Evaluation of a Voluntary Menu-labeling Program in Full-Service Restaurants
Evaluation of a Voluntary Menu-labeling Program in Full-Service Restaurants
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DOI：
10.2105/ajph.2009.174839
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发表时间：
2010-06-01
影响因子：
12.7
通讯作者：
Leng, Kirsten
中科院分区：
文献类型：
--
作者：
Pulos, Elizabeth;Leng, Kirsten
目标。我们评估了在餐厅菜单上标注菜单项营养成分信息是否会导致顾客改变他们的点餐模式。方法。华盛顿州皮尔斯县的六家全方位服务餐厅在菜单中添加了营养信息，并提供了添加信息前 30 天和添加信息后 30 天的主菜销售数据。我们评估了所售主菜营养成分在标签前与标签后的差异，并对餐厅顾客进行了调查，了解他们是否注意到营养信息并在点餐时使用这些信息。结果。与贴标前销售的平均食品相比，贴标后销售的食品平均含有约 15 卡路里热量、1.5 克脂肪和 45 毫克钠。 71% 的顾客表示注意到了营养信息； 20.4% 的受访者表示因此点了热量较低的主菜，16.5% 的受访者表示因此点了脂肪含量较低的主菜。结论。 20.4% 的顾客集中减少卡路里摄入量，这意味着每个减少卡路里摄入量的顾客比贴标签前少订购了约 75 卡路里热量。因此，在餐厅菜单上提供营养信息可能会鼓励一部分餐厅顾客显着改变他们的食物选择。 （美国公共卫生杂志。2010；100：1035-1039。doi：10.2105/AJPH.2009。174839）
Objectives. We assessed whether labeling restaurant menus with information on the nutrient content of menu items would cause customers to alter their ordering patterns.Methods. Six full-service restaurants in Pierce County, Washington, added nutrition information to their menus, and they provided data on entr e sales for 30 days before and 30 days after the information was added. We assessed the prelabeling versus postlabeling difference in nutrient content of entr es sold, and we surveyed restaurant patrons about whether they noticed the nutrition information and used it in their ordering.Results. The average postlabeling entr e sold contained about 15 fewer calories, 1.5 fewer grams of fat, and 45 fewer milligrams of sodium than did the average entr e sold before labeling. Seventy-one percent of patrons reported noticing the nutrition information; 20.4% reported ordering an entr e lower in calories as a result, and 16.5% reported ordering an entr e lower in fat as a result.Conclusions. The concentration of calorie reduction among 20.4% of patrons means that each calorie-reducing patron ordered about 75 fewer calories than they did before labeling. Thus, providing nutrition information on restaurant menus may encourage a subset of restaurant patrons to significantly alter their food choices. (Am J Public Health. 2010;100:1035-1039. doi:10.2105/AJPH.2009. 174839)