Efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders: a randomized trial
Efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders: a randomized trial
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DOI：
10.17269/s41997-021-00599-0
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发表时间：
2022-01-03
影响因子：
4.3
通讯作者：
Hammond, David
中科院分区：
文献类型：
--
作者：
Hobin, Erin;Weerasinghe, Ashini;Hammond, David
目的测试餐厅菜单上酒精和非酒精饮料的卡路里标签对注意卡路里信息、卡路里知识以及对假设饮料订单的感知和实际影响的功效。方法：研究对象为居住在加拿大安大略的法律的饮酒年龄的大学生（n = 283）。使用组间实验，参与者随机查看两个菜单之一：（1）无卡路里信息（对照），和（2）卡路里信息邻近每种饮料。参与者完成了一个假设的订购任务，并注意到热量信息，热量知识，和实际和感知的影响，热量信息对饮料订购的措施进行了评估。线性，逻辑，和多项逻辑回归模型被用来检查四个结果。结果有热量信息组注意到热量信息的几率（72.6%）显著高于无热量信息组（8.0%）（OR = 43.7，95%CI：16.8，113.8）。与处于无热量信息条件下的参与者相比，处于热量信息条件下的参与者回答“不知道”的可能性显着较低（OR = 0.04，95% CI：0.02，0.09），低估（OR = 0.06，95% CI：0.02，0.2），高估（OR = 0.05，95% CI：0.02，0.2）与准确估计所订购饮料的卡路里。菜单标签条件之间没有显着差异，在所订购的饮料中的卡路里或卡路里信息对所订购的饮料数量的感知影响。结论接触含有卡路里信息的菜单会增加消费者对卡路里信息的注意力，并准确估计所订购的酒精和非酒精饮料的卡路里。这些结果对政策制定者考虑包括酒精饮料在内的强制性菜单标签政策具有影响。
Objectives To test the efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing calorie information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders. Methods Participants included upper-level university students of legal drinking age residing in Ontario, Canada (n = 283). Using a between-groups experiment, participants were randomized to view one of two menus: (1) No Calorie Information (control), and (2) Calorie Information adjacent to each beverage. Participants completed a hypothetical ordering task, and measures related to noticing calorie information, calorie knowledge, and actual and perceived influence of calorie information on beverages ordered were assessed. Linear, logistic, and multinomial logistic regression models were used to examine the four outcomes. Results The odds of noticing calorie information were significantly higher in the Calorie Information (72.6%) versus No Calorie Information condition (8.0%) (OR = 43.7, 95% CI: 16.8, 113.8). Compared to those in the No Calorie Information condition, participants in the Calorie Information condition had significantly lower odds of responding 'Don't know' (OR = 0.04, 95% CI: 0.02, 0.09), underestimating (OR = 0.06, 95% CI: 0.02, 0.2), and overestimating (OR = 0.05, 95% CI: 0.02, 0.2) versus accurately estimating calories in beverages ordered. No significant differences were observed between menu labelling conditions in the calories in beverages ordered or the perceived influence of calorie information on the number of beverages ordered. Conclusion Exposure to menus with calorie information increased consumers noticing the calorie information, and accurately estimating calories in alcoholic and non-alcoholic beverages ordered. These results have implications for policy-makers considering mandatory menu labelling policy inclusive of alcoholic beverages.