Graduate Program
Nutrition and Dietetics
Degree Name
Master of Science (MS)
Semester of Degree Completion
2012
Thesis Director
Karla Kennedy-Hagan
Thesis Committee Member
Carla Honselman
Thesis Committee Member
Richard Wilkinson
Abstract
Background: Quick service restaurant food has been association with weight gain, increased waist size, and insulin resistance, that lead to increased risks of obesity, type 2 diabetes, and stroke. A resolution includes a public policy initiative mandating restaurants to list calories at the point <>f purchase. The purpose of this research was to determine if calorie menu labeling has an effect on individuals' decision to build a healthier combo meal, one lower in calories.
Methvds: A convenience sample was gathered. Participants completed an online survey asking them to build combo meals from quick st;rvice restaurants. Participants were randomly sorted into two groups; one received calorie information while the other group did not.
Results: A total of 137 individuals (86% female, 99% white) participated in the study. Calorie menu labeling had a significant effect on participants' choices to select breakfast and lunch menu items :for themselves that were lower in calories in four of five different scenarios. The greater the range
Concl11sion: This study concludes that calorie menu labeling can positively impact consumers to choose fewer calories. Continued research and education is needed to implement public policy initiatives to combat the issues surrounding frequent quick service restaurant food consumption, obesity, and diabetes.
Funding Source: None
Recommended Citation
Knoll, Sarah Elizabeth, "Evaluation of menu-labeling's effect on restaurant patrons' meal choices" (2012). Masters Theses. 834.
https://thekeep.eiu.edu/theses/834
