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Formative evaluation of a workplace menu labelling scheme
Author(s) -
Williams Carol,
Poulter Jennifer
Publication year - 1991
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.1991.tb00106.x
Subject(s) - labelling , formative assessment , scheme (mathematics) , medicine , point of sale , food labelling , argument (complex analysis) , classification scheme , point (geometry) , work (physics) , marketing , computer science , business , world wide web , data science , engineering , mechanical engineering , mathematical analysis , statistics , geometry , mathematics , criminology , sociology
A menu labelling scheme for workplace restaurants has been developed using a model of the expectations and requirements of the three main user‐groups; customers, caterers and health educators. The scheme (‘Star Struck’) is a positive marking scheme, labelling foods which are high in fibre and/or low in fat using point‐of‐sale nutrition information. The pilot version of the scheme was formatively evaluated in two staff restaurants; one in the NHS and the other in the private sector. Questionnaires and Rapid Assessment Procedures (RAPS) were used to assess the response of the user groups to the pilot scheme. The results of the study are encouraging and support the argument that there is a large customer demand for nutrition labelling in a workplace restaurant setting. The findings indicate the need for more refinement to the ‘Star Struck’ scheme to meet the operational and information needs of the user groups. These modifications are described and discussed and recommendations are made for the introduction of menu‐labelling schemes into workplaces in general. This study suggests that menu labelling can provide a simple basis for healthy menu‐planning and highlights the need for further work in this area.