To what extent can the effects of increasing healthier food availability on food selection be explained by individual food preferences? A follow-up pilot study

INTERVENTION: The study will be conducted online. Participants will all see meat‐based less‐healthy meal options, but will be randomly assigned to also see images of either meat‐based healthier meal options or vegetarian healthier meal options. The study will establish each participant’s baseline relative preferences between all the food options they have been assigned to in the study. To do so, participants are asked to choose which option they would prefer to eat right now from pairs of food options. These pairs represent every possible pairing of food options assigned in the study. This allows each food option to subsequently be ranked in terms of each participant’s preferences. The data from the study will be used to (1) identify main meal options that represent high vs. low preference options for use in a subsequent extension study, and (2) to examine the extent to which preferences are altered depending on whether options are meat‐based or vegetarian. CONDITION: Unhealthy diet ; Nutritional, Metabolic, Endocrine PRIMARY OUTCOME: The ranking score calculated for each meal option following completion of the online survey (single timepoint) SECONDARY OUTCOME: There are no secondary outcome measures INCLUSION CRITERIA: 1. Adults aged over 18 years 2. Participants currently residing within the UK