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Title:Change in consumer knowledge and response to foodservice entrees which are marketed as being lower in sodium, fat, cholesterol, and calories
Author(s):Almanza, Barbara Anne Miller
Department / Program:Human and Community Development
Discipline:Human and Community Development
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Business Administration, Marketing
Health Sciences, Nutrition
Education, Health
Abstract:Nutrition information about fat, sodium, cholesterol, and calories was presented to customers in four cafeteria settings (hospital, dormitory, university staff, and worksite cafeterias). The effect of presenting that information on customers' nutrition knowledge, nutrition interest, and choice of entree was assessed in 603 self-administered questionnaires. Nutrition information was presented in two formats. The first format (pamphlets and posters) was more theoretical and described fat, sodium, cholesterol, and calorie content of foods in general. The second format was more practical (point-of-choice nutrient labelling) and presented information about the actual fat, sodium, cholesterol, and calorie content of entrees, based on computer evaluation of the actual recipes. Change in customer nutrition knowledge and nutrition interest from each of these two sources of nutrition information was analyzed. Percentage of people on therapeutic diets was also surveyed as well as reasons for choice of entree. Choice of entrees lower in fat, sodium, cholesterol, and calories did not change when nutrition information was presented in either format (PR $>$ F =.8997). Nutrition knowledge from information that was presented in the more general format (pamphlets and posters) did not change (PR $>$ F =.1160), however nutrition knowledge resulting from the practical information (point-of-choice nutrient labelling) did increase (PR $>$ F =.0053), even though no change in choice of entrees was noted. Lowest correct response rates were noted for cholesterol (32-39%), highest correct response rates were noted for sodium (84-89%). Sensory qualities of the food were the major reported factors influencing choice of entree, even among the 17% that reported they were on therapeutic diets. Foodservices may need to evaluate the effectiveness of current methods of presenting nutrition information as these do not seem to influence customer buying behavior.
Issue Date:1989
Rights Information:Copyright 1989 Almanza, Barbara Anne Miller
Date Available in IDEALS:2011-05-07
Identifier in Online Catalog:AAI8924755
OCLC Identifier:(UMI)AAI8924755

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