Making an informed choice in the catering environment: what do consumers want to know

• Published in: Journal of human nutrition and dietetics 2009-12, Vol.22 (6), p.567-573
• Main Authors: Mackison, D, Wrieden, W.L, Anderson, A.S
• Format: Article
• Language: English
• Subjects: Adolescent; Adult; adults; Aged; Biological and medical sciences; catering; Chi-Square Distribution; Choice Behavior; consumer preferences; consumer surveys; Data Collection; decision making; dietary fat; Dietary Fats; eating out; energy content; Energy Intake; Feeding. Feeding behavior; Female; Food Analysis; Food Labeling; Food Preferences; Food Services; frequency; Fundamental and applied biological sciences. Psychology; Health Behavior; Humans; Information Dissemination; ingredients; Male; Middle Aged; Motivation; nutrient content; nutrition information; Nutritive Value; Restaurants; salt content; Sodium Chloride, Dietary; Surveys and Questionnaires; United Kingdom; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Young Adult
• ISSN: 0952-3871; 1365-277X
• DOI: 10.1111/j.1365-277X.2009.01000.x

Eating outside the home is common in the UK, but it remains difficult for consumers to make informed choices based on menu information. The present study examines the reported preferences for the provision of nutrition (salt, fat and energy) and ingredient information in six types of UK catering outlets. Participants completed a short postal survey, assessing their frequency of dining at specific catering establishments as well as their desire to see nutrition and ingredient information. The responses from 786 adults aged greater-than-or-equal18 years (of whom 65% claimed to be 'motivated to eat a healthy diet') indicated that over 40% reported eating at a catering outlet at least once a week. Over half said that they would wish to see information on ingredients and the salt content of menu items at all venues. Preference for information on energy and fat content was less popular and varied in the range 42-56% for energy and 47-59% for fat. It is notable that 43% of respondents said they would welcome information on energy content of menu items in restaurants. A significant proportion of consumers wish to see information on the ingredients and nutrition composition on menu items for sale in UK catering outlets. Such information is likely to raise an awareness and understanding of healthy food choices and assist the population in making informed choices about healthy eating.