Nutritional labelling on menus has been found to promote informed food choices and reduce information asymmetry between manufacturers and consumers. However, lack of attention to nutritional labels limits their effectiveness. This study manipulated the way in which nutritional information was provided on menus in aim of enhancing visual attention to the most health relevant information. A between-subject design was implemented with three experimental conditions (non-directive label; directive label; semi-directive label). A total of 84 participants chose meals off a starter, main and desert menu whilst their eye movements were tracked using Tobii eye tracking software. Results showed that the menu labels did not significantly differ in their attentional gaining properties however the use of colour and health logos led participants to choose meals containing significantly less calories compared to when nutritional information was presented in black text alone. These findings indicate that nutritional information should be provided in colour or as health logos as this has the largest impact on food choice. Practical ApplicationsA factor contributing to the rise in obesity prevalence is the obesogenic environment that we live in. The population has become increasingly reliant on convenience foods and dining out which has led to excess calorie consumption. Menu labelling has been identified as a possible intervention that could be employed by policy makers to guide informed food choices.However, there are calls for further actions and intervention to improve food choice as menu labelling has had mixed effects upon consumer choice and consumption. This study suggests that menu labelling is a viable option when the nutritional information is presented in a visually salient way. The use of colours and health logos attracts consumer's attention to the most health relevant information which could contribute to efforts in reducing obesity and other illnesses linked to unhealthy consumption.

BackgroundTo date research examining the benefits of menu labelling in the UK is sparse. The aim of the present study was to examine the impact of menu labelling in a UK obese population.MethodsUsing a repeated measures design, 61 patients at a tier 3 weight management service completed four questionnaires to assess their food choice (control) and behaviour change when presented with 3 menu labelling formats (calorie content; nutrient content; and energy expenditure).ResultsAll three forms of labelling increased participants weight control concerns compared to the control condition. There was a significant difference in content of food ordered in the three menu labelling formats compared to the control condition. The calorie condition had the largest percentage decrease in calories selected followed by energy expenditure and nutrient content. However, no difference was observed between the three conditions in the desire for menu labelling in restaurants to be introduced in the UK.ConclusionsThe findings suggest that menu labelling should be enforced in the UK as it is both beneficial to promoting healthy eating and in demand. This study is the first to examine menu labelling in a UK obese population using energy expenditure equivalents to provide nutritional information.

This is a repository copy of The effect of food type on the portion size effect in children aged 2-12 years: A systematic review and meta-analysis..

Summary Grandparents are frequently relied upon to care for their preschool‐aged grandchildren. These early years are a crucial age in the development of dietary habits and preferences. This review aims to determine grandparental dietary provision, feeding practices and feeding styles when caring for their preschool‐aged grandchildren. Medline, PsycInfo and Web of Science were searched in January 2020. A systematic mixed methods approach was used to synthesize the qualitative (n = 13) and quantitative (n = 7) articles describing grandparents' feeding styles (n = 9), feeding practices (n = 14) and dietary provision (n = 18). Grandparents are serving large portion sizes and encouraging their grandchildren to eat frequently. Results are mixed for the types of foods provided; grandparents provide discretionary foods high in sugar and fat, and some also choose more expensive core foods as treats (e.g., berries). Grandparents engage in feeding practices that promote healthy eating (e.g., creating a healthy feeding environment) and promote autonomy and independence (e.g., considering their grandchild's preferences). However, they also use some coercive feeding practices (e.g., using food as a reward) and may be using indulgent feeding styles, which can be conducive to obesogenic dietary intakes. Interventions targeting grandparents could be an effective way to improve dietary‐related health outcomes in young children.

Large portions of high energy dense (HED) snacks are offered to children from a young age and are pervasive in our food environment. This study aimed to explore the feasibility, acceptability, and preliminary efficacy of two strategies of snack portion control: reduction and replacement. Forty-six mother-child dyads aged 22–56 months (36.6 ± 9.5 m, 48% female) completed a three-week intervention. In week 1 (baseline) no changes were made to the child’s diet; week 2 (acclimation) children received a standardised selection of HED snacks, and in week 3 (intervention) participants were randomly assigned to snack replacement (n = 24) or snack reduction (n = 22). Snack replacement involved swapping HED snacks for fruits and vegetables, whilst snack reduction involved reducing the size of HED snacks by 50%. Food and energy intake were measured using a weighed food diary for four consecutive days. Snack replacement resulted in more positive changes to children’s diets; vegetable intake increased (p < 0.01), and total daily energy intake decreased when compared to snack reduction (p < 0.05). Mothers expressed a more favourable attitude to snack replacement, although snack reduction was also well received by mothers. Despite increased preliminary efficacy of snack replacement on dietary intake, both strategies were feasible and acceptable. The current pilot study provides the necessary information to inform the design of future interventions.