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6 results on '"Menu labelling"'

1. Body dissatisfaction and beyond: Investigating attitudes towards calorie labels on UK food menus.

Author

Liddiard, Emma and Hamshaw, Richard J.T.

Subjects
*FOOD labeling, *CALORIE, *RESTAURANTS, *LOW-calorie diet, *MENUS, *BODY image, *ATTITUDE (Psychology)
Abstract

In 2022 the British government made calorie labels on menus a legal requirement to encourage healthier food choices while dining out. Yet, little research has explored perceptions of calorie labels on menus in the United Kingdom or tested whether there may be groups of people vulnerable to potential negative effects of calorie labels, such as those with body dissatisfaction. This between-subjects, convergent mixed-methods study addressed these enquiries. Participants were 562 adults who completed an online survey where hypothetical food orders were made from a menu. The study found that participants who viewed a menu with calorie labels ordered fewer calories. Quantitative results did not find that participants with higher levels of body dissatisfaction were at significantly greater odds of using calorie labels to order fewer calories. However, our qualitative (thematic) analysis revealed that experiences of calorie labels could be shaped by body image concerns. Themes further drew on how calorie labels were empowering, but there were also concerns about their oversimplicity. Findings are discussed in relation to implications for future calorie labelling policies. Given the inconsistent findings amongst the limited amount of literature investigating the role of body dissatisfaction in how calorie labels are used, future research is crucial. In the meantime, as a cautionary measure, clinicians involved in supporting individuals with body or food-related concerns should be aware of the challenges their clients may experience in facing calorie labels on menus when dining out. [ABSTRACT FROM AUTHOR]

Published
2024
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2. Effects of health star labelling on the healthiness of adults' fast food meal selections: An experimental study

Author

Kristina S. Petersen, Melanie Wakefield, Jane Martin, Belinda Morley, Philippa Niven, Alexandra Jones, and Helen Dixon

Subjects
Adult, Male, 0301 basic medicine, Menu labelling, Adolescent, Post hoc, Star rating, Health Behavior, 030209 endocrinology & metabolism, Choice Behavior, Food Preferences, Young Adult, 03 medical and health sciences, 0302 clinical medicine, Food Labeling, Labelling, Humans, Nutrition information, Food science, Nutrient profiling, Fast food restaurant, health care economics and organizations, General Psychology, Meal, 030109 nutrition & dietetics, Nutrition and Dietetics, digestive, oral, and skin physiology, Consumer Behavior, Middle Aged, Fast Foods, Female, New South Wales, Energy Intake, Psychology, Nutritive Value
Abstract

The addition of Health Star Rating (HSR) labelling to menus at fast food outlets is feasible, however how this would impact consumer menu selection remains unclear. The aim of this study was to test whether the addition of HSR labelling to kilojoule (kJ) labelling on menus at fast food outlets would prompt consumers to select healthier meals. Using a between-subjects experimental design, 1007 adults aged 18–49 were allocated to one of four menu labelling conditions: (i) no labelling; (ii) kilojoule labelling; (iii) HSR labelling; and (iv) kilojoule + HSR labelling. Respondents were presented with their assigned menu online and instructed to select an evening meal as they would at a fast food restaurant. The main analyses tested differences by menu labelling condition in the total mean kilojoule content and Nutrient Profiling Score (NPS) of respondents' evening meal selections using one-way ANOVA. The mean kilojoule content of meals did not differ significantly by menu labelling condition. However, respondents in the kilojoule + HSR labelling condition selected healthier meals (lower mean NPS) than those who viewed menu boards with kilojoule labelling only (M = 2.88 cf. M = 3.78, p = 0.046). In addition, in a post hoc per-protocol analysis of respondents who reported using menu labelling to assist their meal selection, respondents shown kilojoule + HSR menu labelling selected meals with a significantly lower kilojoule content compared to those shown HSR labelling only (4751 kJ cf. 5745 kJ, p = 0.038). Findings provide evidence that adding HSRs to kilojoule labelling on menu boards at fast food outlets has the potential to assist adults to make healthier evening meal selections.

Published
2019
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3. Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices.

Author

Tapper, Katy, Yarrow, Kielan, Farrar, Stephanie T., and Mandeville, Kate L.

Subjects
*HABIT, *COFFEE shops, *CALORIE, *COFFEE drinking, *COFFEE drinks, *MENUS, *COFFEE, *FOOD labeling, *RESTAURANTS, *MOTIVATION (Psychology), *FOOD consumption
Abstract

This study examined the effects of calorie labelling and two key contextual factors (reflective motivation and habits) on the calorie content of hypothetical coffee-shop menu choices. In one exploratory (n = 70) and one pre-registered (n = 300) laboratory study (Studies 1 and 2 respectively), participants viewed a hypothetical calorie-labelled or non calorie-labelled menuboard and selected their preferred item(s). Coffee shop drinking habits were measured using the Self-Report Habit Index, and reflective motivation (relating to calorie intake) was assessed with three items asking about watching weight, eating healthily, and reading calorie labels. In Study 2, participants also estimated calories contained in a subset of the menuboard drinks. Results of both studies showed that labelling did not significantly affect the total calorie content of items selected. However, in Study 2, as predicted, there was a trend toward moderation by reflective motivation (p = .056) with less motivated participants showing relatively greater calorie selection when exposed to labelling. Participants with weaker habits took longer to select items (p = .002) but, contrary to predictions, were not more influenced by labelling. Higher reflective motivation was associated with selecting fewer calories (p = .002), correctly recalling the presence/absence of labelling (p = .016) and better estimating calorie content (p < .001). Overall, participants significantly underestimated calories in higher calorie drinks but overestimated calories in lower calorie drinks. The results highlight the importance of contextual factors such as habits and reflective motivation for obesity interventions and are relevant for the UK's introduction of selective mandatory calorie labelling. In some instances, labelling may actually increase intake among those less motivated by health and weight concerns, but further research is needed to substantiate this concern. [ABSTRACT FROM AUTHOR]

Published
2022
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4. Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling

Author

Renata Carvalho de Oliveira, Rossana Pacheco da Costa Proença, Giovanna Medeiros Rataichesck Fiates, Vanessa Mello Rodrigues, and Ana Carolina Fernandes

Subjects
Adult, Male, Health Knowledge, Attitudes, Practice, Menu labelling, Restaurants, Calorie, Universities, media_common.quotation_subject, Choice Behavior, Eating, Food Preferences, Young Adult, Food Labeling, Perception, Food choice, Humans, Medicine, Nutrition information, Obesity, Students, General Psychology, media_common, Nutrition and Dietetics, business.industry, digestive, oral, and skin physiology, Advertising, Food composition data, Feeding Behavior, Focus Groups, Focus group, Diet, Health, Female, Energy Intake, business, Nutritive Value, Brazil, Qualitative research
Abstract

This study investigated Brazilian university students' perceptions of the concept of calories, how it relates to food healthiness, and the role of calorie information on menus in influencing food choices in different restaurant settings. Focus groups were conducted with 21 undergraduate students from various universities. Transcriptions were analysed for qualitative content, by coding and grouping words and phrases into similar themes. Two categories were obtained: Calorie concept and connection to healthiness; and Calorie information and food choices in restaurants. Calories were understood as energy units, and their excessive intake was associated with weight gain or fat gain. However, food healthiness was not associated to calorie content, but rather to food composition as a whole. Calorie information on restaurant menus was not considered enough to influence food choices, with preferences, dietary restrictions, food composition, and even restaurant type mentioned as equally or more important. Only a few participants mentioned using calorie information on menus to control food intake or body weight. Students' discussions were suggestive of an understanding of healthy eating as a more complex issue than calorie-counting. Discussions also suggested the need for more nutrition information, besides calorie content, to influence food choices in restaurants.

Published
2015
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5. What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study

Author

Maree Scully, Helen Dixon, Belinda Morley, Jane Martin, Philippa Niven, and Melanie Wakefield

Subjects
Food away from home, Adult, Male, Menu labelling, Nutrition and Dietetics, Restaurants, Population level, business.industry, Health Behavior, Australia, Health benefits, Middle Aged, Nutrition facts label, Choice Behavior, Food Labeling, Environmental health, Labelling, Energy density, Medicine, Fast Foods, Humans, Nutrition information, Female, business, General Psychology
Abstract

This study assessed whether the inclusion of kilojoule labelling alone or accompanied by further nutrition information on menus led adults to select less energy-dense fast food meals. A between-subjects experimental design was used with online menu boards systematically varied to test the following labelling conditions: none (control); kilojoule; kilojoule+percent daily intake; kilojoule+traffic light; and kilojoule+traffic light+percent daily intake. Respondents were 1294 adults aged 18-49 in Victoria, Australia who had purchased fast food in the last month and were randomly assigned to conditions. Respondents in the no labelling condition selected meals with the highest mean energy content and those viewing the kilojoule and kilojoule+traffic light information selected meals with a significantly lower mean energy content, that constituted a reduction of around 500kJ (120kcal). Respondents most commonly reported using the traffic light labels in making their selections. These findings provide support for the policy of disclosure of energy content on menus at restaurant chains. Given the magnitude of the reduction in energy density reported, and the prevalence of fast food consumption, this policy initiative has the potential to yield health benefits at the population level.

Published
2012

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