Interactions and Acceptability of Nutritics Digital Nutrition and Allergen Information at a European Nutrition Conference

Abstract

Abstract Objectives To calculate and display digital nutrition and allergen information for composite recipes served at a European nutrition conference. To analyze interactions and assess acceptability of digital menus. To connect stakeholders using technology to showcase the potential of digital food information. Methods In advance of the 4-day conference, food information was collected for 4 eating occasions on the 1st day, 3 on the 2nd & 3rd days and 1 on the 4th day. Nutrition information, serving sizes, ingredient list and allergens were calculated using Nutritics. Visual menus were displayed on screens. QR code web links enabled access to the menu on smartphones and personal devices. Menu information was further accessible via a digital diet assessment app called ‘Libro’. Interactions with the menus were recorded and analyzed using SPSS (ver.24). An on-site survey was conducted to assess the acceptability of the menus by delegates. Results 223 unique ingredients were used to create 101 recipes, 55 sub-recipes and 46 final menu items. 1654 people from 78 countries attended the conference. 13 delegates downloaded Libro. 1464 menu interactions were recorded across four days. There was a significant positive correlation between the number of interactions per day and the number of eating occasions (breaks) per day r = 0.971, P = 0.029. The rate of interactions per minute was significantly greater during breaks (1.36 per min) compared with outside breaks (0.37 per min) t = 5.764, P = 0.001. The most viewed item was the ‘Arancini with parmesan ragu’ canapé with 67 views. This item contained 55 Calories per 30 g serving. Of delegates surveyed (n = 61), 92% found the information as expected or better than expected and 80% said they would use this information elsewhere. Conclusions There was a higher rate of menu interaction during breaks compared with outside of breaks, suggesting peaked interest while food is being served. Delegates’ perception of digital menus was extremely positive considering this is a novel way to present food information. Further research is required to determine if interaction will increase with additional exposure. However, our findings suggest this is an acceptable way to present food information when eating out of the home. Funding Sources Nutritics, Dublin, Ireland.