Public Health Nutrition

HOT TOPIC – Food labelling

Helping consumers make a more conscious nutritional choice: acceptability of nutrition information at a cafeteria

Giovanna Turconia1 c1, Rosella Bazzanoa1, Carla Roggia1 and Hellas Cenaa1

a1 Department of Applied Health Sciences, Section of Human Nutrition and Dietetics, Faculty of Medicine, University of Pavia, Via Bassi 21, I-27100 Pavia, Italy

Abstract

Objective A few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more conscious nutritional choice.

Design A cross-sectional study.

Setting In a university cafeteria in Pavia, northern Italy, the recipes and ingredients of each meal served during the whole year were obtained from the cooks. Energy, protein, fat, carbohydrate and fibre contents were computed for each meal standardized portion. Thirteen pyramid figures, subdivided into three coloured levels, were used to depict the energy and nutrient content of each meal.

Subjects Four hundred randomly selected customers were interviewed on the cafeteria nutritional proposal.

Results Foods available in the cafeteria consisted of 216 items and were distributed in the pyramids according to their energy content: the lowest ones at the bottom (green level) and the highest ones at the top (red level), passing through an orange level in the middle. Energy values ranged from 460 kJ (110 kcal) for a portion of dressed vegetables to 5021 kJ (1200 kcal) for a pizza. The depicted pyramids were displayed in the cafeteria, so that customers could choose their meal according to its nutritional value. The meals’ nutritional content information was perceived very helpful for customers’ nutritional choices.

Conclusions Availability of nutrition information in the cafeteria was well accepted by the customers who could plan their meals according to a more balanced diet.

(Received April 13 2011)

(Accepted September 29 2011)

(Online publication November 29 2011)

Correspondence

c1 Corresponding author: Email gturconi@unipv.it

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