Point-of-choice nutritional labeling: Evaluation in a worksite cafeteria

Abstract

This study was conducted to evaluate the impact of a system of point-of-choice nutritional labeling using comparison cards in an employee worksite cafeteria. The cards compared two foods in a similar category (e.g., entrée, dessert, salad) for their caloric, sodium and fat content. Relative to baseline levels, the decreases in calories and sodium per tray were very significant (p < .01). The decrease in grams of fat approached significance (p ≤ .07). Although these findings support the positive impact of food labeling in a worksite cafeteria, the implications are limited due to the study's methodological constraints. Additional questions for future research on the process and impact of point-of-choice nutrition information are identified.