Fig. 4.

Photograph of the snack buffet layout. Participants were presented with eight bowls of healthy and unhealthy foods, water, and a series of personality questionnaires (see Questionnaires below for details). The presentation of the food items was pseudo-randomised based on healthiness and colour to minimise the effect of spatial proximity and order on consumption. Participants were left alone with the food and questionnaires for 20 min. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)