Changes in the Energy and Sodium Content of Main Entrées in US Chain Restaurants from 2010 to 2011

Wu, Helen

doi:10.1016/j.jand.2013.07.035

Cited by 45 publications

(48 citation statements)

References 21 publications

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“…21,22 This study demonstrates a new approach to estimate changes in the distribution of RTE GBD products manufactured in the US based on energy, saturated fat, and sugar densities with the intention of providing measures on the healthfulness of these products to public health officials, food manufacturers, and food retailers. The Grocery Manufacturers Association reported that reformulations to food/beverage products reducing energy, saturated fat, and/or sugar occurred between 2002 and 2009.…”

Section: Discussionmentioning

confidence: 99%

Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased between 2005 and 2012

Mathias¹,

Ng²,

Popkin³

2015

Journal of the Academy of Nutrition and Dietetics

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Background Monitoring changes in the nutritional content of food/beverage products and shifts in consumer purchasing behaviors is needed to measure the effectiveness of efforts by both food manufacturers and policy makers to improve dietary quality in the United States. Objective Examine changes in the nutritional content (e.g., energy, saturated fat, and sugar density) of Ready-To-Eat (RTE) Grain-Based Dessert (GBD) products manufactured and purchased between 2005 and 2012. Design Nutrition facts panel information from commercial databases was linked to RTE GBD products purchased by households (n=134,128) in the Nielsen Homescan longitudinal dataset 2005–2012. Statistical Analysis Linear regression models were utilized to examine changes in the energy, saturated fat, and sugar density of RTE GBD products manufactured in each year between 2005 and 2012. Random effects models controlling for demographics, household composition/size, and geographic location were utilized to examine changes in household purchases of RTE GBD products (grams) and the average energy, saturated fat, and sugar density of RTE GBD products purchased. Results The saturated fat density (g/100 g) of RTE GBD products increased significantly from 6.5 ± 0.2 in 2005 to 7.3 ± 0.2 and 7.9 ± 0.2 for pre-existing and newly introduced products in 2012, respectively. Between 2005 and 2012, the energy density (kcal/100 g) of RTE GBD products purchased decreased significantly from 433 ± 0.2 to 422 ± 0.2, the saturated fat density (g/100 g) of products purchased increased significantly from 6.3 ± 0.01 to 6.6 ± 0.01, the sugar density (g/100 g) of products purchased decreased significantly from 32.4 ± 0.03 to 31.3 ± 0.02, and household purchases of RTE GBD products (grams) decreased by 24.1 ± 0.4%. Conclusions These results highlight an opportunity for both food manufacturers and public health officials to develop new strategies to shift consumer purchases towards products with lower energy, saturated fat, and sugar densities in addition to decreasing overall purchases of RTE GBDs.

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Section: Discussionmentioning

confidence: 99%

Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased between 2005 and 2012

Mathias¹,

Ng²,

Popkin³

2015

Journal of the Academy of Nutrition and Dietetics

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“…Generally, healthful menus contain fewer "unhealthy" ingredients (e.g., fat or calories) and are cooked differently and/or contain substitute ingredients (Lee et al, 2010;Wu & Sturm, 2014). Facing criticism for contributing to the obesity crisis, restaurants have incorporated healthful foods into menus (Brandau, 2011).…”

Section: Healthful Menu Options At Restaurantsmentioning

confidence: 99%

The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods

Jun

Kang

Arendt

2014

International Journal of Hospitality Management

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This study investigated restaurant customers' intent to choose healthful (e.g., low-fat or low-calorie) menu items using the value-attitude-behavior model. The sample was comprised of customers who had previously consumed these types of healthful items at a casual dining restaurant. Structural equation modeling was used to analyze data. Results revealed that customers' health values had a positive effect on attitudes and behavioral intentions and that customers' attitudes toward low-fat or low-calorie menu items positively influenced behavioral intentions. However, attitudes toward taste of healthful menu items exerted a greater impact on behavioral intentions to choose, recommend, and spread a positive word-of-mouth about those menu items. To meet customers' desire, restaurants should continue to focus on great-tasting healthful foods. Keywords value-attitude-bahvior model, health value, healthful food, casual dining resaurants Disciplines Business Administration, Management, and Operations | Food and Beverage Management | Marketing Abstract This study investigated restaurant customers' intent to choose healthful (e.g., low-fat or low-calorie) menu items using the value-attitude-behavior model. The sample was comprised of customers who had previously consumed these types of healthful items at a casual dining restaurant. Structural equation modeling was used to analyze data. Results revealed that customers' health values had a positive effect on attitudes and behavioral intentions and that customers' attitudes toward low-fat or low-calorie menu items positively influenced behavioral intentions. However, attitudes toward taste of healthful menu items exerted a greater impact on behavioral intentions to choose, recommend, and spread a positive word-of-mouth about those menu items. To meet customers' desire, restaurants should continue to focus on great-tasting healthful foods.

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“…Eating outlets can, as such, predict customer intentions using the healthy benefits sought by customers. This includes, products that control blood sugar, control weight, blood sugar, prevent allergies, blood cleansing products among other benefits (Wu and Sturm, 2014). Alternatively, restaurants would predict customer intentions based on the customer needs or motives in terms of preventing illnesses that emanate from consumption of unhealthy food products.…”

Section: Theoretical Issues Underpinning the Studymentioning

confidence: 99%

Healthy Eating Products and Customer Outcomes in Restaurants

Onyango¹,

Wasike²

2018

ojtmr

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The purpose of this paper was to investigate the relationship between healthy eating products and customer outcomes such as increase in customer numbers, request for more products, satisfaction, and loyalty in restaurants. A cross-sectional analytical design was used to distribute 296 questionnaires to heads of departments drawn from 74 randomly sampled healthy eating restaurants in Nairobi, Kenya. The study established a significant relationship between healthy eating products and four different dimensions of customer outcomes. The research also reveals that meeting friends and convenience of restaurant location made a significant effect on customer outcomes. Healthy eating products to be offered in restaurants should include traditional, medicinal, products cooked using healthy cooking methods, vegetarian, gluten free and sea food products. The current study contributes to the theory of consumer behavior in the restaurant sector by clearly identifying products that customers consider as healthy foods. The study further reveals factors that attract customers to restaurants offering healthy eating products such as meeting friends and convenience of restaurant location. In this perspective, increase in information sharing made possible by technological advancements make it easier for people to form social groups and share ideas concerning eating out options.

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Changes in the Energy and Sodium Content of Main Entrées in US Chain Restaurants from 2010 to 2011

Cited by 45 publications

References 21 publications

Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased between 2005 and 2012

Monitoring Changes in the Nutritional Content of Ready-To-Eat Grain-Based Dessert Products Manufactured and Purchased between 2005 and 2012

The effects of health value on healthful food selection intention at restaurants: Considering the role of attitudes toward taste and healthfulness of healthful foods

Healthy Eating Products and Customer Outcomes in Restaurants

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