What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners
Abstract
:1. Introduction
2. Materials and Methods
2.1. Data Collection
2.2. Research Instrument
2.3. Menu Labeling Formats
2.4. Statistical Analyses
3. Results
3.1. (Potential) Restaurant Guests
3.1.1. Overall Characteristics
3.1.2. Label Preference
3.2. Restaurant Owners
4. Discussion
4.1. (Potential) Restaurant Guests
4.2. Restaurant Owners
4.3. Limitations of the Study
4.4. Implications for the Future
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Logo (n = 107) | Ranking (n = 164) | Information (n = 115) | p-Value | |
---|---|---|---|---|
mean (SD) | 40.1 (14.7) a | 31.9 (13.2) b | 37.7 (14.7) a | <0.001 (ANOVA) |
min–median–max | 19–40–73 a | 16–25–71 b | 17–33–72 a | <0.001 (KW) |
1 | 2 | 3 | 4 | 5 | Average Likert Score | |
---|---|---|---|---|---|---|
A. Perceived difficulty of implementing menu labeling * (5-point Likert Scale—1 = easy, 5 = difficult) | 10% | 33.3% | 30.8% | 20.5% | 5.1% | 2.8 |
B. Distinctive value of menu labeling (5-point Likert Scale 1 = no distinctive value, 5 = distinctive value) | 7.3% | 34.1% | 34.1% | 17.1% | 7.3% | 2.8 |
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Hanssen, N.S.J.; Linschooten, J.O.; van Lieverloo, J.H.M.; Roodenburg, A.J.C. What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners. Int. J. Environ. Res. Public Health 2021, 18, 12500. https://doi.org/10.3390/ijerph182312500
Hanssen NSJ, Linschooten JO, van Lieverloo JHM, Roodenburg AJC. What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners. International Journal of Environmental Research and Public Health. 2021; 18(23):12500. https://doi.org/10.3390/ijerph182312500
Chicago/Turabian StyleHanssen, Nadja S. J., Joost O. Linschooten, J. Hein M. van Lieverloo, and Annet J. C. Roodenburg. 2021. "What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners" International Journal of Environmental Research and Public Health 18, no. 23: 12500. https://doi.org/10.3390/ijerph182312500