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Modifying placement and simplifying menu labels in a foodservice operation reduces the energy content purchased by patrons
Author(s) -
Chu Yong H.,
Jones Sonya J.,
Frongillo Edward A.,
Thrasher James F.,
DiPietro Robin B.
Publication year - 2012
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.26.1_supplement.32.8
Subject(s) - cafeteria , advertising , serving size , computer science , energy density , point of sale , nutrition facts label , business , medicine , engineering , environmental health , world wide web , engineering physics , pathology
Restaurant patrons may have inadequate time or nutrition knowledge to use menu labels in a fast‐paced foodservice setting. This study tested two changes to menu labeling in a cafeteria setting. We changed the placement of labels (i.e., floor stand placed where patrons queued v. above the food). We also provided a simple label (i.e., entrée description and kcal) v. the Nutrition Facts Panel. The quasi‐experimental, single‐group, interrupted time‐series design allowed us to test two placements and two types of labels and compare sales data for a total of 20 weeks. We analyzed mean differences in average energy content of entrées sold among the 4 intervention conditions, accounting for secular trend over the 20 weeks. Average energy content of entrées was lowest (by −27.5 kcal) with the condition of simple menu labels placed where patrons were queued. Modification to the placement of menu labels and reducing the amount of nutrition information on menu labels may help patrons reduce average energy content of entrées purchased. Grant Funding Source : University of South Carolina