Fogolari Natalia, Oliveira Renata Carvalho de, Bernardo Greyce Luci, Uggioni Paula Lazzarin, Geraldo Ana Paula Gines, Proença Rossana Pacheco da Costa, Fernandes Ana Carolina
Nutrition Postgraduate Program of the Federal University of Santa Catarina, Campus Universitário Reitor João David Ferreira Lima, Trindade, Florianópolis, Santa Catarina, 88040-970, Brazil; Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil.
Nutrition in Foodservice Research Centre (NUPPRE) of the Federal University of Santa Catarina, Brazil; Catholic University Centre of Santa Catarina, Joinville, Santa Catarina, Brazil.
Appetite. 2024 Dec 1;203:107698. doi: 10.1016/j.appet.2024.107698. Epub 2024 Oct 3.
Menu labeling is a strategy to promote healthier food choices in restaurants. This study aimed to analyze the influence of a qualitative menu labeling on the healthfulness of diners' food choices in self-service buffet restaurants. A controlled quasi-experiment comparing parallel groups at baseline and intervention periods was conducted in a control restaurant and an intervention restaurant. Qualitative labels provided information on the name and ingredients list of the dish, highlighting the use of organic vegetables. The same food menu was served in both restaurants. Menu labeling was implemented at the intervention restaurant for six dishes each day, three considered healthier and three less healthy. Dishes were weighed at the beginning and at the end of the service to estimate the average portion size (g) of diners, during five consecutive days at baseline and intervention. Diners who had lunch at the intervention restaurant were invited to participate in a survey on the use of menu labels. Of the 153 interviewed diners, 31% reported noticing menu labels. Of these, 57% said menu labeling had influenced their food choices at the restaurant. No changes in portion sizes were observed between baseline and intervention periods within control and intervention restaurants. However, it was found that the provision of qualitative menu labeling sparked the interest of restaurant managers in improving meal quality and modifying recipes to eliminate ultra-processed ingredients. Thus, the implementation of the proposed menu labeling model can promote healthier food choices through the reformulation of culinary recipes. However, it is essential to adopt strategies to enable its direct impact.
菜单标签是一种在餐厅推广更健康食物选择的策略。本研究旨在分析定性菜单标签对自助餐厅用餐者食物选择健康程度的影响。在一家对照餐厅和一家干预餐厅进行了一项对照准实验，比较基线期和平预期间的平行组。定性标签提供了菜肴名称和成分列表的信息，突出了有机蔬菜的使用。两家餐厅提供相同的食物菜单。干预餐厅每天对六道菜肴实施菜单标签，其中三道被认为更健康，三道不太健康。在基线期和干预期的连续五天内，在服务开始和结束时对菜肴进行称重，以估计用餐者的平均份量（克）。邀请在干预餐厅吃午餐的用餐者参与一项关于菜单标签使用情况的调查。在153名接受采访的用餐者中，31%报告注意到了菜单标签。其中，57%表示菜单标签影响了他们在餐厅的食物选择。在对照餐厅和干预餐厅的基线期和干预期之间，未观察到份量的变化。然而，发现提供定性菜单标签激发了餐厅经理提高餐食质量和修改食谱以去除超加工成分的兴趣。因此，实施所提议的菜单标签模式可以通过重新制定烹饪食谱来促进更健康的食物选择。然而，采取策略以使其产生直接影响至关重要。
