecting a healthier snack were 2.5 times higher (95%CIs:1.5,4.1) in the Increased Healthier (vs. Equal) condition. There was no significant difference in the size of these effects (-0.2; 95%CIs:-1.1,0.7). Findings were inconclusive with regard to interactions by education, but the direction of effects was consistent with potentially larger impact of the Increased Healthier condition on selection for less-educated participants, and potentially larger impact of the Increased Less-Healthy condition for higher-educated participants. Conclusions. A greater impact from increasing the number of less-healthy (over healthier) foods was not replicated when selecting snacks for immediate consumption: both increased selections of the targeted foods with no evidence of a difference in effectiveness. The observed pattern of results suggested possible differential impact by education, albeit not statistically significant. If replicated in larger studies, this could suggest that removing less-healthy options has the potential to reduce health inequalities due to unhealthier diets. Conversely, adding healthier options could have the potential to increase these inequalities. Trial registration: Retrospectively registered on ISRCTN 11/06/2018 (https://doi.org/10.1186/ISRCTN34626166).

Predestination

Predestination appears to be a religious or theological version of universal determinism, a version in which the final determining factor is the will or action of God. It is most often associated with the theological tradition of Calvinism, although some theologians outside the Calvinist tradition, or prior to it (for example, Augustine and Thomas Aquinas), profess similar doctrines. The idea of predestination also plays a role in some religions other than Christianity, perhaps most notably in Islam. Sometimes the idea of predestination is formulated in a comparatively restricted way, being applied only to the manner in which the divine grace of salvation is said to be extended to some human beings and not to others. John Calvin, for example, writes: We call predestination God’s eternal decree, by which he compacted with himself what he willed to become of each man. For all are not created in equal condition; rather, eternal life is foreordained for some, eternal damnation for others. Therefore, as any man has been created to one or the other of these ends, we speak of him as predestined to life or to death. (Institutes, bk 3, ch. 21, sec. 5) At other times, however, the idea is applied more generally to the whole course of events in the world; whatever happens in the world is determined by the will of God. Philosophically, the most interesting aspects of the doctrine are not essentially linked with salvation. For instance, if God is the first cause of all that happens, how can people be said to have free will? One answer may be that people are free in so far as they act in accordance with their own motives and desires, even if these are determined by God. Another problem is that the doctrine seems to make God ultimately responsible for sin. A possible response here is to distinguish between actively causing something and passively allowing it to happen, and to say that God merely allows people to sin; it is then human agents who actively choose to sin and God is therefore not responsible.

Research on Moisture Porosity Test of Liner Materials by Explosive Lining

This paper measure moisture porosity to test pieces of explosive lining. So are the test pieces curing in standard condition and curing in equal condition. The measured moisture porosity data of the three kinds of test pieces after flooding is analyzed. The results indicate that the moisture porosity of explosive lining test pieces is higher than that of curing in standard condition and curing in equal condition. And the different value of moisture porosity increase as the standing time moves on. There is no significant difference in water-loss porosity among the explosive lining test pieces and curing in standard condition ones and curing in equal condition ones.