A recent Cornell study found ways to help with weight loss by design. Published in the International Journal of Hospitality Management, researchers found customers are more likely to choose healthier food options when those items are placed at the corners of the menu and described with sensory details. They discovered this by analyzing 217 menus and the selections of more than 300 diners.

Menu items that stood out by either being in bold, highlighted, or boxed compelled customers to select those options. However, the study’s author Brian Wansink, Ph.D., notes the attention-grabbing items tend to be the unhealthiest.

Author of “Slim by Design: Mindless Eating Solutions for Everyday Life,” Wansink also found descriptive names were favored over generic ones. In an experiment, they switched the name of a fish salad to Succulent Italian Seafood Filet and red beans and rice to Cajun Red Beans and Rice. The recipes for each item remained the same, but customers found the newly named items tastier and orders for the items rose by 28 percent.

Details, such as referring to healthy items as “light and fresh” and making salads instead of fries the default, are other ways to prompt healthy eating.

Restaurants are notorious for their huge portions and high-calorie selections, which only adds to the obesity problem. According to Centers for Disease Control and Prevention, obesity among American children between six and 11-years-old increased from 7 percent in 1980 to nearly 18 percent in 2012. During that same time period, obesity for adolescents aged 12 to 19 quadrupled from 5 percent to nearly 21 percent. Adults are seeing a 27.7 percent obesity rate thus far in 2014.

With the prevalence of obesity and competition to concoct the zaniest food creations—1.5-gallon Starbucks drink and 2780-calorie French toast from Cheesecake Factory—this study can help customers make smarter decisions.

It provides a simple solution for restaurant owners struggling to sell their healthier options as well. By simply moving and renaming menu items, customers have easier access to better options and, in turn, consider ordering them more often. While the concept is essentially tricking customers, at least they’ll be indulging in a more nutritious meal.