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

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

American Journal of Public Health, 2009, vol. 99, issue 11, 2001-2005

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.

Date: 2009
References: Add references at CitEc
Citations: View citations in EconPapers (5)

Downloads: (external link)
http://hdl.handle.net/10.2105/AJPH.2008.153205

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:10.2105/ajph.2008.153205_3

DOI: 10.2105/AJPH.2008.153205

Access Statistics for this article

American Journal of Public Health is currently edited by Alfredo Morabia

More articles in American Journal of Public Health from American Public Health Association
Bibliographic data for series maintained by Christopher F Baum ().