Improving patrons' meal selections through the use of point-of-selection nutrition labels.

Am J Public Health. 2009 Nov;99(11):2001-5. Epub 2009 Sep 17.

Chu YH, Frongillo EA, Jones SJ, Kaye GL.

Abstract

OBJECTIVES: We examined changes in meal selection by patrons of university food-service operations when nutrition labels were provided at the point of selection.

METHODS: We used a quasi-experimental, single-group, interrupted time-series design to examine daily sales before, during, and after provision of point-of-selection nutrition labels. Piecewise linear regression was employed to examine changes in the average energy content of entrées and a paired t test was used to detect differences in sales across the periods.

RESULTS: The average energy content of entrées purchased by patrons dropped immediately when nutrition labels were made available at point of selection and increased gradually when nutrition information was removed. There was no significant change in number of entrées sold or in revenues between the 2 periods.

CONCLUSIONS: Use of nutrition labels reduced the average energy content of entrées purchased without reducing overall sales. These results provide support for strengthening the nutrition labeling policy in food-service operations.

Using the Nutrition Facts on the Food Label

We will provide you with a "best of" set of links so that you can get what you need right away! The following link provides in the right hand column. This is an excellent PDF on how to use a food label.

Consider downloading and printing out this handy form.