Food Label Effects on Customer Purchases in Hospital Cafeteria in Northern California

Sato, Jennifer; Wagle, A.; McProud, L.; Lee, L.C.

doi:10.1016/j.jand.2012.06.204

Cited by 4 publications

(9 citation statements)

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“…Oil substitution in menu reformulation is more covert as compared to substituting white rice with brown rice (54) and offering brown rice as the default may pose other challenges. Nevertheless, taken together, findings from our study and previous studies suggest that menu reformulation should be prioritized before menu labelling to improve dietary quality of out-of-home dishes as it is less dependent on consumers' utilization of information provided (55,56).…”

Section: Secondary Outcomessupporting

confidence: 49%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah

Dam

Tai

et al. 2020

Preprint

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Objective: Evidence for effective food environment interventions to improve the quality of out-of-home foods is limited in Asia. The Healthier Dining Programme (HDP) is a voluntary government programme designed to increase the availability and accessibility of healthier foods and beverages at eateries in Singapore, a multi-ethnic, urbanized and developed nation. The objective of our study was to evaluate effects of the HDP on the out-of-home dietary intakes of consumers at an institute of higher learning. Design/Setting: We used a cluster-randomized trial design. Six food centers (two food courts and four canteens) at a large university campus were randomly assigned to the intervention or control arm. Participants were university students or staff aged ≥18 years (n=408) who frequently dined at these six food centers. Relevant data were gathered by interview and a 7-day food diary before and after 10 weeks of the intervention. Generalized estimating equations for logistic and linear regression were used to assess the difference in intake of out-of-home healthier dishes between the two study arms. Results: Participants in the intervention arm were more likely to have at least one healthier out-of-home dish per week as compared to those in the control arm (84% vs. 65%, unadjusted OR: 2.79 95% CI: 1.59, 4.88). This was due mainly to the higher consumption of dishes prepared with healthier oil blends (unadjusted OR: 3.24 95% CI: 1.95, 5.38) and lower-sodium salt (unadjusted OR: 4.36 95% CI: 1.64, 11.58) in the intervention arm. Whilst saturated and polyunsaturated fat intake in the two arms were comparable, participants in the intervention arm had lower total fat (-1.27 g/1000 kcal, 95% CI: -2.48, -0.06) and monounsaturated fat intakes (-0.50 g/1000 kcal, 95% CI: -0.94, -0.06), from out-of-home dishes as compared with the control arm. Conclusions: These findings suggest that environmental interventions at institutes of higher learning to increase healthier food availability and accessibility can improve dietary intake from out-of-home foods.Trial registration: ClinicalTrial.gov, NCT02435264. Registered 5 May 2015 - Retrospectively registered, https://clinicaltrials.gov/ct2/show/NCT02435264NUS Institutional Review Board approval number: 11-137

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Section: Secondary Outcomessupporting

confidence: 49%

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

Seah

Dam

Tai

et al. 2020

Preprint

View full text Add to dashboard Cite

show abstract

“…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%

“…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 these retailers were considered to have a mandate that integrated health including universities (n = 15), healthcare settings (n = 18), workplaces (n = 11), and sports and recreation centres (n = 7) …”

Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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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.

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“…After eliminating duplicates, 21,239 studies were included in the title reading stage and 436 studies were retained for abstract evaluation. Fifty-six full-text publications were included in the full-text review and 42 were excluded [ 36 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 , 81 , 82 , 83 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 ]. Five studies [ 51 , 97 , 98 , 99 , 100 ] classified as “A” and nine [ 50 , 101 , 102 , ...…”

Section: Resultsmentioning

confidence: 99%

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults

et al. 2017

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A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.

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Food Label Effects on Customer Purchases in Hospital Cafeteria in Northern California

Cited by 4 publications

References 0 publications

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

An outcome evaluation of an environmental nutrition intervention conducted in an institute of higher learning in Singapore: A cluster-randomized trial

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

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults

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