Scot Burton ^1*, Elizabeth H. Creyer ¹, Jeremy Kees ¹, Kyle Huggins ¹

¹ University of Arkansas

^* To whom correspondence should be addressed. E-mail: sburton{at}walton.uark.edu.

	Abstract

Objectives. Requiring restaurants to present nutrition information on menus is under consideration as a potential way to slow the increasing prevalence of obesity. Our research objectives were to determine how accurately consumers estimate the nutrient content of typical restaurant meals and to examine how the provision of nutrition information on menus influences purchase intentions and preferences.

Methods. Survey responses were analyzed using analysis of variance techniques.

Results. Levels of calories, fat, and saturated fat in less-healthful restaurant items were significantly underestimated by consumers. Actual fat and saturated fat levels were twice consumers' estimates and calories approached 2 times more than what consumers expected. When levels of calories, fat, and saturated fat substantially exceeded consumers' expectations, the provision of nutrition information had a significant negative influence on product attitude, purchase intention, and choice.

Conclusions. Most consumers are unaware of the high levels of calories, fat, saturated fat, and sodium found in many menu items. Provision of nutrition information on restaurant menus could potentially have a positive impact on public health by reducing the consumption of less-healthful foods.

Key Words: Health Policy, Nutrition/Food, Obesity, Overweight, Underweight

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