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Sara N Bleich - One of the best experts on this subject based on the ideXlab platform.
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changes in the Calorie and nutrient content of purchased fast food meals after Calorie menu labeling a natural experiment
PLOS Medicine, 2021Co-Authors: Joshua Petimar, Christina A Roberto, Sara N Bleich, Fang Zhang, Steven L Gortmaker, Eric B Rimm, Michele Polacsek, Denise Simon, Lauren P Cleveland, Jason P BlockAbstract:Background Calorie menu labeling is a policy that requires food establishments to post the Calories on menu offerings to encourage healthy food choice. Calorie labeling has been implemented in the United States since May 2018 per the Affordable Care Act, but to the best of our knowledge, no studies have evaluated the relationship between Calorie labeling and meal purchases since nationwide implementation of this policy. Our objective was to investigate the relationship between Calorie labeling and the Calorie and nutrient content of purchased meals after a fast food franchise began labeling in April 2017, prior to the required nationwide implementation, and after nationwide implementation of labeling in May 2018, when all large US chain restaurants were required to label their menus. Methods and findings We obtained weekly aggregated sales data from 104 restaurants that are part of a fast food franchise for 3 national chains in 3 US states: Louisiana, Mississippi, and Texas. The franchise provided all sales data from April 2015 until April 2019. The franchise labeled menus in April 2017, 1 year prior to the required nationwide implementation date of May 2018 set by the US Food and Drug Administration. We obtained nutrition information for items sold (Calories, fat, carbohydrates, protein, saturated fat, sugar, dietary fiber, and sodium) from Menustat, a publicly available database with nutrition information for items offered at the top revenue-generating US restaurant chains. We used an interrupted time series to find level and trend changes in mean weekly Calorie and nutrient content per transaction after franchise and nationwide labeling. The analytic sample represented 331,776,445 items purchased across 67,112,342 transactions. Franchise labeling was associated with a level change of −54 Calories/transaction (95% confidence interval [CI]: −67, −42, p < 0.0001) and a subsequent 3.3 Calories/transaction increase per 4-week period (95% CI: 2.5, 4.1, p < 0.0001). Nationwide implementation was associated with a level decrease of −82 Calories/transaction (95% CI: −88, −76, p < 0.0001) and a subsequent −2.1 Calories/transaction decrease per 4-week period (95% CI: −2.9, −1.3, p < 0.0001). At the end of the study, the model-based predicted mean Calories/transaction was 4.7% lower (change = −73 Calories/transaction, 95% CI: −81, −65), and nutrients/transaction ranged from 1.8% lower (saturated fat) to 7.0% lower (sugar) than what we would expect had labeling not been implemented. The main limitations were potential residual time-varying confounding and lack of individual-level transaction data. Conclusions In this study, we observed that Calorie labeling was associated with small decreases in mean Calorie and nutrient content of fast food meals 2 years after franchise labeling and nearly 1 year after implementation of labeling nationwide. These changes imply that Calorie labeling was associated with small improvements in purchased meal quality in US chain restaurants.
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Calorie labeling and product reformulation a longitudinal analysis of supermarket prepared foods
American Journal of Preventive Medicine, 2021Co-Authors: Anna H Grummon, Sara N Bleich, Joshua Petimar, Fang Zhang, Anjali Rao, Steven L Gortmaker, Eric B Rimm, Alyssa J Moran, Rebecca L Franckle, Michele PolacsekAbstract:Introduction The 2010 Affordable Care Act required chain retail food establishments, including supermarkets, to post Calorie information for prepared (i.e., ready to eat) foods. Implementation of Calorie labeling could spur companies to reduce the Calorie content of prepared foods, but few studies have explored this. This study evaluates the changes in the Calorie content of prepared foods at 2 large U.S. supermarket chains after they implemented Calorie labels in April 2017. Methods The chains (≈1,200 stores) provided data on the Calorie content and labeling status of all items sold between July 2015 and January 2019. In 2021, analyses used a difference-in-differences approach to examine the changes in the Calorie content of prepared bakery, entree, and deli items introduced before Calorie labeling to those introduced after the labeling compared with changes in similar foods not subject to the new labeling requirement. Primary analyses examined continuously available items; exploratory analyses examined items newly introduced to the marketplace. Results Relative to changes in comparison foods not subject to the labeling requirement, continuously available prepared bakery items decreased by 7.7 Calories per item after Calorie labels were implemented (95% CI= −12.9, −2.5, p=0.004, ≈0.5% reduction). In exploratory analyses, prepared bakery items introduced after Calorie labeling contained 440 fewer Calories per item than those introduced before Calorie labeling (95% CI= −773.9, −106.1, p=0.01, ≈27% reduction), driven by reductions in product size. No changes were observed in the Calorie content of continuously available or newly introduced prepared entrees or deli items. Conclusions Implementing Calorie labels could encourage product reformulation among some types of prepared supermarket foods. These supply-side changes could lead to reductions in caloric intake.
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estimating the effect of Calorie menu labeling on Calories purchased in a large restaurant franchise in the southern united states quasi experimental study
BMJ, 2019Co-Authors: Joshua Petimar, Christina A Roberto, Sara N Bleich, Fang Zhang, Steven L Gortmaker, Eric B Rimm, Michele Polacsek, Denise Simon, Lauren P Cleveland, Jason P BlockAbstract:Objective To evaluate whether Calorie labeling of menus in large restaurant chains was associated with a change in mean Calories purchased per transaction. Design Quasi-experimental longitudinal study. Setting Large franchise of a national fast food company with three different restaurant chains located in the southern United States (Louisiana, Texas, and Mississippi) from April 2015 until April 2018. Participants 104 restaurants with Calorie information added to in-store and drive-thru menus in April 2017 and with weekly aggregated sales data during the pre-labeling (April 2015 to April 2017) and post-labeling (April 2017 to April 2018) implementation period. Main outcome measures Primary outcome was the overall level and trend changes in mean purchased Calories per transaction after implementation of Calorie labeling compared with the counterfactual (ie, assumption that the pre-intervention trend would have persisted had the intervention not occurred) using interrupted time series analyses with linear mixed models. Secondary outcomes were by item category (entrees, sides, and sugar sweetened beverages). Subgroup analyses estimated the effect of Calorie labeling in stratums defined by the sociodemographic characteristics of restaurant census tracts (defined region for taking census). Results The analytic sample comprised 14 352 restaurant weeks. Over three years and among 104 restaurants, 49 062 440 transactions took place and 242 726 953 items were purchased. After labeling implementation, a level decrease was observed of 60 Calories/transaction (95% confidence interval 48 to 72; about 4%), followed by an increasing trend of 0.71 Calories/transaction/week (95% confidence interval 0.51 to 0.92) independent of the baseline trend over the year after implementation. These results were generally robust to different analytic assumptions in sensitivity analyses. The level decrease and post-implementation trend change were stronger for sides than for entrees or sugar sweetened beverages. The level decrease was similar between census tracts with higher and lower median income, but the post-implementation trend in Calories per transaction was higher in low income (change in Calories/transaction/week 0.94, 95% confidence interval 0.67 to 1.21) than in high income census tracts (0.50, 0.19 to 0.81). Conclusions A small decrease in mean Calories purchased per transaction was observed after implementation of Calorie labeling in a large franchise of fast food restaurants. This reduction diminished over one year of follow-up.
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examining the nutrient profile and price incentive structure of combination meals at large u s chain restaurants p04 159 19
Current Developments in Nutrition, 2019Co-Authors: Kelsey A Vercammen, Julia A Wolfson, Alyssa J Moran, Johannah M Frelier, Caroline G Dunn, Aviva A Musicus, Sara N BleichAbstract:To characterize the nutrient profile of combination meals and understand price incentives to upsize at large U.S. fast food and fast casual restaurants. Combination meals (n = 1479) from 34 U.S. fast food and fast casual restaurants were identified from online menus and corresponding nutrition information was obtained from a restaurant nutrition database (MenuStat). Three options for each meal were analyzed: 1) default (as advertised on menu), 2) minimum (low-Calorie option), and 3) maximum (high-Calorie option). The nutrient composition of meals was compared to the Healthier Restaurant Meal Guidelines, and linear models examined to what extent each meal component (entree, side, beverage) drove differences in nutrients across meal options. Prices were obtained from restaurant websites for a subset of combination meals (n = 326) and linear models were used to examine the difference in total Calories per dollar between default and maximum options. There was substantial variation across combination meal options for Calories (default: 1193 kcal; minimum: 767 kcal; maximum: 1685 kcal), saturated fat (14 g; 11 g; 19 g), sodium (2110 mg; 1783 mg; 2823 mg), and sugar (68 g; 10 g; 117 g). Most default meals exceeded the Healthier Restaurant Meal Guidelines for Calories (97%) and sodium (99%); fewer exceeded the standards for saturated fat (50%) and total sugar (6%). Comparing maximum and default meals, beverages were the largest driver of differences in Calories (178 kcal, 36% of difference) and sugar (46 g, 93%), and entrees were the largest driver of differences in saturated fat (3 g, 59%) and sodium (371 g, 52%). There were significantly more Calories per dollar in maximum versus default meals (169 kcal/dollar vs. 138 kcal/dollar). Default combination meals offered by large U.S. chain restaurants are high in Calories, sodium, saturated fat, and sugar. Maximum meals offer significantly more Calories per dollar compared to default meals, suggesting there is a strong financial incentive for consumers to “upsize” their orders. Industry and governmental policies that improve the nutritional profile of default meals and financially incentivize lower-Calorie meals may be promising strategies for improving dietary behaviors in restaurants. None.
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a systematic review of Calorie labeling and modified Calorie labeling interventions impact on consumer and restaurant behavior
Obesity, 2017Co-Authors: Sara N Bleich, Brian Elbel, Jason P Block, Christina D Economos, Marie L Spiker, Kelsey A Vercammen, Eric M Vanepps, Mary Story, Christina A RobertoAbstract:Objective Evidence on the effects of restaurant Calorie labeling on consumer and restaurant behavior is mixed. This paper examined: (1) consumer responses to Calorie information alone or compared to modified Calorie information and (2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods Searches were conducted in PubMed, Web of Science, Policy File, and PAIS International to identify restaurant Calorie labeling studies through October 1, 2016, that measured Calories ordered, consumed, or available for purchase on restaurant menus. The reference lists of Calorie labeling articles were also searched. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusions Because of a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower-Calorie purchases and whether that translates to a healthier population are unclear. Although there is limited evidence that menu labeling affects Calories purchased at fast-food restaurants, some evidence demonstrates that it lowers Calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified Calorie labels find that such labels can encourage lower-Calorie purchases but may not differ in effects relative to Calorie labels alone.
Jason P Block - One of the best experts on this subject based on the ideXlab platform.
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changes in the Calorie and nutrient content of purchased fast food meals after Calorie menu labeling a natural experiment
PLOS Medicine, 2021Co-Authors: Joshua Petimar, Christina A Roberto, Sara N Bleich, Fang Zhang, Steven L Gortmaker, Eric B Rimm, Michele Polacsek, Denise Simon, Lauren P Cleveland, Jason P BlockAbstract:Background Calorie menu labeling is a policy that requires food establishments to post the Calories on menu offerings to encourage healthy food choice. Calorie labeling has been implemented in the United States since May 2018 per the Affordable Care Act, but to the best of our knowledge, no studies have evaluated the relationship between Calorie labeling and meal purchases since nationwide implementation of this policy. Our objective was to investigate the relationship between Calorie labeling and the Calorie and nutrient content of purchased meals after a fast food franchise began labeling in April 2017, prior to the required nationwide implementation, and after nationwide implementation of labeling in May 2018, when all large US chain restaurants were required to label their menus. Methods and findings We obtained weekly aggregated sales data from 104 restaurants that are part of a fast food franchise for 3 national chains in 3 US states: Louisiana, Mississippi, and Texas. The franchise provided all sales data from April 2015 until April 2019. The franchise labeled menus in April 2017, 1 year prior to the required nationwide implementation date of May 2018 set by the US Food and Drug Administration. We obtained nutrition information for items sold (Calories, fat, carbohydrates, protein, saturated fat, sugar, dietary fiber, and sodium) from Menustat, a publicly available database with nutrition information for items offered at the top revenue-generating US restaurant chains. We used an interrupted time series to find level and trend changes in mean weekly Calorie and nutrient content per transaction after franchise and nationwide labeling. The analytic sample represented 331,776,445 items purchased across 67,112,342 transactions. Franchise labeling was associated with a level change of −54 Calories/transaction (95% confidence interval [CI]: −67, −42, p < 0.0001) and a subsequent 3.3 Calories/transaction increase per 4-week period (95% CI: 2.5, 4.1, p < 0.0001). Nationwide implementation was associated with a level decrease of −82 Calories/transaction (95% CI: −88, −76, p < 0.0001) and a subsequent −2.1 Calories/transaction decrease per 4-week period (95% CI: −2.9, −1.3, p < 0.0001). At the end of the study, the model-based predicted mean Calories/transaction was 4.7% lower (change = −73 Calories/transaction, 95% CI: −81, −65), and nutrients/transaction ranged from 1.8% lower (saturated fat) to 7.0% lower (sugar) than what we would expect had labeling not been implemented. The main limitations were potential residual time-varying confounding and lack of individual-level transaction data. Conclusions In this study, we observed that Calorie labeling was associated with small decreases in mean Calorie and nutrient content of fast food meals 2 years after franchise labeling and nearly 1 year after implementation of labeling nationwide. These changes imply that Calorie labeling was associated with small improvements in purchased meal quality in US chain restaurants.
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estimating the effect of Calorie menu labeling on Calories purchased in a large restaurant franchise in the southern united states quasi experimental study
BMJ, 2019Co-Authors: Joshua Petimar, Christina A Roberto, Sara N Bleich, Fang Zhang, Steven L Gortmaker, Eric B Rimm, Michele Polacsek, Denise Simon, Lauren P Cleveland, Jason P BlockAbstract:Objective To evaluate whether Calorie labeling of menus in large restaurant chains was associated with a change in mean Calories purchased per transaction. Design Quasi-experimental longitudinal study. Setting Large franchise of a national fast food company with three different restaurant chains located in the southern United States (Louisiana, Texas, and Mississippi) from April 2015 until April 2018. Participants 104 restaurants with Calorie information added to in-store and drive-thru menus in April 2017 and with weekly aggregated sales data during the pre-labeling (April 2015 to April 2017) and post-labeling (April 2017 to April 2018) implementation period. Main outcome measures Primary outcome was the overall level and trend changes in mean purchased Calories per transaction after implementation of Calorie labeling compared with the counterfactual (ie, assumption that the pre-intervention trend would have persisted had the intervention not occurred) using interrupted time series analyses with linear mixed models. Secondary outcomes were by item category (entrees, sides, and sugar sweetened beverages). Subgroup analyses estimated the effect of Calorie labeling in stratums defined by the sociodemographic characteristics of restaurant census tracts (defined region for taking census). Results The analytic sample comprised 14 352 restaurant weeks. Over three years and among 104 restaurants, 49 062 440 transactions took place and 242 726 953 items were purchased. After labeling implementation, a level decrease was observed of 60 Calories/transaction (95% confidence interval 48 to 72; about 4%), followed by an increasing trend of 0.71 Calories/transaction/week (95% confidence interval 0.51 to 0.92) independent of the baseline trend over the year after implementation. These results were generally robust to different analytic assumptions in sensitivity analyses. The level decrease and post-implementation trend change were stronger for sides than for entrees or sugar sweetened beverages. The level decrease was similar between census tracts with higher and lower median income, but the post-implementation trend in Calories per transaction was higher in low income (change in Calories/transaction/week 0.94, 95% confidence interval 0.67 to 1.21) than in high income census tracts (0.50, 0.19 to 0.81). Conclusions A small decrease in mean Calories purchased per transaction was observed after implementation of Calorie labeling in a large franchise of fast food restaurants. This reduction diminished over one year of follow-up.
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compliance in 2017 with federal Calorie labeling in 90 chain restaurants and 10 retail food outlets prior to required implementation
American Journal of Public Health, 2018Co-Authors: Lauren P Cleveland, Denise Simon, Jason P BlockAbstract:Objectives. To examine early compliance with the delayed federal Calorie labeling regulation that requires posting Calories on menus and menu boards at retail food chains with 20 or more establishm...
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a systematic review of Calorie labeling and modified Calorie labeling interventions impact on consumer and restaurant behavior
Obesity, 2017Co-Authors: Sara N Bleich, Brian Elbel, Jason P Block, Christina D Economos, Marie L Spiker, Kelsey A Vercammen, Eric M Vanepps, Mary Story, Christina A RobertoAbstract:Objective Evidence on the effects of restaurant Calorie labeling on consumer and restaurant behavior is mixed. This paper examined: (1) consumer responses to Calorie information alone or compared to modified Calorie information and (2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods Searches were conducted in PubMed, Web of Science, Policy File, and PAIS International to identify restaurant Calorie labeling studies through October 1, 2016, that measured Calories ordered, consumed, or available for purchase on restaurant menus. The reference lists of Calorie labeling articles were also searched. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusions Because of a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower-Calorie purchases and whether that translates to a healthier population are unclear. Although there is limited evidence that menu labeling affects Calories purchased at fast-food restaurants, some evidence demonstrates that it lowers Calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified Calorie labels find that such labels can encourage lower-Calorie purchases but may not differ in effects relative to Calorie labels alone.
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restaurants with Calories displayed on menus had lower Calorie counts compared to restaurants without such labels
Health Affairs, 2015Co-Authors: Sara N Bleich, Marian Jarlenski, Julia A Wolfson, Jason P BlockAbstract:Beginning in December 2016, Calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the Calories in the items on their menus. This increased transparency may be associated with lower overall Calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in Calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item Calorie content in all years was lower for restaurants that voluntarily posted information about Calories (the differences were 139 Calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-Calorie items.
Brian Elbel - One of the best experts on this subject based on the ideXlab platform.
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a systematic review of Calorie labeling and modified Calorie labeling interventions impact on consumer and restaurant behavior
Obesity, 2017Co-Authors: Sara N Bleich, Brian Elbel, Jason P Block, Christina D Economos, Marie L Spiker, Kelsey A Vercammen, Eric M Vanepps, Mary Story, Christina A RobertoAbstract:Objective Evidence on the effects of restaurant Calorie labeling on consumer and restaurant behavior is mixed. This paper examined: (1) consumer responses to Calorie information alone or compared to modified Calorie information and (2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods Searches were conducted in PubMed, Web of Science, Policy File, and PAIS International to identify restaurant Calorie labeling studies through October 1, 2016, that measured Calories ordered, consumed, or available for purchase on restaurant menus. The reference lists of Calorie labeling articles were also searched. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusions Because of a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower-Calorie purchases and whether that translates to a healthier population are unclear. Although there is limited evidence that menu labeling affects Calories purchased at fast-food restaurants, some evidence demonstrates that it lowers Calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified Calorie labels find that such labels can encourage lower-Calorie purchases but may not differ in effects relative to Calorie labels alone.
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Calorie labeling fast food purchasing and restaurant visits
Obesity, 2013Co-Authors: Brian Elbel, Tod Mijanovich, Beth L Dixon, Courtney Abrams, Beth C Weitzman, Rogan Kersh, Amy H Auchincloss, Gbenga OgedegbeAbstract:Objective Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring Calorie labeling at fast food restaurants was associated with consumer awareness of labels, Calories purchased and fast food restaurant visits. Design and Methods Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of Calorie information, Calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. Results The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the Calorie labels for a 33% point (P < 0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. Conclusions While some consumers report noticing and using Calorie information, no population level changes were noted in Calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law.
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inviting consumers to downsize fast food portions significantly reduces Calorie consumption
Health Affairs, 2012Co-Authors: Janet Schwartz, Brian Elbel, Jason Riis, Dan ArielyAbstract:Policies that mandate Calorie labeling in fast-food and chain restaurants have had little or no observable impact on Calorie consumption to date. In three field experiments, we tested an alternative approach: activating consumers’ self-control by having servers ask customers if they wanted to downsize portions of three starchy side dishes at a Chinese fast-food restaurant. We consistently found that 14–33 percent of customers accepted the downsizing offer, and they did so whether or not they were given a nominal twenty-five-cent discount. Overall, those who accepted smaller portions did not compensate by ordering more Calories in their entrees, and the total Calories served to them were, on average, reduced by more than 200. We also found that accepting the downsizing offer did not change the amount of uneaten food left at the end of the meal, so the Calorie savings during purchasing translated into Calorie savings during consumption. Labeling the Calorie content of food during one of the experiments had ...
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Calorie labeling and food choices a first look at the effects on low income people in new york city
Health Affairs, 2009Co-Authors: Brian Elbel, Rogan Kersh, Victoria L Brescoll, Beth L DixonAbstract:We examined the influence of menu Calorie labels on fast food choices in the wake of New York City’s labeling mandate. Receipts and survey responses were collected from 1,156 adults at fast-food restaurants in low-income, minority New York communities. These were compared to a sample in Newark, New Jersey, a city that had not introduced menu labeling. We found that 27.7 percent who saw Calorie labeling in New York said the information influenced their choices. However, we did not detect a change in Calories purchased after the introduction of Calorie labeling. We encourage more research on menu labeling and greater attention to evaluating and implementing other obesity-related policies.
Beth L Dixon - One of the best experts on this subject based on the ideXlab platform.
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Calorie labeling fast food purchasing and restaurant visits
Obesity, 2013Co-Authors: Brian Elbel, Tod Mijanovich, Beth L Dixon, Courtney Abrams, Beth C Weitzman, Rogan Kersh, Amy H Auchincloss, Gbenga OgedegbeAbstract:Objective Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring Calorie labeling at fast food restaurants was associated with consumer awareness of labels, Calories purchased and fast food restaurant visits. Design and Methods Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of Calorie information, Calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. Results The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the Calorie labels for a 33% point (P < 0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. Conclusions While some consumers report noticing and using Calorie information, no population level changes were noted in Calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law.
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Calorie labeling and food choices a first look at the effects on low income people in new york city
Health Affairs, 2009Co-Authors: Brian Elbel, Rogan Kersh, Victoria L Brescoll, Beth L DixonAbstract:We examined the influence of menu Calorie labels on fast food choices in the wake of New York City’s labeling mandate. Receipts and survey responses were collected from 1,156 adults at fast-food restaurants in low-income, minority New York communities. These were compared to a sample in Newark, New Jersey, a city that had not introduced menu labeling. We found that 27.7 percent who saw Calorie labeling in New York said the information influenced their choices. However, we did not detect a change in Calories purchased after the introduction of Calorie labeling. We encourage more research on menu labeling and greater attention to evaluating and implementing other obesity-related policies.
Loren G Yamamoto - One of the best experts on this subject based on the ideXlab platform.
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adolescent fast food and restaurant ordering behavior with and without Calorie and fat content menu information
Journal of Adolescent Health, 2005Co-Authors: Julienne A Yamamoto, Joelle B Yamamoto, Brennan E Yamamoto, Loren G YamamotoAbstract:Abstract Purpose To determine whether adolescents will modify their ordering behavior if Calorie and fat nutrition information is posted on the restaurant menu. Methods Adolescent volunteers (aged 11 to 18 years) were asked to order a dinner of their choice from three different restaurant menus (McDonald's, Panda Express, and Denny's) and then from a second set of modified menus with Calorie and fat content information posted next to each menu item. Total reported consumed Calories, fat, and the price of the meal ordered were calculated for each meal. Results For the first 106 adolescents enrolled, 75 did not change any of their orders after being shown the Calorie and fat content information. For the 31 who did change some of their orders, 43 meals resulted in decreased Calories and 11 meals resulted in increased Calories (20 resulted in a more expensive meal, 23 resulted in a less expensive meal and 11 resulted in no change in the cost of the meal; average change $0.027 increase). Of the 27 who rated themselves as too fat or slightly overweight, only 9 (33%) changed their orders. Conclusions The provision of Calorie and fat content information on the menus did not modify the food ordering behavior for the majority of adolescents. However, the provision of the nutrition information should still be encouraged because it resulted in some Calorie/fat reduction by some of the adolescents and it did not adversely affect the restaurants' revenue.
