56 Results Found

The purpose of the present study is to evaluate calories selection according to the type of menu labelling applied on a hypothetical Greek tavern menu. Three questionnaires were designed and each one included a hypothetical menu of Greek tavern food....

Restaurant foods are associated with excessive energy intake and poor nutritional quality. In 2017, the Healthy Menu Choices Act mandated food service establishments with ≥20 outlets in Ontario to display the energy content on menus. To examine th...

Two U.S. cities require chain restaurants to label menu items that exceed 100% of the Daily Value (DV) for sodium, informing consumers and potentially prompting restaurant reformulation. To inform policy design for other localities, this study determ...

About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-ho...

There is insufficient evidence that restaurant menu labeling policies are cost-effective strategies to reduce obesity and diet-related non-communicable diseases (NCDs). Evidence suggests that menu labeling has a modest effect on calories purchased an...

No study has investigated the effect of the COVID-19 pandemic on the public’s interest in using energy labelling on restaurant menus. This study explores the effects of the COVID-19 pandemic on the public interest in using energy labelling on r...

Public health policies have been widely utilized to improve population nutrition, such as the newly announced front-of-pack labels (FOPLs) that will be applied to Canadian prepackaged foods to help consumers make healthier selections. However, resear...

A systematic review and meta-analysis determined the effect of restaurant menu labeling on calories and nutrients chosen in laboratory and away-from-home settings in U.S. adults. Cochrane-based criteria adherent, peer-reviewed study designs conducted...

Menu labeling regulations in the United States mandate chain restaurants to display calorie information for standard menu items, intending to facilitate healthy dietary choices and address obesity concerns. For this study, we utilized machine learnin...

Young adults are the highest consumers of food prepared outside home (FOH) and gain most weight among Australian adults. One strategy to address the obesogenic food environment is menu labelling legislation whereby outlets with >20 stores in one s...

This research aims to examine an extended model of the Theory of Planned Behaviour (TPB) to understand the determinants of consumers’ intentions to buy and recommend nutrition-labelled menu (NLM) items for making healthy food choices. The resea...

The obesity pandemic is associated with increased consumption of restaurant food. Labeling of menus is an intervention used to provide consumers with kilocalorie (calorie) information in hopes of them making healthier food choices. This study evaluat...

With the rapid rise of fast food consumption in Canada, Ontario was the first province to legislate menu labelling requirements via the enactment of the Healthy Menu Choice Act (HMCA). As the news media plays a significant role in policy debates and...

Calorie information is often provided on food packaging and is a legal requirement in many countries. There is some evidence to suggest that attention to calorie counting can have a detrimental effect on those with eating disorders (EDs). The aim of...

Young adults are the highest consumers of food prepared outside home, which has been linked to weight gain. The aim of this qualitative research was to gather opinions from young adults about what influences their food choice when eating out and if t...

Background/Objectives: Research on restaurants has traditionally emphasized business operations. Considering restaurants’ growing role in shaping dietary patterns and public health outcomes, this study aimed to map the scope, trends, and gaps i...

Young adults are frequent consumers of food prepared outside the home (FOH). In a cross-sectional survey, the MYMeals study, we showed FOH provided one-third of meals and snacks for young Australian adults, yet it contributed higher proportions of en...

Calories and nutrition labeling on restaurant menus are powerful policy interventions to reduce the burden of obesity epidemic. However, the success of this policy requires an assurance of equal benefits among customers with different characteristics...

As the catering sector has increasingly contributed to population-level salt intake, many countries have begun developing salt-reduction strategies for restaurants. This paper aims to provide an overview of global salt reduction policies in restauran...

Background/Objectives: This study examines the effectiveness of calorie labeling on restaurant menus by investigating how visual attention is allocated between calorie information and food cues. Although calorie labeling policies are widely implement...

Public awareness of calories in food sold in retail establishments is a primary objective of the menu labeling law. This study explores the extent to which we can use social media and internet search queries to understand whether the federal calorie...

Supermarkets are natural and important settings for implementing environmental interventions to improve healthy eating, and governmental policies could help improve the nutritional quality of purchases in this setting. This review aimed to: (1) ident...

Purpose: This study provides a critical examination of the literature on applying artificial intelligence (AI) and Extended Reality (XR) in restaurant settings and related foodservice operations. It focuses on how AI and XE influence consumer nutriti...

This research examines customers’ intention to buy depending on their use of nutrition labelling (NL) in fast food operations (FFOs) and their intention to visit and recommend these FFOs with nutrition-labelled menus. The research model draws o...

Background/Objectives: Menu calorie labeling policies aim to promote healthier eating habits, yet their effectiveness remains debated. The present study aimed to evaluate the effectiveness of two alternative qualitative labeling strategies—Phys...

Moving towards healthy sustainable diets which replace a proportion of animal with plant-based protein requires effective population-based strategies. A variety of strategies in food service settings can support this. This systematic review aimed to...

A comprehensive assessment of the dietary status of university students in Indonesia is lacking. Hence, this study aims to assess students’ dietary habits, status, and the nutritive value of meals offered at university canteens. This was a cros...

Complete food composition databases (FCDBs) on gluten-free (GF) foods are needed to assess the nutrient intakes of celiac disease patients. The aim of the present work was to update the previously developed version of the Italian GF-FCDB and to apply...

There has been an increasing expectation that the food provided for athletes at major competition events meets the specific dietary and performance needs of athletes. The aim of this study was to map the range of food service nutrition schemes that w...

Background/Objectives: Despite evidence on the association between marketing unhealthy foods to children (M2K) and negative health outcomes, M2K remains widespread in Canada. To support mandatory restrictions, Health Canada has prioritized a monitori...

In a transdisciplinary field experiment in two Swiss university canteens over 12 weeks, how customers respond to a revised menu choice of meat dishes and ovo-lacto-vegetarian or vegan dishes was investigated. Several interventions were implemented: t...

Commercial age-friendly modes are increasingly embedded in smartphone applications, yet their task-performance implications for older adults remain uncertain. This two-stage study used a cognitively informed ecological-to-controlled strategy linking...

An unhealthy diet is an important risk factor for disability and premature death. This study aimed to assess nutrition knowledge, dietary habits, and food label use among adults in Poland as well as to identify factors associated with diet-related be...

This study explores the role of organic food within sustainable tourism in Slovenia, with particular attention to consumer expectations, trust in organic certification, willingness to pay a price premium, and the interpretation of sustainability labe...

Semantic segmentation is the task of clustering together parts of an image that belong to the same object class. Semantic segmentation of webpages is important for inferring contextual information from the webpage. This study examines and compares de...

Background/Objectives: Numerous national programs have been launched to enhance public health in Saudi Arabia, primarily aiming to promote healthy lifestyles through regular physical activity and a balanced diet. However, there is a lack of studies a...

Calorie labels may be the most important predictor of dietary choices among college students. The Saudi Food and Drug Authority (SFDA) has imposed calorie labels on the menus of restaurants and cafes. The current study looked at how the calorie label...

The Mediterranean Diet (MedD), which UNESCO recognizes as an Intangible Cultural Heritage, constitutes a healthy eating pattern that helps prevent illness. The aim of this work is to know how well the university community of Almeria (Spain) adheres t...

This paper proposes a model to predict users’ personal interests from their gaze. Current image processing technologies enable us to identify each user’s gaze and pupil diameter. However, they cannot identify user interests. The model use...

Food allergies are increasingly frequent immune system reactions triggered by allergens present in food, which can affect quality of life. To investigate the impact of food allergies among Spanish adults and the influence of gender and age of diagnos...

The Kingdom of Saudi Arabia (KSA) is a leading country worldwide in the prevalence of non-communicable diseases (NCDs), which alone can explain 73% of mortality in the country. In response to the heavy burden of NCDs, the Saudi Food and Drug Authorit...

International data indicate that children and adolescents obtain around one third of their daily food intake from products consumed outside their home. Food products from restaurants are usually higher in calories and lower in nutritional value than...

Salt intake above 5 g/day correlates with prevalence of hypertension and cardiovascular diseases (CVD). CVD, the leading cause of mortality and morbidity in Europe, account for 45% of all deaths, while, in Serbia in 2021, CVD accounted for 47.3%. The...

Mobile phone technology is becoming ubiquitous. However, a number of unique usability challenges are still unresolved, including small screen size, device orientation changes, and an array of interaction methods (tap, flick, pinch, etc.) These challe...

This paper reports results from three consecutive studies focusing on the comparison of the effectiveness of different nudges and their combinations to increase sustainable food choices out of the home. The nudges compared are the use of descriptive...

Celiac disease is a systemic autoimmune disease that occurs in genetically predisposed individuals and means a lifelong intolerance to gluten, which is found in wheat, barley, rye and oats, and leads to inflammatory changes in the lining of the small...

To promote sustainable food choices, it is essential to provide easily understandable information that integrates health, environmental impacts and planetary boundaries. For this purpose, the Planet Health Conformity Index (PHC) was developed and tes...

A metabolic disorder is due to a gene mutation that causes an enzyme deficiency which leads to metabolism problems. Maple Syrup Urine Disease (MSUD) is one of the most common and severe hereditary metabolic disorders in Saudi Arabia. Patients and fam...

Background/Objectives: Inadequate dietary fibre intake remains a public health concern across Europe, particularly for adolescents. Bread is a widely consumed staple and a potential vehicle for improving dietary fibre intake. This study aimed to quan...

Digital food ordering platforms are used by millions across the world and provide easy access to takeaway fast-food that is broadly, though not exclusively, characterised as energy dense and nutrient poor. Outlets are routinely rated for hygiene, but...