The document discusses two studies on the impact of nutrition labels on restaurant menus. Study 1 found that calorie labels led people to order fewer calories compared to menus without labels. Adding a recommended daily calorie amount further reduced calories ordered. Study 2 will examine how nutrition knowledge and label presence interact to influence nutritional choices, hypothesizing high-knowledge consumers will make healthier choices regardless of labels, while labels will help low-knowledge consumers choose healthier options. The study will recruit online participants and measure total calories ordered from experimental menus varying in nutrition information.

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