Impact of Varied Menu Nutrition Labelling Formats on Consumer Food Selections using FAFH

The adoption of menu labelling in restaurant menus is a sporadic but constructive pursuit worldwide. The aim of this study was to investigate the impact of varied menu labelling formats on consumer food acceptance alongside the consumer’s knowledge about nutrition hitherto.162 adults aged 18–40 were distributed among the three menu classification settings: (1) No labelling; (2) kilocalorie labelling; (3) kilocalorie, total fat and free sugars with TLS (Traffic light system) labelling. Participants were offered with their allocated menu online via goggle forms and instructed to select two starters as they would at any restaurant. Followed by this, the participants were exposed to all the three menu labelling conditions simultaneously and were asked to select any one of the three menu category formats which they would prefer to see at restaurants. The variances in the macronutrient content of the starters selected by the participant’s as per the allocated menu classification condition were analysed using one way ANOVA. Legislatively mandated menu labelling schemes at food and beverage establishments needs to be emphasized and enforced politically, to function as prime drivers of public health action in foreseeable future.