This research synthesis reviews studies that have examined the use of menu labeling in away-from-home food establishments, such as restaurants and cafeterias, and the potential impact of labeling on consumers’ food and beverage selections.
Menu Labeling: Does Providing Nutrition Information at the Point of Purchase Affect Consumer Behavior? A Research Synthesis
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
Drawing from a larger study on restaurant nutrition, this cross-sectional study reports on the sodium density of 30,073 menu items from 237 unique U.S. chain restaurant brands in 2010. Sodium density, defined as mg sodium per 1000 kcal, was evaluated with descriptive statistics and stratified by restaurant characteristics (service model … More