Multnomah County passed a menu labeling policy that will go into effect January 1, 2009, as one of only five jurisdictions in the U.S. to have passed such a policy. The aims of this study are to: (1) examine changes in awareness of nutrition information, nutrition knowledge, use of nutrition information and caloric value of purchases; (2) examine changes in menu offerings in restaurants; and (3) describe differences in outcomes by age, gender, education, race/ethnicity, restaurant type and restaurant location. Investigators will use a pre-post design with cross-sectional point-of-purchase surveys, restaurant environmental assessments and menu audits and restaurant health inspection reports. Stratified sampling will be used to enroll sufficient numbers of low-income residents and people of color to allow investigators to describe differences in outcomes by income and race/ethnicity.
Evaluating a Nutrition Information Policy in Chain Restaurants in Multnomah County, Ore.
This article discusses results of a study that examined whether restaurant environments changed as a result of a newly implemented restaurant nutrition-labeling regulation in King County, Wash., compared over a similar length of time to restaurants in Multnomah County, Ore., where nutrition-labeling was not implemented. Researchers found that there was … More
Digital Food and Beverage Marketing Environments in a National Sample of Middle Schools: Implications for Policy and Practice
One promising approach to influence nutrition behavior is to limit food and beverage marketing to children. Children are a lucrative market and schools may be an effective setting in which to intervene. Studies have shown that marketing in schools is prevalent but little is known about digital marketing to students … More
Retailers and other organizations currently use a variety of nutrition standards and recommendations to guide consumers towards healthier, “Better for You”, options. This variety can be confusing to consumers. Healthy Eating Research convened a scientific advisory committee to review existing “Better-For-You” nutrition standards, and analyze their strengths and weaknesses. The … More