Point-of-selection nutrition information influences choice of portion size in an all-you-can-eat university dining hall

  • Freedman M
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There is limited information about point-of-selection nutrition information on food choices in all-you-can-eat university din- ing halls, where food cost is controlled. This pilot study examined effects of point-of-selection nutrition information (pictures of dif- ferent portion sizes with corresponding nutrition information) on students’ choice of French fries and salad dressing and por- tion size of French fries. Point-of-selection nutrition information significantly decreased percentage consuming “large” portions of French fries (p < 0.05) but had a limited effect on salad dress- ing choice. Surveys indicated that >99% of respondents (n = 359) recalled point-of-selection nutrition information; more females used point-of-selection nutrition information to determine por- tion size. Additional studies are needed to support these promising results.

Author-supplied keywords

  • Food choices
  • Point-of-selection nutrition information
  • Portion size
  • University

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