Avoiding Reactions Outside the Home: Challenges, Strategies, and Opportunities to Enhance Dining Out Experiences of People with Food Hypersensitivities

Nunes, Francisco; Almeida, João; Chung, Chia-Fang; Verdezoto, Nervo

doi:10.1145/3411764.3445662

Cited by 4 publications

(4 citation statements)

References 87 publications

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“…Nowadays, especially among youth, dining outside the home at restaurants and cafes is a popular pastime, and dependency on and craving of convenience foods and fast foods have rapidly increased [19]. Even though the event of dining out provides an opportunity for social bonding, relaxation, and convenience, it may cause health problems for individuals with food allergies [20]. A survey conducted in 2020 across eight European countries on the effects of having a peanut allergy reported that around 89% of subjects felt restricted by the allergy; in terms of dining out and selecting a destination, 65% felt isolated while 90% felt tense about the whole procedure [21].…”

Section: Discussionmentioning

confidence: 99%

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

et al. 2023

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Exposure to allergens could be life-threatening for people with food allergies. Restaurants and cafes are challenging environments for accommodating food allergies. This study aimed to measure King Saud University female students’ awareness about food allergens on restaurants’ and cafes’ menus. This cross-sectional study was conducted on 379 students aged 18 years and above. A paper-based questionnaire was used, which comprised 16 questions related to the definition of food allergies, food allergens, and food allergy symptoms; the definition and prevention of cross-contact of food allergies; emergency treatment procedures for food allergies; strategies for the prevention of food allergy reactions; customer expectations towards restaurants; and preventive measures taken for food allergies. The results indicate that the overall average score of food allergen awareness was 10.90, which falls in the higher range. Furthermore, female students in the age groups of 23 to 27 years and 33 to 37 years had higher levels of awareness than female students in the age group of 18 to 22 years. The results also showed that the level of awareness among science college and health college students was statistically significantly higher (p < 0.05) than that among humanities college students. Post-graduate students also showed a higher level of awareness of food allergens than bachelor’s students. These findings also indicate that listing all allergens in the restaurants and cafes’ menus statistically significantly (p < 0.05) increased the level of awareness of female students about food allergens on restaurants’ and cafes’ menus, compared to restaurants and cafes that do not list all allergens on their menus. In general, female students at King Saud University showed a high level of awareness about food allergies on restaurants’ and cafes’ menus. The study recommends assessing the impact of awareness of female students with and without food allergies on their practices and behaviors.

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Section: Discussionmentioning

confidence: 99%

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

et al. 2023

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“…Indeed, consumers with adverse food reactions expect allergens to be identified on restaurant menus (Begen et al, 2018;Kwon et al, 2020). However, previous literature has shown that restaurants rarely list food allergens for each meal on the menu (Endres et al, 2021;Lee and Barker, 2017;Lee and Xu, 2015;Nunes et al, 2021). While consumers with food allergies value menu transparency, restaurants seem to be insensitive to the needs of this group of consumers.…”

Section: Dining Out With Adverse Food Reactionsmentioning

confidence: 99%

“…However, previous literature has shown that restaurants rarely list food allergens for each meal on the menu (Endres et al. , 2021; Lee and Barker, 2017; Lee and Xu, 2015; Nunes et al. , 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Lee,

Wei

2024

BFJ

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PurposeThis study sought to understand which food allergen labeling systems (non-directive, semi-directive, and directive) were attended to and preferred by 34 participants with food hypersensitivity and their perceived corporate social responsibility (CSR) and behavioral intention towards a restaurant that identifies food allergens on menus.Design/methodology/approachThis study used an online survey with open-ended and ranking questions, combined with eye-tracking technology, to explore participants' visual attention and design preferences regarding four menus. This study utilized one-way repeated measures analysis of variance (RM-ANOVA) and heat maps to analyze participants' menu-reading behaviors. A content analysis of survey responses and a ranking analysis of menus were conducted to understand the reasons behind consumers' preferred menu designs.FindingsThe advisory statement was not much attended to. Participants identified food allergen information significantly quicker with the directive labeling system (icons) than the other two systems, implying they were eye-catching. Semi-directive labeling system (red text) has lower visit count and was more preferred than two other systems; each labeling system has its strengths and limitations. Participants viewed restaurants that disclosed food allergen information on menus as socially responsible, and they would revisit those restaurants in the future.Originality/valueThis study was one of the first to explore, through use of eye-tracking technology, which food allergen labeling systems were attended to by consumers with food hypersensitivity. The use of triangulation methods strengthened the credibility of the results. The study provided empirical data to restauranteurs in the US on the values of food allergen identification on restaurant menus, although it is voluntary.

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“…For instance, the type of food selected may depend on mood [3], people choose different types of food and drinks depending on how they are feeling (e.g., anxious, sad, happy). Additionally, the social context is also an important factor for food selection and experience such as eating alone or with other people, cultural ideals, personal factors and resources [4], and some have diet restrictions that modifies their capability to socialize in restaurants [19].…”

Section: Eating Experience In Hcimentioning

confidence: 99%

Understanding changes in behavior during the COVID-19 pandemic: Opportunities to design around new eating experiences

2021

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The pandemic has disrupted many of our daily habits and behaviors. Eating behaviors have been modified by lockdowns due to limited food availability. We report on a qualitative study conducted to better understand these changes in eating behaviors as they represent an opportunity to design technologies that both support healthy eating habits and take advantage of the new conditions produced by the COVID-19 pandemic. We interviewed 14 young professionals in Mexico to understand some of the challenges they faced during the pandemic and how they affected their eating behaviors, including changes in socialization while eating, motivation to improve health, increased cooking, and binge-eating. From this analysis, we envision ways in which novel information technologies can be designed for providing new eating experiences, such as improving virtual socialization while eating, and taking advantage of social media to support cooking and interactions at home.

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Avoiding Reactions Outside the Home: Challenges, Strategies, and Opportunities to Enhance Dining Out Experiences of People with Food Hypersensitivities

Cited by 4 publications

References 87 publications

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

Awareness of Food Allergies and Allergens on the Menus of Restaurants and Cafes among Saudi Female University Students

Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study

Understanding changes in behavior during the COVID-19 pandemic: Opportunities to design around new eating experiences

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