Abstract
About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-home sector. Effectiveness depends on the presentation format of the label and its attractiveness and usability to restaurant guests and restaurant owners. This exploratory study investigated which menu labeling format would be mostly appreciated by (a) (potential) restaurant guests (n386) and (b) the uninvestigated group of restaurant owners (n41) if menu labeling would be implemented in Dutch full-service restaurants. A cross-sectional survey design was used to investigate three distinct menu labeling formats: a simple health logo; (star) ranking and calorie information. Questionnaires were used as study tool. Ranking has been shown to be the most appreciated menu labeling format by both (potential) restaurant guests and owners. Statistical analysis showed that label preference of potential restaurant guests was significantly associated with age, possibly associated with level of education, and not associated with health consciousness. In summary, we found that ranking is the most appreciated menu label format according to both (potential) restaurant guests and restaurant owners, suggesting it to be a promising way to improve healthy eating out-of-home.
Highlights
IntroductionThe Netherlands is one of the countries in which the number of people suffering from being overweight is increasing at an alarming rate: In 2020, about 50% of Dutch adults were overweight or obese [2]
To gain insight into the preference for a certain menu labeling format, both restaurant guests as well as restaurant owners were asked which menu labeling format they would prefer, based on a fictive menu which was presented in a questionnaire
We only examined how restaurant guests and owners like the different menu labeling formats; we did not examine the perception, understanding, and usage of this information [33], as it was beyond the scope of this quantitative study
Summary
The Netherlands is one of the countries in which the number of people suffering from being overweight is increasing at an alarming rate: In 2020, about 50% of Dutch adults were overweight or obese [2]. Given that overweight and obesity increase the risk of noncommunicable diseases, there is a clear imperative for action to tackle this problem [1]. As per the most recent numbers, 20% of the calorie intake of Dutch people is consumed out-of-home [3], e.g., in (quick service) restaurants, bars, hotels and workplaces, and on-the-go (in public transport, vending machines, etc.). Menu labeling, referring to the provision of information on calories and nutrients on restaurant menus, can be used as an instrument to improve dietary choices [6,8], both by helping consumers make the healthy choice and by stimulating food service professionals to reformulate menu items and reduce portion sizes [9]
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