Foodservice Settings Research Articles

The Influence of Menu Labeling on Calories Selected or Consumed: A Systematic Review and Meta-Analysis

Recent menu labeling initiatives in North America involve posting the calorie content of standard menu items, sometimes with other nutrients of public health concern, with or without contextual information (such as the recommended daily caloric intake for an average adult) or interpretive information (such as traffic light symbols). It is not clear whether this is an effective method to convey nutrition information to consumers wanting to make more-informed food choices. Of particular concern are those consumers who may be limited in their food and health literacy skills to make informed food choices to meet their dietary needs or goals. The purpose of this systematic review was to determine whether the provision of menu-based nutrition information affects the selection and consumption of calories in restaurants and other foodservice establishments. A secondary objective was to determine whether the format of the nutrition information (informative vs contextual or interpretive) influences calorie selection or consumption. Several bibliographic databases were searched for experimental or quasiexperimental studies that tested the effect of providing nutrition information in a restaurant or other foodservice setting on calories selected or consumed. Studies that recruited generally healthy, noninstitutionalized adolescents or adults were included. When two or more studies reported similar outcomes and sufficient data were available, meta-analysis was performed. Menu labeling with calories alone did not have the intended effect of decreasing calories selected or consumed (–31 kcal [P=0.35] and –13 kcal [P=0.61], respectively). The addition of contextual or interpretive nutrition information on menus appeared to assist consumers in the selection and consumption of fewer calories (–67 kcal [P=0.008] and –81 kcal [P=0.007], respectively). Sex influenced the effect of menu labeling on selection and consumption of calories, with women using the information to select and consume fewer calories. The findings of this review support the inclusion of contextual or interpretive nutrition information with calories on restaurant menus to help consumers select and consume fewer calories when eating outside the home. Further exploration is needed to determine the optimal approach for providing this menu-based nutrition information, particularly for those consumers who may be limited in their food and health literacy skills.

Creating Reciprocal Value Through Operational Transparency

We investigate whether organizations can create value by introducing visual transparency between consumers and producers. Although operational transparency has been shown to improve consumer perceptions of service value, existing theory posits that increased contact between consumers and producers may diminish work performance. Two field and two laboratory experiments in food service settings suggest that transparency that (1) allows customers to observe operational processes (process transparency) and (2) allows employees to observe customers (customer transparency) not only improves customer perceptions but also increases service quality and efficiency. The introduction of this transparency contributed to a 22.2% increase in customer-reported quality and reduced throughput times by 19.2%. Laboratory studies revealed that customers who observed process transparency perceived greater employee effort and thus were more appreciative of the employees and valued the service more. Employees who observed customer transparency felt that their work was more appreciated and more impactful and thus were more satisfied with their work and more willing to exert effort. We find that transparency, by visually revealing operating processes to consumers and beneficiaries to producers, generates a positive feedback loop through which value is created for both parties. Data, as supplemental material, are available at http://dx.doi.org/10.1287/mnsc.2015.2411 . This paper was accepted by Serguei Netessine, operations management.

Family‐style meals in a school foodservice setting: a qualitative study (1019.20)

Schools are widely recognized as suitable environments for interventions targeted towards improving the health of children. Studies suggest a positive correlation exists between children’s health and the prevalence of family‐style meals. The purpose of this study was to identify the perceptions, barriers, and promoters to use of family‐style meals in a school foodservice setting. Five focus group interviews (n=40), with children (kindergarten, 3rd and 4th grade), parents, and teachers were conducted at an independent suburban school within the Minneapolis metropolitan area. Individual interviews (n=8) were conducted over the phone with foodservice directors and school administrators from Philadelphia and Minnesota. Focus groups and individual interviews were transcribed verbatim and coded by three individual coders to generate themes. Promoters of family‐style meals included development of children’s social skills and mealtime etiquette. Healthy eating behaviors were positively associated with family‐style meals through adult role‐modeling, peer to peer interaction, nutrition education, and increased exposure to diverse foods. Barriers to family‐style meals included cost, lack of resources, inadequate staffing, and ensuring compliance with federal school meal regulations. This study suggests that family‐style meals in school settings are developmentally appropriate, increase children’s acceptance of healthy foods, and create positive school‐home partnerships.Grant Funding Source: Foodservice Systems Management Education Council (FSMEC)

Motivational drivers for status consumption: A study of Generation Y consumers

The younger generation is more open to new concepts of conspicuous products/services, such as luxury restaurants/cafés, as a means of self-expression or symbols of their desired lifestyle. This study addressed why Generation Y pursues status consumption lifestyles despite the fact that many young adults still rely on parental financial support and limited incomes. This study presents an interdisciplinary bridge between research on the psychology of status consumption, economic mental accounting, and evolutionary biology by testing hypotheses assessed in an upscale foodservice setting. Notably, we found that “income source accounting” actually impacts attitudes toward status consumption when people are highly materialistic, their social comparison goals are activated, or their desire for prestige is strong. Furthermore, we examined gender-based consumption patterns using conspicuous signaling theory. Specifically, costly-signaling displays of status consumption by Gen Y women lead them to spend more money on luxurious and publicly consumed purchases. Finally, this study confirmed the moderating role of Gen Y's income source.

Creating Reciprocal Value Through Operational Transparency

We investigate whether organizations can create value by introducing visual transparency between consumers and producers. Although operational transparency has been shown to improve consumer perceptions of service value, existing theory posits that increased contact between consumers and producers may diminish work performance. Two field and two laboratory experiments in food service settings suggest that transparency that 1) allows customers to observe operational processes (process transparency) and 2) allows employees to observe customers (customer transparency) not only improves customer perceptions, but also increases service quality and efficiency. The introduction of this transparency contributed to a 22.2% increase in customer-reported quality and reduced throughput times by 19.2%. Laboratory studies revealed that customers who observed process transparency perceived greater employee effort and thus were more appreciative of the employees and valued the service more. Employees who observed customer transparency felt that their work was more appreciated and more impactful and thus were more satisfied with their work and more willing to exert effort. We find that transparency, by visually revealing operating processes to consumers and beneficiaries to producers, generates a positive feedback loop through which value is created for both parties.

Food reformulation: the challenges to the food industry

The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision, although it is a contributor.

The relationship between emotions and food consumption (macronutrient) in a foodservice college setting – a preliminary study

Many aspects of eating out have been studied, yet emotions remain an under-researched area, despite having been shown to play a significant role in food consumption. The aim of this research is to critically evaluate the relationship between emotions and food consumption (macronutrient) in a realistic eating environment, a college cafeteria. Subjects (n = 408), diners using a cafeteria, completed an emotions questionnaire before and after freely choosing, paying for and consuming a hot main meal. The results demonstrated a greater feeling of contentment with a high fat, high energy meal, whereas with a low carbohydrate meal, participants felt unfulfilled. In addition, a high protein meal also leads to a feeling of contentment. These results are rather counter-intuitive to public health nutrition policy but indicate the importance of inclusion of a protein or high carbohydrate item in any dish design in a foodservice setting.

Hand hygiene regimens for the reduction of risk in food service environments.

Pathogenic strains of Escherichia coli and human norovirus are the main etiologic agents of foodborne illness resulting from inadequate hand hygiene practices by food service workers. This study was conducted to evaluate the antibacterial and antiviral efficacy of various hand hygiene product regimens under different soil conditions representative of those in food service settings and assess the impact of product formulation on this efficacy. On hands contaminated with chicken broth containing E. coli, representing a moderate soil load, a regimen combining an antimicrobial hand washing product with a 70% ethanol advanced formula (EtOH AF) gel achieved a 5.22-log reduction, whereas a nonantimicrobial hand washing product alone achieved a 3.10log reduction. When hands were heavily soiled from handling ground beef containing E. coli, a wash-sanitize regimen with a 0.5% chloroxylenol antimicrobial hand washing product and the 70% EtOH AF gel achieved a 4.60-log reduction, whereas a wash-sanitize regimen with a 62% EtOH foam achieved a 4.11-log reduction. Sanitizing with the 70% EtOH AF gel alone was more effective than hand washing with a nonantimicrobial product for reducing murine norovirus (MNV), a surrogate for human norovirus, with 2.60- and 1.79-log reductions, respectively. When combined with hand washing, the 70% EtOH AF gel produced a 3.19-log reduction against MNV. A regimen using the SaniTwice protocol with the 70% EtOH AF gel produced a 4.04-log reduction against MNV. These data suggest that although the process of hand washing helped to remove pathogens from the hands, use of a wash-sanitize regimen was even more effective for reducing organisms. Use of a high-efficacy sanitizer as part of a wash-sanitize regimen further increased the efficacy of the regimen. The use of a well-formulated alcohol-based hand rub as part of a wash-sanitize regimen should be considered as a means to reduce risk of infection transmission in food service facilities.

Noroviruses: The Perfect Human Pathogens?

Noroviruses: The Perfect Human Pathogens?

Modifying placement and simplifying menu labels in a foodservice operation reduces the energy content purchased by patrons

Restaurant patrons may have inadequate time or nutrition knowledge to use menu labels in a fast‐paced foodservice setting. This study tested two changes to menu labeling in a cafeteria setting. We changed the placement of labels (i.e., floor stand placed where patrons queued v. above the food). We also provided a simple label (i.e., entrée description and kcal) v. the Nutrition Facts Panel. The quasi‐experimental, single‐group, interrupted time‐series design allowed us to test two placements and two types of labels and compare sales data for a total of 20 weeks. We analyzed mean differences in average energy content of entrées sold among the 4 intervention conditions, accounting for secular trend over the 20 weeks. Average energy content of entrées was lowest (by −27.5 kcal) with the condition of simple menu labels placed where patrons were queued. Modification to the placement of menu labels and reducing the amount of nutrition information on menu labels may help patrons reduce average energy content of entrées purchased.Grant Funding Source : University of South Carolina

Applying the Health Belief Model to college students' health behavior

The purpose of this research was to investigate how university students' nutrition beliefs influence their health behavioral intention. This study used an online survey engine (Qulatrics.com) to collect data from college students. Out of 253 questionnaires collected, 251 questionnaires (99.2%) were used for the statistical analysis. Confirmatory Factor Analysis (CFA) revealed that six dimensions, "Nutrition Confidence," "Susceptibility," "Severity," "Barrier," "Benefit," "Behavioral Intention to Eat Healthy Food," and "Behavioral Intention to do Physical Activity," had construct validity; Cronbach's alpha coefficient and composite reliabilities were tested for item reliability. The results validate that objective nutrition knowledge was a good predictor of college students' nutrition confidence. The results also clearly showed that two direct measures were significant predictors of behavioral intentions as hypothesized. Perceived benefit of eating healthy food and perceived barrier for eat healthy food to had significant effects on Behavioral Intentions and was a valid measurement to use to determine Behavioral Intentions. These findings can enhance the extant literature on the universal applicability of the model and serve as useful references for further investigations of the validity of the model within other health care or foodservice settings and for other health behavioral categories.

Satisfying Customers and Lowering Costs in Foodservice: Can Both Be Accomplished Simultaneously?

Tech-savvy and consumer-focused, successful registered dietitians (RDs) prove every day that customer service and cost-control are not necessarily oil and water. From public school systems marketing their services with Web-based menus, to research hospitals juggling sheer diversity through multicultural kiosks, the winning strategy is one that caters to the customers in a profitable manner to stave off cost increases. Meanwhile, guiding and educating the customer base is a crucial element to meeting its expectations, and celebrating one's accomplishments makes for good advertising. This article provides information on satisfying customers in both school foodservice and hospital foodservice settings while providing ways to lower expenditures.

Cafeteria Nutrition Promotions Developed by a Registered Dietitian for Elementary School Students Results in an Increase in Selection of Fruits and Vegetables in the School Cafeteria

Participants can cite fruit and vegetable selection patterns in a school foodservice setting for elementary school students when a registered dietitian implements nutrition promotions in the school cafeteria.

Consumers' Responses to Participation and Customization in Food Services: A Cultural Perspective

We examined whether consumers across two cultures would respond differently to food services with different physical participation and customization levels. The likelihood of the self-serving bias when customers highly participate in food service production and delivery process was examined in 2 cultures. A 2 participation × 2 customization × 2 outcome quasi-experiment was conducted in two countries: the United States and Taiwan. A total of 247 U.S. and 213 Taiwanese samples were used for this study. Our research findings suggest that in the food service setting, customers' responses to customization and the likelihood of the self-serving bias do not differ between the two countries.

Nutrition Education Provided by a Registered Dietitian to 2 nd Grade Students in School Results in an Increase in Nutrition Knowledge and an Increase in Selection of Fruits and Vegetables in the School Cafeteria

Participants can cite nutrition knowledge results and fruit and vegetable consumption patterns in a school foodservice setting for 2nd grade students when a registered dietitian implements a nutrition education program.

Survival of Salmonella and Staphylococcus aureus in Mexican Red Salsa in a Food Service Setting

Mexican red salsa is one of the most common side dishes in Mexican cuisine. According to data on foodborne illnesses collected by the Centers for Disease Control and Prevention, salsa was associated with 70 foodborne illness outbreaks between 1990 and 2006. Salsa ingredients such as tomatoes, cilantro, and onions often have been implicated in foodborne illness outbreaks. Mexican-style restaurants commonly prepare a large batch of red salsa, store it at refrigeration temperatures, and then serve it at room temperature. Salmonella is one of the top etiologies in foodborne illness outbreaks associated with salsa, and our preliminary studies revealed the consistent presence of Staphylococcus aureus in restaurant salsa. In the present study, we evaluated the survival of Salmonella Enteritidis and S. aureus inoculated into restaurant-made salsa samples stored at ambient (20 degrees C) and refrigeration (4 degrees C) temperatures. These test temperature conditions represent best-case and worst-case scenarios in restaurant operations. Salmonella survived in all samples stored at room temperature, but S. aureus populations significantly decreased after 24 h of storage at room temperature. No enterotoxin was detected in samples inoculated with S. aureus at 6.0 log CFU/g. Both microorganisms survived longer in refrigerated samples than in samples stored at room temperature. Overall, both Salmonella and S. aureus survived a sufficient length of time in salsa to pose a food safety risk.

Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

Beef knuckles ( n = 150) and center-cut top sirloin butts ( n = 150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher ( P < 0.05) for top sirloins than knuckles. Trained sensory panel ratings for overall tenderness, juiciness, and flavor were similar between RF and GM. Consumer panel ratings for tenderness and juiciness were higher ( P < 0.05) for GM than RF; however, consumer perceptions of overall like and flavor were similar for GM and RF. Vastus lateralis received lower ( P < 0.05) trained panel and consumer ratings for all traits than either RF or GM. Palatability of VL will need improvement to be a viable foodservice offering. Yet, these data suggest that RF would amply substitute for GM in foodservice settings, and that knuckle steak yields would be adequate for foodservice applications.

Novel applications of live bacteria in food services: probiotics and protective cultures

Adding lactic acid bacteria to restaurant meals is a novel concept for the general public and food service professionals. This paper reviews possible innovative applications of probiotics (health improving – nutrition) and PCs (protective cultures – food safety) in food service settings – the technical, marketing and practical aspects, in particular. Practical difficulties for food services in competing in the health food market include the handling of the microbial preparations, quality control in terms of culture viability, regulatory approval, consumer education and marketing. The second application, the bio-preservation with PCs, is important in large scale settings where extended shelf-life food service systems are used. This has to be verified with challenge studies based on complex experimental protocols. The potential spoilage at elevated temperatures and the heat sensitivity of live bacteria are the main obstacles in the commercialization of this “natural” preservation technique. Both applications of live cultures can lead to better nutrition: improvement of immunity and gut health with probiotics and the availability of a wider range of safe minimally processed meals with PCs.

Future challenges in day‐care centre food services: will benchmarking help?

PurposeThe aim of this study is to identify the methods used by providers to evaluate their food services and identify elements of their service that would benefit from adopting a benchmarking system.Design/methodology/approachIn‐depth interviews were conducted with 26 food services providers and key informants in day‐care settings in Surrey.FindingsFew providers formally evaluated their service provision and most had not considered benchmarking their services against other food service providers. Factors such as food variety, food quality, cost and environment have been identified as issues that could be benchmarked and may benefit from the adoption of this process.Research limitations/implicationsThe study was conducted only in one country – in the UK – further research is needed into the evaluation practices of other local authorities. The benchmarking model that has been developed by the authors needs to be applied in a food service setting to establish its usefulness to food service managers.Practical implicationsA model has been developed from the outcome of this research, which could aid evaluation processes for food service providers to identify aspects of the service in need of improvement.Originality/valueThere has been little research conducted on the evaluation of food service provision for older people, especially for congregate meals. This paper provides a model, that food service providers may find useful, to identify areas of their food services that are suitable for benchmarking.

Assessing the potential of Streptococcus pyogenes and Staphylococcus aureus transfer to foods and customers via a survey of hands, hand‐contact surfaces and food‐contact surfaces at foodservice facilities

Abstract Streptococcus pyogenes is an important cause of throat infection that may be transmitted by food. Staphylococcus aureus is a major cause of food intoxication. Both organisms can be transferred to foods or food‐contact surfaces via food handlers. Because both S. pyogenes and S. aureus are hemolytic, the potential for their transfer in a foodservice setting could be assessed by sampling hands, hand‐contact surfaces and food‐contact surfaces for hemolytic bacteria. We performed such a survey at four foodservice facilities from December 2005 to March 2006. Of the 189 total samples, hands (50%), cart handle (40%), pan bottom (38%), door handle (25%) and utensil wrapper (25%) were most often contaminated with hemolytic bacteria. Hand‐contact surfaces were more often contaminated than food‐contact surfaces. S. pyogenes was not isolated but the potential pathogen Streptococcus agalacticae was isolated from one door handle. S. aureus was isolated from a cart handle sampled during the same shift.