In this paper, we use economics experiment laboratory intruments to measure time, risk and ambiguity preferences, which we correlate with food choice factors (items that influence food choice) and actual food consumption measures. We find that present bias, and to a lesser extent risk preferences, are significantly correlated with the food choice factors of health, natural content, and weight control. We find these correlations to be less consistent with actual reported food chocies. This finding indicates a discrepancy between what individuals ideally would like to eat and what they actually consume. This finding suggests scope for intervention to bring the two into alignment.

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Dernières publications

2017MO-03 MO
Méthodes avancées d’évaluation d’investissements / Advanced Methods of Investment Evaluation - Tome 2
Marcel Boyer
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2017MO-02 MO
Méthodes avancées d’évaluation d’investissements / Advanced Methods of Investment Evaluation - Tome 1
Marcel Boyer
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2017s-08 CS
An experimental investigation of rating-market regulation
Claudia Keser, Asri Özgümüs, Emmanuel Peterlé et Martin Schmidt
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2017s-07 CS
Statistical tests of the demand for insurance: an “all or nothing” decision
Anne Corcos, François Pannequin et Claude Montmarquette
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2017RP-02 RP
Politiques favorables à l’innovation en santé
Nadia Benomar, Joanne Castonguay, Marie-Hélène Jobin et François Lespérance
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