Impact of Point of Selection Nutrition Information on Meal Choices at a Table-Service Restaurant

Abstract

The purpose of this study was to determine the effectiveness of providing nutrition information to restaurant customers at the point of selection. In this experimental study, nine recipes from a restaurant menu were modified and labeled as “heart healthy.” Analysis of sales data showed that sales of three of these items increased significantly during the intervention, while sales of the other items remained constant. Results of a survey conducted during the study showed that purchase of modified menu items positively correlated with the customers' level of formal education, their intention to order a healthier item on a return visit, and their belief that healthy meal options provide nutrition at a good value.