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Obstacles to nutrition labeling in restaurants
B A Almanza1, D Nelson, S Chai
1Department of Restaurant, Hotel, Institutional, and Tourism Management at Purdue University, West Lafayette, IN 47907-1266, USA.
Journal of the American Dietetic Association
|February 1, 1997
Summary
Foodservice companies face significant menu and personnel challenges in adopting nutrition labeling. Overcoming these obstacles presents opportunities for dietetics professionals to assist the industry.
Area of Science:
- Foodservice management
- Nutrition science
- Public health
Background:
- Nutrition labeling in foodservices is increasingly important for consumer health.
- Understanding barriers to implementation is crucial for wider adoption.
Purpose of the Study:
- To identify the primary obstacles foodservice companies encounter when implementing nutrition labeling.
- To assess the current status and willingness of foodservices regarding nutrition labeling.
Main Methods:
- A survey questionnaire was distributed to research and development directors of large foodservice corporations.
- Data were analyzed using P tests and regression analysis to determine significance and influencing factors.
Main Results:
- A 45.3% response rate was achieved, with most companies neutral on willingness to label.
- Two-thirds of respondents did not currently use nutrition labels, citing menu variations, space, and flexibility as key obstacles.
- Personnel-related issues, including training and time constraints, were also major barriers.
Conclusions:
- Menu and personnel challenges are the predominant obstacles to nutrition labeling in foodservices.
- Dietetics professionals can play a vital role in helping foodservices overcome these implementation barriers.