Consumers may not use or understand calorie labeling in restaurants.
This study was an investigation of the possible utility of calorie labeling legislation in restaurants in community (n=649) and college student (n=316) samples. Only 48% to 66% of participants presently looked at food labels, and 64% to 73% were able to report accurate knowledge of daily caloric needs. Furthermore, 44% to 57% reported that they were not likely to use food label information in restaurants if it were available. Therefore, public education campaigns focused on calorie requirements may need to precede restaurant labeling, and perhaps other possibilities in labeling formats should be considered (eg, defining foods as "low," "moderate," and "high" calorie).
Krukowski
Rebecca A
RA
Department of Psychology, University of Vermont, 2 Colchester Avenue, John Dewey Hall, Burlington, VT 05405, USA. Rebecca.Krukowski@uvm.edu
Harvey-Berino
Jean
J
Kolodinsky
Jane
J
Narsana
Rashmi T
RT
Desisto
Thomas P
TP
D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D001835:Body Weight; D002149:Energy Intake; D005260:Female; D005515:Food Labeling / Q000331:legislation & jurisprudence; D006266:Health Education; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008297:Male; D008875:Middle Aged; D009751:Nutritional Requirements; D009765:Obesity / Q000517:prevention & control; D012147:Restaurants; D012727:Sex Characteristics; D013334:Students; D011795:Surveys and Questionnaires; D013689:Telephone; D014495:Universities