title: Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants.
abstract: OBJECTIVE
  Requiring restaurants to present nutrition information on menus is under consideration as a potential way to slow the increasing prevalence of obesity. Using a survey methodology, we examined how accurately consumers estimate the nutrient content of typical restaurant meals. Based on these results, we then conducted an experiment to address how the provision of nutrition information on menus influences purchase intentions and reported preferences.
  
  
  METHODS
  For both the survey and experiment, data were analyzed using analysis of variance techniques.
  
  
  RESULTS
  Survey results showed that levels of calories, fat, and saturated fat in less-healthful restaurant items were significantly underestimated by consumers. Actual fat and saturated fat levels were twice consumers' estimates and calories approached 2 times more than what consumers expected. In the subsequent experiment, for items for which levels of calories, fat, and saturated fat substantially exceeded consumers' expectations, the provision of nutrition information had a significant influence on product attitude, purchase intention, and choice.
  
  
  CONCLUSIONS
  Most consumers are unaware of the high levels of calories, fat, saturated fat, and sodium found in many menu items. Provision of nutrition information on restaurant menus could potentially have a positive impact on public health by reducing the consumption of less-healthful foods.
authors.affiliation: Department of Marketing and Logistics, Sam M. Walton College of Business, University of Arkansas, Fayetteville, AR 72701, USA. sburton@walton.uark.edu
authors.forename: Scot
authors.initials: S
authors.lastname: Burton
authors.forename: Elizabeth H
authors.initials: EH
authors.lastname: Creyer
authors.forename: Jeremy
authors.initials: J
authors.lastname: Kees
authors.forename: Kyle
authors.initials: K
authors.lastname: Huggins
mesh_terms: D000328:Adult; D003256:Community Participation; D003625:Data Collection; D004041:Dietary Fats; D005260:Female; D005502:Food / Q000145:classification*; D005518:Food Preferences; D015438:Health Behavior; D006801:Humans; D019359:Knowledge; D008297:Male; D009753:Nutritive Value; D009765:Obesity / Q000453:epidemiology* / Q000517:prevention & control*; D011634:Public Health; D012147:Restaurants
chemical_list: D004041:Dietary Fats