Point-of-Selection Nutrition Information Influences Choice of Portion Size in an All-You-Can-Eat University Dining Hall

Autor:	Marjorie R. Freedman, Julie M. (Smith) Larner
Rok vydání:	2011
Předmět:	Point (typography) French fries Food choice Advertising Nutrition information Portion size Psychology Salad dressing Selection (genetic algorithm) Food Science
Zdroj:	Journal of Foodservice Business Research. 14:86-98
ISSN:	1537-8039 1537-8020
DOI:	10.1080/15378020.2011.548228
Popis:	There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university dining halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of different portion sizes with corresponding nutrition information) on students' choice of French fries and salad dressing and portion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p 99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine portion size. Additional studies are needed to support these promising results.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::af549e713ee1f9644c67ac3c18fa29c3 https://doi.org/10.1080/15378020.2011.548228 Zobrazit plný text záznamu