Marketing Department, Duke University Fuqua School of Business, Durham, NC 27708, USA.
Appetite. 2012 Dec;59(3):770-7. doi: 10.1016/j.appet.2012.08.011. Epub 2012 Aug 20.
Chain restaurants will soon need to disclose calorie information on menus, but research on the impact of calorie labels on food choices is mixed. This study tested whether calorie information presented in different formats influenced calories ordered and perceived restaurant healthfulness. Participants in an online survey were randomly assigned to a menu with either (1) no calorie labels (No Calories); (2) calorie labels (Calories); (3) calorie labels ordered from low to high calories (Rank-Ordered Calories); or (4) calorie labels ordered from low to high calories that also had red/green circles indicating higher and lower calorie choices (Colored Calories). Participants ordered items for dinner, estimated calories ordered, and rated restaurant healthfulness. Participants in the Rank-Ordered Calories condition and those in the Colored Calories condition ordered fewer calories than the No Calories group. There was no significant difference in calories ordered between the Calories and No Calories groups. Participants in each calorie label condition were significantly more accurate in estimating calories ordered compared to the No Calories group. Those in the Colored Calories group perceived the restaurant as healthier. The results suggest that presenting calorie information in the modified Rank-Ordered or Colored Calories formats may increase menu labeling effectiveness.
连锁餐厅很快将需要在菜单上披露卡路里信息，但有关卡路里标签对食物选择影响的研究结果不一。本研究测试了以不同格式呈现的卡路里信息是否会影响所订购的卡路里数量和对餐厅健康程度的感知。参与在线调查的参与者被随机分配到一个菜单，其中包括（1）没有卡路里标签（无卡路里）；（2）卡路里标签（卡路里）；（3）从低到高卡路里的卡路里标签排序（排序卡路里）；或（4）从低到高卡路里的卡路里标签排序，其中还带有红色/绿色圆圈，表示较高和较低的卡路里选择（彩色卡路里）。参与者为晚餐点餐，估计所点的卡路里数量，并对餐厅健康程度进行评分。排序卡路里条件和彩色卡路里条件下的参与者所点的卡路里数量少于无卡路里组。卡路里标签条件下的参与者与无卡路里组相比，在估计所点卡路里数量方面的准确性显著提高。彩色卡路里组认为餐厅更健康。结果表明，以修改后的排序卡路里或彩色卡路里格式呈现卡路里信息可能会提高菜单标签的效果。
