Food for thought: obstacles to menu labelling in restaurants and cafeterias

2.50
Hdl Handle:
http://hdl.handle.net/2436/620658
Title:
Food for thought: obstacles to menu labelling in restaurants and cafeterias
Authors:
Thomas, Erica
Abstract:
Abstract Menu labelling is recommended as a policy intervention to reduce obesity and diet-related disease. The present commentary considers the many challenges the restaurant industry faces in providing nutrition information on its menus. Barriers include lack of nutrition expertise, time, cost, availability of nutrition information for exotic ingredients, ability to provide accurate nutrition information, libel risk, customer dissatisfaction, limited space on the menu, menu variations, loss of flexibility in changing the menu, staff training and resistance of employees to change current practice. Health promotion specialists and academics involved in fieldwork must help restaurateurs find solutions to these barriers for menu labelling interventions to be widely implemented and successful. Practical support for small independent restaurants such as free or subsidised nutrition analysis, nutrition training for staff and menu design may also be necessary to encourage voluntary participation.
Citation:
Food for thought: obstacles to menu labelling in restaurants and cafeterias 2015, 19 (12):2185 Public Health Nutrition
Journal:
Public Health Nutrition
Issue Date:
3-Aug-2015
URI:
http://hdl.handle.net/2436/620658
DOI:
10.1017/S1368980015002256
Additional Links:
http://www.journals.cambridge.org/abstract_S1368980015002256
Type:
Article
Language:
en
ISSN:
1368-9800; 1475-2727
Appears in Collections:
FEHW

Full metadata record

DC FieldValue Language
dc.contributor.authorThomas, Ericaen
dc.date.accessioned2017-09-12T14:02:00Z-
dc.date.available2017-09-12T14:02:00Z-
dc.date.issued2015-08-03-
dc.identifier.citationFood for thought: obstacles to menu labelling in restaurants and cafeterias 2015, 19 (12):2185 Public Health Nutritionen
dc.identifier.issn1368-9800-
dc.identifier.issn1475-2727-
dc.identifier.doi10.1017/S1368980015002256-
dc.identifier.urihttp://hdl.handle.net/2436/620658-
dc.description.abstractAbstract Menu labelling is recommended as a policy intervention to reduce obesity and diet-related disease. The present commentary considers the many challenges the restaurant industry faces in providing nutrition information on its menus. Barriers include lack of nutrition expertise, time, cost, availability of nutrition information for exotic ingredients, ability to provide accurate nutrition information, libel risk, customer dissatisfaction, limited space on the menu, menu variations, loss of flexibility in changing the menu, staff training and resistance of employees to change current practice. Health promotion specialists and academics involved in fieldwork must help restaurateurs find solutions to these barriers for menu labelling interventions to be widely implemented and successful. Practical support for small independent restaurants such as free or subsidised nutrition analysis, nutrition training for staff and menu design may also be necessary to encourage voluntary participation.en
dc.language.isoenen
dc.relation.urlhttp://www.journals.cambridge.org/abstract_S1368980015002256en
dc.rightsArchived with thanks to Public Health Nutritionen
dc.subjectMenu labellingen
dc.subjectPolicyen
dc.subjectBarriersen
dc.subjectObesityen
dc.titleFood for thought: obstacles to menu labelling in restaurants and cafeteriasen
dc.typeArticleen
dc.identifier.journalPublic Health Nutritionen
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