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Menu Engineering and Dietary Behavior Impact on Young Adults' Kilocalorie Choice
Christine Bergman1, Yuan Tian1, Andrew Moreo2
1Food & Beverage and Event Management Department, University of Nevada Las Vegas, Las Vegas, NV 89119, USA.
Nutrients
|August 10, 2021
Summary
Menu labeling with calorie information and green symbols may encourage young adults to select lower-calorie restaurant meals. This intervention shows promise in guiding healthier food choices among this demographic.
Area of Science:
- Nutrition Science
- Behavioral Science
- Public Health
Background:
- The global obesity pandemic is linked to increased restaurant food consumption.
- Menu labeling with kilocalorie (calorie) information is a strategy to promote healthier eating habits.
- Understanding factors influencing young adults' menu choices is crucial for public health interventions.
Purpose of the Study:
- To investigate the relationship between menu design, dietary behaviors, and demographic characteristics on young adults' calorie choices in fast-casual restaurants.
- To evaluate how different menu designs, based on menu engineering principles, affect calorie selection.
- To identify which demographic and behavioral factors predict lower-calorie entree selection among young adults.
Main Methods:
- An experimental design with 480 participants (18-24 years old) was employed.
- Participants were exposed to 3 types of fast-casual restaurants and 4 menu designs.
- Logistic regression analysis was used to assess the impact of menu design, stage of change, gender, race, education, and weight status on calorie choices.
Main Results:
- Young adults with normal or overweight status were more likely to choose lower-calorie entrees compared to those who were obese.
- Individuals actively managing their calorie intake (for <6 months or ≥6 months) showed a higher likelihood of selecting lower-calorie options.
- Menu designs incorporating a green symbol and calorie information demonstrated a potential influence on selecting lower-calorie entrees.
Conclusions:
- Menu labeling, particularly with visual cues like a green symbol, can positively influence young adults' selection of lower-calorie restaurant meals.
- Dietary behavior (stage of change) and weight status are significant predictors of healthier food choices.
- Targeted menu design strategies may be effective in combating unhealthy eating patterns associated with restaurant dining in young adults.
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