1
|
Powell LM, Vandenbroeck A, Leider J, Pipito AA, Moran A. Evaluation of Fast-Food Restaurant Kids' Meal Beverage Offerings 1 Year After a State-Level Healthy Beverage Default Policy. AJPM FOCUS 2024; 3:100226. [PMID: 38654750 PMCID: PMC11035928 DOI: 10.1016/j.focus.2024.100226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 04/26/2024]
Abstract
Introduction Ordering from kids' menus and children's restaurant consumption is associated with greater purchasing and intake, respectively, of sugar-sweetened beverages. In response, policymakers have enacted strategies to improve the healthfulness of kids' meal offerings. This study investigated restaurant kids' meal beverage offerings and compliance with an Illinois healthy beverage default act, effective from January 1, 2022. Methods Using a pre-post intervention (Illinois)-comparison (Wisconsin) site research design, fast-food restaurant audit data were collected before and 1 year after the Illinois Healthy Beverage Default Act from 6 platforms: restaurant interior and drive-thru menu boards and websites/applications and 3 third-party ordering platforms (DoorDash, Uber Eats, and Grubhub). Analyses included 62-110 restaurants across platforms. Difference-in-differences-weighted logistic regression models with robust SEs, clustered on restaurants, were estimated to assess pre to 1-year postpolicy changes in overall compliance for each audit setting in Illinois relative to that in Wisconsin. Results This study found no statistically significant (p<0.05) changes in the compliance of kids' meal beverage default offerings associated with the enactment of the Illinois Healthy Beverage Default Act in Illinois relative to that in Wisconsin at fast-food restaurants. There were some observed differences in results in the restaurants' physical locations versus online that are worth noting. That is, after the enactment of the Illinois Healthy Beverage Default Act, the results showed greater odds of fast-food restaurants exclusively offering healthy beverage defaults with kids' meals on restaurant interior (OR=1.83, 95% CI=0.93, 3.58) and drive-thru (OR=2.38, 95% CI=0.95, 5.96) menus, with weak statistical significance (p<0.10). However, the policy was not associated with either meaningful or statistically significant changes in healthy beverage default offerings on restaurant websites or third-party online ordering platforms. Conclusions This study found limited evidence of changes in kids' meal beverage offerings attributable to the Illinois Healthy Beverage Default Act. Future investigations of communication channels that support awareness and implementation and the resources required for implementation and enforcement may provide insight that is key to improving compliance.
Collapse
Affiliation(s)
- Lisa M. Powell
- Health Policy and Administration, School of Public Health, University of Illinois Chicago, Chicago, Illinois
| | - Aline Vandenbroeck
- Health Policy and Administration, School of Public Health, University of Illinois Chicago, Chicago, Illinois
| | - Julien Leider
- Institute for Health Research and Policy, University of Illinois Chicago, Chicago, Illinois
| | - Andrea A. Pipito
- Health Policy and Administration, School of Public Health, University of Illinois Chicago, Chicago, Illinois
| | - Alyssa Moran
- Department of Health Policy and Management, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland
| |
Collapse
|
2
|
Cassano S, Jia A, Gibson AA, Partridge SR, Chan V, Farrell P, Phongsavan P, Allman-Farinelli M, Jia SS. Benchmarking online food delivery applications against menu labelling laws: a cross-sectional observational analysis. Public Health Nutr 2024; 27:e101. [PMID: 38557393 PMCID: PMC11036439 DOI: 10.1017/s1368980024000673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 12/01/2023] [Accepted: 03/05/2024] [Indexed: 04/04/2024]
Abstract
OBJECTIVE It is unknown how well menu labelling schemes that enforce the display of kilojoule (kJ) labelling at point-of-sale have been implemented on online food delivery (OFD) services in Australia. This study aimed to examine the prevalence of kJ labelling on the online menus of large food outlets with more than twenty locations in the state or fifty locations nationally. A secondary aim was to evaluate the nutritional quality of menu items on OFD from mid-sized outlets that have fewer locations than what is specified in the current scheme. DESIGN Cross-sectional analysis. Prevalence of kJ labelling by large food outlets on OFD from August to September 2022 was examined. Proportion of discretionary ('junk food') items on menus from mid-sized outlets was assessed. SETTING Forty-three unique large food outlets on company (e.g. MyMacca's) and third party OFD (Uber Eats, Menulog, Deliveroo) within Sydney, Australia. Ninety-two mid-sized food outlets were analysed. PARTICIPANTS N/A. RESULTS On company OFD apps, 35 % (7/23) had complete kJ labelling for each menu item. In comparison, only 4·8 % (2/42), 5·3 % (2/38) and 3·6 % (1/28) of large outlets on Uber Eats, Menulog and Deliveroo had complete kJ labelling at all locations, respectively. Over three-quarters, 76·3 % (345/452) of menu items from mid-sized outlets were classified as discretionary. CONCLUSIONS Kilojoule labelling was absent or incomplete on a high proportion of online menus. Mid-sized outlets have abundant discretionary choices and yet escape criteria for mandatory menu labelling laws. Our findings show the need to further monitor the implementation of nutrition policies on OFD.
Collapse
Affiliation(s)
- Sophia Cassano
- The University of Sydney, Sydney Nursing School, Faculty of
Medicine and Health, Sydney, NSW2006, Australia
| | - Anna Jia
- The University of Sydney, Sydney Nursing School, Faculty of
Medicine and Health, Sydney, NSW2006, Australia
| | - Alice A Gibson
- The University of Sydney, Menzies Centre for Policy and
Economics, School of Public Health, Faculty of Medicine and Health, Sydney,
NSW2006, Australia
- The University of Sydney, Charles Perkins Centre,
Sydney, NSW2006, Australia
| | - Stephanie R Partridge
- The University of Sydney, Charles Perkins Centre,
Sydney, NSW2006, Australia
- The University of Sydney, Engagement and Co-Design Research Hub,
School of Health Sciences, Faculty of Medicine and Health, Sydney,
NSW2006, Australia
| | - Virginia Chan
- The University of Sydney, Sydney Nursing School, Faculty of
Medicine and Health, Sydney, NSW2006, Australia
| | - Penny Farrell
- The University of Sydney, Menzies Centre for Policy and
Economics, School of Public Health, Faculty of Medicine and Health, Sydney,
NSW2006, Australia
| | - Philayrath Phongsavan
- The University of Sydney, Charles Perkins Centre,
Sydney, NSW2006, Australia
- The University of Sydney, Prevention Research Collaboration,
Sydney School of Public Health, Faculty of Medicine and Health, Sydney,
NSW2006, Australia
| | - Margaret Allman-Farinelli
- The University of Sydney, Sydney Nursing School, Faculty of
Medicine and Health, Sydney, NSW2006, Australia
- The University of Sydney, Charles Perkins Centre,
Sydney, NSW2006, Australia
| | - Si Si Jia
- The University of Sydney, Charles Perkins Centre,
Sydney, NSW2006, Australia
- The University of Sydney, Engagement and Co-Design Research Hub,
School of Health Sciences, Faculty of Medicine and Health, Sydney,
NSW2006, Australia
| |
Collapse
|
3
|
Vanderlee L, Gaucher-Holm A, Lê-Brassard M, Vaillancourt C. Availability of calorie information on online food delivery service platforms among major chain restaurants in Canadian provinces with different calorie labelling policies. CANADIAN JOURNAL OF PUBLIC HEALTH = REVUE CANADIENNE DE SANTE PUBLIQUE 2023; 114:983-991. [PMID: 37386269 PMCID: PMC10726687 DOI: 10.17269/s41997-023-00788-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 05/19/2023] [Indexed: 07/01/2023]
Abstract
OBJECTIVE This study aimed to characterize the availability of calorie labelling on major online food delivery (OFD) platforms for the largest restaurant brands in Canada to examine differences in provinces with and those without mandatory calorie labelling regulations. METHODS Data were collected for the 13 largest restaurant brands with locations in Ontario (with mandatory menu labelling) and Alberta and Quebec (with no mandatory menu labelling) from the web applications of the three largest OFD platforms in Canada. Data were sampled from three selected restaurant locations within each province (n = 117 locations across all provinces) on each platform. Univariate logistic regression models were used to test differences in the presence and amount of calorie labelling and other nutritional information across provinces and platforms. RESULTS The analytical sample included 48,857 food and beverage items (n = 16,011 in Alberta, n = 16,683 in Ontario, and n = 16,163 in Quebec). Items were more likely to have menu labelling in Ontario (68.7%) than in Alberta (44.4%, OR = 2.75, 95% CI 2.63-2.88) or Quebec (39.1%, OR = 3.42, 95% CI 3.27-3.58). In Ontario, 53.8% of restaurant brands had calorie labelling for > 90% of items, compared to 23.0% in Quebec and 15.4% in Alberta. The presence of calorie labelling also differed across platforms. CONCLUSION Nutrition information from OFD services differed across provinces with and those without mandatory calorie labelling. Chain restaurants on OFD service platforms were more likely to provide calorie information in Ontario, where calorie labelling is mandatory, compared to elsewhere where no such policy exists. In all provinces, calorie labelling was inconsistently implemented across OFD service platforms.
Collapse
|
4
|
Greenthal E, Sorscher S, Pomeranz JL, Cash SB. Availability of calorie information on online menus from chain restaurants in the USA: current prevalence and legal landscape. Public Health Nutr 2023; 26:3239-3246. [PMID: 37700624 PMCID: PMC10755376 DOI: 10.1017/s1368980023001799] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/28/2023] [Accepted: 08/04/2023] [Indexed: 09/14/2023]
Abstract
OBJECTIVE Federal law requires calorie information on chain restaurant menus. We sought to assess the prevalence of calorie disclosures on online menus and determine if the menus are controlled by restaurants subject to US labelling requirements. DESIGN Cross-sectional. SETTING Restaurant websites and mobile apps for restaurant located in New York City, Los Angeles, Chicago, and Houston. PARTICIPANTS US chain restaurants (top seventy-five by number of outlets) and third-party platforms (TPP): Grubhub, Uber Eats, DoorDash. RESULTS There was at least one calorie disclosure (for at least one food or beverage, in at least one location) on sixty-eight of seventy-two (94 %) menus on restaurant websites or apps, thirty-two of fifty-five (58 %) menus on DoorDash, six of forty-nine (12 %) menus on Grubhub and thirty of fifty-nine (51 %) menus on Uber Eats. There was consistent calorie labelling (all foods and beverages, all locations) on forty-three of seventy-two (60 %) menus on restaurant websites or apps, fifteen of fifty-five (27 %) menus on DoorDash, three of forty-nine (6 %) menus on Grubhub and eleven of fifty-nine (19 %) menus on Uber Eats. Only four restaurant chains consistently labelled calories for all items, in all locations, on all platforms where their menus were found. All three TPP provided restaurants the ability to enter and modify menu items, making the menus subject to US labelling requirements. Only Uber Eats provided guidance to restaurants on entering calorie information. CONCLUSIONS As consumers increasingly rely on TPP for restaurant ordering, menus on these platforms should include calories in order to promote transparency and nutrition.
Collapse
Affiliation(s)
- Eva Greenthal
- Center for Science in the Public Interest, Washington, DC20005, USA
| | - Sarah Sorscher
- Center for Science in the Public Interest, Washington, DC20005, USA
| | | | - Sean B Cash
- Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| |
Collapse
|
5
|
Maganja D, Davies T, Sanavio L, Louie JCY, Huffman MD, Trieu K, Wu JHY. Current food labelling practices in online supermarkets in Australia. Int J Behav Nutr Phys Act 2023; 20:105. [PMID: 37749593 PMCID: PMC10521447 DOI: 10.1186/s12966-023-01504-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 08/16/2023] [Indexed: 09/27/2023] Open
Abstract
BACKGROUND Food product labelling can support consumer decision-making. Several food product labels (nutrition information panels (NIPs), ingredients lists, allergen declarations and country-of-origin) are mandated for physical product packaging in Australia, with a voluntary front-of-pack nutrition labelling system, Health Star Ratings (HSRs), also available. However, labelling requirements are not explicitly extended to online settings and the extent to which this information is available in these increasingly important food environments has not been assessed. METHODS Data from all individual food product pages was collected from the online stores of the two dominant supermarket retailers in Australia using automated web scraping in April-May 2022 (n = 22,077 products collected). We assessed the proportion of pages displaying NIPs, ingredients, allergens, country-of-origin and HSRs after excluding products ineligible to display the respective label. We also assessed whether HSRs were differentially available for higher- (healthier) and lower-scoring (less healthy) products, with HSR scores drawn from a comprehensive Australian food composition database, FoodSwitch. A manual inspection of randomly selected product pages (n = 100 for each label type per supermarket), drawn from products displaying the relevant label, was conducted to assess whether the labels were immediately visible to users (i.e. without scrolling or clicking). Differences in labelling prevalence and visibility were compared using chi-squared tests. RESULTS Across both supermarkets, country-of-origin labelling was almost complete (displayed on 93% of food product pages), but NIPs (49%), ingredients (34%) and allergens (53%) were less frequently displayed. HSRs were infrequently displayed (14% across both supermarkets) and more likely to be applied to higher-scoring products (22% on products with ≥ 3.5HSR v 0.4% on products with < 3.5HSR, p < 0.001). One supermarket was far more likely to make NIPs (100% v 2%, p < 0.001), ingredients (100% v 19%, p < 0.001) and allergens (97% v 0%, p < 0.001) information immediately visible, though the other made HSRs more apparent (22% v 75%, p < 0.001). Both supermarkets displayed country-of-origin labels prominently (100% v 86%, p < 0.001). CONCLUSIONS Food product labelling varies in online supermarkets in Australia overall and between supermarkets, while the design of online stores resulted in differences in labelling visibility. The near-complete display of country-of-origin labels and differential application of HSRs to higher-scoring products may reflect their use as marketing tools. Our findings highlight an urgent need for food labelling regulations to be updated to better account for online retail food environments.
Collapse
Affiliation(s)
- Damian Maganja
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia.
| | - Tazman Davies
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia
| | | | - Jimmy C Y Louie
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia
- Department of Nursing and Allied Health, School of Health Sciences, Swinburne University of Technology, John St, Hawthorn, VIC, 3122, Australia
| | - Mark D Huffman
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia
- Global Health Center, Cardiovascular Division, Washington University in St. Louis, 660 S. Euclid Ave, St. Louis, MO, 63110, USA
| | - Kathy Trieu
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia
| | - Jason H Y Wu
- The George Institute for Global Health, The University of New South Wales, Level 5, 1 King St, Newtown, Sydney, NSW, 2042, Australia
- School of Population Health, The University of New South Wales, Samuels Building, Samuel Terry Ave, Kensington, NSW, 2033, Australia
| |
Collapse
|
6
|
Lee JJ, Srebot S, Ahmed M, Mulligan C, Hu G, L'Abbé MR. Nutritional quality and price of plant-based dairy and meat analogs in the Canadian food supply system. J Food Sci 2023; 88:3594-3606. [PMID: 37458282 DOI: 10.1111/1750-3841.16691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 08/05/2023]
Abstract
There has been an increased consumer interest and public health emphasis on plant-based protein foods, resulting in a rise in the availability of highly processed plant-based analogs. The objectives of this study were to assess the nutritional quality and the price of plant-based dairy and meat analogs compared to their respective animal-derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n = 3231). Products were categorized as plant-based analogs versus animal-derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant-based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal-derived products. Compared to their respective animal-derived products, plant-based milk and meat analogs had lower energy, total fat, and saturated fat content; plant-based yogurt and meat analogs had lower sodium content; and all plant-based dairy analogs had lower calcium content. Plant-based cheese and yogurt analogs were more expensive than animal-based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant-based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage.
Collapse
Affiliation(s)
- Jennifer J Lee
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Sophia Srebot
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Mavra Ahmed
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
- Joannah & Brian Lawson Centre for Child Nutrition, University of Toronto, Toronto, Ontario, Canada
| | - Christine Mulligan
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Guanlan Hu
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Mary R L'Abbé
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| |
Collapse
|
7
|
Evaluation of Short-Run Changes in Fast-Food Restaurant Online Kids' Meal Beverage Offerings Following a State-Level Healthy Beverage Default Policy. Curr Dev Nutr 2023. [DOI: 10.1016/j.cdnut.2023.100045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023] Open
|
8
|
Hodges L, Lowery CM, Patel P, McInnis J, Zhang Q. A Systematic Review of Marketing Practices Used in Online Grocery Shopping: Implications for WIC Online Ordering. Nutrients 2023; 15:446. [PMID: 36678317 PMCID: PMC9866762 DOI: 10.3390/nu15020446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/18/2023] Open
Abstract
The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) plans to allow participants to redeem their food package benefits online, i.e., online ordering. As grocery shopping online has become more common, companies have developed strategies to market food products to customers using online (or mobile) grocery shopping platforms. There is a significant knowledge gap in how these strategies may influence WIC participants who choose to shop for WIC foods online. This review examines the relevant literature to (1) identify food marketing strategies used in online grocery shopping platforms, (2) understand how these strategies influence consumer behavior and consumer diet, and (3) consider the implications for WIC participants. A total of 1862 references were identified from a systematic database search, of which 83 were included for full-text screening and 18 were included for data extraction and evidence synthesis. The included studies provide policymakers and other stakeholders involved in developing WIC online order processes with valuable information about the factors that shape healthy food choices in the online food retail environment. Findings indicate that some marketing interventions, such as nutrition labeling and food swaps, may encourage healthier food choices in the online environment and could potentially be tailored to reinforce WIC messaging about a healthy diet.
Collapse
Affiliation(s)
- Leslie Hodges
- Economic Research Service, U.S. Department of Agriculture, Kansas City, MO 64105, USA
| | - Caitlin M. Lowery
- Department of Nutrition, Gillings School of Global Public Health, The University of North Carolina at Chapel Hill, Chapel Hill, NC 27599, USA
| | - Priyanka Patel
- School of Community & Environmental Health, Old Dominion University, Norfolk, VA 23529, USA
| | - Joleen McInnis
- University Libraries, Old Dominion University, Norfolk, VA 23529, USA
| | - Qi Zhang
- School of Community & Environmental Health, Old Dominion University, Norfolk, VA 23529, USA
| |
Collapse
|