Nutrition information and its influence on menu choice within higher education establishments

Author： Hartwell Heather Brusca Joseph Su Haiyan Zhao Hang

E-ISSN： 1758-4108|117|4|1399-1410

ISSN： 0007-070X

Source： British Food Journal, Vol.117, Iss.4, 2015-04, pp. : 1399-1410

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Abstract

Purpose– The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves.Design/methodology/approach– Based on USDA healthy eating standards, a menu comprising seven healthy and seven unhealthy meal options were presented, once unlabeled as control (n=214) and once labeled with healthy and non-healthy nutrient icons as an intervention test menu (n=212).Findings– Findings demonstrate that despite a positive observed trend, there were no significant differences between healthy selection of labeled and unlabeled dishes (p=0.16).Practical implications– Providing nutritional information in student cafeterias may be challenging but helpful. However, more strategies need to be developed with student input to provide nutrition data on menus in an informative, comprehensive, yet friendly way that encourages healthy eating in campus foodservices.Social implications– No labeling system or legislation can control choices made by individuals, so the responsibility for a healthy selection must always remain personal. However, consumers should have input on menus as they have a stake in the outcome of the products.Originality/value– This novel study tested a student-designed menu to assess whether user input can influence food choice.