Diet-Specific Menu Labels Somewhat Influence Consumers Choices in

Foodservice Establishments
M. Tovarez, BS, S. Westfal, MS, RDN, CNSC, CDN, A. DeMage MS, RDN, LD
ARAMARK Distance Learning Dietetic Internship Program, Philadelphia, PA
ABSTRACT

METHODOLOGY

DISCUSSION

The study aims to identify the degree to which consumers use diet specific menu labels.
The study is designed to determine the percentage of consumers who use diet specific menu
labels, as well as the factors that influence menu label use. In a hospital cafeteria in Lake
Charles, Louisiana diet specific menu labels were displayed along with posters that described
the nutrient criteria for each menu label. The diet specific labels included general healthy diet,
heart healthy diet, and diabetic healthy diet. Surveys were collected from customers during two
weeks in spring, 2015. The study revealed that the diet specific menu labels were used to
somewhat of a degree, with 44% of surveyed participants using them and 68% of those
surveyed customers who were aware of the menu labels using them. The study also illustrates
that the influential factors on using menu labels include the awareness and usefulness of the
labels, the motivation to choose healthy foods, and the age range of the customer. Diet specific
menu labels may be useful to a significant percentage of customers in foodservice
establishments, due to the increasing trend of consumers demanding health information of the
food they purchase.

Findings
Consumers make healthier food choices based on health menu labels to somewhat of a
degree.
Nearly half of the participants use menu labels, surpassing the studys initial estimation
of one third of the population.
The general healthy and heart healthy labels were most frequently used.
Age seems to have an influence on whether or not consumers use menu labels.
Factors influencing use of menu labels include the consumers awareness of the labels,
the consumers motivation to eat healthy foods, and the usefulness of the labels
themselves.
Implications
Individuals with specific health conditions including heart disease, obesity, and diabetes
can use disease specific menu labels to aid in healthy eating choices and behavior
change.
Another method may need to be used to deliver nutrient information to older consumers
in the foodservice industry.
Limitations
The effect of the nutrient and caloric intake of the individuals who used the food labels
is unclear.
The sample size is small.
Strengths
The study reveals the usage of disease specific menu labels through symbols
The heart healthy label was used by over half of the surveyed participants.
The diabetic label was used by nearly one third of the surveyed participants.
The labels are simple, easy to comprehend, and relevant for individuals with specific
health condition.

The menus were displayed throughout the cafeteria with menu labels.
The menu labels followed three diets: general healthy, heart healthy, and diabetic healthy. The criteria for each diet was based on the
Academy of Nutrition and Dietetics Nutrition Care Manual for adults and the U.S. Department of Food and Agriculture.

A short paper survey with three questions about the use and awareness of menu labels and two demographic questions on age
range and gender was used as the data collecting tool.
The small surveys were displayed on the tables in the cafeteria. The diners placed the completed surveys in a large drop box located
at the exit of the cafeteria. The surveys were collected at the end of each day.
The Microsoft Excel program was used to perform simple statistical tests on the percentage of people who used the labels, the
percentage who were aware of the labels, the amount of usage of each food label, and use of labels by age and gender.

INTRODUCTION

Calcasieu Parish is located in Louisiana where the obesity rate is 33.1%, heart disease
related mortality rate is 611 per 100,000 residents, and the diabetes rate is 12.6%.
Food service businesses contribute food to a large portion of an individuals diet.
There is an emerging trend of the food industry in which consumers are interested in
healthful eating.
In 2010, the Patient Protection and Affordable Care Act mandates that restaurant chains
with 20 or more locations must have calorie labels on their menus. Since this Act, many
studies have been done of the effectiveness of menu labels.
Menu labels in the food industry have been found to have a potential positive effect
on promoting health.
One study found the use of caloric symbols significantly reduced the calorie
content ordered by consumers.
Some patrons in restaurants order entres lower in calories and fat when
menu labels are used.
Studies have found 16.5-52.0% of consumers use menu labels.
Symbolic labels may have more of an impact on consumer choices compared to
numerical labels.
These labels span across all levels of health consciousness.
The efficacy of the nutrition label depends on comprehension and/or
relevance.
The following study on diet specific menu labeling is theorized to make somewhat of an
impact on consumers food choices, with approximately a third of the population choosing a
food based on its label.

This is a two week cross sectional study that surveyed a convenience sample of consumers at a cafeteria of a local hospital in Lake
Charles, Louisiana.
The prevalence of consumers using diet specific menu labels was assessed.
The inclusion criteria for the sample included males and females older than 18 years old, who dined at the CHRISTUS St. Patrick
hospital cafeteria in Lake Charles, Louisiana during breakfast, lunch, or dinner hours within a two week duration in March, 2015. The
samples exclusion criteria included those who were under 18 years old.

RESULTS

A total of 39 customers were surveyed.

64% of the surveyed participants were aware of the menu labels.
44% of participants used the menu labels.
Out of those who were aware, 68% of the participants used the menu labels.

10 out of 17 surveyed customers who used the diet labels chose the general healthy label.
10 out of 17 surveyed customers who used the diet labels chose the general healthy label.

Only 1% of those participants over 55 years old used the menu labels
64% of those aged 18-35 used the menu labels

53% of the surveyed males used the menu labels

38% of the surveyed females used the menu labels

The qualitative data included comments about motivation, usefulness of labels, and limitations to using
labels.

CONCLUSION

Label Use by Age Range

Simple and relevant symbolic diet labels can be used by consumers with heart disease,
obesity, and diabetes to help guide them on which foods to eat.
Those who are aware of the labels, those who are motivated to eat healthy foods, and
those between 18 and 35 years old may be more likely to use the menu labels.
Foodservice establishments may benefit from using diet specific menu labels to guide
the growing number of consumers interested in the nutrition of the food served to them.
Future research on diet specific menu labels and on the usage of menu labels among
various age groups should be conducted.

CONTACT INFORMATION

100%
80%

OBJECTIVE

For additional information, please contact:

60%
40%

Melissa Tovarez, BS
Aramark Dietetic Intern

20%

To determine to what degree consumers in a hospital make healthier food choices based on
diet specific menu label symbols.

0%
18-35

36-55
Used

>55

tovarez-melissa@aramark.com

Did not use

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