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An Analysis Of The Influence Of Nutrition Information On Consumers Restaurant Menu Choices
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Book Synopsis An Analysis of the Influence of Nutrition Information on Consumers' Restaurant Menu Choices by : Joseph Adam Higgins
Download or read book An Analysis of the Influence of Nutrition Information on Consumers' Restaurant Menu Choices written by Joseph Adam Higgins and published by . This book was released on 2012 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effect of Nutrition Information Disclosure on a Restaurant Menu and Consumer Food Choice by : Sarah Malik
Download or read book Effect of Nutrition Information Disclosure on a Restaurant Menu and Consumer Food Choice written by Sarah Malik and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Psychology of Food Choice by : Richard Shepherd
Download or read book The Psychology of Food Choice written by Richard Shepherd and published by CABI. This book was released on 2006-01-01 with total page 409 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.
Book Synopsis Examining the Impact of a Nutrition Labelling Program on Menus in a Cafeteria Setting by : Lana Vanderlee
Download or read book Examining the Impact of a Nutrition Labelling Program on Menus in a Cafeteria Setting written by Lana Vanderlee and published by . This book was released on 2016 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: BACKGROUND Diet is an important risk factor for chronic disease and obesity. The growing proportion of dietary intake from food consumed at restaurants and fast food outlets is an important contributing factor to the overall poor diet quality in Canada. Currently, Canadians receive little or no nutrition information when they are making purchases in away-from-home settings. Providing nutrition information on menus is a population-level intervention aimed at improving the dietary choices of consumers in restaurant settings. To date, the evidence for menu labelling is considerably mixed. Although menu labelling appears to increase noticing and use of nutrition information in these settings, the impact of menu labelling on food choices is unclear. In January, 2011, The Ottawa Hospital implemented a nutrition information program on digital menu boards at the Civic Campus cafeteria, providing information for calories, sodium, saturated fat and total fat for meals or food items on digital menu boards. The program was later implemented at the General campus cafeteria in September, 2012. The implementation provided an opportunity to conduct a quasi-experimental study of menu labelling in a naturalistic setting. OBJECTIVES The objective of the current study is to examine the impact of displaying nutritional information on menu boards on consumer behaviour. Specifically, the study examined: 1) the impact of menu labelling on self-reported noticing and use of nutrition information in the cafeteria, 2) the impact of menu labelling on calories, sodium, saturated fat and total fat purchased, 3) the impact of menu labelling on consumers' ability to estimate the calorie content of meals, and 4) how the impact of menu labelling may vary between population subgroups. METHODS Data were collected from the Civic cafeteria (the “comparison” condition) and the General cafeteria (the “intervention” condition) at three time points: before and 3 months after implementation at the General cafeteria, using the Civic cafeteria as a comparison site, with a one-year follow up. Exit surveys were conducted with approximately 500 patrons at each site during data collection wave, for a total of 3,061 participants. Surveys were approximately 10 minutes in length, and examined food and drink selection and consumption, noticing and perceived influence of nutritional information, and perceived calorie content of meal items, as well as socio-demographics and nutrition-related attitudes and behaviours. Analyses were conducted using linear regression for continuous outcomes (self-reported nutrients purchased) and logistic regression for binary outcomes (self-reported noticing and use of nutrition information, correct calorie estimation within 50 kcal of objective amount), and included an interaction term between wave and site to examine the impact of the intervention over time. RESULTS In the first wave of data collection, there was significantly greater awareness and influence of menu labelling in the Civic cafeteria where nutrition information was presented on digital menu boards (75.1% noticed, 25.4% used), compared to the General cafeteria, which provided information inconsistently on paper signs throughout the cafeteria (31.8% noticed, 9.0% used). There were significant increases in the proportion of participants that noticed and used menu labelling at the intervention cafeteria immediately (3-months) after menu labelling was implemented (51.6% noticed, 14.2% used) and at the one-year follow up (51.5% noticed, 16.0% used), compared to the comparison cafeteria (p
Book Synopsis The Effect of Nutrition Information Disclosure on Consumers' Food Choices by : Keiko Tamura
Download or read book The Effect of Nutrition Information Disclosure on Consumers' Food Choices written by Keiko Tamura and published by . This book was released on 1992 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutritional Labeling on Fast Food Menus by : Nicolle Laurene Bada
Download or read book Nutritional Labeling on Fast Food Menus written by Nicolle Laurene Bada and published by . This book was released on 2013 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: The purpose of this study was to investigate factors that influence consumer choice in menu items at fast food chain restaurants. The study utilized social media, specifically Facebook, to collect data from various areas of the United States. Previous literature on the effectiveness of nutrition menu labeling on decreasing calories ordered reported mixed results. Some studies point to groups that may be least affected by menu labeling: men, individuals of certain races, obese individuals, individuals of lower socioeconomic status, unemployed individuals, and individuals who dine outside of the home frequently. The results of this study indicated that men and individuals who dine outside of the home more than three times per week are less influenced by nutrition information than their counterparts. Additionally, about half the participants in this study reported that they do not notice or look for nutrition information. Further research and outreach programs are needed in this area.
Book Synopsis Front-of-Package Nutrition Rating Systems and Symbols by : Institute of Medicine
Download or read book Front-of-Package Nutrition Rating Systems and Symbols written by Institute of Medicine and published by National Academies Press. This book was released on 2012-01-30 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Book Synopsis The Economic Effects of Nutritional Labeling on Restaurant Choices of Menu Items by : Guillaume P. Gruère
Download or read book The Economic Effects of Nutritional Labeling on Restaurant Choices of Menu Items written by Guillaume P. Gruère and published by . This book was released on 2012 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his November 2004 article in the Wisconsin Law Review, Michael McCann studies the issue of obesity in the United States and suggests extending the food nutritional labeling requirements to certain fast-food items to inform unaware fast food consumers. In this short comment, we complement the consumer choice analysis of McCann (the demand side) with a view of the predicted behavior of restaurant chains (the supply side). We argue that the introduction of mandatory labeling of nutritional information on kids' meals, as suggested by McCann, will probably change the way consumer choose to purchase fast food items for their children, but it will also change the way fast food companies choose the items marketed for childhood consumption.
Book Synopsis The Effects of Calorie Information Disclosures on Food Choice and Retailer-related Outcomes by : Christopher Michael Berry
Download or read book The Effects of Calorie Information Disclosures on Food Choice and Retailer-related Outcomes written by Christopher Michael Berry and published by . This book was released on 2017 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Federal legislation will begin requiring the provision of calorie information on the menus and menu boards of restaurants and other retail food establishments with 20 or more locations in May 2018. Food retailers not included in this mandate can choose to voluntarily provide calorie information to consumers. However, there are concerns that this major policy change will not have the desired widespread positive effects on consumer choice behavior. Further, although proponents of calorie labeling argue that consumers have the right to know the calorie content of their food orders, many food retailers have argued that calorie labeling is too expensive to implement and feared the loss of business from their calorie information becoming public knowledge. To address these important concerns, this dissertation offers a conceptualization to examine consumers' divergent responses to the provision of calorie information on restaurant menus, while providing a more complete understanding of the consequences of calorie labeling on retailer-related responses. Essay 1 offers a conceptualization regarding consumers' food-value orientations and develops valid multi-item measures of these constructs. These measures are used to understand the drivers of consumers' food consumption decisions and demonstrate how these new food-value orientations moderate responses to objective nutrition information provision. Eight studies, including two field studies, are conducted to establish the reliability and validity of the three orientation measures -- health-value orientation, taste-value orientation, and quantity-value orientation -- and examine the direct and moderating effects of these food-value orientations on meal choice. Findings from the three application experiments show that food-value orientations are associated with asymmetric responses to calorie labeling on restaurant menus and menu boards. Essay 2 focuses on the retailing implications of this major policy change. Specifically, this research examines the effects of menu calorie labeling on consumers' retailer-related responses. A conceptual framework is developed drawing from the attribution theory and consumer information processing literatures. Findings across five studies, including two restaurant field studies, show that menu calorie labeling has a positive impact on retailer-related outcomes. However, these effects are attenuated when the restaurant is perceived to be more (versus less) healthful and when menu calorie labeling is mandatory (versus voluntary)
Book Synopsis Advances in Hospitality and Leisure by : Joseph S. Chen
Download or read book Advances in Hospitality and Leisure written by Joseph S. Chen and published by Emerald Group Publishing. This book was released on 2012-07-17 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Hospitality and Leisure, a peer-review series, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure and tourism.
Book Synopsis Examining Consumer Responses to Calorie Information on Restaurant Menus in a Discrete Choice Experiment by : Roland Sturm
Download or read book Examining Consumer Responses to Calorie Information on Restaurant Menus in a Discrete Choice Experiment written by Roland Sturm and published by . This book was released on 2018 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 2014 U.S. Food and Drug Administration (FDA) final rule titled, "Food Labeling: Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments," requires information on the calorie content of food items to be clearly displayed on menus. The FDA menu-labeling rule applies to restaurants and similar retail food establishments that are part of a chain with 20 or more locations, doing business under the same name and offering for sale substantially the same menu items. Under this rule, the restaurants must provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Numerous studies have previously tried to assess the effects of labeling rules, but the results have been mixed and sometimes contradictory. In light of this previous research and the 2014 FDA final rule, our study looked at how the provision of calorie information on restaurant menus affects consumers. To gain insight on the consumer perspective, we designed an online experiment in which participants chose items from the menus of nine different restaurant settings, ranging from fast-food outlets to movie theaters. The calorie labels on those menus followed the requirements described in the FDA rule, and the survey also collected data on sociodemographic characteristics, attitudes toward food, and use of nutrition and calorie labels.
Book Synopsis Consumers' Food Choice at a Restaurant Depending on Nutritional Information and Nutritional Menu Context by : Hae Jin Yoon
Download or read book Consumers' Food Choice at a Restaurant Depending on Nutritional Information and Nutritional Menu Context written by Hae Jin Yoon and published by . This book was released on 2009 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: The results of this study provide useful information not only for restaurateurs, who may be able to develop more efficient marketing strategies using nutritional information, but also for consumers, who will be able to make better choices when eating foods away from home.
Book Synopsis The Impact of Menu Labels on Changing Eating Behaviors by : Wansopin Amatyakul
Download or read book The Impact of Menu Labels on Changing Eating Behaviors written by Wansopin Amatyakul and published by . This book was released on 2013 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conducting a laboratory experiment with 298 student subjects, we examine the impact of various menu labeling formats, such as nutrition facts, total calories, health icons, and health claims, on consumer eating behavior. A difference-in-differences analysis and an ordered probit regression model are performed to evaluate the effectiveness of each labeling format. We find all types of labeling to have a significant negative impact on content of total calories, total fat, saturated fat, and carbohydrates in the selected meal. In addition, we find that the menu labels significantly impact the selection towards healthier choices, particularly among entrée. Therefore, our results suggest that various formats of nutrition information provided on the restaurant menus promote healthy food choices, supporting the rationale behind the menu labeling legislation.
Book Synopsis Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information by : Angela Tarabella
Download or read book Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and Nutritional Information written by Angela Tarabella and published by Springer. This book was released on 2015-12-11 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling. Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutrition and Nutritional Information examines the available literature on consumer understanding of nutritional information and comments on the current poor knowledge shown by consumers about nutrition principles. Another focus of this Brief is on the evolution of nutritional information in food labelling andcurrent regulations on nutritional claims and product facts. In reviewing attempts to improve the nutrition information system, this work points out that consumers must first understand the data provided in order to utilize the system to make healthy food choices. Therefore, any campaigns aimed at improving the information system must concentrate on consumer data understanding of nutrition principles and components as opposed to a sole focus on labelling upgrades.
Book Synopsis Assessing the Effects of Gender and Education on the Influence of Menu Labels Among Latino Consumers by : Aresha Maree Martinez-Cardoso
Download or read book Assessing the Effects of Gender and Education on the Influence of Menu Labels Among Latino Consumers written by Aresha Maree Martinez-Cardoso and published by . This book was released on 2013 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutritional content labels on fast food and restaurant menus and signage have gained popularity and momentum with the recognized need to motivate individuals to improve their eating habits outside the home. However, no known studies have assessed nutrition and menu labeling behavior among Latino consumers while taking into consideration factors such as gender and education. Higher levels of education may influence the utility of menu labeling as more educated individuals recognize the benefits of monitoring their eating; and in particular, the effects of education were expected to be strongest for Latino men. To address these issues, this thesis analyzed data collected from a convenience sample of Latino patrons (n=100) attending a community market in South Los Angeles that implemented menu labels. Pearson's chi-square tests and logistic regression was used to assess the relationship between gender, education, and the influence of menu labels on meal choice among Latino consumers who ranged in age from 18 to 67. Being a woman, married, and insured were significant correlates of utilization of nutrition and menu labels. Level of education and the interaction between gender and education, however, was not significantly associated with menu label utilization across the models analyzed. These results suggest that, in addition to providing nutritional content information, labeling interventions should implement strategies to educate consumers about healthy eating at the point-of-purchase and more directly motivate consumers to use the labeling information. Results also suggest that as Latino women are more sensitized to these intervention ideas, their behaviors need to be reinforced, whereas more efforts need to be taken to engage Latino men.
Book Synopsis Consumer Food Selection and Nutrition Information by : Fredrica Rudell
Download or read book Consumer Food Selection and Nutrition Information written by Fredrica Rudell and published by Greenwood. This book was released on 1979 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Consumers' Use of Nutrition Information When Eating Out by : Christian A. Gregory
Download or read book Consumers' Use of Nutrition Information When Eating Out written by Christian A. Gregory and published by CreateSpace. This book was released on 2014-09-27 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: One strategy for helping Americans improve their diets is to make nutrition information more widely available. A practical problem for this strategy has been the recent increase in household reliance on food away from home (FAFH); this food has not, on the whole, been subject to the same nutrition-labeling requirements as food items sold to be prepared and eaten at home (FAH). In response to this problem, the 2010 Patient Protection and Affordable Care Act requires all restaurants with 20 or more locations to provide nutrition information on menus. Given these upcoming changes, it would be helpful to know who already uses nutrition information that eating establishments provide voluntarily and who might use such information when it becomes widely available because of the new regulations. What are the demographic and diet-related characteristics of those who already use nutrition information when eating out and those who say they would use such information if it were available? Would more nutrition information in FAFH settings prompt the average consumer to make better choices?
