Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants
Scot Burton, PhD,
Elizabeth H. Creyer, PhD,
Jeremy Kees, PhD and
Kyle Huggins, MBA
Scot Burton, Elizabeth Creyer, and Kyle Huggins are with the Department of Marketing and Logistics, Sam M. Walton College of Business, University of Arkansas, Fayetteville. Jeremy Kees is with the Marketing Department, Villanova University, Philadelphia, Pa.
FIGURE 1——Interaction between nutrition information provided and menu food item for purchase intentions (a), weight gain (b), and heart disease (c).
Note. For the hamburger platter and chef’s salad, consumers’ calorie and nutrient expectations (assessed in study 1) generally were less consistent with objective levels than were the chicken breast dinner and turkey sandwich items.
