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2009•International Journal of Tourism SciencesRequires access

The Effect of Nutrition Information on Consumers’ Healthy Menu Choices at a Fast Food Restaurant

Sang Hee Park, Ick-Keun Oh

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Abstract

The purpose of this study is to examine the effect of nutrition information on menu choices at a fast food restaurant. Three versions of menus were presented to participants: no nutrition information, total calories only, and full nutrition information. Results from the experiment with 245 participants reveal that 1) providing nutrition information led to healthier menu choices; 2) individual differences in BMI and gender moderated the influence of nutrition information on food choice. Based on the result of this study, provision of total calories only would be the most effective way of presenting nutrition information on menus to promote consumer’s healthier menu choices at a fast food restaurant.

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What this paper is about

The purpose of this study is to examine the effect of nutrition information on menu choices at a fast food restaurant. Three versions of menus were presented to participants: no nutrition information, total calories only, and full nutrition information. Results from the experiment with 245 participants reveal that 1) providing nutrition information led to healthier menu choices; 2) individual differences in BMI and gender moderated the influence of nutrition information on food choice. Based on the result of this study, provision of total calories only would be the most effective way of presenting nutrition information on menus to promote consumer’s healthier menu choices at a fast food restaurant.

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OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The purpose of this study is to examine the effect of nutrition information on menu choices at a fast food restaurant. Three versions of menus were presented to participants: no nutrition information, total calories only, and full nutrition information. Results from the experiment with 245 participants reveal that 1) providing nutrition information led to healthier menu choices; 2) individual differences in BMI and gender moderated the influence of nutrition information on food choice. Based on the result of this study, provision of total calories only would be the most effective way of presenting nutrition information on menus to promote consumer’s healthier menu choices at a fast food restaurant.

Key concepts: Advertising, Food science, Business, Food labeling, Marketing, Nutrition information, Psychology, Chemistry

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