scholarly journals Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information

2021 ◽  
Vol 26 (3) ◽  
pp. 155
Author(s):  
EunSol Her ◽  
Carl Behnke ◽  
Barbara Almanza
Keyword(s):  
Nutrition Information ◽  
Menu Item

Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers’ Evaluations of Packaged Food Products and Restaurant Menu Items

2003 ◽  
Vol 67 (2) ◽  
pp. 19-34 ◽  
Author(s):  
John C. Kozup ◽  
Elizabeth H. Creyer ◽  
Scot Burton
Keyword(s):  
Food Choices ◽  
Purchase Intentions ◽  
Health Claims ◽  
Nutrition Information ◽  
Food Labels ◽  
Health Claim ◽  
Menu Item ◽  
Consumer Evaluations ◽  
Packaged Food ◽  
Healthful Food

The authors report the results of three experiments that address the effects of health claims and nutrition information placed on restaurant menus and packaged food labels. The results indicate that when favorable nutrition information or health claims are presented, consumers have more favorable attitudes toward the product, nutrition attitudes, and purchase intentions, and they perceive risks of heart disease and stroke to be lower. The nutritional context in which a restaurant menu item is presented moderates the effects of both nutrition information and a health claim on consumer evaluations, which suggests that alternative (i.e., nontarget) menu items serve as a frame of reference against which the target menu item is evaluated.

Knowledge Mitigates Age Differences in Recognition Memory for Nutrition Information

2012 ◽  
Author(s):  
Lisa M. S. Miller ◽  
Megan Zirnstein ◽  
Pauline K. Chan ◽  
Tanja N. Gibson
Keyword(s):  
Recognition Memory ◽  
Age Differences ◽  
Nutrition Information

Use of Nutrition Information and Understanding of “Percent Daily Value” on Nutrition Facts Tables: Evaluating the Impact of a National Public Education Campaign among Youth and Young Adults in Canada

2019 ◽  
Vol 80 (4) ◽  
pp. 200-204 ◽  
Author(s):  
Brittany Cormier ◽  
Lana Vanderlee ◽  
David Hammond
Keyword(s):  
Population Level ◽  
Correct Recall ◽  
Nutrition Information ◽  
Education Campaign ◽  
Knowledge Based ◽  
Public Education Campaign ◽  
Youth And Young Adults ◽  
Campaign Message ◽  
Health Canada ◽  
The Impact

Purpose: In 2010, Health Canada implemented a national campaign to improve understanding of “percent daily value” (%DV) in Nutrition Facts Tables (NFTs). This study examined sources of nutrition information and knowledge of %DV information communicated in the campaign. Methods: Respondents aged 16–30 years completed the Canada Food Study in 2016 (n = 2665). Measures included sources of nutrition information, NFT use, and %DV knowledge based on the campaign message (“5% DV or less is a little; 15% DV or more is a lot”). A logistic regression examined correlates of providing “correct” responses to %DV questions related to the campaign messaging. Results: Overall, 7.2% (n = 191) respondents correctly indicated that 5% is “a little”, and 4.3% (n = 115) correctly indicated 15% DV was “a lot”. Only 4.0% (n = 107) correctly answered both. Correct recall of %DV amounts was not associated with number of information sources reported, but was greater among those who were female, were younger, and reported greater NFT understanding and serving size information use (P < 0.05 for all). Conclusions: Results show low awareness of messaging from the Nutrition Facts Education Campaign among young Canadians. Such a mass media campaign may be insufficient on its own to enhance population-level understanding of %DV.

scholarly journals Using the Google™ Search Engine for Health Information: Is There a Problem? Case Study: Supplements for Cancer

2021 ◽  
Vol 5 (2) ◽  
Author(s):  
Hannah C Cai ◽  
Leanne E King ◽  
Johanna T Dwyer
Keyword(s):  
Health Information ◽  
Search Engine ◽  
Information Quality ◽  
Nutrition Information ◽  
High Quality ◽  
Search Results ◽  
Health And Nutrition ◽  
Quality Rating

ABSTRACT We assessed the quality of online health and nutrition information using a Google™ search on “supplements for cancer”. Search results were scored using the Health Information Quality Index (HIQI), a quality-rating tool consisting of 12 objective criteria related to website domain, lack of commercial aspects, and authoritative nature of the health and nutrition information provided. Possible scores ranged from 0 (lowest) to 12 (“perfect” or highest quality). After eliminating irrelevant results, the remaining 160 search results had median and mean scores of 8. One-quarter of the results were of high quality (score of 10–12). There was no correlation between high-quality scores and early appearance in the sequence of search results, where results are presumably more visible. Also, 496 advertisements, over twice the number of search results, appeared. We conclude that the Google™ search engine may have shortcomings when used to obtain information on dietary supplements and cancer.

Adaptation and Validation of a Nutrition Environment Measures Survey for University Grab-and-Go Establishments

2016 ◽  
Vol 77 (1) ◽  
pp. 17-24 ◽  
Author(s):  
Brian K.C. Lo ◽  
Leia Minaker ◽  
Alicia N.T. Chan ◽  
Jessica Hrgetic ◽  
Catherine L. Mah
Keyword(s):  
Construct Validity ◽  
Reliability And Validity ◽  
Correlation Coefficients ◽  
Comparison Method ◽  
Nutrition Information ◽  
Perfect Agreement ◽  
Cross Sectional ◽  
Rater Reliability ◽  
University Of Toronto ◽  
Nutrition Environment

Purpose: To adapt and validate a survey instrument to assess the nutrition environment of grab-and-go establishments at a university campus. Methods: A version of the Nutrition Environment Measures Survey for grab-and-go establishments (NEMS-GG) was adapted from existing NEMS instruments and tested for reliability and validity through a cross-sectional assessment of the grab-and-go establishments at the University of Toronto. Product availability, price, and presence of nutrition information were evaluated. Cohen’s kappa coefficient and intra-class correlation coefficients (ICC) were assessed for inter-rater reliability, and construct validity was assessed using the known-groups comparison method (via store scores). Results: Fifteen grab-and-go establishments were assessed. Inter-rater reliability was high with an almost perfect agreement for availability (mean κ = 0.995) and store scores (ICC = 0.999). The tool demonstrated good face and construct validity. About half of the venues carried fruit and vegetables (46.7% and 53.3%, respectively). Regular and healthier entrée items were generally the same price. Healthier grains were cheaper than regular options. Six establishments displayed nutrition information. Establishments operated by the university’s Food Services consistently scored the highest across all food premise types for nutrition signage, availability, and cost of healthier options. Conclusions: Health promotion strategies are needed to address availability and variety of healthier grab-and-go options in university settings.

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