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Full-Text Articles in Life Sciences
Nutrition Knowledge Of Consumers And Health Professionals And The Use Of Menu Calorie Labeling, Kate Louise Perkins
Nutrition Knowledge Of Consumers And Health Professionals And The Use Of Menu Calorie Labeling, Kate Louise Perkins
Theses and Dissertations--Nutrition and Food Systems
The purpose of this study is to assess the need for menu labeling of calories based on the ability of food consumers to identify lower calorie options. By surveying consumers in Kentucky and Ohio and health professionals in Kentucky about their awareness of caloric content, basic nutrition knowledge and ability to choose lower calorie options, we can predict the potential benefit of menu labeling initiatives and the amount of education that will be necessary for consumers to effectively use menu labeling to make informed decisions on calorie intake. Through online surveys, it was determined that consumers were better able to …
An Analysis Of The Influence Of Nutrition Information On Consumers’ Restaurant Menu Choices, Joseph Adam Higgins
An Analysis Of The Influence Of Nutrition Information On Consumers’ Restaurant Menu Choices, Joseph Adam Higgins
Theses and Dissertations--Nutrition and Food Systems
Obesity has risen drastically in the past few decades. Some experts contribute this to an increased prevalence of eating food away from home and consuming large portion sizes. A popular discussion in policy and legislation arenas has been mandatory implementation of nutrition information on restaurant chain menus. Menu labeling in restaurants that have 20 or more locations nationally was first implemented by New York City in an effort to increase consumer awareness of the calorie content of menu entrees. Since New York City’s implementation of restaurant menu labeling in 2008, there have been conflicting studies on whether nutrition menu labeling …