Improving Patrons' Meal Selections Through the Use of Point-of-Selection Nutrition Labels

Datos Bibliográficos

ID11034347
AutoresYong H Chu (At the time of this study, Yong H. Chu was with The Ohio State University, Columbus; he is currently with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Edward A. Frongillo and Sonya J. Jones are with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Gail L. Kaye is with the Department of Human Nutrition, College of Education and Human...), Edward A Frongillo (0000-0002-8265-9815, At the time of this study, Yong H. Chu was with The Ohio State University, Columbus; he is currently with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Edward A. Frongillo and Sonya J. Jones are with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Gail L. Kaye is with the Department of Human Nutrition, College of Education and Human...), Sonya J Jones (0000-0003-2406-9240, At the time of this study, Yong H. Chu was with The Ohio State University, Columbus; he is currently with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Edward A. Frongillo and Sonya J. Jones are with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Gail L. Kaye is with the Department of Human Nutrition, College of Education and Human...), Gail Kaye (South Carolina Department of Education), Gail L Kaye (At the time of this study, Yong H. Chu was with The Ohio State University, Columbus; he is currently with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Edward A. Frongillo and Sonya J. Jones are with the Department of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia. Gail L. Kaye is with the Department of Human Nutrition, College of Education and Human...)
Año2009
Volumen99
Número11
Páginas2001-2005
Fecha de publicación2009-11-01
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaAmerican Journal of Public Health (JOURNAL)
Identificadores de la revistaISSN: 0090-0036 • E-ISSN: 1541-0048
EditorialAmerican Public Health Association (PUBLISHER • US)
DOI10.2105/ajph.2008.153205
PMID19762664
PMCIDPMC2759790
OpenAlexW2157453860
IdiomaEN
Citas recibidas20
Referencias citadas19

Objectives. We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection. Methods. We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and a paired t test was used to detect differences in sales across the periods. Results. The average energy content of entrées purchased by patrons dropped immediately when nutrition labels were made available at point of selection and increased gradually when nutrition information was removed. There was no significant change in number of entrées sold or in revenues between the 2 periods. Conclusions. Use of nutrition labels reduced the average energy content of entrées purchased without reducing overall sales. These results provide support for strengthening the nutrition labeling policy in food-service operations

Meal · Point (geometry) · Selection (genetic algorithm) · Artificial Intelligence · Computer Science · Consumer Attitudes and Food Labeling · Food Safety and Hygiene · Internal Medicine · Mathematics · Medicine · Obesity, Physical Activity, Diet