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Consumers may not use or understand calorie labeling in restaurants
Rebecca A Krukowski1, Jean Harvey-Berino, Jane Kolodinsky
1Department of Psychology, University of Vermont, 2 Colchester Avenue, John Dewey Hall, Burlington, VT 05405, USA. Rebecca.Krukowski@uvm.edu
Journal of the American Dietetic Association
|May 25, 2006
Summary
Calorie labeling legislation in restaurants may not be effective without public education on daily caloric needs. Alternative labeling formats, like "low," "moderate," and "high" calorie definitions, should be explored.
Area of Science:
- Public Health Nutrition
- Health Education
- Behavioral Science
Background:
- Calorie labeling legislation in restaurants is a growing public health strategy.
- Understanding consumer behavior regarding food labels is crucial for policy effectiveness.
Purpose of the Study:
- To investigate the utility of calorie labeling legislation in restaurants.
- To assess consumer awareness of daily caloric needs and likelihood of using restaurant food labels.
Main Methods:
- Survey administered to community (n=649) and college student (n=316) samples.
- Assessed current food label checking habits and knowledge of daily caloric needs.
- Evaluated participant likelihood to use restaurant calorie information if available.
Main Results:
- Only 48%-66% of participants checked food labels, and 64%-73% knew their daily caloric needs.
- 44%-57% were unlikely to use restaurant calorie information even if available.
- Significant portions of both samples showed limited engagement with current food labeling.
Conclusions:
- Public education campaigns on caloric requirements may be necessary before implementing restaurant calorie labeling.
- Alternative food labeling formats (e.g., "low," "moderate," "high" calorie) warrant consideration for improved consumer understanding and utility.
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