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Abstract
Background
Better techniques are needed to help consumers make lower calorie food choices. This pilot study examined the effect of menu labeling with caloric information and exercise equivalents (EE) on food selection. Participants, 62 females, ages , recruited for this study, ordered a fast food meal with menus that contained the names of the food (Lunch 1 (L1), control meal). One week later (Lunch 2 (L2), experiment meal), participants ordered a meal from one of three menus with the same items as the previous week: no calorie information, calorie information only, or calorie information and EE.
Results
There were no absolute differences between groups in calories ordered from L1 to L2. However, it is noteworthy that calorie only and calorie plus exercise equivalents ordered about 16% ( kcal) and 14% ( kcal) fewer calories from Lunch 1 to Lunch 2, respectively; whereas, the no information group ordered only 2% (25 kcal) fewer.
Conclusions
Menu labeling alone may be insufficient to reduce calories; however, further research is needed in finding the most effective ways of presenting the menu labels for general public.
Keywords: Menu labeling, Nutrition labeling, Exercise equivalents, Point-of-purchase, Fast food, Obesity
Background
Point-of-purchase menu lab
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Founding Board of Advisors and Faculty
Alexina Cather, MPH
Alexina Cather, MPH, is the Director of Policy and Special Projects at Wellness in the Schools, a national nonprofit that teaches public school students healthy habits to learn, live, and thrive. She is also the Deputy Chair and a Founding Member of the Board of Advisors at the Center for Food as Medicine where she works to increase equity and access to food as medicine treatments, programs, and interventions. Prior to this role, she was the Director of Policy Advocacy and Sustainability at the James Beard Foundation, where she led the foundation’s advocacy and sustainability work.
For six years she was the Deputy Director at the Hunter College NYC Food Policy Center where she worked to develop innovative, evidence-based solutions to prevent diet-related diseases and protect food security. Throughout her career, she has worked closely with policy makers, community organizations, advocates, and the public to increase access to more nutritious foods and to create healthier, more sustainable food environments.
Alexina currently serves on the advisory boards of the NYC Healthy School Food Alliance, the Hunter College NYC Food Policy Center, the Weill Cornell Community Advisory Board and is Co-Chair of the Livestrong