Centre for Behavioural Research in Cancer, Cancer Council Victoria, Melbourne, Victoria, Australia.
Centre for Behavioural Research in Cancer, Cancer Council Victoria, Melbourne, Victoria, Australia.
Appetite. 2019 May 1;136:146-153. doi: 10.1016/j.appet.2019.01.018. Epub 2019 Jan 23.
The addition of Health Star Rating (HSR) labelling to menus at fast food outlets is feasible, however how this would impact consumer menu selection remains unclear. The aim of this study was to test whether the addition of HSR labelling to kilojoule (kJ) labelling on menus at fast food outlets would prompt consumers to select healthier meals. Using a between-subjects experimental design, 1007 adults aged 18-49 were allocated to one of four menu labelling conditions: (i) no labelling; (ii) kilojoule labelling; (iii) HSR labelling; and (iv) kilojoule + HSR labelling. Respondents were presented with their assigned menu online and instructed to select an evening meal as they would at a fast food restaurant. The main analyses tested differences by menu labelling condition in the total mean kilojoule content and Nutrient Profiling Score (NPS) of respondents' evening meal selections using one-way ANOVA. The mean kilojoule content of meals did not differ significantly by menu labelling condition. However, respondents in the kilojoule + HSR labelling condition selected healthier meals (lower mean NPS) than those who viewed menu boards with kilojoule labelling only (M = 2.88 cf. M = 3.78, p = 0.046). In addition, in a post hoc per-protocol analysis of respondents who reported using menu labelling to assist their meal selection, respondents shown kilojoule + HSR menu labelling selected meals with a significantly lower kilojoule content compared to those shown HSR labelling only (4751 kJ cf. 5745 kJ, p = 0.038). Findings provide evidence that adding HSRs to kilojoule labelling on menu boards at fast food outlets has the potential to assist adults to make healthier evening meal selections.
在快餐店的菜单上添加健康星级评级（HSR）标签是可行的，但这将如何影响消费者的菜单选择尚不清楚。本研究旨在测试在快餐店的菜单上添加 HSR 标签是否会促使消费者选择更健康的餐食。使用 2 种实验设计，将 1007 名年龄在 18-49 岁的成年人分配到以下 4 种菜单标签条件之一：（i）无标签；（ii）热量标签；（iii）HSR 标签；（iv）热量+HSR 标签。参与者在线查看他们分配的菜单，并被指示在快餐店内选择一顿晚餐。主要分析使用单因素方差分析检验了菜单标签条件对参与者晚餐选择的总平均热量含量和营养成分评分（NPS）的差异。根据菜单标签条件，餐食的平均热量含量没有显著差异。然而，与仅查看热量标签的参与者相比，查看热量+HSR 标签的参与者选择了更健康的餐食（更低的平均 NPS）（M=2.88 与 M=3.78，p=0.046）。此外，在对报告使用菜单标签来帮助选择餐食的参与者进行事后协议分析中，与仅查看 HSR 标签的参与者相比，向其展示热量+HSR 菜单标签的参与者选择的餐食的热量含量显著更低（4751kJ 与 5745kJ，p=0.038）。研究结果提供了证据，即在快餐店的菜单上添加 HSR 标签可以帮助成年人做出更健康的晚餐选择。
