Attacking the obesity epidemic: The potential health benefits of providing nutrition information in restaurants
Attacking the obesity epidemic: The potential health benefits of providing nutrition information in restaurants
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DOI：
10.2105/ajph.2004.054973
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发表时间：
2006-09-01
影响因子：
12.7
通讯作者：
Huggins, Kyle
中科院分区：
文献类型：
--
作者：
Burton, Scot;Creyer, Elizabeth H.;Huggins, Kyle
目标。要求餐馆在菜单上展示营养信息是一种潜在的减缓肥胖症流行的方法。使用调查方法，我们检查了消费者如何准确地估计典型餐厅膳食的营养含量。基于这些结果，我们随后进行了一项实验，以解决菜单上提供的营养信息如何影响购买意愿和报告的偏好。调查和实验数据均采用方差分析技术进行分析。调查结果显示，消费者严重低估了不太健康的餐馆食品中的卡路里、脂肪和饱和脂肪水平。实际脂肪和饱和脂肪水平是消费者估计的两倍，卡路里接近消费者预期的两倍。在随后的实验中，对于卡路里、脂肪和饱和脂肪水平大大超出消费者预期的项目，营养信息的提供对产品态度、购买意愿和选择有显著影响。大多数消费者没有意识到在许多菜单中发现的高水平的卡路里、脂肪、饱和脂肪和钠。在餐厅菜单上提供营养信息可能会通过减少不太健康的食物的消费而对公众健康产生积极影响。
Objectives. Requiring restaurants to present nutrition information on menus is under consideration as a potential way to slow the increasing prevalence of obesity. Using a survey methodology, we examined how accurately consumers estimate the nutrient content of typical restaurant meals. Based on these results, we then conducted an experiment to address how the provision of nutrition information on menus influences purchase intentions and reported preferences.Methods. For both the survey and experiment, data were analyzed using analysis of variance techniques.Results. Survey results showed that levels of calories, fat, and saturated fat in less-healthful restaurant items were significantly underestimated by consumers. Actual fat and saturated fat levels were twice consumers' estimates and calories approached 2 times more than what consumers expected. In the subsequent experiment, for items for which levels of calories, fat, and saturated fat substantially exceeded consumers' expectations, the provision of nutrition information had a significant influence on product attitude, purchase intention, and choice.Conclusions. Most consumers are unaware of the high levels of calories, fat, saturated fat, and sodium found in many menu items. Provision of nutrition information on restaurant menus could potentially have a positive impact on public health by reducing the consumption of less-healthful foods.