The Accuracy of Stated Energy Contents of Reduced-Energy, Commercially Prepared Foods
Open accessAbstract
The accuracy of stated energy contents of reduced-energy restaurant foods and frozen meals purchased from supermarkets was evaluated. Measured energy values of 29 quick-serve and sit-down restaurant foods averaged 18% more than stated values, and measured energy values of 10 frozen meals purchased from supermarkets averaged 8% more than originally stated. These differences substantially exceeded laboratory measurement error but did not achieve statistical significance due to considerable variability in the degree of underreporting. Some individual restaurant items contained up to 200% of stated values and, in addition, free side dishes increased provided energy to an average of 245% of stated values for the entrees they accompanied. These findings suggest that stated energy contents of reduced-energy meals obtained from restaurants and supermarkets are not consistently accurate, and in this study averaged more than measured values, especially when free side dishes were taken into account. If widespread, this phenomenon could hamper efforts to self-monitor energy intake to control weight, and could also reduce the potential benefit of recent policy initiatives to disseminate information on food energy content at the point of purchase.
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In FSRs, energy content was understated for higher-energy items and overstated for lower-energy items.
“It has been shown that, in FSRs, energy content was understated for higher-energy items and overstated for lower-energy items [42].”
From Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts (2014) · cites this paper as [42]
The Results and Discussion (page not provided) report that restaurant foods averaged 18% more energy than stated, supporting understatements of energy content. The paper does not establish that understatements occurred specifically for higher-energy items or that lower-energy items were overstated. (LLM, conf=0.79)
Experimental — accuracy not yet measuredPrevious research has demonstrated that energy content information from restaurants is accurate on average, but there are discrepancies between stated and actual energy content on some types of menu items.
“previous research has demonstrated that energy content information from restaurants is accurate on average, but that there are discrepancies between stated and actual energy content on some types of menu items.”
From Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts (2014) · cites this paper as [42]
The Results and Discussion report no statistically significant average difference between stated and measured energy for restaurant foods, but measured values averaged 18% higher, so “accurate on average” needs qualification. The paper also reports substantial discrepancies for individual items, but found no significant association between discrepancies and the menu-item types it examined. (LLM, conf=0.85)
Experimental — accuracy not yet measured
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- Authors
- Urban, L. E., Dallal, G. E., Robinson, L. M., Ausman, L. M., Saltzman, E., & Roberts, S. B.
- Affiliations
- Tufts University (US)
- Corresponding author
- Roberts, Susan B.
- Venue
- Journal of the American Dietetic Association
- Publisher
- Elsevier BV
- Published
- 2010-01
- Volume
- 110
- Issue
- 1
- Pages
- 116-123
- ISSN
- 0002-8223 (ISSN-L)
- PMC
- PMC2838242
- OpenAlex
- W2129756411
- Cited by
- 65
- References
- 24
- Citations by year
- 2025: 2 · 2024: 3 · 2023: 5 · 2022: 2 · 2021: 1 · 2020: 14 · 2019: 2 · 2018: 5 · 2017: 8 · 2016: 2 · 2015: 2 · 2014: 2 · 2013: 6
- FWCI
- 3.70
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Journal of the American Dietetic Association (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Institutes of Health (HL069772-06)
- US Department of Agriculture (58-1950-4-401)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- restaurant food, frozen meals, food labeling, side dishes, weight management
- MeSH terms
- Energy Intake, Calorimetry, Commerce, Dietary Carbohydrates, Dietary Fats, Dietary Fiber, Dietary Proteins, Food Analysis, Food Labeling, Frozen Foods, Humans, Nutritive Value, Obesity, Restaurants
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