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Those “Low-Calorie” sections that are increasingly popping up in restaurant menus, according to a new study appear to have a backfire effect. “低卡”饮食在当今的餐馆里非常流行，然而最新的一项研究表明，它可能和人们想象的不太一样。 In a recent study published in the Journal of Consumer Research, placing low-calorie dishes into their own low-calorie category can cause consumers to instead choose higher calorie meals that could be making them fatter. 最近发表在《消费者研究期刊》上的研究表明，将低卡菜肴单独列出来可能会促使顾客购买更高卡路里的餐点，而这非但对减肥无益，反而会增肥。 To Jeffrey Parker, an assistant professor of marketing at Georgia State University, the restaurant menu provides the perfect conditions for testing decision-making. When the Build Your Own Salad menus in New York began making an appearance in every corner deli, he had to wonder how that could affect consumer choice. 对于美国佐治亚州立大学市场教授助理杰弗里·帕克来说，餐厅菜单为测试顾客决策提供了极佳的条件。当纽约的各个角落的餐厅都提供着“计划你自己的沙拉”服务时，他开始考虑是什么影响了消费者的决策。 “And everyone was well, is that actually helping people make choices?” he asked. Together with Donald R. Lehmann, a Columbia Business professor, Parker hypothesized that placing calories next to dishes didn’t really help people make healthier choices and placing all those low-calorie dishes in their own section helps even less. | 
