Progress 03/15/05 to 03/14/08
Outputs
OUTPUTS: Obesity levels in the United States have risen steadily for the past 20 years, at what the U.S. Centers for Disease Control call an epidemic rate. Debate continues on whether more informed consumers would make healthier decisionsand whether the U.S. Food and Drug Administration (FDA) should regulate restaurant food labeling. This study investigates the impact of providing nutition labels at the point of sale in a university dining hall on the choice and nutritional composition of menu items. This study used a before/after with control group design with baseline data collection and three interventions: labels only, nutrition education and labels, and short term follow-up with labels. All subjects completed both a web-based pre- and post- intervention survey designed to collect data on attitudes, perceived food behaviors, activity levels, demographic information, and, in the post-survey, information about their compliance to the study rules. PARTICIPANTS: Jane Kolodinsky, P.I., Professor, Department of Community Development and Applied Economics Rachel Johnson, co-P.I., Professor, Department of Nutrition and food science Jean Harvey-Berino, co-P.I., Professor, Department of Nutrition and Food Science Linda Berlin, co-P.I., Extension Professor, Department of Nutrition and Food Science Marina Michalles, graduate student, M.S. awarded 2008, Department of Community Development and Applied Economics Erin Roche, graduate student, M.S. expected 2008, Department of Community Development and Applied Economics Lucy Savage, graduate student, M.S. awarded 2007, Department of Nutrition and Food Science Thomas DeSisto, research associate, Center for Rural Studies Jennifer Greene, project manager, Ph.D. TARGET AUDIENCES: The target audience for this research are State and National policy makers who are looking for scientific information about whether the labeling of restaurant foods makes a difference in patron choice. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
This research shows that labeling plus education is associated with a decrease in the percentage of calories consumed from fat, with the largest changes in eating behavior occurring after short-term follow-up with labeling. In this study, short term follow-up occurred one month after the education intervention. It appears that people must be given time to acclimate to the labels and integrate the educational component in order to adjust their eating patterns. Labeling alone is unlikely to change behavior.
Publications
- Kolodinsky, Jane, Jennifer Greene, Marina Michellanas, (in press 2007). The Use of Nutritional Labels by College Students in a Food-Court Setting, American Journal of College Health.
- Kolodinsky, Jane, R. Johnson, L. Berlin, and J. Harvey-Berino (2007). Knowledge and food choice of college students: Better eaters have higher knowledge of dietary guidance, Journal of the American Dietetic Association, 107: 1409-1413.
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Progress 03/15/06 to 03/15/07
Outputs
This project provides information as to whether providing nutrition information at the point of purchase influences buying behavior. All data have been collected. These data include pre- and post- student assessments of their nutritional intake, attitudes, and knowledge of nutrition labels. Actual food purchasing behavior data were collected on eight different occasions: four each for the control and experimental groups. These included one pre-test, purchases with label information, purchase with label information after a workshop, and short term follow-up without labels for each group. Analysis of the pre-assessment data set has resulted in two manuscripts currently under review, which ask the questions: Do students believe they are following the 2005 dietary guidelines? Do students who are more knowledgeable and/or use nutrition labels at grocery stores also make better nutritional choices in restaurants? The final year of the project will involve analysis of
experimental data to answer the primary project question.
Impacts
This project will answer the question of whether providing nutritional information at the point of sale in restaurant settings promotes healthier eating choices.
Publications
- No publications reported this period
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Progress 03/15/05 to 03/14/06
Outputs
The objective of this project is to determine the effect of point of purchase nutrition information on the choice behavior of consumers in a food away from home environment. Two hundred first year university students were recruited, atteneded an orientation and filled out a base line survey. Control group data (not exposed to nutrition labels) have been collected for two of the four time periods. Experimentaal group data (exposed to nutrition labels) have been collected for two of four time periods. A nutrition workshop was presented to the experimental group post their first exposure to labels. Food intake data were recorded for all purchases at the specified dining environment for all subjects. Analysis of baseline survey data is in progress, as is coding of food intake. By the end of March, 2006, third period data will have been collected for both the experimnental and control groups. Final eating behavior data will be collected Fall, 2006.
Impacts
This study will provide information for policy makers as to whether point of purchase nutrition information in food away from home settings steers consumers toward making more healthy food choices.
Publications
- No publications reported this period
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