Hostname: page-component-cd9895bd7-dzt6s Total loading time: 0 Render date: 2024-12-27T09:28:58.619Z Has data issue: false hasContentIssue false
  • English
  • Français

The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes

Published online by Cambridge University Press:  02 January 2007

K Stubenitsky ,
JI Aaron ,
SL Catt  and
DJ Mela
K Stubenitsky*
Affiliation:
Consumer Sciences Department, Institute of Food Research, Reading RG6 6BZ, UK
JI Aaron
Affiliation:
Consumer Sciences Department, Institute of Food Research, Reading RG6 6BZ, UK
SL Catt
Affiliation:
Consumer Sciences Department, Institute of Food Research, Reading RG6 6BZ, UK
DJ Mela
Affiliation:
Consumer Sciences Department, Institute of Food Research, Reading RG6 6BZ, UK
*
*Corresponding author: Email karin.stubenitsky@nzdri.org.nz
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objective

To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant.

Design

A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered). A full-fat blind (FFB) control group was given no nutritional information in the menu and was served the FF version. The other three groups were all served the modified RF version: (i) reduced-fat blind (RFB), who were given no nutritional information; (ii) reduced-fat informed (RFI), who were given nutritional information; and (iii) reduced-fat informed with details (RFID), who were given the same nutritional information plus recipe modification details. Subjects rated their expected and actual liking, the pleasantness of taste, texture and appearance of the dish, how well the dish matched their expectations, and the likelihood of purchase again. Additional measures included the other dish selections, sociodemographic and attitudinal information.

Setting

A silver service (training) restaurant.

Subjects

Members of the public (n = 279) consuming meals in the restaurant.

Results

The presence of nutritional information on the menu did not significantly increase subsequent intakes of energy and fat from the rest of the meal, and did not significantly influence sensory expectations or post-meal acceptance measures (which also did not differ between the FF and RF versions). Consumer characteristics relating to fat reduction attitudes and behaviours were significantly related to the selection of different dishes.

Conclusions

Provision of RF alternatives in a restaurant can have significant positive dietary benefits. Menu nutritional information did not affect measures of meal acceptance. Further studies should identify which types of information formats might be most effective in enhancing the selection of ‘healthy’ options.

Keywords

Nutritional informationExpectationsFat intakeAttitudes
Type
Research Article
Information
Public Health Nutrition , Volume 3 , Issue 2 , June 2000 , pp. 201 - 209
Copyright
Copyright © CABI Publishing 2000

References

1Moody, R.Nutritional information: do we know what we are eating?. Proc. Nutr. Soc. 1992; 51: 55–61.CrossRefGoogle ScholarPubMed
2Ministry of Agriculture, Fisheries and Food. National Food Survey 1995. London: HMSO, 1995.Google Scholar
3Department of Health. Eat Well! An Action Plan from the Nutrition Task Force to Achieve the Health of the Nation Targets on Diet and Nutrition. London: Department of Health, 1994.Google Scholar
4Almanza, BA, Mason, APC, Widdows, R, Girard, FJ. Consumer responses to nutrition guidelines labelling in a university restaurant. J. Am. Diet. Assoc. 1993; 93(5): 580–1.CrossRefGoogle Scholar
5Balfour, D, Moody, R, Wise, A, Brown, K.Food choice in response to computer generated nutrition information provided about meal selections in work place restaurants. J. Hum. Nutr. Diet. 1996; 9: 231–7.Google Scholar
6Hunt, MK, Lefebre, C, Hixon, ML, Banspach, SW, Assaf, A, Carleton, RA. Pawtucket heart health program point-of-purchase nutrition education program in supermarkets. Am. J. Public Health 1990; 80(6): 730–2.CrossRefGoogle Scholar
7Levin, S.Pilot study of a cafeteria program relying primarily on symbols to promote healthy choices. Soc. Nutr. Educ. 1996; 28(5): 282–5.CrossRefGoogle Scholar
8Lidell, JA, Lockie, GM, Wise, A.Effects of a nutrition education programme on the dietary habits of a population of students and staff at a centre for higher education. J. Hum. Nutr. Diet. 1992; 5: 23–33.CrossRefGoogle Scholar
9Perlmutter, CA, Canter, DD, Gregoire, MB. Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria. J. Am. Diet. Assoc. 1997; 97: 391–5.CrossRefGoogle Scholar
10Whitaker, RC, Wright, JA, Finch, AJ, Pasty, BM. An environmental intervention to reduce dietary fat in school lunches. Pedriatics 1993; 91(6): 1107–11.CrossRefGoogle ScholarPubMed
11Albright, CL, Flora, JA, Fortmann, SP. Restaurant menu labelling: impact on nutritional entree sales and patron attitudes. Health Educ. Q. 1990; 17(2): 157–67.CrossRefGoogle ScholarPubMed
12Fullmer, S, Grieger, CJ, Parent, CRM. Consumers knowledge, understanding and attitudes towards health claims on food labels. J. Am. Diet. Assoc. 1991; 91(2): 166–71.CrossRefGoogle Scholar
13Cole, CA, Catherine, A, Gaeth, GJ. Cognitive and age-related differences in the ability to use nutritional information in a complex environment. J. Market. Res. 1990; 27: 175–84.CrossRefGoogle Scholar
14Guthrie, JF, Fox, JJ, Cleveland, LEWelsh, S.Who uses nutrition labelling, and what effects does label use have on diet quality?. J. Nutr. Educ. 1995; 27(4): 163–72.Google Scholar
15Moorman, C.The effects of stimulus and consumer characteristics on the utilisation of nutritional information. J. Consumer Res. 1990; 17: 362–74.CrossRefGoogle Scholar
16Hunt, MK, Stoddard, AMGlanz, K, et al. Measures of food choice behavior related to intervention messages in worksite health promotion. J. Nutr. Educ. 1997; 29(3): 3–11.CrossRefGoogle Scholar
17Colby, JJ, Elder, JP, Peterson, G, Knisley, PM, Carleton, RA. Promoting the selection of healthy food through menu item description in a family-style restaurant. Am. J. Prev. Med. 1987; 3: 171–7.CrossRefGoogle Scholar
18Aaron, JI, Evans, RE, Mela, DJ. Paradoxical effect of a nutrition labelling scheme in a student cafeteria. Nutr. Res. 1995; 15(9): 1251–61.CrossRefGoogle Scholar
19Aaron, JI, Mela, DJ, Evans, RE. The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread. Appetite 1994; 22: 25–37.CrossRefGoogle ScholarPubMed
20Daillant-Spinnler, B, Issanchou, S.Influence of label and location of testing on acceptability of cream cheese varying in fat-content. Appetite 1995; 24(2): 101–5.CrossRefGoogle ScholarPubMed
21Engell, D, Bordi, P, Borja, M, Lambert, CRolls, B.Effects of information about fat content on food preferences in pre-adolescent children. Appetite 1995; 30: 269–82.CrossRefGoogle Scholar
22Helleman, U, Tuorila, H, Matuszewska, I, Lampi, AM. Hedonic responses and attitudes related to fast used as spreads on bread. Food Qual. Pref. 1990; 2: 29–38.CrossRefGoogle Scholar
23Kähkönen, P, Tuorila, HRita, H.How information enhances acceptability of a low-fat spread. Food Qual. Pref. 1996; 7(2): 87–94.CrossRefGoogle Scholar
24Kähkönen, P, Tuorila, HLawless, H.Lack of effect of taste and nutrition claims on sensory and hedonic responses to a fat-free yoghurt. Food Qual. Pref. 1997; 8(2): 125–30.CrossRefGoogle Scholar
25Solheim, R, Lawless, HT. Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness and information on fat and price. Food Qual. Pref. 1996; 7(2): 137–43.CrossRefGoogle Scholar
26Westcombe, AWardle, J.Influence of relative fat content information on responses to three foods. Appetite 1997; 28: 49–62.CrossRefGoogle ScholarPubMed
27Cardello, AV, Sawyer, FM. Effects of disconfirmed consumer expectations on food acceptance. J. Sensory Studies 1992; 7: 253–77.CrossRefGoogle Scholar
28Cardello, AV. Consumer expectations and their role in food acceptance. In: MacFie, HJM, Thompson, DMH, eds. Measurement of Food Preferences. London: Blackie, 1994; 254–97.Google Scholar
29Cardello, AV, Bell, R, Kramer, FM. Attitudes of consumers toward military and other institutional foods. Food Qual. Pref. 1996; 7(1): 7–20.CrossRefGoogle Scholar
30Engell, D, Bordi, P, Borja, M, Lambert, C, Rolls, B.Effects of information about fat content on consumers' acceptance and sensory ratings of cookies. Food Qual. Pref. 1996; 7(3/4): (special issue) 2nd Rose Marie Pangborn Memorial Symposium Proceedings: 305–53. Abstracts.Google Scholar
31Kähkönen, P, Tuorila, H.Lack of reduced-fat information on expected and actual hedonic and sensory ratings of sausage. Appetite 1998; 30: 13–23.CrossRefGoogle Scholar
32Solheim, R.Consumer liking for sausages affected by sensory quality and information of fat content. Appetite 1992; 19: 285–92.CrossRefGoogle ScholarPubMed
33Tuorila, H, Meiselman, HL, Bell, R, Cardello, AVJohnson, W.Role of sensory and cognitive information in the enhancement of certainty and liking for novel and familiar foods. Appetite 1994; 23: 231–46.CrossRefGoogle ScholarPubMed
34Tuorila, H, Cardello, AV, Lesher, LL. Antecedents and consequences of expectations related to fat-free and regular-fat foods. Appetite 1994; 23: 247–64.CrossRefGoogle ScholarPubMed
35Tuorila, H, Andersson, A, Martikainen, A, Salovaara, H.Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Qual. Pref. 1998; 9(5): 313–20.CrossRefGoogle Scholar
36Van Strien, T, Frijters, JER, Bergers, GPA, Defares, PB. The Dutch Eating Behaviour Questionnaire (DEBQ) for assessment of restrained, emotional and external eating behaviour. Int. J. Eating Disorders 1986; 5: 295–315.3.0.CO;2-T>CrossRefGoogle Scholar
37Ajzen, I. From intentions to action: a theory of planned behaviour. In: Kuhle, J, Beckman, J, eds. Action Control: from Cognition to Behaviour. Heidelberg: Springer Verlag, 1985; 11–39.CrossRefGoogle Scholar
38Prochaska, JO. In search of how people change: applications to addictive behaviours. Am. Psychol. 1992; 9: 1102–14.CrossRefGoogle Scholar
39Glanz, K, Patterson, RE, Kristal, AR, et al. Stages of change in adopting healthy diets: fat, fibre and correlates of nutrient intake. Health Educ. Q. 1994; 21(4): 499–51.Google Scholar
40Fishbein, M, Ajzen, I. Belief, Attitude, Intention and Behaviour: An Introduction to Theory and Research. Reading, MA: Addison-Wesley, 1980.Google Scholar
41Caputo, FA, Mattes, RD. Human dietary responses to perceived manipulation of fat content in a mid-day meal. Int. J. Obes. 1993; 17: 237–40.Google Scholar
42Chapelot, D, Pasquet, P, Apfelbaum, MFricker, J.Cognitive factors in the dietary response of restrained and unrestrained eaters to manipulation of the fat content of a dish. Appetite 1995; 25: 155–76.CrossRefGoogle ScholarPubMed
43Dubbert, PM, Johnson, WG, Schlundt, DG, Montague, NW. Influence of caloric information on cafeteria food choices. J. Appl. Behav. Anal. 1984; 17: 85–92.CrossRefGoogle ScholarPubMed
44De Graaf, C, Drijvers, JJMM, Zimmermans, NJH, et al. . Energy and fat compensation during long-term consumption of reduced-fat products Appetite 1997; 29: 305–23.CrossRefGoogle ScholarPubMed
45Louis-Sylvestre, J, Chabert, M, Larue-Achagiotis, C.Fat content of spontaneous food choice following consumption of fat-reduced foods. Appetite 1994; 22: 280–2.CrossRefGoogle ScholarPubMed
46Poppit, SD, Swann, DL. Dietary manipulation and energy compensation: does the intermittent use of low-fat items in the diet reduce total energy intake in free-feeding lean men?. Int. J. Obes. 1998; 22: 1024–31.CrossRefGoogle Scholar
47Blundell, JE, Burley, VJ, Cotton, JR, Lawton, CL. Dietary fat and the control of energy intake: evaluating the effects of fat on meal size and postmeal satiety. Am. J. Clin. Nutr. 1993; 57 (Suppl.): S772–8.Google Scholar
48Blundell, JE, Lawton, CL, Cotton, JR, MacDiarmid, JI. Control of human appetite: implications for the intake of dietary fat. Ann. Rev. Nutr. 1996; 16: 285–319.CrossRefGoogle ScholarPubMed
49Stubenitsky, K, Aaron, JI, Catt, SL, Mela, DJ. The influence of nutritional and sensory descriptive information on measures of food selection and acceptance in a restaurant. Appetite 1997; 29(2): 225–65.Google Scholar
50Köster, EP, Beckers, AWJM, Houben, JB. The influence of health information of the acceptance of a snack in a canteen test. In: Martens, M, ed. Flavour Science and Technology. Chichester: Wiley, 1987; 391–8.Google Scholar