Public Health Ontario, 480 University Ave, Suite 300, Toronto, ON, M5G 1V2, Canada.
Dalla Lana School of Public Health, University of Toronto, Toronto, ON, Canada.
Can J Public Health. 2022 Jun;113(3):363-373. doi: 10.17269/s41997-021-00599-0. Epub 2022 Jan 3.
To test the efficacy of calorie labelling for alcoholic and non-alcoholic beverages on restaurant menus on noticing calorie information, calorie knowledge, and perceived and actual influence on hypothetical beverage orders.
Participants included upper-level university students of legal drinking age residing in Ontario, Canada (n = 283). Using a between-groups experiment, participants were randomized to view one of two menus: (1) No Calorie Information (control), and (2) Calorie Information adjacent to each beverage. Participants completed a hypothetical ordering task, and measures related to noticing calorie information, calorie knowledge, and actual and perceived influence of calorie information on beverages ordered were assessed. Linear, logistic, and multinomial logistic regression models were used to examine the four outcomes.
The odds of noticing calorie information were significantly higher in the Calorie Information (72.6%) versus No Calorie Information condition (8.0%) (OR = 43.7, 95% CI: 16.8, 113.8). Compared to those in the No Calorie Information condition, participants in the Calorie Information condition had significantly lower odds of responding 'Don't know' (OR = 0.04, 95% CI: 0.02, 0.09), underestimating (OR = 0.06, 95% CI: 0.02, 0.2), and overestimating (OR = 0.05, 95% CI: 0.02, 0.2) versus accurately estimating calories in beverages ordered. No significant differences were observed between menu labelling conditions in the calories in beverages ordered or the perceived influence of calorie information on the number of beverages ordered.
Exposure to menus with calorie information increased consumers noticing the calorie information, and accurately estimating calories in alcoholic and non-alcoholic beverages ordered. These results have implications for policy-makers considering mandatory menu labelling policy inclusive of alcoholic beverages.
测试餐厅菜单上的酒精和非酒精饮料卡路里标签对注意到卡路里信息、卡路里知识以及对假设饮料订单的感知和实际影响的效果。
参与者包括加拿大安大略省的有合法饮酒年龄的高年级大学生（n=283）。使用组间实验，参与者被随机分配到以下两种菜单之一：（1）无卡路里信息（对照），和（2）卡路里信息紧邻每种饮料。参与者完成了一个假设的点餐任务，并评估了与注意到卡路里信息、卡路里知识以及卡路里信息对所点饮料的实际和感知影响相关的测量。使用线性、逻辑和多项逻辑回归模型来检验四个结果。
在卡路里信息（72.6%）与无卡路里信息条件（8.0%）相比，注意到卡路里信息的可能性显著更高（OR=43.7，95%CI：16.8，113.8）。与无卡路里信息条件相比，卡路里信息条件下的参与者准确估计所点饮料卡路里的可能性明显降低（OR=0.04，95%CI：0.02，0.09），低估（OR=0.06，95%CI：0.02，0.2）和高估（OR=0.05，95%CI：0.02，0.2）的可能性降低。在菜单标签条件下，所点饮料的卡路里或卡路里信息对所点饮料数量的感知影响之间没有观察到显著差异。
接触有卡路里信息的菜单增加了消费者注意到卡路里信息的可能性，并准确估计了所点酒精和非酒精饮料的卡路里。这些结果对考虑包括酒精饮料在内的强制性菜单标签政策的政策制定者具有影响。
