Consumer responses to nutrition guidelines labeling in a university restaurant

A Meta-Analysis to Determine the Impact of Restaurant Menu Labeling on Calories and Nutrients (Ordered or Consumed) in U.S. Adults

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted and published in the English language from 1950 to 2014 were collected in 2015, analyzed in 2016, and used to evaluate the effect of nutrition labeling on calories and nutrients ordered or consumed. Before and after menu labeling outcomes were used to determine weighted mean differences in calories, saturated fat, total fat, carbohydrate, and sodium ordered/consumed which were pooled across studies using random effects modeling. Stratified analysis for laboratory and away-from-home settings were also completed. Menu labeling resulted in no significant change in reported calories ordered/consumed in studies with full criteria adherence, nor the 14 studies analyzed with ≤1 unmet criteria, nor for change in total ordered carbohydrate, fat, and saturated fat (three studies) or ordered or consumed sodium (four studies). A significant reduction of 115.2 calories ordered/consumed in laboratory settings was determined when analyses were stratified by study setting. Menu labeling away-from-home did not result in change in quantity or quality, specifically for carbohydrates, total fat, saturated fat, or sodium, of calories consumed among U.S. adults.

Providing calorie information on fast-food restaurant menu boards: consumer views

PURPOSE

To gather consumer input about approaches to providing energy composition information for foods on fast-food restaurant menus.

DESIGN

We asked a subset of individuals (n = 150) in an experimental study about the influence of nutrition labeling on fast-food meal choices to evaluate calorie information on mock fast-food menus in various formats.

SETTING

Three community sites in the Minneapolis-St. Paul, Minnesota, metropolitan area.

SUBJECTS

Adolescents and adults who ate fast food at least once per week were recruited.

MEASURES

Via a series of open- and close-ended questions, participants gave feedback about several formats for providing energy composition information for foods on fast-food restaurant menus.

ANALYSIS

Means and frequencies were calculated, and chi2 tests were conducted.

RESULTS

When asked to compare a menu that provided calorie information for each menu item with a menu that provided the number of minutes of running that would be required to burn the calories contained in each menu item, 71.0% of participants preferred the calorie information over the physical activity information. Participants also compared two approaches to providing caloric reference information on the menu (average daily calorie needs per day vs. per meal), and 61.3% preferred the calorie needs-per-meal format.

CONCLUSION

Our results may be useful in designing approaches to providing energy composition information for foods on fast-food restaurant menus.

Glycemic and insulinemic responses to protein supplements

OBJECTIVE

The effects of common servings of commercially marketed nutritional protein supplements on blood glucose and insulin responses were studied in 12 healthy men after ingestion of feedings that had varying carbohydrate and protein compositions.

DESIGN

Fasting subjects consumed a 50-gram glucose drink, a white bagel, peanuts, a protein bar, or a protein drink in a counterbalanced fashion.

SETTING

Subjects rested in a supine position and were not disturbed while blood samples were drawn at rest and at 10-minute intervals during the ensuing 2 hours.

RESULTS

The area under the curve for glucose was greater in the glucose drink group vs all treatment groups except the white bagel group ( P <.05). At 20 to 40 minutes, plasma glucose was elevated in the glucose drink group vs the peanuts group, the protein bar group, and the protein drink group ( P <.05). The glycemic response was greater in the glucose drink group vs the white bagel group at 30 minutes (8.1+/-0.5 vs 6.5+/-0.3 mmol/L, respectively) ( P <.05). The area under the curve for insulin was lower in the peanuts group vs all treatment groups ( P <.05). Insulin concentrations peaked at 40 minutes in the glucose drink group (285.5+/-18.3 pmol) and was similar in all but the peanuts group (130.5+/-14.3 pmol) ( P <.05).

CONCLUSIONS

A common serving of a commercially available protein supplement resulted in a marked insulin response with no glycemic response because of the lack of carbohydrate content. Inasmuch as many such supplements similar in composition are marketed on the bases of their nutritional energy benefits, these data underscore the need to educate consumers regarding appropriate fuel for exercise and nutritional supplement composition.

The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes

OBJECTIVE

To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant.

DESIGN

A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered). A full-fat blind (FFB) control group was given no nutritional information in the menu and was served the FF version. The other three groups were all served the modified RF version: (i) reduced-fat blind (RFB), who were given no nutritional information; (ii) reduced-fat informed (RFI), who were given nutritional information; and (iii) reduced-fat informed with details (RFID), who were given the same nutritional information plus recipe modification details. Subjects rated their expected and actual liking, the pleasantness of taste, texture and appearance of the dish, how well the dish matched their expectations, and the likelihood of purchase again. Additional measures included the other dish selections, sociodemographic and attitudinal information.

SETTING

A silver service (training) restaurant.

SUBJECTS

Members of the public (n = 279) consuming meals in the restaurant.

RESULTS

The presence of nutritional information on the menu did not significantly increase subsequent intakes of energy and fat from the rest of the meal, and did not significantly influence sensory expectations or post-meal acceptance measures (which also did not differ between the FF and RF versions). Consumer characteristics relating to fat reduction attitudes and behaviours were significantly related to the selection of different dishes.

CONCLUSIONS

Provision of RF alternatives in a restaurant can have significant positive dietary benefits. Menu nutritional information did not affect measures of meal acceptance. Further studies should identify which types of information formats might be most effective in enhancing the selection of 'healthy' options.