J Acad Nutr Diet. 2018 Mar;118(3):399-408. doi: 10.1016/j.jand.2017.11.007. Epub 2018 Jan 8.
There is emerging evidence that calorie information on restaurant menus does not similarly influence the ordering decisions of all population groups and may have unintended consequences for individuals who struggle with disordered eating or other weight-related concerns.
This study describes demographic patterns in the use of calorie information on restaurant menus and investigates relationships between using this information to limit calorie intake and measures of restaurant visit frequency and weight-related concerns and behavior.
DESIGN/PARTICIPANTS: There were 788 men and 1042 women (mean age=31.0±1.6 years) who participated in the fourth wave of the Project EAT study. Participants were initially recruited from Minneapolis-St Paul, MN, schools and completed EAT-IV surveys online or by mail from 2015 to 2016.
Participants self-reported weight-related concerns, restaurant eating, intuitive eating, dieting, healthy (eg, exercise) and unhealthy (eg, use of laxatives) weight-control behaviors, and binge eating.
Descriptive statistics and linear and logistic regression models accounting for demographics and weight status.
Approximately half of participants (52.7%) reported they had noticed calorie information while purchasing a meal or snack in a restaurant within the previous month. Among individuals who noticed calorie information, 38.2% reported they did not use it in deciding what to order. The most common use of calorie information was to avoid high-calorie menu items (50.1%) or to decide on a smaller portion (20.2%). Using menu labels to limit calories was related to binge eating among women and was associated with more weight-related concerns, dieting, and unhealthy weight-control behaviors among both women and men.
Nutrition educators and other health care professionals should talk with clients who struggle with disordered eating or weight-related concerns to learn about their use of calorie information at restaurants, address any potential unintended consequences, and promote healthy uses of calorie information.
有新的证据表明，餐厅菜单上的卡路里信息并不能同样影响所有人群的点餐决策，并且可能会对那些有饮食失调或其他与体重相关问题的个体产生意想不到的后果。
本研究描述了餐厅菜单上使用卡路里信息的人口统计学模式，并调查了使用这些信息来限制卡路里摄入量与餐厅访问频率以及与体重相关的问题和行为之间的关系。
设计/参与者：共有 788 名男性和 1042 名女性（平均年龄=31.0±1.6 岁）参加了 EAT 研究的第四波调查。参与者最初是从明尼苏达州明尼阿波利斯-圣保罗的学校招募的，并于 2015 年至 2016 年期间通过在线或邮件方式完成了 EAT-IV 调查。
参与者自我报告了与体重相关的问题、餐厅就餐、直觉饮食、节食、健康（如锻炼）和不健康（如使用泻药）的体重控制行为以及暴饮暴食。
描述性统计以及线性和逻辑回归模型，考虑了人口统计学和体重状况。
大约一半的参与者（52.7%）报告称，他们在过去一个月内购买餐饮时注意到了卡路里信息。在注意到卡路里信息的人中，有 38.2%的人表示他们没有在点餐时使用这些信息。最常见的使用卡路里信息的方式是避免高热量的菜单项目（50.1%）或选择较小的份量（20.2%）。女性中，使用菜单标签来限制卡路里摄入量与暴饮暴食有关，并且与女性和男性中更多的与体重相关的问题、节食以及不健康的体重控制行为有关。
营养教育工作者和其他医疗保健专业人员应该与有饮食失调或与体重相关问题的客户交谈，了解他们在餐厅使用卡路里信息的情况，解决任何潜在的意外后果，并促进对卡路里信息的健康使用。
