Graduate Program

Family and Consumer Studies

Degree Name

Master of Science (MS)

Semester of Degree Completion

2008

Thesis Director

Karla Kennedy-Hagan

Thesis Committee Member

Kim Painter

Thesis Committee Member

Carla Honselman

Abstract

Factors that influence our dietary choices are important because our nation is facing an obesity epidemic. This study analyzed the influence of wait staff on food consumption in a restaurant environment. The University Institutional Review Board approved the study, and informed consent was obtained. The subjects, college students (n=46), were randomly assigned into a control or treatment group. Every subject was initially given one serving of each food item. The meal consisted of rolls, soup, pasta, cookies, and a beverage. Subjects were excluded from the study if they had diabetes or a food allergy. Subjects in the control group were offered beverage refills but not offered additional portions of food. Subjects in the control group could ask for refills if they desired. Subjects in the treatment group were offered refills of each food served throughout the meal. The amount of refills given to participants was tallied, and the amount of each food item consumed was recorded for each subject. The treatment group's increase in consumption of rolls (85%), pasta (27%), and cookies (71%) was statistically significant (p≤ 0.05) compared to the control group. The increase in soup consumption (38%), seen in the treatment group, was not statistically significant (p ≥ .05). In conclusion, suggestive selling by wait staff can significantly influence consumption. Consumers need to be aware of the influence that wait staff have on their dietary intake.

Download

Share

COinS