Making Healthful Food Choices: University Employee Perception of Nutritional Information on Restaurant Menu

Abstract

Nutrition-related illnesses continue to pose challenges for healthcare providers and as such, people are encouraged to look into meal constituents, especially in the hospitality industry. This study sought university employees’ general perception of nutritional information on restaurant menus. Data was purposively obtained from employees who patronized restaurants on the university campus. Descriptive statistics and an independent samples t-test were used to analyze the data. Results indicated that respondents had some form of perceived knowledge of nutritional information with calories and cholesterol, reported as the most important information to be provided on menus. There was a statistically significant difference between females and male respondents with females showing a greater positive perceived nutritional knowledge than their male counterparts. University employees had a high perceived expectation of the provision of nutritional information on menus of restaurants on campus. Implications for restaurants on campus to provide nutritional information on menus that can guide healthier food choices and the University’s management involvement in encouraging individuals to develop and maintain better eating habits are also discussed.