Primary studies included in this systematic review

loading
38 articles (38 References) Revert Studify

Primary study

Unclassified

The impact of restaurant calorie labels on food choice: results from a field experiment

Revista Economic Inquiry
Year 2014

Este artigo é incluído no 4 Systematic reviews Systematic reviews (4 references)

Loading references information

Primary study

Unclassified

Effectiveness of offering healthy labelled meals in improving the nutritional quality of lunch meals eaten in a worksite canteen.

Revista Appetite
Year 2014
Links Pubmed DOI

Este artigo é incluído no 3 Systematic reviews Systematic reviews (3 references)

Loading references information
Healthier meal selections at restaurants and canteens are often limited and not actively promoted. In this Danish study the effectiveness of a healthy labelling certification program in improving dietary intake and influencing edible plate waste was evaluated in a quasi-experimental study design. Employees from an intervention worksite canteen and a matched control canteen were included in the study at baseline (February 2012), after completing the certification process (end-point) and six month from end-point (follow-up) (total n=270). In order to estimate nutrient composition of the consumed lunch meals and plate waste a validated digital photographic method was used combining estimation of food intake with food nutrient composition data. Food satisfaction was rated by participants using a questionnaire. Several significant positive nutritional effects were observed at the intervention canteen including a mean decrease in energy density in the consumed meals from 561kJ/100g at baseline to 368 and 407kJ/100g at end-point and follow-up, respectively (P<0.001). No significant changes were seen with regard to food satisfaction and plate waste. In the control canteen no positive nutritional effects were observed. The results of the study highlight the potential of using healthy labelling certification programs as a possible driver for increasing both the availability and awareness of healthy meal choices, thereby improving dietary intake when eating out.

Primary study

Unclassified

Calorie-labelling in catering outlets: acceptability and impacts on food sales.

Autores Nikolaou CK , Lean ME , Hankey CR
Revista Preventive medicine
Year 2014
Links Pubmed DOI

Este artigo é incluído no 2 Systematic reviews Systematic reviews (2 references)

Loading references information
OBJECTIVE: Obesity is the biggest challenge facing preventive medicine. Calorie-labelling has been suggested as a way of changing the architecture of an 'obesogenic' environment without limiting consumer choice. This study examined the effect of calorie-labelling on sales of food items at catering outlets on a city-centre university campus. METHODS: Sales data were collected for two consecutive months in 2013 on three UK university sites (two with calorie-labelling during second month, one control) and analysed with chi-square 'Goodness-of-Fit' tests. A questionnaire seeking consumers' views and use of the calorie-labelling was administered and analysed at group-level with chi-square tests. RESULTS: In intervention vs control sites, total sales of all labelled items fell significantly (-17% vs -2%, p<0.001) for the month with calorie-labelling. Calorie-labelling was associated with substantially reduced sales of high-calorie labelled items, without any compensatory changes in unlabelled alternative items. Among 1166 student- and 646 staff-respondents, 56% reported using the calorie-labels, 97% of them to make lower-calorie choices. More females (63%) than males (40%) reported being influenced by calorie-labels when choosing foods (p=0.01). CONCLUSIONS: This study provides evidence, beyond that from single-meal exposures, for the acceptability of meal calorie-labelling and its potential as an effective low-cost anti-obesity measure.

Primary study

Unclassified

Supplementing menu labeling with calorie recommendations to test for facilitation effects.

Revista American journal of public health
Year 2013
Links Pubmed DOI PubMed Central

Este artigo é incluído no 7 Systematic reviews Systematic reviews (7 references)

Loading references information
OBJECTIVES: We examined the effect on food purchases of adding recommended calorie intake per day or per meal to the mandated calorie information posted on chain restaurant menus. METHODS: Before and after New York City implemented calorie posting on chain restaurant menus in 2008, we provided daily, per-meal, or no calorie recommendations to randomized subsets of adult lunchtime customers (n = 1121) entering 2 McDonald's restaurants, in Manhattan and Brooklyn, and collected receipts and survey responses as they exited. In linear and logistic regressions, with adjustment for gender, race, age, and day, we tested for simple differences in calories consumed and interactions between variables. RESULTS: Posting calorie benchmarks had no direct impact, nor did it moderate the impact of calorie labels on food purchases. The recommendation appeared to promote a slight increase in calorie intake, attributable to increased purchases of higher-calorie entrées. CONCLUSIONS: These results do not support the introduction of calorie recommendations as a means of enhancing the impact of posted calorie information or reducing the contribution of restaurant dining to the obesity epidemic.

Primary study

Unclassified

Customer responses to mandatory menu labeling at full-service restaurants.

Revista American journal of preventive medicine
Year 2013
Links Pubmed DOI

Este artigo é incluído no 8 Systematic reviews Systematic reviews (8 references)

Loading references information
BACKGROUND: In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. PURPOSE: The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. METHODS: In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. RESULTS: Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. CONCLUSIONS: Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling.

Primary study

Unclassified

Food label effects on customer purchases in a hospital cafeteria in Northern California

Revista Journal of Foodservice Business Research
Year 2013

Este artigo é incluído no 2 Systematic reviews Systematic reviews (2 references)

Loading references information

Primary study

Unclassified

Menu calorie labelling in a fine dining restaurant: will it make a difference?

Revista Journal of Quality Assurance in Hospitality & Tourism
Year 2013

Este artigo é incluído no 2 Systematic reviews Systematic reviews (2 references)

Loading references information

Primary study

Unclassified

Normas de rotulagem de menu e de calorias adquiridas em restaurantes da cadeia.

automatic
Revista American journal of preventive medicine
Year 2013
Links Pubmed DOI

Este artigo é incluído no 13 Systematic reviews Systematic reviews (13 references)

Loading references information
FUNDAMENTO: A lei federal rotulagem do menu exigirá redes de restaurantes para postar informações calórica em menus, mas o impacto da rotulagem é incerto. OBJETIVO: O objetivo do estudo foi examinar o efeito de rotulagem do menu em calorias adquiridas, e, secundariamente, para avaliar o conhecimento ea utilização de etiquetas auto-referida. PROJETO: Estudo transversal Single-comunidade pré-pós-pós. Os dados foram coletados em 2008-2010 e analisados ​​em 2011-2012. Definição / PARTICIPANTES: 50 sites de 10 restaurantes da cadeia em King County, Washington, selecionados através, amostragem aleatória de cluster de dois estágios estratificado. Um total de 7.325 clientes participaram. Os critérios de elegibilidade foram: ter um alto-falante Inglês, com idade ≥ 14 anos, e com um recibo discriminado. A população do estudo foi de 59% do sexo masculino, 76% brancos não-hispânicos, e 53% com idade <40 anos. INTERVENÇÃO: Um regulamento que obriga restaurantes da cadeia para postar informações de calorias em cardápios ou placas do menu foi implementado. Principais desfechos: número de calorias adquiridas média. RESULTADOS: Não ocorreram mudanças significativas entre os valores iniciais e 4-6 meses postregulation. Calorias médias por compra diminuiu 908,5-870,4 aos 18 meses pós-implementação (38 kcal, IC95% = -76,9, 0,8, p = 0,06) nas cadeias alimentares e 154,3-132,1 (22 kcal, IC95% = -35,8 , -8,5, p = 0,002) em cadeias de café. Calorias diminuiu em taco e cadeias de café, mas não nos estabelecimentos de hambúrguer e sanduíche. Eles diminuíram mais entre as mulheres do que os homens em cadeias de café. Consciência de etiquetas aumentou de 18,8% para 61,7% em cadeias alimentares e de 4,4% para 30,0% em cadeias de café (ambos p <0,001). Entre os clientes vêem a informação da caloria, a proporção de usá-lo (cerca de um terço) não se alterou substancialmente ao longo do tempo. Após a implementação, os clientes da cadeia alimentar que utilizam informações comprada, em média, menos calorias em comparação com aqueles vendo, mas não usando (diferença = 143,2 kcal, p <0,001) e os que não vêem (diferença = 135,5 kcal, p <0,001), tais informações. CONCLUSÕES: calorias médio por compra diminuiu 18 meses após a implementação de rotulagem do menu em algumas cadeias de restaurantes e entre as mulheres, mas não homens.

Primary study

Unclassified

Predictors of total calories purchased at fast-food restaurants: restaurant characteristics, calorie awareness, and use of calorie information.

Revista Journal of nutrition education and behavior
Year 2013
Links Pubmed DOI

Este artigo é incluído no 4 Systematic reviews Systematic reviews (4 references)

Loading references information
OBJECTIVE: To examine purchase patterns at fast-food restaurants and their relation to restaurant characteristics, customer characteristics, and use of calorie information. DESIGN: Cross-sectional survey. SETTING: Fast-food restaurants in New York State. PARTICIPANTS: Adult fast-food restaurant customers (n = 1,094). VARIABLES MEASURED: Restaurant characteristics (fast-food chain type, presence of calorie labels, and poverty of location), participant characteristics (demographics, calorie knowledge, awareness, and use), and customer purchasing patterns (ordering low-calorie or no beverage, small or no fries, or < 3 items) were used as predictors of total calories purchased. ANALYSIS: Multiple regression. RESULTS: In a regression model including restaurant and customer characteristics, fast-food chain customer age, sex, calorie use, and calorie awareness were independently associated with total calories purchased (all P < .05; model R2 = .19). When 3 purchasing patterns were added to the model, calorie use (P = .005), but not calorie awareness, remained associated with total calories purchased. The 3 purchase patterns collectively accounted for the majority of variance in calorie totals (Δ model R2 = .40). CONCLUSIONS AND IMPLICATIONS: Promoting use of calorie information, purchase strategies, and calorie awareness represents complementary ways to support lower-calorie choices at fast-food chains.

Primary study

Unclassified

Rotulagem de calorias, rápido compras e restaurante comida visitas.

automatic
Revista Obesity (Silver Spring, Md.)
Year 2013
Links Pubmed DOI PubMed Central

Este artigo é incluído no 9 Systematic reviews Systematic reviews (9 references)

Loading references information
OBJETIVO: A obesidade é um problema de saúde pública urgente, sem soluções para toda a população comprovadas. Os investigadores procuraram determinar se uma política mandatada-cidade exigindo a rotulagem de calorias em restaurantes de fast food foi associado com a consciência do consumidor de etiquetas, calorias adquiridas e fast food restaurante visitas. DESIGN E MÉTODOS: Diferença em diferenças de design, com dados coletados de consumidores de fora de restaurantes fast food e através de uma pesquisa telefônica de discagem dígito aleatório, antes (dezembro de 2009) e depois (Junho de 2010) a rotulagem em Filadélfia (que implementou a rotulagem obrigatória) e Baltimore (combinado cidade comparação). As medidas incluíram: uso auto-relatado de informação da caloria, calorias adquiridas determinada via recibos de fast food, e auto-reportados semanalmente visitas de fast-food. RESULTADOS: A amostra do consumidor era predominantemente preto (71%), e alta escola educado (62%). Postlabeling, 38% dos consumidores Filadélfia notou os rótulos de calorias para um ponto de 33% (p <0,001) em relação ao aumentar Baltimore. Calorias adquirido e número de visitas de fast food não se alterou em ambas as cidades ao longo do tempo. CONCLUSÕES: Enquanto alguns consumidores relatam perceber e utilizar as informações de calorias, não há mudanças de nível de população foram observadas em calorias adquiridas ou visitas de fast food. Outros estudos controlados são necessários para examinar o impacto a longo prazo da rotulagem como ele se torna lei nacional.