Effects of an icon-based menu labelling initiative on consumer food choice

Kerins, Claire; Cunningham, Katie; Finucane, Francis; Gibson, Irene; Jones, Joanne; Kelly, Colette

doi:10.1177/1757913916640826

Cited by 7 publications

(7 citation statements)

References 69 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The majority of studies were conducted in the United States (n = 56) or Canada (n = 13) . Studies encompassed food service (n = 44), grocery (n = 56), and mixed (n = 7) retail settings including cafeterias (n = 24), full service restaurants (n = 18), corner stores and/or grocery stores (n = 19), supermarkets (n = 16), vending machines (n = 13), quick‐service restaurants (n = 13), and cafés (n = 5) . Approximately half of thes...…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

et al. 2019

View full text Add to dashboard Cite

Large changes to food retail settings are required to improve population diet.However, limited research has comprehensively considered the business implications of healthy food retail strategies for food retailers. We performed a systematic scoping review to identify types of business outcomes that have been reported in healthy food retail strategy evaluations. Peer-reviewed and grey literature were searched.We identified qualitative or quantitative real-world food or beverage retail strategies designed to improve the healthiness of the consumer nutrition environment (eg, changes to the "marketing mix" of product, price, promotion, and/or placement).Eligible studies reported store-or chain-level outcomes for measures of commercial viability, retailer perspectives, customer perspectives, and/or community outcomes. 11 682 titles and abstracts were screened with 107 studies included for review from 15 countries. Overall item sales, revenue, store patronage, and customer level of satisfaction with strategy were the most frequently examined outcomes. There was a large heterogeneity in outcome measures reported and in favourability for retailers of outcomes across studies. We recommend more consistent reporting of business outcomes and increased development and use of validated and reliable measurement tools. This may help generate more robust research evidence to aid retailers and policymakers to select feasible and sustainable healthy food retail strategies to benefit population health within and across countries.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The most frequently reported of all outcomes was total sales (n = 36), followed by revenue (n = 25) . These were largely determined through objective sales data, using electronic sales systems . Three recent studies used individualized data from customer loyalty cards .…”

Section: Resultsmentioning

confidence: 99%

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Positive shifts towards healthier choices have also been found in other studies, with significant decreases in calories selected (38) ; however, others have been found to be non-significant (39) , and another study found no difference (40) . Many studies exploring menu labelling have noted that a short study period may explain why significant findings have not been observed (26,39,41,42) . It is thought that for individuals to make a change, repeated exposure is required before the change occurs (41,42) .…”

Section: Discussionmentioning

confidence: 99%

“…Differences in the settings of studies, such as a restaurant, cafeteria or fast-food outlet, may result in different findings (22) . Although early research regarding menu labelling with symbols showed a significant increase in healthy choices purchased (23)(24)(25)(26) , more recently, with a larger number of studies available, the research suggests that the use of symbols on menus is inconclusive (27) . Therefore, more research is required to determine the effectiveness in various outlets and among different age groups over a longer period.…”

mentioning

confidence: 99%

Does labelling of healthy foods on menus using symbols promote better choices at the point-of-purchase?

Roy

Alassadi

2020

Public Health Nutr.

View full text Add to dashboard Cite

Objective: Take-away foods account for a significant proportion of dietary intake among young adults (18–35 years). Young adults want nutrition information at the point-of-purchase (POP); however, it is either unavailable, perceived as ineffective or difficult to use. The present study examined whether symbols on university food outlet menus identifying healthier options would increase their sales and consumer’s awareness of these symbols, purchasing factors and barriers to eating healthy foods. Design: Repeated-measures, comparison group, quasi-experimental study. Setting: Two carefully matched university food outlets were analysed to determine the targeted items. Tick symbols ✓ were placed next to the targeted items in the experimental outlet. No changes were made at the comparison outlet. Customers were surveyed at the experimental outlet. Food sales were collected for 4 weeks from both outlets at baseline and during the intervention. Food sales were also collected from the experimental outlet 10 weeks later. Participants: Food outlet patrons. Results: Significant increases in food sales were observed during observation 3 compared with observation 1 (P = 0·0004) and observation 2 (P = 0·0002). Sixty-eight per cent of respondents noticed the symbols, and of that, 30 % reported being influenced. Taste was the most common purchasing factor, and people were less likely to select taste as a factor if they were influenced by the symbols (P = 0·04). Conclusions: Identifying healthier options with a symbol at the POP increased sales over time. Several purchasing factors (price, taste and healthy food availability) need to be addressed to improve the food selection of young adults.

show abstract

“…Of 36 studies, only five (assessing four schemes, 25%; Health Check, Keyhole certification, Calorie Labelling (PPACA), Icon-based Menu Labelling) evaluated food choice outcomes (Finkelstein et al, 2011, Kerins et al, 2016, Thunström and Nordström, 2011, Thunstrom et al, 2016. All were informing schemes, providing either calorie labelling or signposting of healthy options.…”

Section: [ Table 1 Here ]mentioning

confidence: 99%

Creating supportive eating places: a systematic review of food service initiatives

Carins

Pang

Willmott

et al. 2021

Health Promotion International

View full text Add to dashboard Cite

Summary Obesity and diet-related health problems are complex, multi-factorial issues. Individual food choices are shaped by the wider context, and food environment level change is needed to support individual behaviour change. The food service sector can play an integral role, changing aspects of the food environment and contributing to improved consumer health. This systematic review aimed to analyse food service schemes that aimed to improve consumer health. Ten electronic databases were systematically searched to identify articles, supplemented with checking of reference lists from similar reviews and forward and backward searches to identify articles describing food service sector schemes. Sixteen schemes were identified, documented in 36 articles/reports. The schemes aimed to improve consumer health through one of three approaches—informing, enabling or engineering. In this order, these approaches involved increasing levels of effort from food services, corresponding with decreasing levels of effort for consumers. Half the schemes were informing, relying on an informed consumer to make a healthy choice. Most informing schemes had been evaluated to determine their impact on consumer choice and/or health, the evidence showed these schemes were generally ineffective. The effect of the enabling or engineering schemes on consumer choice and health had not been measured. Instead, evaluations focussed on process or business engagement rather than behavioural change assessments. This review indicates the food sector has the potential to contribute to consumer health through enabling and engineering; however, detailed outcome assessments are needed to draw definitive conclusions.

show abstract

Effects of an icon-based menu labelling initiative on consumer food choice

Cited by 7 publications

References 69 publications

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

Does labelling of healthy foods on menus using symbols promote better choices at the point-of-purchase?

Creating supportive eating places: a systematic review of food service initiatives

Contact Info

Product

Resources

About