Using substitution and goal setting to reduce chocolate consumption: A behavioural intervention case study

Chocolate is a major source of free sugars, with many people experiencing addiction-like cravings, leading to excess chocolate consumption. Excess consumption of free sugars (those sugars not naturally found in fruit, vegetables, or milk) has been linked to increased risk of chronic diseases. This case study investigates if an intervention using substitution and goal setting will reduce chocolate consumption. A single systems AB design intervention was used, whereby the participant (a 45-year-old married Australian female full-time university student) recorded their chocolate consumption in a diary for one-week pre-intervention and one-week post-intervention. After the pre-intervention week, a functional analysis of behaviour interview was conducted to establish antecedents and consequences. Subsequently, strawberries and tea were substituted for chocolate, and a maximum target of 200 grams of chocolate per week was set. Results showed 473 grams of chocolate was consumed in the baseline phase, which decreased to 305 grams in the post-intervention phase, indicating a 36% decrease, but exceeding the target maximum of 200 grams per week. Key reasons identified for exceeding the maximum target were that the substitutions were not similar enough to chocolate to satisfy sensory needs, and the goal was too ambitious considering the one-week timeframe. Future research opportunities include using cacao flavoured treats, and successive approximations (graduated goals) over a longer timeframe. However, the 36% decrease in chocolate consumption should be acknowledged, as this indicates that substitution and goal setting may be helpful for people wanting to reduce their chocolate consumption to avoid increased risks of chronic disease.