Eating out has been increasingly common today. Some people argue that
eating outside may lead to obesity as it is usually associated with higher
intakes of energy, fat and saturated fat, as well as lower intakes of fibre,
calcium and vegetables. Whether true or false, this argument brings restaurant
industry further thinking: how do we help customers eat healthier?
A research published on Public
Health Nutrition might have found
a solution---Adding nutrition information to menu labeling. Not complicated,
but it works.
The study was conducted in a hospital cafeteria where healthy logo (an
apple with a check) and nutrition information (including calorie, fat and
sodium) were provided on menu boards next to each item. At the exit,
researchers interviewed customers on their noticing about nutrition information
and their food choice in cafeteria.
The results showed that nutrition labeling on menu boards can
significantly increase awareness and use of nutrition information. More than 80%
of the interviewers said they had noticed nutrition information. And of those
who have noticed, 1/3 reported that they considered nutrition information when
choosing food.
“1/3 is as expected actually, and it is meaningful” said Hammond, a
researcher of this study, “We have to admit that many menu factors like price,
taste and even pictures will affect people’s choice. But putting it in a big
population group, 1/3 is really not a bad figure.”
Every little helps. Just as reported in this research, a reduction of
544kJ (similar to the energy of 25g chips) per meal would be the equivalent of
3.7kg of weight gain avoided per year.
In fact, nutrition labeling has already been implemented in many
countries. USA was the first country in the world to pass legislation on
nutrition menu labeling, requiring restaurant chains with more than twenty
outlets to display calorie information on menus. In Australia, nutrition labeling
is quite common in most fast-food outlets.
Adding nutrition information (such as energy, fat & sodium) on the
menu labeling has incentives to both customers and restaurants. As an officer
of Public Health said in an interview, customers might start to think about
their energy intake and choose fries instead of onion rings to save 300
calories. And for restaurants, as the nutrition is posted, they might be
encouraged to find various options to cut fat down and provide healthier food. A
small change on menu labeling may lead to a big difference.
Related to Vanderlee and Hammond’s
study, an interview video on YouTube also shed light on nutrition menu labeling:
In addition to discussing on nutrition labeling, do
you really understand the meaning of a nutrition label? Another YouTube video
on label reading is also recommended, which hopefully would help you get healthier
food and provide healthier food:
Reference:
Vanderlee, L., &
Hammond, D. (2014). Does nutrition information on menus impact food choice?
comparisons across two hospital cafeterias. Public Health Nutrition,17(6),
1393-1402. doi:10.1017/S136898001300164X
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