A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection

Abstract

Health Check (HC) was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p < 0.001); and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05). Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.

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

“…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.…”

O Consumidor Quer Saber Mais Sobre Os Alimentos Em Serviços De Alimentação

“…Para White e colaboradores (2016), a implementação deste tipo de rotulagem em cardápios ainda não é investida pelos restaurantes, do ponto de vista dos autores isto ocorre devido ao fato que este tipo de informação não é obrigatória, desta maneira acaba que os proprietários não aderem a tal estratégia (WHITE et al, 2016).…”

Termékinformációk szerepe az élelmiszer-választásban -a Debreceni Egyetem hallgatóinak attitűdvizsgálata és a tudatos vásárlást támogató applikációk lehetőségei

“…3,14,15,16,17,18,19,20 A csomagolt élelmiszerek mellett pedig már az éttermi és közétkeztetési szférában is vannak vizsgálatok arra vonatkozóan, hogy a fogyasztók mennyire figyelnek az élelmiszercímkékre. 21,22 Ezek eredménye szerint az ételválasztás során kevesen figyelték a különböző tápanyaginformációkat (pl. fehérje-, zsír-, rost, szénhidráttartalom), amelyek a menzák menüjén, illetve az éttermi étlapokon voltak feltüntetve.…”