Point-of-Selection Nutrition Information Influences Choice of Portion Size in an All-You-Can-Eat University Dining Hall
Journal of Foodservice Business Research
point-of-selection nutrition information, university, food choices, portion size
Food Science | Nutrition
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
This is an Author's Accepted Manuscript of an article whose final and definitive form, the Version of Record, has been published in Journal of Foodservice Business Research, 2011 in Volume 14, Issue 1. Find the published version of this article at this link.
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