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Author : Sarah Malik
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (13 download)
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:
Author : Christopher Michael Berry
Publisher :
ISBN 13 :
Total Pages : 370 pages
Book Rating : 4.:/5 (15 download)
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)
Author : Keiko Tamura
Publisher :
ISBN 13 :
Total Pages : 218 pages
Book Rating : 4.:/5 (89 download)
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:
Author : John Horan Cawley (Jr.)
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (14 download)
Download or read book The Impact of Information Disclosure on Consumer Behavior written by John Horan Cawley (Jr.) and published by . This book was released on 2018 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: The impact of information on consumer behavior is a classic topic in economics, and there has recently been particular interest in whether providing nutritional information leads consumers to choose healthier diets. For example, a nationwide requirement of calorie counts on the menus of chain restaurants took effect in the U.S. in May, 2018, and the results of such information disclosure are not well known. To estimate the impact of menu labeling, we conducted a randomized controlled field experiment in two full-service restaurants, in which the control group received the usual menus and the treatment group received the same menus but with calorie counts. We estimate that the labels resulted in a 3.0% reduction in calories ordered, with the reduction occurring in appetizers and entrees but not drinks or desserts. Exposure to the information also increases consumers' support for requiring calorie labels by 9.6%. These results are informative about the impact of the new nationwide menu label requirement, and more generally contribute to the literature on the impact of information disclosure on consumer behavior.
Author : Richard Shepherd
Publisher : CABI
ISBN 13 : 0851990320
Total Pages : 409 pages
Book Rating : 4.8/5 (519 download)
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.
Author : John Horan Cawley (Jr.)
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (115 download)
Download or read book Does Information Disclosure Improve Consumer Knowledge? written by John Horan Cawley (Jr.) and published by . This book was released on 2020 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: The United States, in 2018, implemented a nationwide requirement that chain restaurants disclose calorie information on their menus and menu boards. This law was motivated by concern that consumers underestimate the number of calories in restaurant food, but it remains unclear the extent to which this information disclosure affects consumer knowledge. This paper fills that gap by estimating the impact of information disclosure on consumer knowledge through a randomized controlled field experiment of calorie labels on the menus of a full-service restaurant. The results indicate that information disclosure significantly reduces the extent to which consumers underestimate the number of calories in restaurant food; the labels improve the accuracy of consumers’ post-meal estimates of the number of calories they ordered by 4.0 percent and reduces by 28.9% the probability of underestimating the calories in one’s meal by 50% or more, both of which are statistically significant. However, even after information disclosure, there remains considerable error in consumer beliefs about the calorie content of the restaurant food they ordered. Even among the treatment group who received calorie labels, the average absolute value of percent error in their report is 34.2%.
Author : Rebecca Foster Hochradel
Publisher :
ISBN 13 :
Total Pages : 356 pages
Book Rating : 4.:/5 (229 download)
Download or read book The Effect of Nutrition Information on Menu Selection when Eating Food Away from Home written by Rebecca Foster Hochradel and published by . This book was released on 2007 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hae Jin Yoon
Publisher :
ISBN 13 :
Total Pages : 160 pages
Book Rating : 4.:/5 (651 download)
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.
Author : Fredrica Rudell
Publisher : Greenwood
ISBN 13 :
Total Pages : 200 pages
Book Rating : 4.F/5 ( download)
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:
Author : Lana Vanderlee
Publisher :
ISBN 13 :
Total Pages : 205 pages
Book Rating : 4.:/5 (973 download)
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
Author : Elizabeth Frazão
Publisher :
ISBN 13 :
Total Pages : 486 pages
Book Rating : 4.:/5 (89 download)
Download or read book America's Eating Habits written by Elizabeth Frazão and published by . This book was released on 1999 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Christian A. Gregory
Publisher : CreateSpace
ISBN 13 : 9781502505514
Total Pages : 46 pages
Book Rating : 4.5/5 (55 download)
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?
Author : A. Zainal
Publisher : CRC Press
ISBN 13 : 0203075366
Total Pages : 666 pages
Book Rating : 4.2/5 (3 download)
Download or read book Current Issues in Hospitality and Tourism written by A. Zainal and published by CRC Press. This book was released on 2012-08-22 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy probl
Author : Angela Tarabella
Publisher : Springer
ISBN 13 : 3319238566
Total Pages : 117 pages
Book Rating : 4.3/5 (192 download)
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.
Author : Guillaume P. Gruère
Publisher :
ISBN 13 :
Total Pages : 7 pages
Book Rating : 4.:/5 (129 download)
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.
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309218233
Total Pages : 180 pages
Book Rating : 4.3/5 (92 download)
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.
Author : Marion Nestle
Publisher : Univ of California Press
ISBN 13 : 0520955064
Total Pages : 537 pages
Book Rating : 4.5/5 (29 download)
Download or read book Food Politics written by Marion Nestle and published by Univ of California Press. This book was released on 2013-05-14 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being. Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view. Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.
