Successful behavioral interventions to reduce the consumption of unhealthy food help lessen the burden of non-communicable diseases. In prior research, a conventional approach such as providing nutrition information could not overcome the  “tasty” impact of unhealthy food. This study is a field experiment, conducting in a casual restaurant, designed to assess the effects of behavioral- and cognitively-oriented interventions on healthy meal choice. The interventions include convenience enhancement, visibility enhancement and a combination of the ...