Consumers' estimation of calorie content at fast food restaurants: cross sectional observational study

Block, Jason P.; Condon, Suzanne K.; Kleinman, Ken; Mullen, Jewel; Linakis, Stephanie; Rifas‐Shiman, Sheryl L.; Gillman, Matthew W.

doi:10.1136/bmj.f2907

Cited by 118 publications

(102 citation statements)

References 24 publications

(14 reference statements)

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“…This is problematic because consumers often underestimate calories and fat in foods eaten away from home. 35 Participants in this study had limited time to eat at work, so they wanted simple color-coded information that allowed them to judge at a glance whether a product had too many calories or too much saturated fat. They wanted this information next to the target meal or product, on menu boards and places where they lined up for food.…”

Section: Discussionmentioning

confidence: 99%

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Thomas

Ribera

Senye-Mir

et al. 2016

Journal of Nutrition Education and Behavior

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Objectives: To develop 3 point-of-choice campaigns to influence food choice in workplace cafeterias. Design: Eight focus groups were conducted to guide campaign development. Setting: Focus groups were conducted in the workplace. Participants: University employees (n ¼ 36) aged 23-58 years (mean, 33.8 years). Phenomenon of Interest: To explore ways to prompt changes in behavior. Analysis: Transcripts were analyzed using thematic analysis. Results: This study identified calories and saturated fat as information that would have the greatest influence on food selection. Participants want this information at the time the choice is made. Participants reported limited time to eat at work, so converting nutrient density per 100 g or per serving to per portion consumed from point-of-choice labels was not a priority. Participants said that they have more time to read information in places where they line up for food, so at this point they are more open to persuasive messages. Effective messages urge the reader to take immediate action, which explains why they should chose the behavior and how it will help them achieve health. Conclusions and Implications: Point-of-choice campaigns were well received, but factors such as cost, time, and availability of healthy food at work may shape choices to a greater extent than will nutrition information.

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Section: Discussionmentioning

confidence: 99%

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Thomas

Ribera

Senye-Mir

et al. 2016

Journal of Nutrition Education and Behavior

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show abstract

“…We focus in the current work on portion-size sensitivity for unhealthy foods, recognizing that their consumption is likely more linked to obesity, and that much prior work has focused primarily on them (e.g., Block et al, 2013;Brogden & Almiron-Roig, 2011;Bryant & Dundes, 2005;Geier, Rozin, & Doros, 2006;Hernández et al, 2006;Just & Wansink, 2013). Thus, we include numerous foods that are classified as unhealthy based on their level of processing (i.e., they contained significant added fat or added sugar).…”

Section: The Current Studymentioning

confidence: 99%

Sensitivity to portion size of unhealthy foods

Rizk

Treat

2015

Food Quality and Preference

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“…47 People are also notoriously bad at estimating the calories in restaurant food. 48 Research on the effectiveness of menu labeling is mixed; some studies [49][50][51][52][53][54] found it promotes lowercalorie purchases or consumption, whereas others [55][56][57][58][59] have found minimal effects. Several behavioral science insights offer suggestions for ways to improve menu labeling.…”

Section: Menu Labeling: Status Quo Bias Compensation and Simplicitymentioning

confidence: 99%

Use of Psychology and Behavioral Economics to Promote Healthy Eating

Roberto¹,

Kawachi²

2014

American Journal of Preventive Medicine

111

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Understanding the psychology of how people make decisions can shed light on important factors contributing to the cause and maintenance of public health problems like obesity. This knowledge can and should inform the design of government and private-sector public health interventions. Several insights from psychology and behavioral economics that help explain why people are particularly vulnerable to the current food environment are discussed. These insights fall into the following categories: the influence of starting points (status quo bias and anchoring effects); communicating health information (simplicity and framing); and unintended consequences of policy interventions (compensation, substitution, and the peanuts effect). The paper discusses opportunities for improving the design of food policies and interventions by altering default options, providing the public with simple and meaningful nutrition information, carefully constructing the framing of public health messages, and designing food policies to minimize unintended consequences, such as compensation and substitution.

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Consumers' estimation of calorie content at fast food restaurants: cross sectional observational study

Cited by 118 publications

References 24 publications

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Sensitivity to portion size of unhealthy foods

Use of Psychology and Behavioral Economics to Promote Healthy Eating

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