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Nutrition labels at point‐of‐selection in a food‐service operation improves patrons' meal selection
Author(s) -
Chu Yong H.,
Frongillo Edward A.,
Jones Sonya J.,
Kaye Gail L.
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.336.5
Subject(s) - point of sale , selection (genetic algorithm) , meal , nutrition facts label , service (business) , nutrition information , nutrition education , point (geometry) , serving size , food service , business , marketing , food science , medicine , environmental health , computer science , gerontology , mathematics , biology , geometry , artificial intelligence , world wide web
Objectives The current Nutrition Labeling and Education Act exempts food‐service operations from disclosing nutrition information. As policy makers address short‐comings of this exemption, evidence informing the effects of nutrition labels in food‐service operations on meal selection is needed. This study examined changes in meal selection by patrons when nutrition labels were provided at the point‐of‐selection. Methods A quasi‐experimental, single‐group, interrupted time‐series design was used to examine the daily sales data of three periods: pre‐treatment, treatment and post‐treatment. Piecewise linear regression was employed to examine changes in the average energy content of entrées and paired t‐test was used to detect differences in sales across the periods. Results Average energy content of entrées purchased by patrons dropped immediately when nutrition labels were made available at point‐of‐selection and average energy content of entrées increased gradually when nutrition information was removed. No significant change in entrée sales between periods occurred. Conclusions Use of nutrition labels reduced average energy content of entrées purchased without reducing overall sales. These results provide support for strengthening the nutrition labeling policy in food‐service operations. Grant Funding Source None