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

研究成果: 雜誌貢獻期刊論文同行評審

8 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)139-154
頁數16
期刊Journal of Foodservice Business Research
16
發行號2
DOIs
出版狀態已發佈 - 2013 四月

ASJC Scopus subject areas

  • 食品科學

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