Customers' perception of and actual nutritional status of their lunch-time sandwiches
1997
Adams, A. | Ferrett, V.
States that sandwiches purchased by customers from an outlet in the centre of Manchester (UK) were analysed and a comparison was made between the actual nutritional status of the sandwiches and customers' perceptions of the same. Customers selected, on average, sandwiches which were below the standard nutrient requirement for energy and non-starch polysaccharide. However, they were adequate on other criteria such as iron and saturated fatty acid. Customers with relatively higher nutritional knowledge were no better at judging the nutritional content of their sandwiches, which suggests that customers generally should benefit from clearly presented, easy to understand, nutritional information.
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Эту запись предоставил National Agricultural Library