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Menu‐Labeling Formats and Their Impact on Dietary Quality

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Listed:
  • Nadia A. Streletskaya
  • Wansopin Amatyakul
  • Pimbucha Rusmevichientong
  • Harry M. Kaiser
  • Jura Liaukonyte

Abstract

ABSTRACT The impact of three menu‐labeling formats on changes in dietary quality of an away‐from‐home meal is measured. The analysis is based on a lunchtime experiment using 232 student participants, with a control group and three treatments: (1) a calorie‐content posting, (2) a complete nutrition‐facts panel, and (3) health‐related claims. We find that the calorie content posting lead to the highest calorie reduction, but it was also the only treatment associated with a significant reduction in the fiber content of the meal. The complete nutrition‐facts panel treatment resulted in most sizable decreases in problematic nutrient content such as empty calories and calories from fat and added sugar. The health‐related claims treatment led to a reduction in carbohydrates and calories from fat. The nutrient density of selected meals remained mostly unchanged across all treatments, but the empty calories proportion of total calories was reduced in the nutrition‐facts and health‐related claims treatments, with the latter also leading to some reduction in added sugar density. [EconLit citations: I12, I18, Q18].

Suggested Citation

  • 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.
    • Handle: RePEc:wly:agribz:v:32:y:2016:i:2:p:175-188
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    File URL: http://hdl.handle.net/10.1002/agr.21444
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    References listed on IDEAS

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