Not surprisingly, food available outside the home tends to be laden with extra calories, sodium, sugar, and saturated fat. The current research repeatedly shows the public health benefits of menu labeling. It shows that the labeling of menu items leads to less calories and fat content in the meals that are ordered, positive menu changes by food service establishment, increased perceived food value by the customer, and a more positive work environment for employees. When a menu labeling system is implemented, positive changes to ordering patterns and recipes follow.
One of the major downfalls of menu labels is the frequent consumer confusion surrounding appropriate amounts of calories or fat. In general, the public is unaware of the acceptable limits and daily needs of an individual. The research shows that the consumers are hungry for the health information of their meals but that information is either not readily available or too complicated to understand. Solely posting the calorie, fat, and sodium information next to a meal item often times leads to confusion and irritation of the consumer. The Turn a New Leaf program removes the guesswork of determining the healthiness of a restaurant meal by interpreting the scientific data and presenting the information in a simple, easy to use way.
A recent study conducted by the Robert Wood Johnson Foundation in 2009, found that the participants of eight different focus groups, from four geographically diverse cities, were favorable to identifying healthier options with a uniform, commonly defined symbol to help them make better choices. That study also showed that providing nutrition information to patrons resulted in the ordering of menu items that contained lower amounts of calories and fat. This is the basis and mission of the Turn a New Leaf program. By labeling the menu items as healthy, healthier, and healthiest the TANL healthy eating program will help steer consumers towards the best menu items.
Research also shows that customers value meals from a food establishment that labels their menu. A study in 2008 from the Journal of Foodservice found that participants of the study were willing to pay approximately two dollars more for healthier items after the nutritional information was given. In general the participants of the study felt that the more the food service establishment disclosed in regards to the nutritional information, the better the menu was perceived to be. This translates to a win-win situation for all involved in the Turn a New Leaf program. By restaurants labeling their menu, they are more likely to attract more customers who are willing to pay more for a healthier menu. This is aligned with Turn a New Leaf’s goals of creating a healthy environment.
The research shows that the Turn a New Leaf healthy eating program is in high demand by both consumers and food service establishments while bettering our community. The program uses logos that are simple, attractive, and encouraging for the consumers.
One of the major downfalls of menu labels is the frequent consumer confusion surrounding appropriate amounts of calories or fat. In general, the public is unaware of the acceptable limits and daily needs of an individual. The research shows that the consumers are hungry for the health information of their meals but that information is either not readily available or too complicated to understand. Solely posting the calorie, fat, and sodium information next to a meal item often times leads to confusion and irritation of the consumer. The Turn a New Leaf program removes the guesswork of determining the healthiness of a restaurant meal by interpreting the scientific data and presenting the information in a simple, easy to use way.
A recent study conducted by the Robert Wood Johnson Foundation in 2009, found that the participants of eight different focus groups, from four geographically diverse cities, were favorable to identifying healthier options with a uniform, commonly defined symbol to help them make better choices. That study also showed that providing nutrition information to patrons resulted in the ordering of menu items that contained lower amounts of calories and fat. This is the basis and mission of the Turn a New Leaf program. By labeling the menu items as healthy, healthier, and healthiest the TANL healthy eating program will help steer consumers towards the best menu items.
Research also shows that customers value meals from a food establishment that labels their menu. A study in 2008 from the Journal of Foodservice found that participants of the study were willing to pay approximately two dollars more for healthier items after the nutritional information was given. In general the participants of the study felt that the more the food service establishment disclosed in regards to the nutritional information, the better the menu was perceived to be. This translates to a win-win situation for all involved in the Turn a New Leaf program. By restaurants labeling their menu, they are more likely to attract more customers who are willing to pay more for a healthier menu. This is aligned with Turn a New Leaf’s goals of creating a healthy environment.
The research shows that the Turn a New Leaf healthy eating program is in high demand by both consumers and food service establishments while bettering our community. The program uses logos that are simple, attractive, and encouraging for the consumers.