Customer Responses to Mandatory Menu Labeling at Full-Service Restaurants

Auchincloss, Amy H.; Mallya, Giridhar; Leonberg, Beth L.; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F.

doi:10.1016/j.amepre.2013.07.014

Cited by 80 publications

(123 citation statements)

References 31 publications

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“…Statistically significant reductions ranged from as few as 96·2 kJ (P = 0·05) when choosing snack items (4) to 648·5 kJ (P = 0·018) for meals ordered at a table-service chain restaurant (22) . Only three articles reported no effects of ML (40,46,48) .…”

Section: Search Resultsmentioning

confidence: 99%

“…Six studies reported on energy ordered (22,38,39,(45)(46)(47) , while six assessed the effects on energy selected (4,16,40,(48)(49)(50) . Seven studies were conducted in real-world settings (21,22,38,39,(45)(46)(47) and eight studies were conducted in experimental settings (4,16,40,43,44,(48)(49)(50) . Eight studies reported on the proportion of participants noticing ML (16,21,22,(43)(44)(45)(46)48) .…”

Section: Search Resultsmentioning

confidence: 99%

“…Furthermore, the disclosure of energy values at the point of purchase has overwhelming public support in several countries, including those where ML has been implemented (3,(16)(17)(18)(19) . Consumers otherwise rarely notice or access energy declarations provided by food-service establishments in any other format, including tray liners, food packaging or company websites (17,20) , despite energy being sought-after nutrition information (21)(22)(23)(24) . Current European Union legislation on food labelling only requires nutrition declarations on pre-packed foods and beverages.…”

mentioning

confidence: 99%

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Menu labelling is effective in reducing energy ordered and consumed: a systematic review and meta-analysis of recent studies

Littlewood

Lourenço

Iversen

et al. 2015

Public Health Nutr.

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Objective: Menu labelling is a practical tool to inform consumers of the energy content of menu items and help consumers make informed decisions in the eatingout environment, and the volume of studies published recently regarding its effects is expanding, both quantitatively and geographically. The aim of the present review and meta-analysis is to consider the most recent evidence which assesses the effect of menu labelling regarding changes in energy consumed, ordered or selected in both real-world and experimental settings. Design: The review included fifteen peer-reviewed, full-text articles published between 2012 and 2014. Pertinent methodological information was extracted from each of the included studies and a quality assessment scheme was applied to classify the studies, after which systematic across-study comparisons were conducted. A meta-analysis was conducted including twelve of the fifteen studies, and stratified according to type of research setting and outcome: energy consumed, ordered or selected. Results: The rating yielded studies categorized by study quality: good (n 3), fair (n 9) and weak (n 3). Overall nine studies showed statistically significant reductions in energy consumed, ordered or selected. Three articles reported no effect of menu labelling. The meta-analysis showed statistically significant effects of menu labelling: overall energy consumed was reduced by a mean of 419·5 kJ (100·2 kcal) and energy ordered in real-world settings decreased by a mean of 325·7 kJ (77·8 kcal). Conclusions: The review supports that menu labelling can effectively reduce energy ordered and consumed in the away-from-home food environment.

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Section: Search Resultsmentioning

confidence: 99%

Section: Search Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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Menu labelling is effective in reducing energy ordered and consumed: a systematic review and meta-analysis of recent studies

Littlewood

Lourenço

Iversen

et al. 2015

Public Health Nutr.

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“…Sample size and participant recruitment A convenience sample of focus group participants was recruited in August 2011, during the same date/time as participant recruitment for a companion study, the Drexel Restaurant Study, a consecutive sample of 385 customers who exited two Philadelphia outlets of a national fullservice chain restaurant during evening hours (8) . All adult customers exiting the restaurants were invited to participate in the focus groups if they ordered food at the restaurant and anticipated being available to attend one focus group session in Philadelphia in September 2011 during lunchtime or evening, weekdays or weekends.…”

Section: Methodsmentioning

confidence: 99%

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains

Auchincloss

Young

Davis

et al. 2013

Public Health Nutr.

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Objective: Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers' noticing and using menu labelling. Design: Five focus groups were conducted with thirty-six consumers. A semistructured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Setting: Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Subjects: Focus group participants were mostly female, African American, with incomes ,$US 60 000, mean age 36 years and education 14?5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu. Results: Three themes characterized influences on label use in restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Conclusions: Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

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“…Among all survey respondents (the full sample), those who saw labeled menus selected items with 24 fewer calories (95 percent; CI: 12-35; p-value < 0.001). The approach used for calculating average treatment effect in field studies that either collected receipts (e.g., Auchincloss et al, 2013;Krieger et al, 2013;Elbel, 2011) or used sales data (Bollinger et al, 2011) corresponds to that of the customer comparison. The full sample comparison, however, includes zero values for people who would not frequent this type of food outlet and who, in our experiment, indicated that they would not order anything.…”

Section: Labeling Effects Among Customers and Among The Full Samplementioning

confidence: 99%

Examining Consumer Responses to Calorie Information on Restaurant Menus in a Discrete Choice Experiment

Huang¹,

Tsang²,

Hiatt³

et al. 2018

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Limited Print and Electronic Distribution RightsThis document and trademark(s) contained herein are protected by law. This representation of RAND intellectual property is provided for noncommercial use only. Unauthorized posting of this publication online is prohibited. Permission is given to duplicate this document for personal use only, as long as it is unaltered and complete. Permission is required from RAND to reproduce, or reuse in another form, any of its research documents for commercial use. For information on reprint and linking permissions, please visit www.rand.org/pubs/permissions.The RAND Corporation is a research organization that develops solutions to public policy challenges to help make communities throughout the world safer and more secure, healthier and more prosperous. RAND is nonprofit, nonpartisan, and committed to the public interest.RAND's publications do not necessarily reflect the opinions of its research clients and sponsors.Support RAND Make a tax-deductible charitable contribution at www.rand.org/giving/contribute www.rand.org For more information on this publication, visit www.rand.org/t/RR1957 Library of Congress Cataloging-in-Publication Data is available for this publication. ISBN: 978-0-8330-9838-2Published by the RAND Corporation, Santa Monica, Calif. © Copyright 2018 RAND CorporationR® is a registered trademark.iii PrefaceThe Office of the Assistant Secretary for Planning and Evaluation (ASPE) in the U.S. Department of Health and Human Services undertook this research to evaluate how providing calorie information on restaurant menus affects consumer choice. The 2014 U.S. Food and Drug Administration (FDA) final rule titled "Food Labeling: Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments" requires restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for menu items. This rule applies to standard menu items, including food on display and self-service food, and creates a nationwide, uniform requirement for displaying calorie information. This is the final report on two tasks set out by ASPE in the contract: (1) developing and fielding the consumer-choice experiment and analyzing the resulting data to evaluate the potential effect of providing calorie information according to FDA menu labeling rules on consumer choice (addressed in Chapters One through Five); and (2) evaluation of menu changes over time (addressed in Chapter Six).This work was sponsored by the Assistant Secretary for Planning and Evaluation under contract HHSP23320095649WC and task order HHSP23337037T, for which Amber Jessup serves as the contracting officer's representative. The research was conducted in RAND Health, a division of the RAND Corporation. A profile of RAND Health, abstracts of its publications, and ordering information can be found at www.rand.org/health. (FDA, 20...

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Customer Responses to Mandatory Menu Labeling at Full-Service Restaurants

Cited by 80 publications

References 31 publications

Menu labelling is effective in reducing energy ordered and consumed: a systematic review and meta-analysis of recent studies

Menu labelling is effective in reducing energy ordered and consumed: a systematic review and meta-analysis of recent studies

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains

Examining Consumer Responses to Calorie Information on Restaurant Menus in a Discrete Choice Experiment

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