Department of Exercise Science, University of Scranton, Scranton, PA.
Department of Psychology, University of Scranton, Scranton, PA.
J Nutr Educ Behav. 2018 Jun;50(6):555-563. doi: 10.1016/j.jneb.2018.01.020. Epub 2018 Mar 19.
To examine food decision-making priorities for restaurant-type foods at grocery stores and determine whether adding calorie information, as required by federal menu labeling laws, affected decision-making priorities.
Natural experiment: intervention and control groups with baseline and follow-up.
Regional grocery store chain with 9 locations.
Participants (n = 393; mean age, 54.8 ± 15.1 years) were primarily women (71%) and Caucasian (95%).
Data were collected before and after calorie information was added to restaurant-type foods at 4 intervention locations.
MAIN OUTCOME MEASURE(S): Primary influencers of food selection decision making for restaurant-type foods and frequency of use of nutrition information.
Quantitative analysis examined the top 3 influencers of food selections and chi-square goodness of fit test determined whether the calorie labeling intervention changed food decision-making priorities. Qualitative data were used to describe responses.
Taste, cost, and convenience were the most frequently reported influencers of restaurant-type food selections; 20% of participants rated calories as influential. Calorie labeling did not affect food selection decision making; 16% of participants in intervention stores noticed calorie labels. Qualitative explanations confirmed these findings.
Menu labeling laws increase access to calorie information; however, use of this information is limited. Additional interventions are needed to encourage healthier restaurant-type food selections in grocery stores.
研究杂货店餐馆型食品的食品决策优先事项，并确定是否根据联邦菜单标签法的要求添加卡路里信息会影响决策优先事项。
自然实验：干预组和对照组，有基线和随访。
拥有 9 个地点的区域性杂货店连锁店。
参与者（n=393；平均年龄 54.8±15.1 岁）主要为女性（71%）和白种人（95%）。
在 4 个干预地点添加餐馆型食品的卡路里信息前后收集数据。
餐馆型食品选择决策的主要影响因素和营养信息使用频率。
定量分析检查了食物选择的前 3 个影响因素，卡方拟合优度检验确定了卡路里标签干预是否改变了食物决策优先事项。定性数据用于描述反应。
味道、成本和便利性是最常报告的餐馆型食品选择的影响因素；20%的参与者认为卡路里有影响。卡路里标签并未影响食物选择决策；干预商店中有 16%的参与者注意到了卡路里标签。定性解释证实了这些发现。
菜单标签法增加了获取卡路里信息的机会；然而，对这些信息的使用是有限的。需要采取额外的干预措施，以鼓励在杂货店选择更健康的餐馆型食品。
