Journal of Foodservice Business Research
There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dressing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.
Marjorie Freedman. "Point-of-Selection Nutrition Information Influences Choice of Portion Size in an All-You-Can-Eat University Dining Hall" Journal of Foodservice Business Research (2011): 86-98. https://doi.org/10.1080/15378020.2011.548228