Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling

Hodgkins, Charo; Barnett, Julie; Wąsowicz, Grażyna; Styśko-Kunkowska, Małgorzata; Gülcan, Yaprak; Kuştepeli, Yeşim; Akgüngör, Sedef; Chryssochoidis, George; Fernández-Celemı́n, Laura; Bonsmann, Stefan Storcksdieck genannt; Gibbs, M.; Raats, Monique M.

doi:10.1016/j.appet.2012.08.014

Cited by 142 publications

(127 citation statements)

References 36 publications

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“…Research in the retail industry has shown that consumers are reassured by product information, even if they do not actually use it, so that non-directive labels with high information content increase satisfaction with food products. However, consumers in retail situations have to process information quickly and therefore relatively superficially, whereas hospital patients have more time at their disposal and can engage in more systematic information processing (Hodgkins et al, 2012). There is significant debate amongst stakeholders as to the best labelling approach but very little information is available in out-of home situations such as hospitals.…”

Section: Discussionmentioning

confidence: 99%

E-menus—Managing choice options in hospital foodservice

Hartwell

Johns

Edwards

2016

International Journal of Hospitality Management

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This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste.An alternative approach is for patients to use electronic menus (e -menus) to make their order, using touch screen technology on the TVs, which in many hospitals are provided at every bedside. A pre-test, post-test questionnaire, which elicited scaled responses and written comments (n=90) was administered to a comparable group of patients. Results from both types of data suggested that most patients used e-menus effectively, although for older patients, it was more challenging.However the biggest difference in the effectiveness of the new technology was between the wards, which also showed substantial differences in service standards. It is concluded that e-menus are an effective way of imparting information about the food, and that they tend to produce greater satisfaction in recipients. However, the results suggest that more training of foodservice staff will be required in order to make the most of initiatives of this kind.

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Section: Discussionmentioning

confidence: 99%

E-menus—Managing choice options in hospital foodservice

Hartwell

Johns

Edwards

2016

International Journal of Hospitality Management

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“…It should be noted that in practice the PF and the CP symbols are used on foods with explanatory wordings (claims), which were not shown in the word-association task. This enabled us that all symbols used in the word-association task were directive, meaning they included no additional nutritional information (Hodgkins et al, 2012) -avoiding possible effects of the worded claims on the responses.…”

Section: Word-association Taskmentioning

confidence: 99%

“…The stimuli set consisted of three directive (Hodgkins et al, 2012) symbols that appear on products in the Slovenian market. The Slovenian PF symbol is the most commonly used in the marketplace, while the other two symbols are used in some European countries, but can only be found on a minority of (imported) products in the Slovenian food supply (Fig.…”

Section: Stimulimentioning

confidence: 99%

Front of package symbols as a tool to promote healthier food choices in Slovenia: Accompanying explanatory claim can considerably influence the consumer's preferences

Miklavec

Pravst

Raats

et al. 2016

Food Research International

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“…Nutritional information does not always lead to behavioural change, however (Westenhoefer 2013). In fact it may receive only limited attention from consumers (Drichoutis et al 2005), though its provision may be reassuring (Hodgkins et al 2012). …”

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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Understanding how consumers categorise nutritional labels: A consumer derived typology for front-of-pack nutrition labelling

Cited by 142 publications

References 36 publications

E-menus—Managing choice options in hospital foodservice

E-menus—Managing choice options in hospital foodservice

Front of package symbols as a tool to promote healthier food choices in Slovenia: Accompanying explanatory claim can considerably influence the consumer's preferences

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

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