Menu Nutrition Labels' Effects on Customers' Attitudes toward Menu and Restaurant Dining Intentions-The Moderating Role of Psychosocial Factors

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7 Citations (Scopus)

Abstract

The aims of the current study are to examine the effects of different formats for nutrition information and the moderating effects of psychosocial factors on attitudes toward menus and dining intentions. The results revealed that descriptive nutrition information and psychosocial factors significantly affected consumers' attitudes toward menu and dining intentions, while quantitative nutrition information did not. In addition, there was a significant three-way interaction of quantitative nutrition information, descriptive nutrition information, and psychosocial factors on dining intentions. Furthermore, the main effects of descriptive nutrition information and psychosocial factors on dining intentions were fully mediated by menu attitudes. It is recommended that restaurateurs employ descriptive explanations for menu items to promote healthy eating behaviors.

Original languageEnglish
Pages (from-to)139-154
Number of pages16
JournalJournal of Foodservice Business Research
Volume16
Issue number2
DOIs
Publication statusPublished - 2013 Apr 1

Fingerprint

Restaurants
nutrition information
menu planning
restaurants
psychosocial factors
nutrition
Psychology
Feeding Behavior
consumer attitudes
healthy diet
eating habits

Keywords

  • attitudes toward menu
  • dining intentions
  • menu label
  • nutrition information
  • psychosocial factors

ASJC Scopus subject areas

  • Food Science

Cite this

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AB - The aims of the current study are to examine the effects of different formats for nutrition information and the moderating effects of psychosocial factors on attitudes toward menus and dining intentions. The results revealed that descriptive nutrition information and psychosocial factors significantly affected consumers' attitudes toward menu and dining intentions, while quantitative nutrition information did not. In addition, there was a significant three-way interaction of quantitative nutrition information, descriptive nutrition information, and psychosocial factors on dining intentions. Furthermore, the main effects of descriptive nutrition information and psychosocial factors on dining intentions were fully mediated by menu attitudes. It is recommended that restaurateurs employ descriptive explanations for menu items to promote healthy eating behaviors.

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