Show simple item record

dc.contributor.authorWalker, LA
dc.contributor.authorChambers, CD
dc.contributor.authorVeling, H
dc.contributor.authorLawrence, NS
dc.date.accessioned2022-01-17T14:37:00Z
dc.date.issued2019-10-30
dc.date.updated2022-01-17T14:11:32Z
dc.description.abstractPolicymakers are focused on reducing the public health burden of obesity. The UK average percentage of adults classified as obese is 26%, which is double that of the global average. Over a third of UK adults report using at least one weight management aid. Yet, many people still struggle to change their diet-related behaviour, despite having the awareness, intention and capability to do so. This 'intention-behaviour gap' may be because most existing dietary-choice interventions focus on individual decision-making, ignoring the effects of environmental cues on human behaviour. Behaviour change interventions that 'nudge' people into making healthier choices by modifying the food environment have been shown to be effective. However, this type of intervention is typically challenging for policymakers to implement for economic, ethical and public accessibility reasons. To overcome these concerns, policymakers should consider 'boosting' interventions. Boosting involves enhancing competences that help people make decisions consistent with their goals. Here, we outline cognitive training as a boosting intervention to tackle obesity. We synthesize the evidence for one type of cognitive training (go/no-go training) that may be effective at modifying food-related decisions and reducing body weight. We offer evidence-based recommendations for an obesity-focused Public Health Wales behaviour change programme.en_GB
dc.description.sponsorshipEuropean Research Council (ERC)en_GB
dc.format.extent190624-
dc.identifier.citationVol. 6 (10), article 190624en_GB
dc.identifier.doihttps://doi.org/10.1098/rsos.190624
dc.identifier.grantnumber647893en_GB
dc.identifier.urihttp://hdl.handle.net/10871/128436
dc.identifierORCID: 0000-0003-1969-6637 (Lawrence, Natalia S)
dc.language.isoenen_GB
dc.publisherRoyal Societyen_GB
dc.relation.urlhttps://www.ncbi.nlm.nih.gov/pubmed/31824693en_GB
dc.rights© 2019 The Authors. Open access. Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, provided the original author and source are credited.en_GB
dc.subjectbehaviour changeen_GB
dc.subjectcognitive trainingen_GB
dc.subjectobesityen_GB
dc.subjectpolicyen_GB
dc.titleCognitive and environmental interventions to encourage healthy eating: evidence-based recommendations for public health policyen_GB
dc.typeArticleen_GB
dc.date.available2022-01-17T14:37:00Z
dc.identifier.issn2054-5703
exeter.article-numberARTN 190624
exeter.place-of-publicationEngland
dc.descriptionThis is the final version. Available on open access from the Royal Society via the DOI in this recorden_GB
dc.identifier.eissn2054-5703
dc.identifier.journalRoyal Society Open Scienceen_GB
dc.relation.ispartofR Soc Open Sci, 6(10)
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_GB
dcterms.dateAccepted2019-09-24
rioxxterms.versionVoRen_GB
rioxxterms.licenseref.startdate2019-10-30
rioxxterms.typeJournal Article/Reviewen_GB
refterms.dateFCD2022-01-17T14:35:37Z
refterms.versionFCDVoR
refterms.dateFOA2022-01-17T14:37:06Z
refterms.panelAen_GB
refterms.dateFirstOnline2019-10-30


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2019 The Authors. Open access. 
Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, provided the original author and source are credited.
Except where otherwise noted, this item's licence is described as © 2019 The Authors. Open access. Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, provided the original author and source are credited.