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J Am Diet Assoc. 1997 Feb;97(2):157-61.

Obstacles to nutrition labeling in restaurants.

Author information

1
Department of Restaurant, Hotel, Institutional, and Tourism Management at Purdue University, West Lafayette, IN 47907-1266, USA.

Abstract

OBJECTIVE:

This study determined the major obstacles that foodservices face regarding nutrition labeling.

DESIGN:

Survey questionnaire was conducted in May 1994. In addition to demographic questions, the directors were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling.

SUBJECTS/SETTING:

Sixty-eight research and development directors of the largest foodservice corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993).

STATISTICAL ANALYSES PERFORMED:

P tests were used to determine significance within a group for the number of foodservices that were currently using nutrition labeling, perceived impact of nutrition labeling on sales, and perceived responsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label.

RESULTS:

Response rate was 45.3%. Most companies were neutral about their willingness to use nutrition labeling. Two thirds of the respondents were not currently using nutrition labels. Only one third thought that it was the foodservice's responsibility to provide such information. Several companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identified as menu or personnel related, rather than cost related. Menu-related obstacles included too many menu variations, limited space on the menu for labeling, and loss of flexibility in changing the menu. Personnel-related obstacles included difficulty in training employees to implement nutrition labeling, and not enough time for foodservice personnel to implement nutrition labeling.

APPLICATIONS:

Numerous opportunities will be created for dietetics professionals in helping foodservices overcome these menu- or personnel-related obstacles.

PMID:
9020243
DOI:
10.1016/S0002-8223(97)00041-2
[Indexed for MEDLINE]
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