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Giving food pantry clients choices – and gently nudging them toward nutritious foods – can lead to healthier diets

By Caitlin Caspi, Associate Professor of Allied Health Sciences, University of Connecticut
Marlene B. Schwartz, Professor of Human Development and Family Sciences, University of Connecticut
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Behavioral economics, long employed in grocery stores to guide customers to certain products, could be employed by food banks and pantries to encourage healthier choices.

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