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"We believe that customers who first chose the gourmet dessert then chose healthier main courses and side dishes to make up for their high-calorie dessert." they had already done a good action for their bodies, so high calorie foods further into the cafeteria, "said Martin Reimann, an badistant professor at the University of Arizona in the United States. The experiment was conducted in the cafeteria of the EGADE Business School of Tecnológico de Monterrey in Monterrey, Mexico. For the study, the researchers included 134 people aged 18 to 60 and an average age of 32 years.
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