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Lana Vanderlee - One of the best experts on this subject based on the ideXlab platform.
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a randomized controlled trial examining consumers perceptions and opinions on using different versions of a foodflip smartphone application for delivery of Nutrition Information
International Journal of Behavioral Nutrition and Physical Activity, 2020Co-Authors: Mavra Ahmed, Lana Vanderlee, Beatriz Francoarellano, Alyssa Schermel, Wendy Lou, Mary R LabbeAbstract:Food labelling is a common intervention to improve diets, where the back-of-pack Nutrition Information Panel (or Nutrition Facts table (NFt)) provides comprehensive Nutrition Information on food packages. However, many consumers find it difficult and time-consuming to identify healthier foods using the NFt. As a result, different interpretative Nutrition rating systems (INRS) may enable healthier food choices and it is essential that consumers have the tools to allow for easily accessible Nutrition Information. The objective of this study was to examine consumers’ perceptions of different (INRS) for delivery of Nutrition Information using different versions of a smartphone app, FoodFlip©. This study was part of a larger randomized controlled trial examining consumer perceptions of different INRS on food products. A nationally representative commercial sample of 2008 Canadians were randomized to one of four INRS intervention groups: 1) traffic light, 2) health star rating, 3) ‘high-in’ warning labels or 4) no INRS (NFt only; control) and asked to scan or enter 20 products into FoodFlip© from a list of food products provided to them with varying levels of healthfulness. After completing the app task, participants were asked a series of 7-point Likert-scale and open-ended questions to provide opinions on the usability and functionality of the app. Of the survey sample of 1997 participants, 95% (n = 1907) completed the app task, with similar number of participants in each treatment group. The mean age was 40 ± 12 years with no differences in sociodemographic characteristics between treatment groups. The health star rating ranked significantly lower in comparison to the other treatment groups in terms of usefulness (OR, 95% CI -0.67, 0.52–0.85), believability (0.59, 0.46–0.75), and understanding (0.55, 0.44–0.71) (p < 0.001). The health star rating (1.20, 0.94–1.53) and control (NFt) (1,1,1) ranked significantly lower than the traffic light or the ‘high-in’ warning labels for their ability to compare the healthfulness of products (p < 0.001). This study demonstrated Canadian consumers’ preference for a nutrient-specific system (i.e. traffic light or ‘high-in’ warning labels). The app, which was liked by majority of the participants for its functionality and usability, has the potential to support healthy dietary decision making and may also encourage reformulation. NCT03290118 (Clinicaltrials.gov).
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a quasi experimental study of a mandatory calorie labelling policy in restaurants impact on use of Nutrition Information among youth and young adults in canada
Preventive Medicine, 2018Co-Authors: Samantha Goodman, Lana Vanderlee, Christine M White, David HammondAbstract:Abstract In 2017, Ontario became the first Canadian province to require calorie amounts on menus/menu boards of chain restaurants. The province of British Columbia (BC) implemented a voluntary Nutrition Information initiative in which calorie and sodium Information were available upon request. A quasi-experimental design was used to examine the use of Nutrition Information in Ontario (mandatory calorie labelling), compared to BC (voluntary policy) and three other provinces with no formal menu labelling policy (‘control’). Data were collected from youth and young adults (16–30 years) in all provinces pre- (fall 2016; n = 2929) and post- (fall 2017; n = 968) implementation of Ontario's calorie-labelling policy in January 2017. Generalized estimating equations tested differences between provinces over time in noticing and impact of Nutrition Information and support of mandatory calorie labelling. Noticing of Nutrition Information in restaurants increased in Ontario significantly more than in BC (+25.1% vs. +1.6%; AOR = 4.26, 95% CI = 2.39–7.61) and control provinces (+6.5%; AOR = 3.00, 95% CI = 1.91–4.73). Ontario respondents were significantly more likely to report that the Nutrition Information influenced their order than those in BC (+12.9% vs. +2.2%; AOR = 3.53, 95%CI = 1.61–7.76) and control provinces (+2.0%; AOR = 3.71, 95%CI = 1.87–7.36). Policy support increased in all groups at follow-up, with a significantly greater increase in Ontario than control provinces (+12.9% vs. +5.7%; AOR = 1.57, 95%CI = 1.06–2.34). Socio-demographic differences were also observed. Findings suggest that the mandatory menu labelling policy implemented in Ontario has increased noticing and use of Nutrition Information, with no evidence to support the effectiveness of voluntary policies that require consumers to request Nutrition Information.
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a voluntary Nutrition labeling program in restaurants consumer awareness use of Nutrition Information and food selection
Preventive medicine reports, 2016Co-Authors: Christine M White, Heather G Lillico, Lana Vanderlee, David HammondAbstract:Health Check (HC) was a voluntary Nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of Nutritional Information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of Nutrition Information, influence of Nutrition Information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed Nutrition Information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by Nutrition Information (10.9% vs. 4.5%; OR = 2.96, p < 0.001); and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05). Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of Nutrition Information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.
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the impact of Nutrition labeling on menus a naturalistic cohort study
American Journal of Health Behavior, 2015Co-Authors: David Hammond, Christine M White, Heather G Lillico, Lana Vanderlee, Jessica L ReidAbstract:OBJECTIVES To examine the impact of a calorie label intervention on cafeteria menus. METHODS Exit surveys were conducted in a university cafeteria. Participants were surveyed at baseline and one week after calorie labels were displayed. We assessed changes in noticing and use of Nutrition Information, the calorie content of food purchased, and estimated calorie consumption. RESULTS The intervention was associated with significant increases in noticing Nutrition Information (92.5% vs 39.6%; p < .001), and the use of Nutrition Information to guide food purchases (28.9% vs 8.8%; p < .001). The calorie content of foods purchased decreased after calorie labels were posted (B = -88.69, p = .013), as did the estimated amount of calories consumed (B = -95.20, p = .006). CONCLUSIONS Findings suggest that displaying calorie amounts on menus can help reduce excess energy intake.
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does Nutrition Information on menus impact food choice comparisons across two hospital cafeterias
Public Health Nutrition, 2014Co-Authors: Lana Vanderlee, David HammondAbstract:OBJECTIVE: Food prepared and consumed away from home accounts for a significant proportion of dietary intake among Canadians. Currently, Canadians receive little or no Nutrition Information when eating in restaurant and fast-food outlets. The present study examined the impact of Nutrition Information on menus in hospital cafeterias on noticing and perceived influence of Nutrition Information and on food consumption. DESIGN: Cross-sectional surveys. SETTING: Exit surveys (n 1003) were conducted in two hospital cafeterias. The 'intervention' site featured energy (calorie), sodium and fat content on digital menu boards, as well as a health logo for 'healthier' items. The intervention site had also revised its menu items to improve the nutrient profiles. The 'control' site provided limited Nutrition Information at the point of sale. SUBJECTS: Cafeteria patrons recruited using the intercept technique. RESULTS: Significantly more respondents at the intervention site reported noticing Nutrition Information (OR = 7·6, P < 0·001) and using Nutrition Information to select their food items (OR = 3·3, P < 0·001) compared with patrons at the control site, after adjusting for sociodemographic factors. Patrons at the intervention site consumed significantly less energy (-21 %, P < 0·001), sodium (-23 %, P < 0·001), saturated fat (-33 %, P < 0·001) and total fat (-37 %, P < 0·001) than patrons at the control site. CONCLUSIONS: A Nutritional programme, including Nutrition Information on menus and improved Nutrition profile of food offerings, was associated with substantial reductions in energy, sodium and fat consumption. The results are consistent with a positive impact of menu labelling.
Wim Verbeke - One of the best experts on this subject based on the ideXlab platform.
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Explaining the effects of a point-of-purchase Nutrition-Information intervention in university canteens: a structural equation modelling analysis
International Journal of Behavioral Nutrition and Physical Activity, 2012Co-Authors: Christine Hoefkens, Zuzanna Pieniak, John Van Camp, Wim VerbekeAbstract:Background: The importance of canteen meals in the diet of many university students makes the provision of simple point-of-purchase (POP) Nutrition Information in university canteens a potentially effective way to promote healthier diets in an important group of young adults. However, modifications to environments such as the posting of POP Nutrition Information in canteens may not cause an immediate change in meal choices and nutrient intakes. The present study aimed at understanding the process by which the POP Nutrition Information achieved its effects on the meal choice and energy intake, and whether the Information was more effective in changing the meal choice of subgroups of university canteen customers. Methods: The POP Nutrition-Information intervention used a one-group pretest-posttest design. A sample of 224 customers of two university canteens completed the baseline and 6-months follow-up surveys. A multi-group structural equation modelling analysis was used to test mediation effects of individual difference variables (liking, understanding and use of the Information, subjective knowledge and attitude) on the energy intake from canteen meals, moderated by the objective Nutrition knowledge and motivation to change diet. Results: Significant relations were identified between liking of the Information and its use on one hand and a positive effect in attitude towards healthy canteen meals on the other hand. Motivation to change diet and sufficient objective Nutrition knowledge were required to maintain a recommended energy intake from canteen meals or to lead to a decrease in energy intake. Participants with greater objective Nutrition knowledge had a greater understanding of the POP Nutrition Information which also resulted in a more effective use of the Information. Conclusions: The results suggest that Nutrition-Information interventions may be more effective when using Nutrition Information that is generally liked by the target population in combination with an educational intervention to increase objective Nutrition knowledge. Trial registration: NCT01249508
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posting point of purchase Nutrition Information in university canteens does not influence meal choice and nutrient intake
The American Journal of Clinical Nutrition, 2011Co-Authors: Christine Hoefkens, John Van Camp, Carl Lachat, Patrick Kolsteren, Wim VerbekeAbstract:Background: Growing concern over the relation between out-of-home eating and overweight has triggered the use of point-of-purchase (POP) Nutrition Information when eating out of the home. In canteens that offer various unhealthy choices, the posting of POP Nutrition Information has the potential to improve meal choices and dietary intakes. Objective: The objective of this study was to increase the proportion of consumed meals that comply with recommendations for energy, saturated fat, sodium, and vegetable content by 5%. Design: A one-group pretest-posttest design was used. A total of 224 customers of 2 university canteens completed a questionnaire used for consumer profiling and 3-d food records to assess their meal choices and nutrient intakes. The 12 best meal combinations received star ratings and descriptors for nutrients or food groups that did not comply. Results: Reported meal choices in canteens and nutrient intakes did not improve after the intervention (P > 0.05). The Nutritional profile of the meal choice, obtained from a qualitative and quantitative Nutritional assessment of meals, mirrored the Nutritional profile of all meals offered (P > 0.05) and not that of the recommended meals offered (P 0.05). The healthiest choices were made by participants with greater objective Nutrition knowledge, stronger health and weight-control motives, and a greater openness to change meal choices at baseline (P < 0.05). Conclusions: The posting of Nutrition Information in university canteens did not effectively change meal choices and nutrient intakes. Despite the intervention, meal choices were largely determined by meals offered. Therefore, Nutrition-Information interventions in canteens may be more effective with a healthier meal supply. This trial was registered at clinicaltrials. gov as NCT01249508.
David Hammond - One of the best experts on this subject based on the ideXlab platform.
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a quasi experimental study of a mandatory calorie labelling policy in restaurants impact on use of Nutrition Information among youth and young adults in canada
Preventive Medicine, 2018Co-Authors: Samantha Goodman, Lana Vanderlee, Christine M White, David HammondAbstract:Abstract In 2017, Ontario became the first Canadian province to require calorie amounts on menus/menu boards of chain restaurants. The province of British Columbia (BC) implemented a voluntary Nutrition Information initiative in which calorie and sodium Information were available upon request. A quasi-experimental design was used to examine the use of Nutrition Information in Ontario (mandatory calorie labelling), compared to BC (voluntary policy) and three other provinces with no formal menu labelling policy (‘control’). Data were collected from youth and young adults (16–30 years) in all provinces pre- (fall 2016; n = 2929) and post- (fall 2017; n = 968) implementation of Ontario's calorie-labelling policy in January 2017. Generalized estimating equations tested differences between provinces over time in noticing and impact of Nutrition Information and support of mandatory calorie labelling. Noticing of Nutrition Information in restaurants increased in Ontario significantly more than in BC (+25.1% vs. +1.6%; AOR = 4.26, 95% CI = 2.39–7.61) and control provinces (+6.5%; AOR = 3.00, 95% CI = 1.91–4.73). Ontario respondents were significantly more likely to report that the Nutrition Information influenced their order than those in BC (+12.9% vs. +2.2%; AOR = 3.53, 95%CI = 1.61–7.76) and control provinces (+2.0%; AOR = 3.71, 95%CI = 1.87–7.36). Policy support increased in all groups at follow-up, with a significantly greater increase in Ontario than control provinces (+12.9% vs. +5.7%; AOR = 1.57, 95%CI = 1.06–2.34). Socio-demographic differences were also observed. Findings suggest that the mandatory menu labelling policy implemented in Ontario has increased noticing and use of Nutrition Information, with no evidence to support the effectiveness of voluntary policies that require consumers to request Nutrition Information.
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a voluntary Nutrition labeling program in restaurants consumer awareness use of Nutrition Information and food selection
Preventive medicine reports, 2016Co-Authors: Christine M White, Heather G Lillico, Lana Vanderlee, David HammondAbstract:Health Check (HC) was a voluntary Nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of Nutritional Information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of Nutrition Information, influence of Nutrition Information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed Nutrition Information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by Nutrition Information (10.9% vs. 4.5%; OR = 2.96, p < 0.001); and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05). Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of Nutrition Information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.
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the impact of Nutrition labeling on menus a naturalistic cohort study
American Journal of Health Behavior, 2015Co-Authors: David Hammond, Christine M White, Heather G Lillico, Lana Vanderlee, Jessica L ReidAbstract:OBJECTIVES To examine the impact of a calorie label intervention on cafeteria menus. METHODS Exit surveys were conducted in a university cafeteria. Participants were surveyed at baseline and one week after calorie labels were displayed. We assessed changes in noticing and use of Nutrition Information, the calorie content of food purchased, and estimated calorie consumption. RESULTS The intervention was associated with significant increases in noticing Nutrition Information (92.5% vs 39.6%; p < .001), and the use of Nutrition Information to guide food purchases (28.9% vs 8.8%; p < .001). The calorie content of foods purchased decreased after calorie labels were posted (B = -88.69, p = .013), as did the estimated amount of calories consumed (B = -95.20, p = .006). CONCLUSIONS Findings suggest that displaying calorie amounts on menus can help reduce excess energy intake.
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does Nutrition Information on menus impact food choice comparisons across two hospital cafeterias
Public Health Nutrition, 2014Co-Authors: Lana Vanderlee, David HammondAbstract:OBJECTIVE: Food prepared and consumed away from home accounts for a significant proportion of dietary intake among Canadians. Currently, Canadians receive little or no Nutrition Information when eating in restaurant and fast-food outlets. The present study examined the impact of Nutrition Information on menus in hospital cafeterias on noticing and perceived influence of Nutrition Information and on food consumption. DESIGN: Cross-sectional surveys. SETTING: Exit surveys (n 1003) were conducted in two hospital cafeterias. The 'intervention' site featured energy (calorie), sodium and fat content on digital menu boards, as well as a health logo for 'healthier' items. The intervention site had also revised its menu items to improve the nutrient profiles. The 'control' site provided limited Nutrition Information at the point of sale. SUBJECTS: Cafeteria patrons recruited using the intercept technique. RESULTS: Significantly more respondents at the intervention site reported noticing Nutrition Information (OR = 7·6, P < 0·001) and using Nutrition Information to select their food items (OR = 3·3, P < 0·001) compared with patrons at the control site, after adjusting for sociodemographic factors. Patrons at the intervention site consumed significantly less energy (-21 %, P < 0·001), sodium (-23 %, P < 0·001), saturated fat (-33 %, P < 0·001) and total fat (-37 %, P < 0·001) than patrons at the control site. CONCLUSIONS: A Nutritional programme, including Nutrition Information on menus and improved Nutrition profile of food offerings, was associated with substantial reductions in energy, sodium and fat consumption. The results are consistent with a positive impact of menu labelling.
Margo G Wootan - One of the best experts on this subject based on the ideXlab platform.
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availability of point of purchase Nutrition Information at a fast food restaurant
Preventive Medicine, 2006Co-Authors: Margo G Wootan, Melissa Osborn, Claudia J MalloyAbstract:Objective. Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase Nutrition Information at the largest fast-food restaurant in the U.S., McDonald's. Method. In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had Nutrition Information available in the restaurant. Results. In Washington, DC, 59% of McDonald's outlets provided in-store Nutrition Information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that Information. Conclusion. We found that even at the largest chain restaurant in the country, Nutrition Information at the point of decision-making is often difficult to find or completely absent.
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availability of Nutrition Information from chain restaurants in the united states
American Journal of Preventive Medicine, 2006Co-Authors: Margo G Wootan, Melissa OsbornAbstract:Background Although obesity and poor dietary habits are complex multifactorial problems, away-from-home food has been identified as one likely and important contributor. Restaurants provide a growing and substantial portion of the average American's diet, yet the Nutrition Labeling and Education Act (NLEA), which went into effect in 1994, explicitly exempts restaurants from most labeling requirements. Thus, this study examined the availability of Nutrition Information from the largest chain restaurants in the United States. Methods Between January and August 2004, we surveyed the 300 largest chain restaurants by telephone, e-mail, or examining company websites (response rate was 96%). The top chains, as ranked by revenue, were selected based on 2002 ratings in Restaurants and Institutions . Results Fifty-four percent of the 287 largest chain restaurants made some Nutrition Information available. Forty-four percent had Nutrition Information for the majority of their standard menu items. We found no significant differences in the availability of Nutrition Information based on the size of the restaurant chain. Of those restaurants with Nutrition Information, 86% provided Information on the company website. Conclusions The number of restaurants providing Nutrition Information has increased over the last 10 years. However, making informed and healthful food choices is hampered by the absence of Nutrition Information at many restaurants. Given the growing and significant role that away-from-home foods play in Americans' diets, the Surgeon General and the National Academies' Institute of Medicine recommend that Nutrition Information be available to customers at restaurants, and state legislatures and the U.S. Congress are beginning to address the issue.
Melissa Osborn - One of the best experts on this subject based on the ideXlab platform.
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availability of point of purchase Nutrition Information at a fast food restaurant
Preventive Medicine, 2006Co-Authors: Margo G Wootan, Melissa Osborn, Claudia J MalloyAbstract:Objective. Given the link between eating out, poor diets, and obesity, we assessed the availability of point-of-purchase Nutrition Information at the largest fast-food restaurant in the U.S., McDonald's. Method. In August 2004, we visited 29 of 33 (88%) of the McDonald's outlets in Washington, DC and visually inspected the premises, as well as asked cashiers or restaurant managers whether they had Nutrition Information available in the restaurant. Results. In Washington, DC, 59% of McDonald's outlets provided in-store Nutrition Information for the majority of their standard menu items. In 62% of the restaurants, it was necessary to ask two or more employees in order to obtain a copy of that Information. Conclusion. We found that even at the largest chain restaurant in the country, Nutrition Information at the point of decision-making is often difficult to find or completely absent.
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availability of Nutrition Information from chain restaurants in the united states
American Journal of Preventive Medicine, 2006Co-Authors: Margo G Wootan, Melissa OsbornAbstract:Background Although obesity and poor dietary habits are complex multifactorial problems, away-from-home food has been identified as one likely and important contributor. Restaurants provide a growing and substantial portion of the average American's diet, yet the Nutrition Labeling and Education Act (NLEA), which went into effect in 1994, explicitly exempts restaurants from most labeling requirements. Thus, this study examined the availability of Nutrition Information from the largest chain restaurants in the United States. Methods Between January and August 2004, we surveyed the 300 largest chain restaurants by telephone, e-mail, or examining company websites (response rate was 96%). The top chains, as ranked by revenue, were selected based on 2002 ratings in Restaurants and Institutions . Results Fifty-four percent of the 287 largest chain restaurants made some Nutrition Information available. Forty-four percent had Nutrition Information for the majority of their standard menu items. We found no significant differences in the availability of Nutrition Information based on the size of the restaurant chain. Of those restaurants with Nutrition Information, 86% provided Information on the company website. Conclusions The number of restaurants providing Nutrition Information has increased over the last 10 years. However, making informed and healthful food choices is hampered by the absence of Nutrition Information at many restaurants. Given the growing and significant role that away-from-home foods play in Americans' diets, the Surgeon General and the National Academies' Institute of Medicine recommend that Nutrition Information be available to customers at restaurants, and state legislatures and the U.S. Congress are beginning to address the issue.
