Lower-Fat Menu Items in Restaurants Satisfy Customers

How, when and why do young women use nutrition information on food labels? A qualitative analysis

“…Participants deemed NI inappropriate in restaurant settings because NI was seen to reduce the enjoyment of dining out (Fitzpatrick, Chapman, & Barr, 1997). It was unclear whether pleasure was reduced because of the cognitive effort involved in NI use, or because NI use was seen to conflict with normative social conduct in the restaurant setting.…”

Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

“…Although consumers are interested in the availability of nutritious menu items, these items will not be chosen if they do not taste good (Fitzpatrick, Chapman, & Barr, 1997). Knowledge of customer food preferences, the factors influencing them, and their perceptions of the healthiness of these foods is needed if work-sector caterers and those involved in nutrition education are to work together to help customer choose nutritionally balanced meals (Gould, Russell, & Barker, 2006).…”

Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

“…Although consumers are interested in the availability of nutritious menu items, these items will not be chosen if they do not taste good (Fitzpatrick, Chapman, and Barr, 1997). Knowledge of customer food preferences, the factors influencing them, and their perceptions of the healthiness of these foods is needed if work-sector caterers and those involved in nutrition education are to work together to help customers choose nutritionally balanced meals (Gould, Russell and Barker, 2006).…”