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The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington

Faehr, Aleesha M.
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118

Abstract Details

2013, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Background Nutrition plays a significant role in the increasing incidence of obesity and chronic disease in the US. With a greater proportion of the average American's diet being eaten outside of the home, many health experts are advocating for required labeling of the content of foods at the point-of-purchase in order for consumers to make informed and healthier food choices. There is limited evidence regarding the benefits of such regulations. In particular, there is a scarcity of information on the impact of non-calorie nutrition information at the point-of-purchase on consumer food purchasing behavior. Objective To assess consumer awareness of non-calorie nutrition information in fast food restaurants and food purchasing behavior before and 18-months after enforcement of regulations for posting non-calorie nutrition information at the point-of-purchase in King County, Washington. Study Design/Methods The study design incorporated a secondary data analysis that merged 2 cross-sectional data sets. The information was gathered from consumers who purchased a meal at one of eight fast-food restaurants (Burger King, McDonald's, Jack in the Box, ubway, Quizno's, Taco Bell, Taco Time, and Taco Del Mar) located in the King County, Washington area at two distinct points in time. Comparisons were made for the period prior to enforcement of menu-labeling regulation-from October and November of 2008 -and the period 18-months post-regulation enforcement-from April through June of 2010. Information on foods purchased was collected from itemized food receipts, and a short survey was conducted directly after meals were purchased on location in order to assess awareness and usage of menu labeling. The mean sodium content for meals purchased pre and post-regulation was compared by independent Student;s t-test. Results The majority of participants were between 30 and 50 years of age (>40%), male (>60%), and Caucasian (>70%). Compared to data collected pre-regulation, there was a greater number of participants who reported seeing non-caloric nutrition information in the Burger-type (Burger-King, McDonalds, Jack-in-the-Box) and TexMex (Taco-del mar, Taco time, Taco Bell) restaurants post-regulation; the opposite finding was observed with Sandwich-type (Subway, Quizno's) restaurants. There was no significant difference in the amount of participants who saw and used the non-caloric nutrition information from pre to post-regulation in any of the restaurants. The mean sodium content of meals purchased was significantly lower post- compared to pre-regulation in sandwich-type restaurants and TexMex restaurants, but not burger-type restaurants. Conclusion According to our study, patrons in King County, Washington who purchased meals at Burger and TexMex-type restaurants seemed to be more aware of non-caloric nutrition information post- compared to pre-regulation enforcement. There was no significant difference in the number of patrons who saw and used the posted nutrition information. As compared between two time frames, a decrease in mean sodium content specifically at the TexMex and sandwich-type restaurants was observed. There is a need for more research in order to understand the complex dynamic of menu labeling, patron awareness, and patron use of such information.
Sarah Couch, Ph.D. (Committee Chair)
Seung-Yeon Lee, Ph.D. (Committee Member)
54 p.
Nutrition
Menu-labeling; Sodium; Non-caloric nutrition information; Point-of-purchase labeling; Fast food;

Recommended Citations

Citations

  • Faehr, A. M. (2013). The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118

    APA Style (7th edition)

  • Faehr, Aleesha. The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington. 2013. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118.

    MLA Style (8th edition)

  • Faehr, Aleesha. "The Relationship Between the Availability of Non-Calorie Nutrition Information at the Point of Purchase and an Individual's Food Purchasing Behavior at Chain Restaurants in King County, Washington." Master's thesis, University of Cincinnati, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1367924118

    Chicago Manual of Style (17th edition)

ucin1367924118
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This open access ETD is published by University of Cincinnati and OhioLINK.