Evaluation of a Voluntary Menu-Labeling Program in Full-Service Restaurants

Pulos, Elizabeth; Leng, Kirsten

doi:10.2105/ajph.2009.174839

Cited by 204Consumer Attitudes and Food LabelingNutrition, Health and Food BehaviorNutritional Studies and Diet

Evaluation of a Voluntary Menu-Labeling Program in Full-Service Restaurants

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Pulos, Elizabeth, Leng, Kirsten·2010·American Journal of Public Health

DOI 10.2105/ajph.2009.174839PMC PMC2866595

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Abstract

Objectives. We assessed whether labeling restaurant menus with information on the nutrient content of menu items would cause customers to alter their ordering patterns. Methods. Six full-service restaurants in Pierce County, Washington, added nutrition information to their menus, and they provided data on entrée sales for 30 days before and 30 days after the information was added. We assessed the prelabeling versus postlabeling difference in nutrient content of entrées sold, and we surveyed restaurant patrons about whether they noticed the nutrition information and used it in their ordering. Results. The average postlabeling entrée sold contained about 15 fewer calories, 1.5 fewer grams of fat, and 45 fewer milligrams of sodium than did the average entrée sold before labeling. Seventy-one percent of patrons reported noticing the nutrition information; 20.4% reported ordering an entrée lower in calories as a result, and 16.5% reported ordering an entrée lower in fat as a result. Conclusions. The concentration of calorie reduction among 20.4% of patrons means that each calorie-reducing patron ordered about 75 fewer calories than they did before labeling. Thus, providing nutrition information on restaurant menus may encourage a subset of restaurant patrons to significantly alter their food choices.

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A comparison of meals purchased at full-service restaurants in Washington state found that adding caloric and nutrient information to menus was associated with selection of entrees that were lower in calories, fat, and sodium during the next month.
“Similarly, a comparison of meals purchased at full-service restaurants in Washington state found that adding caloric and nutrient information to menus was associated with selection of entrees that were lower in calories, fat, and sodium during the next month.118”
From Population Approaches to Improve Diet, Physical Activity, and Smoking Habits: A Scientific Statement From the American Heart Association (2012) · cites this paper as [118]

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Authors: Pulos, E., & Leng, K.
Affiliations: Tacoma Pierce County Health Department (US)
Venue: American Journal of Public Health
Publisher: American Public Health Association
Published: 2010-06
Volume: 100
Issue: 6
Pages: 1035-1039
ISSN: 0090-0036 (ISSN-L)
1541-0048
DOI: 10.2105/ajph.2009.174839
PMC: PMC2866595
OpenAlex: W2167393090
Cited by: 204
References: 14
Citations by year: 2026: 2 · 2025: 3 · 2024: 3 · 2023: 9 · 2022: 8 · 2021: 5 · 2020: 15 · 2019: 14 · 2018: 9 · 2017: 15 · 2016: 17 · 2015: 21 · 2014: 18 · 2013: 30 · 2012: 18
FWCI: 20.60
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Locations: American Journal of Public Health (publishedVersion)
PubMed Central (publishedVersion)
PubMed (publishedVersion)
RePEc: Research Papers in Economics (submittedVersion)
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
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Keywords: menu labeling, nutrition information, full-service restaurants, calorie reduction, food choice, sodium intake, dietary fat intake, restaurant customers
MeSH terms: Food Labeling, Food Preferences, Humans, Nutritive Value, Restaurants, Washington, Program Evaluation, Voluntary Programs

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Evaluation of a Voluntary Menu-Labeling Program in Full-Service Restaurants

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