Our interdisciplinary grant proposal together with researchers from psychology (General & Biological Psychology - AG Schupp ), computer science (Data Analysis & Visualization - AG Keim, Visual Computing - AG Deussen) and biology (MPI Department of Migration - Wikelski, CASCB - Fumihiro Kano) got accepted by the Cluster of Excellence The Center for Advanced Study of Collective Behavior. In our project ‘Individual and collective appetite for food and play: how is eating, talking, and playing together shaped by social influence?’ we will employ advanced imaging technology to learn more about multimodal ‘spreading processes’ among individuals from physiology to mental and behavioral activity and the perception of ‘being in sync’.
Wodurch werden Verhaltensänderungen im Bereich Ernährung und Bewegung bestimmt? Und wie kann man sie mit Methoden wie #Nudging unterstützen? Prof. Dr. Britta Renner, Leiterin der Konstanzer Life-Studie an der @UniKonstanz, im Interview mit #DieDebatte: https://t.co/wrUxwMfJoJ pic.twitter.com/AQA67mG6AA
— Die Debatte (@die_debatte) July 7, 2021
Gesünder essen, mehr Sport machen, besser auf sich achten – in der Theorie wissen wir, was unserer körperlichen und seelischen Gesundheit gut tun kann und doch fällt es den meisten schwer, dieses Wissen umzusetzen. Kann uns Nudging im Bereich von Gesundheitsförderung und Prävention helfen?
"A Nudge a Day to Keep the Doctor Away?": https://www.die-debatte.org/nudging-gesundheit/
Interview mit Prof. Dr. Britta Renner "Es gibt nicht die eine goldene Maßnahme": https://www.die-debatte.org/nudging-interview-renner/
Do you remember your eating experience from the last few days?
Results from an Ecological Momentary Assessment showed a significant memory-experience gap in remembered eating happiness. While remembered eating happiness was predicted by the worst eating experience, neither the best nor the final eating experience had a significant influence. Findings indicate that, in the domain of eating, retrospective memory is mainly influenced by negative experiences.
Are colourful meals healthier across meal types?
A current Ecological Momentary Assessment study on the relationship between perceived meal colour variety & nutritional quality has been published in Nutrients. Results indicate increased vegetable & reduced sweets consumption across different meal types. Find out more: www.mdpi.com/2072-6643/13/3/755
"Why we eat what we eat - or why we need fair food environments."
Prof. Dr. Britta Renner will speak on this topic at the DGE Congress 2021
on Wednesday, February 17 at 10 am at the Sustainability Symposium
Here is the link to attend the event:
Missed an episode? You can find all events of the lecture series on the WBAE's Sustainable Nutrition Report (“Politik für eine nachhaltigere Ernährung: Eine integrierte Ernährungspolitik entwickeln und faire Ernährungsumgebungen gestalten“) at:
To contain the spread of Covid-19, engagement in protective behaviors across the population is of great importance. The present study investigated protective behavior intentions during the early phases of Covid-19 in Germany (February 2-April 3, 2020) as a function of threat level and age using data from 4,940 participants in the EUCLID project. Results indicated that the intention to engage in social distancing increased sharply with threat level. Intentions for personal hygiene also increased, although to a lesser extent.
The Annual report of the Centre for the Advanced Study of Collective Behaviour where we are a part of with our project in Area A " Individuell and collective appetite" is online now. The review summarizes all accomplishments in research, engagement, infrastructure, membership, grants and awards for the past 2 years of the DFG-funded Excellence Initiative.
Public health campaigns often encourage people to increase the consumption of vegetables and fruits while limiting sugar, fat, and salt intake. Furthermore, recent approaches increasingly suggest accumulating small behavioral shifts to change eating behavior. However, when individuals actually do notice a positive change in their diet behavior has rarely been studied to date. Accordingly, the present research examined the relationship between felt and actual changes in healthy food intake.
Psychological views on aging – our notions about aging, old age, and older people – are the topic of a special section of the December issue of the European Journal of Ageing (EJA). The COVID-19 pandemic has certainly amplified the timeliness of the research: Older people have been mostly regarded as one, barely differentiated risk group, as vulnerable, helpless, and in need of society’s protection.