Food Export Support Center, Korea Food Research Institute, Office: 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, South Korea; Symbiotic Life Tech Research Institute, Department of Food and Nutrition, College of Human Ecology, Yonsei University, Office: 505 Samsung Hall, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, South Korea.
Symbiotic Life Tech Research Institute, Department of Food and Nutrition, College of Human Ecology, Yonsei University, Office: 505 Samsung Hall, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, South Korea.
Appetite. 2018 Apr 1;123:208-215. doi: 10.1016/j.appet.2017.12.012. Epub 2017 Dec 14.
Some countries require the provision of menu labels on restaurant menus to fight the increasing prevalence of obesity and related chronic diseases. This study views customers' use of menu labels as a preventive health behavior and applies the Health Belief Model (HBM) with the aim of determining the health belief factors that influence customers' use of menu labels. A self-administered survey was distributed for data collection. Responses were collected from 335 restaurant customers who experienced menu labels in restaurants within three months prior to the survey. The results of a structural equation model showed that all the HBM variables (perceived threats, perceived benefits, and perceived barriers of using menu labels) positively affected the customers' use of menu labels. Perceived threats were influenced by cues to action and cues to action had an indirect influence on menu label use through perceived threats. In conclusion, health beliefs were good predictors of menu label use on restaurant menus. This study validated the application of the HBM to menu labeling in restaurants, and its findings could offer guidelines for the industry and government in developing strategies to expand the use of menu labels among the public.
一些国家要求在餐厅菜单上提供菜单标签，以应对肥胖症和相关慢性病日益普遍的问题。本研究将顾客使用菜单标签视为一种预防保健行为，并应用健康信念模型（HBM），旨在确定影响顾客使用菜单标签的健康信念因素。通过自填式问卷调查收集数据。在调查前三个月内，在餐厅体验过菜单标签的 335 名餐厅顾客回答了问卷。结构方程模型的结果表明，HBM 的所有变量（使用菜单标签的感知威胁、感知益处和感知障碍）都对顾客使用菜单标签有积极影响。感知威胁受到提示因素的影响，提示因素通过感知威胁对菜单标签使用有间接影响。总之，健康信念是预测餐厅菜单上使用菜单标签的良好指标。本研究验证了 HBM 在餐厅菜单标签中的应用，其研究结果可为行业和政府制定策略，扩大公众对菜单标签的使用提供指导。
