Hanks et al. looked at encouraging healthier eating in school lunchrooms through strategic placement of certain foods. One of two lunch lines was arranged so as to display healthier foods. In the healthier line, sales of healthier food increased by18% and grams of less healthy food consumed decreased by 28%.Rozin et al. did something similar and found making a food harder to reach or changing the serving utensil at a salad bar from a spoon to tongs reduced intake of unhealthy food by 8-16%. The graph concerns this paper.