Effective nutrition labeling of restaurant menu and pricing of healthy menu

Hwang, Jae Joon; Lorenzen, C. L.

doi:10.1111/j.1748-0159.2008.00108.x

Cited by 100 publications

(112 citation statements)

References 11 publications

(20 reference statements)

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“…Instead, participants wanted information about calories, total fat, saturated fat, sugar, and salt in 1 simple, easy-to-use format. This supports the work of Hwang and Lorenzen, 38 who found that multiple types of nutrition information were more effective and credible than only 1 type. Nonetheless, attempts to satisfy all information needs in a particular label are likely to result in label overload.…”

Section: Discussionsupporting

confidence: 89%

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: Discussionsupporting

confidence: 89%

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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“…In support of our study, other investigators have reported similar findings backing menu labeling [22][23][24]27,[33][34][35]; one of those studies reported findings similar to those in this study with 90% of the respondents reporting they would use nutrition information if it was available on restaurant menus [33].…”

Section: Discussionsupporting

confidence: 82%

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

Gonzales¹

2014

J Obes Weight Loss Ther

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IntroductionThe rate of overweight and obesity has drastically increased over the past two decades. Recent obesity statistics from the National Health and Nutrition Examination Survey (NHANES) captured by the Centers for Disease Control and Prevention (CDC) in [2009][2010] indicate that approximately 68.8% of American adults are either overweight or obese, with 35.7% of them being obese [1]. As the rate of overweight and obesity continues to rise steadily with no end in sight, the government is charged with the task of devising strategies to hamper the epidemic. With the passage of the Nutrition Labeling and Education Act (NLEA) in 1990, all foods purchased in stores were required to list nutrition information on the packages in a standard format-a law implemented for the purpose of creating informed consumers who make healthier choices based on their knowledge of the nutritional content of the foods on store shelves [2]. This law, however, did not have the anticipated impact on overweight and obesity rates-partially because Americans are consuming more and more meals away from home at fast-food and dine-in restaurants [3].The term "menu labeling" refers to the listing of nutrition information next to each food item on restaurant menus, menu boards, and drive-through menu boards so it can be viewed and considered by customers when making their food selections [4]. According to the Patient Protection and Affordable Care Act of 2010, Section 4205, restaurant chains with 20 or more establishments of the same name will be required to disclose nutrition information for their menu items on the menu or menu board [5]. This nutrition information, at minimum, must include calories [5] but can list further information including, but not limited to, total fat, saturated fat, carbohydrates, sodium, protein, and fiber. If not disclosed on the menu, the additional nutrition information beyond calories must be made available to customers in written form upon request [6]. In addition to the calorie labels, menus must also contain a statement specifying the recommended daily caloric intake for one day for the average American-2000 caloriesenabling customers to put the calorie labels of individual food items into context of a total daily caloric intake [5].Restaurant foods are notorious for their energy density and large portion sizes-undoubtedly contributing to the undesirable weight status of a majority of Americans. Studies show that on average, foods prepared and eaten outside the home consist of large portion sizes and have high energy density with little nutritional value and low satiating power [7,8].Some chain restaurants currently offer nutrition information in the form of tray liners, pamphlets, posters, charts, on-site computers [9,10] or on food containers or napkins, depending on the restaurant. Most restaurants offer the information online, but not necessarily at the point-of-service [11].Research has shown the difficulty of estimating the number of calories and other determinants of nutritional quality in restauran...

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“…These have closely looked into the impact of nutritional (see, for instance, Hwang and Lorenzen 2008;Josiam and Foster 2009;Thomas and Mills 2006) and calorific (see Kiszko et al 2014 for an up-to-date, comprehensive literature review) menu labelling. They have also investigated the role of displaying food origin (provenance), production methods and allergen information on the menu (see, for instance, Dupuis et al 2016;Hartwell and Edwards 2009) More research on menu (re-)design and its role in consumer food choice in restaurants is also required because the scope of analysis conducted in peer-reviewed literature to-date has been limited.…”

Section: 2the Role Of Menu Designmentioning

confidence: 99%

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

Filimonau

Krivcova

2017

Journal of Cleaner Production

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The restaurant sector imposes substantial impacts on the environment and society. A large share of the sector's negative impacts is attributed to irresponsible consumer choice. To enhance sustainability of food service provision, consumer choice ought to be architected to make it more responsible. Restaurant menu can be (re-)designed to inform customers about the environmental and societal implications of their choice and thus 'nudge' selection of more benign food options. This study explores managerial opinions on the role of menu design in shaping more responsible consumer choice. It finds that while restaurateurs acknowledge rising customer awareness about the ramifications of their food choice on personal health and the environment, they are sceptical about the use of menu design as a means to positively affect consumer choice. The lack of internal resources to implement and maintain the required menu changes, inconstant customer demand, organisational and operational complexities represent the key barriers.

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Effective nutrition labeling of restaurant menu and pricing of healthy menu

Cited by 100 publications

References 11 publications

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Promoting Healthy Choices in Workplace Cafeterias: A Qualitative Study

Impact of Menu Labeling on Food Choices of Southern Undergraduate Students

Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions

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