TY  - JOUR
AB  - Purpose– The purpose of this paper is to evaluate the influence of nutritional information on menu choices in a higher educational setting using a menu designed by the students themselves. Design/methodology/approach– Based on USDA healthy eating standards, a menu comprising seven healthy and seven unhealthy meal options were presented, once unlabeled as control (n=214) and once labeled with healthy and non-healthy nutrient icons as an intervention test menu (n=212). Findings– Findings demonstrate that despite a positive observed trend, there were no significant differences between healthy selection of labeled and unlabeled dishes (p=0.16). Practical implications– Providing nutritional information in student cafeterias may be challenging but helpful. However, more strategies need to be developed with student input to provide nutrition data on menus in an informative, comprehensive, yet friendly way that encourages healthy eating in campus foodservices. Social implications– No labeling system or legislation can control choices made by individuals, so the responsibility for a healthy selection must always remain personal. However, consumers should have input on menus as they have a stake in the outcome of the products. Originality/value– This novel study tested a student-designed menu to assess whether user input can influence food choice.
VL  - 117
IS  - 4
SN  - 0007-070X
DO  - 10.1108/BFJ-06-2014-0219
UR  - https://doi.org/10.1108/BFJ-06-2014-0219
AU  - Feldman Charles H.
AU  - Hartwell Heather
AU  - Brusca Joseph
AU  - Su Haiyan
AU  - Zhao Hang
PY  - 2015
Y1  - 2015/01/01
TI  - Nutrition information and its influence on menu choice within higher education establishments
T2  - British Food Journal
PB  - Emerald Group Publishing Limited
SP  - 1399
EP  - 1410
Y2  - 2024/04/19
ER  -