• Admin Login
    View Item 
    •   Home
    • Faculty of Education, Health and Wellbeing
    • Faculty of Education, Health and Wellbeing
    • View Item
    •   Home
    • Faculty of Education, Health and Wellbeing
    • Faculty of Education, Health and Wellbeing
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of WIRECommunitiesTitleAuthorsIssue DateSubmit DateSubjectsTypesJournalDepartmentPublisherThis CollectionTitleAuthorsIssue DateSubmit DateSubjectsTypesJournalDepartmentPublisher

    Administrators

    Admin Login

    Local Links

    AboutThe University LibraryOpen Access Publications PolicyDeposit LicenceCOREWIRE Copyright and Reuse Information

    Statistics

    Display statistics

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

    • CSV
    • RefMan
    • EndNote
    • BibTex
    • RefWorks
    Thumbnail
    Name:
    food for thought obstacles to ...
    Size:
    102.9Kb
    Format:
    PDF
    Download
    Authors
    Thomas, Erica
    Issue Date
    2015-08-03
    
    Metadata
    Show full item record
    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
    Thomas, E. (2015) 'Food for thought: obstacles to menu labelling in restaurants and cafeterias', Public Health Nutrition, 19 (12) pp. 2185-2189 doi: 10.1017/S1368980015002256
    Journal
    Public Health Nutrition
    URI
    http://hdl.handle.net/2436/620658
    DOI
    10.1017/S1368980015002256
    Additional Links
    http://www.journals.cambridge.org/abstract_S1368980015002256
    Type
    Journal article
    Language
    en
    ISSN
    1368-9800
    1475-2727
    ae974a485f413a2113503eed53cd6c53
    10.1017/S1368980015002256
    Scopus Count
    Collections
    Faculty of Education, Health and Wellbeing

    entitlement

     
    DSpace software (copyright © 2002 - 2023)  DuraSpace
    Quick Guide | Contact Us
    Open Repository is a service operated by 
    Atmire NV
     

    Export search results

    The export option will allow you to export the current search results of the entered query to a file. Different formats are available for download. To export the items, click on the button corresponding with the preferred download format.

    By default, clicking on the export buttons will result in a download of the allowed maximum amount of items.

    To select a subset of the search results, click "Selective Export" button and make a selection of the items you want to export. The amount of items that can be exported at once is similarly restricted as the full export.

    After making a selection, click one of the export format buttons. The amount of items that will be exported is indicated in the bubble next to export format.