Making Nutritional Information Digestible: Effects of a Receipt-Based Intervention on Restaurant Purchases
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We study the effects of receipts that include personalized ordering suggestions designed to reduce fat and calorie consumption on purchasing behavior at a restaurant chain. We find that customers, in the aggregate, made most of the item substitutions that were encouraged by the messages, such as
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美国国家经济研究局创建时间：
2013-11-01
