title: Evaluation of a voluntary menu-labeling program in full-service restaurants.
abstract: OBJECTIVE
  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.
authors.affiliation: Tacoma-Pierce County Health Department, 3629 South D St, Mail Stop 011, TacoWA 98418-6813, USA. epulos@tpchd.org
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Pulos
authors.forename: Kirsten
authors.initials: K
authors.lastname: Leng
mesh_terms: D005515:Food Labeling / Q000592:standards; D005518:Food Preferences; D006801:Humans; D009753:Nutritive Value; D015397:Program Evaluation; D012147:Restaurants; D035141:Voluntary Programs; D014861:Washington
references.citation: Am J Public Health. 2006 Sep;96(9):1669-75
references.pmid: 16873758
references.citation: Am J Public Health. 2008 Aug;98(8):1457-9
references.pmid: 18556597
references.citation: Percept Mot Skills. 1976 Feb;42(1):155-62
references.pmid: 1256970
references.citation: J Nutr Educ Behav. 2002 May-Jun;34(3):140-50
references.pmid: 12047838
references.citation: Appetite. 2005 Jun;44(3):317-24
references.pmid: 15896876
references.citation: J Appl Behav Anal. 1984 Spring;17(1):85-92
references.pmid: 16795673
references.citation: Am J Public Health. 2009 May;99(5):820-1
references.pmid: 19299679
references.citation: Prev Chronic Dis. 2008 Jan;5(1):A23
references.pmid: 18082012
references.citation: Am J Clin Nutr. 2005 Jul;82(1 Suppl):265S-273S
references.pmid: 16002835
references.citation: Am J Prev Med. 2006 Mar;30(3):266-8
references.pmid: 16476644