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- 1. NutriBon labels: Do nutriEon labels affect people’s choices at restaurants? In the restaurant industry, calorie labels on restaurant menus impacted food choices and intake (Brownell and Roberto, 2010). IntroducBon Study 1: A univariate ANOVA revealed a significant main effect of menu type on total calories ordered (P=.04; g2=0.005). Posthoc LSD tests revealed a staEsEcally significant difference between the no calorie labels condiEon and the calorie labels condiEon (P=.03;d=0.32) and between the no calorie labels condiEon and the calorie labels plus informaEon condiEon (P=.03, d=0.31). Study 2(expected): Background Hypothesis High knowledge consumers will make more nutriEonal choices than low knowledge consumers, regardless of the informaEon on the menu, but low knowledge consumers will make more nutriEonal choices when there is nutriEonal informaEon than when there is no nutriEonal informaEon on the menu. Procedure and Design In this 2 Menu (NutriEon InformaEon available or not available) x 2 Knowledge (High vs. low) design, we will recruit 160 parEcipants from Amazon Mechanical Turk(mTurk). We will exclude consumers younger than 18 years and older than 80 years. We will randomly assign these 160 parEcipants to view one of two different menus. ParEcipants will complete a nutriEon knowledge test. We will divide our sample into high and low knowledge groups using a media split. Hypothesis and Procedure Study 1: Calorie labels on restaurant menus impacted food choices and intake; adding a recommended daily caloric requirement label increased this effect, suggesEng menu label legislaEon should require such a label Study 2(expected): High knowledge consumers make more nutriEonal choices than low knowledge consumers, regardless of the informaEon on the menu, but low knowledge consumers make more nutriEonal choices when there is nutriEonal informaEon than when there is no nutriEonal informaEon on the menu. Conclusions What moBvated this research? An arEcle from Quad-‐City Times in 2005 demonstrated that even though customers say they want more nutriEous choices, they rarely ordered them (Quad-‐City Times, 2005). Our research will further test out how nutriEonal labels on the menu affect consumer choices and test out what makes consumers sEll make unhealthy choices even with the awareness of nutriEonal facts on fast food menu. Our ContribuBon: InvesEgaEng the interacEon between consumer knowledge and calorie informaEon on calorie consumpEon. Results Study 1 Graphic Results. REPLACE THIS BOX WITH YOUR ORGANIZATION’S HIGH RESOLUTION LOGO STUDY 1(Brownell and Roberto, 2010). STUDY 2 Chart. Study 2 Expected Results Student: Yuefeng Pan, B.B.A MarkeBng Mentor: Catherine A. Cole, PhD MarkeBng Department, University of Iowa Why do people sBll make unhealthy choices with nutriBon facts on fast food menus? • Procedure ParEcipants were 303 members of the New Haven, ConnecEcut, community recruited between August 2007 and August 2008 via flyers, word of mouth, newspaper adverEsements, and craigslist.com posEngs. The only exclusion criterion was age younger than 18 years. All parEcipants provided wriuen informed consent. Three Version of menus: No Calorie label, Calorie label and Calorie label plus informaEon DVs: 1) Total calories ordered 2) Total calories consumed 3) Total postdinner calories 4) Dinner plus postdiner calories 5) Difference in esEmated and actual calories consumed Dietary Recall Interview the next day. Self-‐Reported demographic informaEon by parEcipants 2189.37 1862.23 1859.7 0 500 1000 1500 2000 2500 No Calorie Label Calorie Label Only Calorie Label Plus InformaEon Total calories ordered Total calories ordered Poly. (Total calories ordered) Menu with Calories Menu without Calories 0 100 200 300 400 500 600 700 800 C a l o r i e s Menu Type Effect of Menu Type and Knowledge Level of Calorie ConsumpBon High Knowledge Low Knowledge w/ calorie info No calorie info Sample NutriBon Knowledge QuesBons