Effect of menu labeling on the food choices of selected employers of a company
2010
Bentillo-Juanico, C. S., Philippines Univ. Los Baños, College, Laguna (Philippines)
Provision of nutrition information in restaurants known as menu labeling has been advocated as an intervention to counteract the increasing prevalence of obesity. This study aimed to determine whether posting the calorie content will alter the food choices of respondents. Pre- and post- menu labeling surveys were conducted from 131 respondents from a manufacturing company in Manila [Philippines]. Data were analyzed using numerical descriptive measure and correlation analyses. Results showed that menu labels had an effect on the food choices of the respondents. Ninety-four percent preferred to see the labels, while 63 percent used the labels to select their meals. Those who used menu labels were mostly below 40 years old, males, have reached college education, with monthly gross income of below PhP 20,000, normal BMI [body mass index], body size perception and blood pressure, and those without current health problems and family history. Seventy-eight percent of those who used menu labels ordered lower calorie dish. The frequency of consumption of low calorie dishes like vegetables and fish had marked increase compared to pre-labeling consumption and against high calorie dishes. Importance given to calories increased after labeling with movements towards higher priority ranks. However, taste remained as top priority in choosing meals. Socio-demographic characteristics, body mass index, body size perception, blood pressure and health history revealed inconsiderable effect on the use of menu labels on food choices.
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Эту запись предоставил University of the Philippines at Los Baños