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Improving patrons' meal selections through the use of point-of-selection nutrition labels

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  • Chu, Y.H.
  • Frongillo, E.A.
  • Jones, S.J.
  • Kaye, G.L.

Abstract

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-ofselection 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.

Suggested Citation

  • Chu, Y.H. & Frongillo, E.A. & Jones, S.J. & Kaye, G.L., 2009. "Improving patrons' meal selections through the use of point-of-selection nutrition labels," American Journal of Public Health, American Public Health Association, vol. 99(11), pages 2001-2005.
  • Handle: RePEc:aph:ajpbhl:10.2105/ajph.2008.153205_3
    DOI: 10.2105/AJPH.2008.153205
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    Cited by:

    1. Romain Cadario & Pierre Chandon, 2020. "Which Healthy Eating Nudges Work Best? A Meta-Analysis of Field Experiments," Marketing Science, INFORMS, vol. 39(3), pages 465-486, May.
    2. Defago, Daniel & Geng, José F. & Molina, Oswaldo & Santa María, Diego, 2017. "Digestible information: The impact of Multiple Traffic Light nutritional labeling in a developing country," MPRA Paper 79678, University Library of Munich, Germany.
    3. Nadia A. Streletskaya & Wansopin Amatyakul & Pimbucha Rusmevichientong & Harry M. Kaiser & Jura Liaukonyte, 2016. "Menu‐Labeling Formats and Their Impact on Dietary Quality," Agribusiness, John Wiley & Sons, Ltd., vol. 32(2), pages 175-188, April.
    4. Rachel Griffith & Martin O'Connell & Kate Smith, 2017. "The Importance of Product Reformulation Versus Consumer Choice in Improving Diet Quality," Economica, London School of Economics and Political Science, vol. 84(333), pages 34-53, January.

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