Food Label Effects on Customer Purchases in a Hospital Cafeteria in Northern California

Abstract

The purpose of this study was to determine if nutrient food labels helped increase purchases of healthier entrées in a hospital cafeteria. Thirty-two recipes consisting of healthy picks (HP) and regular menu (RM) entrées were developed, analyzed, and standardized. Results showed that the mean sales for HP increased from 41.8% (n = 47) to 42.5% (n = 40) as compared to decrease in RM sales from 58.2% (n = 64) to 57.5% (n = 54) at the end of the intervention period. RM entrées provided a mean of 657 Kcals while HP entrées provided 395 Kcals. Food labels may be a cost-effective way to promote healthier food choices.