Online Program

Who is responsible for providing menu labeling?

Wednesday, November 4, 2015 : 10:30 a.m. - 10:50 a.m.

Emily Shupe, PhD, RD, LDN, Dietetics, Fashion Merchandising, and Hospitality Department, Western Illinois University, Macomb, IL
Introduction- Menu labeling is mandated by the government to empower customers in controlling their health. Legislation mandates exactly what must be disclosed. This study compared the restaurant managers’ view regarding menu labeling responsibility in relation to their willingness to participate with menu labeling. 

Methods- Surveys were administered to 1,500 restaurants. Managers answered questions regarding willingness to participate with menu labeling and responsibility in providing nutrition information to customers. If managers indicated no responsibility, they were asked to provide specific rationale.   

Results- Correlation between the managers’ perceived responsibility to provide menu labeling and their willingness to participate with menu labeling was evaluated. Results indicated a strong correlation between the managers’ perceived responsibility and willingness to participate, p < .001. Reasons managers listed for lacking responsibility to provide menu labeling included customers utilization of information, personal responsibility for healthy choices, and common understanding regarding the less than healthy offerings in their businesses.

Discussion- Menu labeling is an important health topic being discussed within the US government, restaurants industry, and by health conscious customers. Providing nutrition information is a socially responsible act that relieves the foodservice establishment of liability from harming the public with unhealthy foods. Identifying reasons managers are resistant to provide menu labeling is imperative as a first step toward educating managers on the importance of menu labeling.

Learning Areas:

Administration, management, leadership
Advocacy for health and health education
Assessment of individual and community needs for health education
Public health or related laws, regulations, standards, or guidelines
Public health or related organizational policy, standards, or other guidelines

Learning Objectives:
Identify the relationship between the restaurant managers perceived responsibility for menu labeling and the managers willingness to participate with menu labeling. Discuss reasons why the restaurant managers did not perceive that they were responsible for providing menu labeling to the customers.

Keyword(s): Nutrition, Federal Policy

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I have been an educator at a state University for the past nine years teaching students in both dietetics and hospitality courses including procurements classes. My dissertation focused on the obstacles to participation with menu labeling.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.