Evaluation of menu-labeling's effect on restaurant patrons' meal choices

Abstract

Background: Quick service restaurant food has been association with weight gain, increased
waist size, and insulin resistance, that lead to increased risks of obesity, type 2 diabetes, and
stroke. A resolution includes a public policy initiative mandating restaurants to list calories at the
point <>f purchase. The purpose of this research was to determine if calorie menu labeling has an
effect on individuals' decision to build a healthier combo meal, one lower in calories.
Methvds: A convenience sample was gathered. Participants completed an online survey asking
them to build combo meals from quick st;rvice restaurants. Participants were randomly sorted
into two groups; one received calorie information while the other group did not.
Results: A total of 137 individuals (86% female, 99% white) participated in the study. Calorie
menu labeling had a significant effect on participants' choices to select breakfast and lunch menu
items :for themselves that were lower in calories in four of five different scenarios. The greater the
range <lf calories available among menu items was related to a greater calorie difference. Calorie
menu labeling had no effect when adults were selecting menu items for children. Gender, age,
BMI, or disease state did not have any greater effect on an individual to select fewer calories.
Concl11sion: This study concludes that calorie menu labeling can positively impact consumers to
choose fewer calories. Continued research and education is needed to implement public policy
initiatives to combat the issues surrounding frequent quick service restaurant food consumption,
obesity, and diabetes.
Funding Source: None

Date of Award	2012
Original language	American English
Awarding Institution	Eastern Illinois University
Supervisor	Karla Kennedy-Hagan (Supervisor)