ArticlePublic health nutrition2018
An evaluation and exploration of Irish food-service businesses' uptake of and attitudes towards a voluntary government-led menu energy (calorie) labelling initiative.
Article in Public health nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers, 2 of them syntheses that pooled it.
What it found
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Who cites it
4 citing papers in PubMed, 2 syntheses or guidelines pooled it, 22 citations in OpenAlex.
- Identifying barriers and facilitators in the development and implementation of government-led food environment policies: a systematic review.Nutrition reviews · 2022Pooled it
- Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review.The international journal of behavioral nutrition and physical activity · 2020Pooled it
- Assessing public perception and awareness of UK mandatory calorie labeling in the out-of-home sector: Using Twitter and Google trends data.Obesity science & practice · 2023Article
- Factors Influencing Fidelity to a Calorie Posting Policy in Public Hospitals: A Mixed Methods Study.Frontiers in public health · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveTo investigate the uptake of and attitudes towards a voluntary government-led energy (calorie) menu labelling initiative in Ireland among a representative sample of food-service businesses and to inform further actions that may need to be undertaken to facilitate successful implementation.
designA mixed-methods approach, incorporating a national telephone survey, structured observation visits and semi-structured interviews.
settingTwenty-six counties in the Republic of Ireland. SUBJECTS: A random selection of food-service businesses (n 604) participated in the telephone survey. Businesses which indicated that they did display calories were selected to participate in structured observation visits (n 42), along with a random sample (n 38) of businesses that did not display calories. A purposive sample of thirteen food-service business owners who participated in the telephone survey participated in semi-structured interviews.
resultsIn the telephone survey, 7 % (n 42) of food businesses reported displaying calories and the observation visits revealed that of these businesses, 10 % (n 4) were not displaying calorie information. Three major themes emerged from the semi-structured interviews: uncertainty, impact on business and consumer nutrition knowledge. Participants expressed concerns regarding inaccuracies in the calorie information, cost and time implications, mistrust in the food-service industry and poor nutritional knowledge among consumers. These concerns impeded the implementing of calorie menu labelling.
conclusionsA multifactorial approach that incorporates guidance and support (training/tax incentives), practical assistance (user-friendly calorie calculation software), a reasonable legislative structure and a standardised monitoring system is needed to facilitate the successful implementation of calorie menu labelling.
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Registered trials
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