Papers by Philippa Anselmino
Fast food companies are increasingly coming under fire for encouraging people to consume calorie ... more Fast food companies are increasingly coming under fire for encouraging people to consume calorie dense foods, playing a major role in the progression of an obesity epidemic in the US and elsewhere. The problem, however, relates to menu choices per se as well as environmental cues that encourage over- consumption of these foods.
This paper details the findings from a group of behavioural experts that set out to identify ways beyond menu content alterations and limiting choice that may lead to healthier behaviours at fast food restaurants. Rather than focusing on education and public policies, the idea is to single out environmental changes that can be implemented to benefit both the consumer and the fast food restaurant’s image in an age where increasing emphasis is placed on health and nutrition.
Through a range of methods, the behavioural experts came up with 310 suggestions on how to encourage consumers to make healthier food choices and, at the same time, leave with a more enjoyable dining experience. These suggestions were divided into five main categories of change: Promotions, information display, atmosphere, product and serving manipulations, and customer service changes. These were divided into 28 further sub-categories. These suggestions, supported by a mass of literature, advocate an innovative new approach to addressing the obesity epidemic, caused in part by the frequent consumption of fast food. This new approach looks not to discourage people eating at fast-food restaurants but to manipulate the space in which they dine to inadvertently cause them to adopt healthier eating habits. By implementing the
3
suggested changes consumer behaviours may be overhauled in ways that have not traditionally been considered in the fight against obesity. While more specific research on which alterations can lead to the biggest impact on ordering, eating behaviours and restaurant experience will need to follow, this paper makes some headway in suggesting some of the changes that could achieve big results.
Is grief and mourning, as conceptualised in the West, to be understood as a natural psychological... more Is grief and mourning, as conceptualised in the West, to be understood as a natural psychological reaction to bereavement or as a cultural construct that is intertwined with society and its local belief system? Sigmund Freud’s theory of the dynamics of the mind will be considered in detail, alongside a discussion of how these innovations have affected Western viewpoints, emotions and mourning over the course of modernisation. Subsequent examinations of grief and mourning in non-Western contexts will show how these differ considerably from the concepts and experiences in the West. This will be followed by a consideration of whether these differences can be understood by applying Freud’s psychoanalytic theory of unconscious drives and sublimation. The discussion will then turn to an examination of the various forms of mourning to deduce whether differences are simply alternative ways to resolve universally experienced grief or whether these have to be understood in local terms. This thesis will demonstrate how grief and mourning are connected in complex ways to the conceptualisation of personhood and social realities. The drawn conclusion will be that variations in grief and mourning between Western and non-Western cultures are to be understood through differences in the composition of society and the self rather than by appropriations of psychoanalytic theories as developed by Freud in a Western context.
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Papers by Philippa Anselmino
This paper details the findings from a group of behavioural experts that set out to identify ways beyond menu content alterations and limiting choice that may lead to healthier behaviours at fast food restaurants. Rather than focusing on education and public policies, the idea is to single out environmental changes that can be implemented to benefit both the consumer and the fast food restaurant’s image in an age where increasing emphasis is placed on health and nutrition.
Through a range of methods, the behavioural experts came up with 310 suggestions on how to encourage consumers to make healthier food choices and, at the same time, leave with a more enjoyable dining experience. These suggestions were divided into five main categories of change: Promotions, information display, atmosphere, product and serving manipulations, and customer service changes. These were divided into 28 further sub-categories. These suggestions, supported by a mass of literature, advocate an innovative new approach to addressing the obesity epidemic, caused in part by the frequent consumption of fast food. This new approach looks not to discourage people eating at fast-food restaurants but to manipulate the space in which they dine to inadvertently cause them to adopt healthier eating habits. By implementing the
3
suggested changes consumer behaviours may be overhauled in ways that have not traditionally been considered in the fight against obesity. While more specific research on which alterations can lead to the biggest impact on ordering, eating behaviours and restaurant experience will need to follow, this paper makes some headway in suggesting some of the changes that could achieve big results.
This paper details the findings from a group of behavioural experts that set out to identify ways beyond menu content alterations and limiting choice that may lead to healthier behaviours at fast food restaurants. Rather than focusing on education and public policies, the idea is to single out environmental changes that can be implemented to benefit both the consumer and the fast food restaurant’s image in an age where increasing emphasis is placed on health and nutrition.
Through a range of methods, the behavioural experts came up with 310 suggestions on how to encourage consumers to make healthier food choices and, at the same time, leave with a more enjoyable dining experience. These suggestions were divided into five main categories of change: Promotions, information display, atmosphere, product and serving manipulations, and customer service changes. These were divided into 28 further sub-categories. These suggestions, supported by a mass of literature, advocate an innovative new approach to addressing the obesity epidemic, caused in part by the frequent consumption of fast food. This new approach looks not to discourage people eating at fast-food restaurants but to manipulate the space in which they dine to inadvertently cause them to adopt healthier eating habits. By implementing the
3
suggested changes consumer behaviours may be overhauled in ways that have not traditionally been considered in the fight against obesity. While more specific research on which alterations can lead to the biggest impact on ordering, eating behaviours and restaurant experience will need to follow, this paper makes some headway in suggesting some of the changes that could achieve big results.