Relationships among grocery nutrition label users and consumers’ attitudes and behavior toward restaurant menu labeling

Roseman, Mary G.; Mathe-Soulek, Kimberly; Higgins, Joseph Adam

doi:10.1016/j.appet.2013.08.019

Cited by 30 publications

(31 citation statements)

References 24 publications

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“…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%

“…There was a tendency for those who have an interest in health, and were self-reported 'users' of labelling when purchasing food, to be statistically significantly more attentive to ML (21,40,47) . In one study, however, the level of 'interest in health' had no impact (49) , and another study showed those who were least health conscious to be statistically significantly more responsive to energy information (39) .…”

Section: Sociodemographic Differencesmentioning

confidence: 95%

“…One other study showed a statistically significant reduction of 644·3 kJ (P = 0·013) for a meal selected in a family-style restaurant with a ranked energy-label condition (although other ML formats tested resulted in statistically non-significant energy reductions) (16) . ML had no impact in the remaining two studies based on fast-food selections (40,48) .…”

Section: Research Settingmentioning

confidence: 96%

“…energy labels (−144·3 kJ, P = 0·02); energy labels + RV (−156·9 kJ, P = 0·01); and energy labels + PAE (−90 kJ, P = 0·05) (40) Compared energy selected from one of two ML conditions:…”

Section: Fairmentioning

confidence: 99%

See 3 more Smart Citations

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: Sociodemographic Differencesmentioning

confidence: 95%

Section: Research Settingmentioning

confidence: 96%

Section: Fairmentioning

confidence: 99%

See 2 more Smart Citations

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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show abstract

“…Roseman et al (2013) state that additional information can influence consumer choices, though Krieger et al (2013) point to a more complex picture: they found, for example, that women were more likely than men to select a lower calorie dish if offered additional nutritional data. Nutritional information does not always lead to behavioural change, however (Westenhoefer 2013).…”

Section: Literature Review: Health Consciousness and The Need For Infmentioning

confidence: 99%

Enabling healthy food choices in the workplace: the canteen operators’ perspective

Price

Bray

Brown

2017

IJWHM

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Management AbstractPurpose: Employees eat regularly in workplace foodservice settings, thus the food served can significantly impact their overall diet. Workplace foodservice providers are facing several challenges, including changing consumer demands, partial blame for high levels of obesity and the delivery of accessible information that can encourage healthier food choices. This paper explores the industry perspective on consumer information needs and will assess the challenges faced by foodservice providers in terms of responding to these in a workplace setting. Methodology:A qualitative approach was adopted, involving ten in-depth semi-structured interviews with contract catering managers in the UK and Germany. Social Implications: The provision of enhanced dish information has been found to influence consumers' to make more healthful selections. This is an important public health issue given the growing rates of obesity and diabetes type 2.Originality: This study makes an original contribution by exploring the industry perspective on consumer needs for information and on how this information can be provided.

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A Systematic Review of Calorie Labeling and Modified Calorie Labeling Interventions: Impact on Consumer and Restaurant Behavior

Bleich

Economos

Spiker

et al. 2017

Obesity

160

142

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Background Evidence on the effects of restaurant calorie labeling on consumer and restaurant behavior is mixed. This paper examined: 1) consumer responses to calorie information alone or compared to modified calorie information, and 2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods We searched PubMed, Web of Science, Policy File and PAIS International to identify restaurant calorie labeling studies through October 1, 2016, that measured calories ordered, consumed, or available for purchase on restaurant menus. We also searched reference lists of calorie labeling articles. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusion Due to a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower calorie purchases and whether that translates to a healthier population is unclear. Although there is limited evidence that menu labeling affects calories purchased at fast-food restaurants, some evidence demonstrates that it lowers calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified calorie labels find that such labels can encourage lower-calorie purchases, but may not differ in effects relative to calorie labels alone.

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Relationships among grocery nutrition label users and consumers’ attitudes and behavior toward restaurant menu labeling

Cited by 30 publications

References 24 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

Enabling healthy food choices in the workplace: the canteen operators’ perspective

A Systematic Review of Calorie Labeling and Modified Calorie Labeling Interventions: Impact on Consumer and Restaurant Behavior

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