Who reports noticing and using calorie information posted on fast food restaurant menus?

Abstract

Objectives Identify consumer characteristics that predict seeing and using calorie information on fast food menu boards. Methods Two separate data collection methods were used in Philadelphia during June 2010, several weeks after calorie labeling legislation went into effect: 1) point-of-purchase survey and receipt collection conducted outside fast food restaurants (N=669) and 2) a random digit dial telephone survey (N=702). Logistic regressions were used to predict the odds of reporting seeing, and of reporting seeing and being influenced by posted calorie information. Results Of the 35.1% of point-of-purchase and 65.7% of telephone survey respondents who reported seeing posted calorie information, 11.8% and 41.7%, respectively, reported that the labels influenced their purchasing decisions; of those influenced, 8.4% and 17% reported they were influenced in a healthful direction. BMI, education, income, gender, consumer preferences, restaurant chain, and frequency of visiting fast food restaurants were associated with heterogeneity in the likelihood of reporting seeing and reporting seeing and using calorie labels. Conclusions Demographic characteristics and consumer preferences are important determinants in the use of posted calorie information. Future work should consider the types of consumers this information is intended for, and how to effectively reach them.

Effect of Calorie or Exercise Labels on Menus on Calories and Macronutrients Ordered and Calories from Specific Foods in Hispanic Participants: A Randomized Study

“…Unlike the studies by Breck et al 39 and Green et al ,38 college degree was not a determinant of menu label use in this study. Breck et al 39 also reported that the odds of seeing and using the menu labels were higher among females, obese individuals, those concerned about weight gain, and those eating out in fast food restaurants at least five times a week. Schindler et al 40 found that barriers to the use of menu labels included price, food preferences and hunger.…”

Calorie Changes in Chain Restaurant Menu Items

“…4, 5, 9 They are important because they do not rely on the customer to first notice and then be influenced by the menu label to make a healthy choice. Relatively few restaurant customers notice menu labels, 14,15 and when they do, the evidence of the degree to which they influence food choices is mixed. 14–18 Restaurants with a specific menu focus (e.g., burgers) may be less likely to change existing core menu items but more likely to introduce new non-core menu items.…”

“…Relatively few restaurant customers notice menu labels, 14,15 and when they do, the evidence of the degree to which they influence food choices is mixed. 14–18 Restaurants with a specific menu focus (e.g., burgers) may be less likely to change existing core menu items but more likely to introduce new non-core menu items. 19, 20 …”

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

“…This medium offers, however, only limited space, and nutritional information is usually confined to calorific content and the presence of key allergens (Breck et al 2014). Another way to provide enhanced dish information is through a dedicated menu board located within the foodservice establishment (Conkin et al 2012), though consumers may feel overwhelmed with information.…”