Article

Feasibility of voluntary menu labeling among locally owned restaurants.

Office of Community Assessment at the Tacoma-Pierce County Health Department, WA, USA.
Health Promotion Practice (Impact Factor: 0.55). 01/2011; 12(1):18-24. DOI: 10.1177/1524839910386182
Source: PubMed

ABSTRACT In 2007, Tacoma-Pierce County Health Department launched a restaurant menu labeling project called SmartMenu. The objective was to recruit locally owned restaurants to voluntarily post basic nutrition information on their menus or menu boards. Participating restaurants submitted recipes to an independent contractor for nutritional analysis and agreed to post calorie, fat, carbohydrate, and sodium values on new menus within 90 days of receiving results. Vigorous recruitment efforts by the Health Department between June 2007 and September 2008 included free advertising, consultation with a Registered Dietitian, and free nutritional analysis. By the end of 2008, a total of 24 restaurants participated in the program. Significant barriers to participation included infrequent use of standardized recipes, perceived business risk of labeling, and low perceived customer demand for nutrition information. Key program elements, recruitment strategies, and costs are discussed. Results have important implications for future efforts to increase the adoption of menu labeling by locally owned and operated restaurants.

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    • "As a result, the sample likely suffered from selection bias in that those who chose to respond may have stronger feelings in favor of or against menu labeling than most restaurant owners and employees. In addition, although the survey questions/domains were derived from prior literature [21] and pilot-tested, its validity and reliability were not formally assessed. Future studies may need to do so to establish the survey's validity and reliability. "
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    • "Energy, fat, chol, sugar Laboratory analysis Bruemmer et al., 2012 20 mg Energy, saturated fat Point of purchase, Web site Britt et al., 2011 21 mg Energy, fat, CHO Menu analysis a Boutelle et al., 2011 22 mg Energy, fat, chol, fiber Menu analysis Johnson et al., 2010 23 mg, mg/1000 calories, sodium categories/meal b None Restaurant's Web site O'Donnell et al., 2008 24 < 800 mg/meal Energy, fat, CHO, sugar, protein, vitamins A and C, Ca, Fe Menu analysis c Sarathy et al., 2008 25 < 900 mg/entrée < 300 mg/side dish K, P Restaurant's Web site "
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