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Socio-Economic Disparities in Attitude and Preference for Menu Labels among Vietnamese Restaurant Customers

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  • Long Hoang Nguyen

    (School of Medicine and Pharmacy, Vietnam National University, Hanoi 100000, Vietnam
    Institute for Preventive Medicine and Public Health, Hanoi Medical University, Hanoi 100000, Vietnam)

  • Bach Xuan Tran

    (Institute for Preventive Medicine and Public Health, Hanoi Medical University, Hanoi 100000, Vietnam
    Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
    Vietnam Young Physicians’ Association, Hanoi 100000, Vietnam)

  • Huong Lan Thi Nguyen

    (Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Vietnam)

  • Huong Thi Le

    (Institute for Preventive Medicine and Public Health, Hanoi Medical University, Hanoi 100000, Vietnam)

  • Hoa Thi Do

    (Institute for Preventive Medicine and Public Health, Hanoi Medical University, Hanoi 100000, Vietnam)

  • Anh Kim Dang

    (Institute for Preventive Medicine and Public Health, Hanoi Medical University, Hanoi 100000, Vietnam)

  • Cuong Tat Nguyen

    (Institute for Global Health Innovations, Duy Tan University, Da Nang 550000, Vietnam)

  • Carl A. Latkin

    (Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA)

  • Melvyn W. B. Zhang

    (Biomedical Global Institute of Healthcare Research & Technology (BIGHEART), National University of Singapore, Singapore 117599, Singapore)

  • Roger C. M. Ho

    (Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 119228, Singapore)

Abstract

Calories and nutrition labeling on restaurant menus are powerful policy interventions to reduce the burden of obesity epidemic. However, the success of this policy requires an assurance of equal benefits among customers with different characteristics, especially people at a higher risk of poor health outcomes and eating habits. This study examined the sociodemographic disparities in the attitude and preference for calories and nutrition labeling on menus among customers in various food facilities. A cross-sectional study was conducted with 1746 customers of food facilities in Hanoi, Vietnam, who were recruited by using a multistage sampling method. Socio-economic characteristics, attitudes regarding the necessity and preferences for calories, and nutrition labeling on menus were analyzed. Multivariate logistic regression was employed to determine the associated factors with attitudes and preferences. Results show that most of the sample understood the necessity to have calories and nutrition labeling (59.8%), and 71.8% preferred to have calories and nutrition labeling. People who often visited food facilities (Odd Ratio (OR) = 1.36; 95% confident interval (CI) = 1.06–1.74) and had higher education and were more likely to understand the necessity of calories and nutrition labeling. Factors such as being homemakers, often going to dine-in restaurants, and perceiving that labeling was unnecessary were negatively associated with preferences for calories and nutrition labeling. The results of this study encourage policymakers to implement calories and nutrition labeling in the future. Health education interventions to improve knowledge and attitude as regards calories and nutrition labeling on menus are important, particularly for males, less-educated individuals, and high-income people.

Suggested Citation

  • Long Hoang Nguyen & Bach Xuan Tran & Huong Lan Thi Nguyen & Huong Thi Le & Hoa Thi Do & Anh Kim Dang & Cuong Tat Nguyen & Carl A. Latkin & Melvyn W. B. Zhang & Roger C. M. Ho, 2018. "Socio-Economic Disparities in Attitude and Preference for Menu Labels among Vietnamese Restaurant Customers," IJERPH, MDPI, vol. 15(3), pages 1-10, March.
  • Handle: RePEc:gam:jijerp:v:15:y:2018:i:3:p:460-:d:135015
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    References listed on IDEAS

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    1. Roberto, C.A. & Larsen, P.D. & Agnew, H. & Baik, J. & Brownell, K.D., 2010. "Evaluating the impact of menu labeling on food choices and intake," American Journal of Public Health, American Public Health Association, vol. 100(2), pages 312-318.
    2. Cutler, David M. & Lleras-Muney, Adriana, 2010. "Understanding differences in health behaviors by education," Journal of Health Economics, Elsevier, vol. 29(1), pages 1-28, January.
    3. Long, M.W. & Tobias, D.K. & Cradock, A.L. & Batchelder, H. & Gortmaker, S.L., 2015. "Systematic review and meta-analysis of the impact of restaurant menu calorie labeling," American Journal of Public Health, American Public Health Association, vol. 105(5), pages 11-24.
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    Cited by:

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    2. Anh Kim Dang & Bach Xuan Tran & Cuong Tat Nguyen & Huong Thi Le & Hoa Thi Do & Hinh Duc Nguyen & Long Hoang Nguyen & Tu Huu Nguyen & Hue Thi Mai & Tho Dinh Tran & Chau Ngo & Thuc Thi Minh Vu & Carl A., 2018. "Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam," IJERPH, MDPI, vol. 15(5), pages 1-12, May.
    3. Chau Minh Nguyen & Cornelia Melinda Adi Santoso & Duyen Thi Huong Vu & Gergő Szőllősi & Róbert Bata & Judit Zsuga & Attila Csaba Nagy, 2021. "Awareness Related to Cardiometabolic Diseases: A Cross-Sectional Study in Southern Vietnam," IJERPH, MDPI, vol. 18(19), pages 1-8, September.
    4. Guanghua Han & Yihong Liu, 2018. "Does Information Pattern Affect Risk Perception of Food Safety? A National Survey in China," IJERPH, MDPI, vol. 15(9), pages 1-14, September.
    5. Ewa Czarniecka-Skubina & Hanna Górska-Warsewicz & Joanna Trafiałek, 2020. "Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens," IJERPH, MDPI, vol. 17(17), pages 1-18, August.
    6. Bee-Lia Chua & Shahrim Karim & Sanghyeop Lee & Heesup Han, 2020. "Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions," IJERPH, MDPI, vol. 17(17), pages 1-23, August.

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