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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