Evaluation of three nutrition labeling formats for restaurant menus

Li Ge, Purdue University

Abstract

This study evaluated three nutrition labeling formats for restaurant menus—calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant was recorded during a four-week period from January 28 to February 24, 2013, to examine changes in average nutritional content of the entrées purchased by customers when different nutrition labels were provided on the menus. A survey was conducted to assess the customers' use of nutrition labels, their preferences for the three labeling formats, their entrée selections, their attitude, subjective norm, perceived behavioral control with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were returned. Linear regression and ANOVA tests were performed for data analysis. The results showed that the calorie only information format was the most effective in terms of reducing the amount of calories contained in the entrées purchased. Favorable attitude and use of the nutrition label were both associated with healthy entrée selection. Age and diet status were also found to have some effects on the respondents' use of nutrition information. The findings provide support for future research and also have implications for government policy makers, public health professionals, restaurants, and other food service operations.

Degree

M.S.

Advisors

Almanza, Purdue University.

Subject Area

Nutrition|Public health|Recreation

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