Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels

Chu, Young H.; Frongillo, Edward A.; Jones, Sonya J.; Kaye, Gail

doi:10.2105/ajph.2008.153205

Cited by 110 publications

(142 citation statements)

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“…Some studies report no change [23][24][25][26] or increased calorie intake of ordered items 27 associated with calorie labeling on menus, whereas other studies indicate a significant decrease in calorie levels. [28][29][30][31][32][33] Calorie labeling on menus can take several forms. Regulations in many jurisdictions require only the calorie numbers; alternatively, a descriptive statement can accompany numeric information, such as the health statement from the FDA proposed regulation.…”

Section: Introductionmentioning

confidence: 99%

Efficacy and Consumer Preferences for Different Approaches to Calorie Labeling on Menus

Pang

Hammond

2013

Journal of Nutrition Education and Behavior

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Objective: To evaluate the efficacy and consumer preferences of calorie labeling on menus. Design: Between-group experiment. Participants were randomized to view menu items according to 1 of 4 experimental conditions: no calorie information, calorie-only information, calorie plus health statement (HS), and calorie plus the Physical Activity Scale. Participants selected a snack and then rated menus from all conditions on the level of understanding and perceived effectiveness. Setting: University of Waterloo, Canada. Participants: A total of 213 undergraduate university students recruited from classrooms. Main Outcome Measures: The calorie amount of menu selection and ratings of understandability and perceived effectiveness. Analysis: Linear regression models and chi-square tests. Results: Participants who selected items from menus without calorie information selected snacks with higher calorie amounts than participants in the calorie-only condition (P ¼ .002) and the calorie plus HS condition (P ¼ .001). The calorie plus HS menu was perceived as most understandable and the calorie plus calorie plus Physical Activity Scale menu was perceived as most effective in helping to promote healthy eating. Conclusions and Implications: Calorie labeling on menus may assist consumers in making healthier choices, with consumer preference for menus that include contextual health statements.

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Section: Introductionmentioning

confidence: 99%

Efficacy and Consumer Preferences for Different Approaches to Calorie Labeling on Menus

Pang

Hammond

2013

Journal of Nutrition Education and Behavior

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“…Although the FDA has been thorough and thoughtful in the solicitation and consideration of stakeholder comments, it remains a problematic challenge, because published research to date has produced inconsistent findings about the ideal format and overall efficacy of calorie postings in restaurants. 2,5,[6][7][8][9][10][11][12][13][14][15][16][17][18] For example, two recent studies in adjoining counties in Washington State produced inconclusive results. Pulos and Leng 17 evaluated the calorie content of meals ordered before and after menu labeling laws were instituted in Pierce County (population 814,600), revealing significant differences in food purchasing behavior with a reduction in calories purchased after the menu-posting legislation.…”

Section: Introductionmentioning

confidence: 99%

Calorie Postings in Chain Restaurants in a Low-Income Urban Neighborhood: Measuring Practical Utility and Policy Compliance

Cohn¹,

Larson²,

Araujo³

et al. 2012

J Urban Health

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Current strategies for combating obesity include recent federal legislation mandating calorie count postings in chain restaurants. This study describes the current practice of menu board calorie postings in a low-income urban neighborhood, identifies the extent to which current practice complies with existing policy, and evaluates the practical utility of menu boards to consumers. We conclude that although most postings were legally compliant, they did not demonstrate utility. Menu postings for individual servings are easily understood, but complex math skills are needed to interpret meals designed to serve more than one person. In some items, calories doubled depending on flavor and the calorie posting did not give enough information to make healthier selections. We identified specific strategies to improve practical utility and provide recommendations for policy implementation.

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“…In a similar study, students in a college dining hall decreased the caloric content of their meal selections when calorie labels were displayed and began increasing the caloric content soon after calorie labels were removed [26]. Previous studies where 9% and 14.5% of participants used calorie labels to make ordering decisions showed no significant overall difference in calories purchased after viewing menu labels [40,41].…”

Section: Discussionmentioning

confidence: 90%

“…Various methods have been utilized to collect the data with results spread across the board. Studies have shown that the majority of consumers support the menu labels [18-21]; however, whether or not they will actually use them to decrease the caloric content of their restaurant meals is more controversial.Studies conducted in college dining halls have had generally consistent results-a moderate number of college students want nutrition information available and/or use posted nutrition information to make lower-calorie meal selections [22][23][24][25][26]. One study reported two-thirds of the freshman respondents were aware of the food labels in the dining hall, while one-third actually used them to make meal selections (actual change in calories purchased was not measured) [23].…”

mentioning

confidence: 99%

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

Gonzales¹

2014

J Obes Weight Loss Ther

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IntroductionThe rate of overweight and obesity has drastically increased over the past two decades. Recent obesity statistics from the National Health and Nutrition Examination Survey (NHANES) captured by the Centers for Disease Control and Prevention (CDC) in [2009][2010] indicate that approximately 68.8% of American adults are either overweight or obese, with 35.7% of them being obese [1]. As the rate of overweight and obesity continues to rise steadily with no end in sight, the government is charged with the task of devising strategies to hamper the epidemic. With the passage of the Nutrition Labeling and Education Act (NLEA) in 1990, all foods purchased in stores were required to list nutrition information on the packages in a standard format-a law implemented for the purpose of creating informed consumers who make healthier choices based on their knowledge of the nutritional content of the foods on store shelves [2]. This law, however, did not have the anticipated impact on overweight and obesity rates-partially because Americans are consuming more and more meals away from home at fast-food and dine-in restaurants [3].The term "menu labeling" refers to the listing of nutrition information next to each food item on restaurant menus, menu boards, and drive-through menu boards so it can be viewed and considered by customers when making their food selections [4]. According to the Patient Protection and Affordable Care Act of 2010, Section 4205, restaurant chains with 20 or more establishments of the same name will be required to disclose nutrition information for their menu items on the menu or menu board [5]. This nutrition information, at minimum, must include calories [5] but can list further information including, but not limited to, total fat, saturated fat, carbohydrates, sodium, protein, and fiber. If not disclosed on the menu, the additional nutrition information beyond calories must be made available to customers in written form upon request [6]. In addition to the calorie labels, menus must also contain a statement specifying the recommended daily caloric intake for one day for the average American-2000 caloriesenabling customers to put the calorie labels of individual food items into context of a total daily caloric intake [5].Restaurant foods are notorious for their energy density and large portion sizes-undoubtedly contributing to the undesirable weight status of a majority of Americans. Studies show that on average, foods prepared and eaten outside the home consist of large portion sizes and have high energy density with little nutritional value and low satiating power [7,8].Some chain restaurants currently offer nutrition information in the form of tray liners, pamphlets, posters, charts, on-site computers [9,10] or on food containers or napkins, depending on the restaurant. Most restaurants offer the information online, but not necessarily at the point-of-service [11].Research has shown the difficulty of estimating the number of calories and other determinants of nutritional quality in restauran...

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Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels

Abstract: Use of nutrition labels reduced the average energy content of entrées purchased without reducing overall sales. These results provide support for strengthening the nutrition labeling policy in food-service operations.

Cited by 110 publications

References 19 publications

Efficacy and Consumer Preferences for Different Approaches to Calorie Labeling on Menus

Efficacy and Consumer Preferences for Different Approaches to Calorie Labeling on Menus

Calorie Postings in Chain Restaurants in a Low-Income Urban Neighborhood: Measuring Practical Utility and Policy Compliance

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

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