The New York City Department of Health and Mental Hygiene (DOHMH) approved calorie labeling for restaurant chains with 15 or more stores nationally as part of the city’s effort to combat obesity. This regulation requires that calories are posted on menu boards; it is intended to increase prominence of calorie information at point-of-purchase to help consumers make healthier food choices. This requirement may also encourage chains to reformulate menu items, offer healthier items and change promotional materials to emphasize healthier options. This research study will survey adult customers and collect receipts at a random sample of fast-food restaurants after enforcement of calorie labeling regulations. Results from this post-regulation survey will be compared with pre-regulation data collected in the spring of 2007. The target for each of the 275 locations is 50 participants for a total of 13,750 surveys and receipts; for the pre-regulation study, 1,865 surveys and receipts were collected. Survey data will be analyzed to assess changes pre-post regulation in: (1) mean calories purchased overall and by fast food chain, (2) percentage of customers reporting that they saw calorie information, and (3) percentage of customers reporting that calorie information affected their purchase. Subgroup analyses, as appropriate, will include demographics, chain and calorie information posting mode.
Analyzing the Impact of the New York City Calorie Labeling Regulation
Changes in Energy Content of Lunchtime Purchases from Fast Food Restaurants After Introduction of Calorie Labelling: Cross Sectional Customer Surveys
This article assesses the impact of fast food restaurant menu labeling on the calorie content of individual lunchtime purchases of customers in New York City. Researchers found that, for the full survey sample, mean calories purchased did not change from before to after regulation. However, three major fast-food chains showed … More
Consumer Underestimation of Sodium in Fast Food Restaurant Meals: Results From a Cross-Sectional Observational Study
Restaurants are key venues for reducing sodium intake in the United States but little is known about consumer perceptions of sodium in restaurant foods. This study aimed to fill this gap by examining the accuracy of consumer estimates of sodium in restaurant meals. In 2013 and 2014, meal receipts and … More
Improving Menu Labeling by Restaurants to Better Guide Parents in Helping Their Children Make Healthy Food Selections
This study will develop and evaluate ways to increase the impact of restaurant menu labeling among parents buying food for their children to address concerns that restaurant calorie labeling laws have not been as influential as they could be. The goals of this project are to emplore how parents respond … More