Health Food Consumption Strategies: A Focus on Research in Consumer Psychology and Behavioral Economics

Abstract

This study focuses on strategies for healthy food consumption within the dining industry, integrating principles from consumer psychology and behavioral economics to help the sector achieve a balance between health and profitability. Given the prominence of obesity issues and the criticism faced by the dining industry, this research proposes optimizing menu design to guide consumers towards healthier and more profitable dishes. Methodologically, the study collects data on dishes from various types of restaurants and consumer behavior, employing multiple analytical methods, including descriptive statistics, correlation analysis, and regression analysis, with corresponding hypotheses proposed. The results indicate that menu strategies such as attention diversion, enhancement of taste expectations, and increased value perception significantly influence consumer choices, with varying effects across different types of restaurants and consumer groups. Based on these findings, the study proposes steps for optimizing restaurant menu design, collaborative management strategies, and innovative cross-industry cooperation models. The conclusion summarizes the research outcomes, acknowledges its limitations, and suggests future research directions, emphasizing the importance of health and sustainable development in the dining industry, with this study providing theoretical and practical guidance for the sector.