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Consumer preference for point of sal...

Trevino-Zimmerman, Katie Rose.

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Consumer preference for point of sale nutrition information content delivery method in restaurants.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Consumer preference for point of sale nutrition information content delivery method in restaurants./
Author:	Trevino-Zimmerman, Katie Rose.
Description:	91 p.
Notes:	Source: Masters Abstracts International, Volume: 49-01, page: 0211.
Contained By:	Masters Abstracts International49-01.
Subject:	Business Administration, General. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1479694
ISBN:	9781124154725

Consumer preference for point of sale nutrition information content delivery method in restaurants.
Trevino-Zimmerman, Katie Rose.

Consumer preference for point of sale nutrition information content delivery method in restaurants. - 91 p.

Source: Masters Abstracts International, Volume: 49-01, page: 0211.

Thesis (M.S.)--Purdue University, 2010.

In the past four decades, American consumers have increased the frequency of dining out and, in recent years, have shown an increased interest in having nutrition information available at restaurants. In response to consumer interests as well as the growing obesity epidemic, restaurants, consumer interest groups, and the U.S. government have begun to take action. While other studies have addressed various aspects of nutrition information labeling in restaurants, none have concentrated on consumer response to nutrition information content delivery method within the context of proximity to the guest and resulting required search efforts to obtain the nutrition information.

ISBN: 9781124154725Subjects--Topical Terms:

1017457
Business Administration, General.

Consumer preference for point of sale nutrition information content delivery method in restaurants.
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020 $a 9781124154725
035 $a (UMI)AAI1479694
035 $a AAI1479694
040 $a UMI $c UMI
100 1 $a Trevino-Zimmerman, Katie Rose. $3 1674440
245 1 0 $a Consumer preference for point of sale nutrition information content delivery method in restaurants.
300 $a 91 p.
500 $a Source: Masters Abstracts International, Volume: 49-01, page: 0211.
500 $a Adviser: Barbara Almanza.
502 $a Thesis (M.S.)--Purdue University, 2010.
520 $a In the past four decades, American consumers have increased the frequency of dining out and, in recent years, have shown an increased interest in having nutrition information available at restaurants. In response to consumer interests as well as the growing obesity epidemic, restaurants, consumer interest groups, and the U.S. government have begun to take action. While other studies have addressed various aspects of nutrition information labeling in restaurants, none have concentrated on consumer response to nutrition information content delivery method within the context of proximity to the guest and resulting required search efforts to obtain the nutrition information.
520 $a As an exploratory study to establish the Health Conscious Spectrum, a quasi-experimental design was used to examine consumer attitude and behavior in response to nutrition information at four different levels of search effort. The author tested consumer desire for restaurant nutrition information labeling and proximity, and actual use of and effort spent to obtain the information in a full-service restaurant setting. As a result of the analysis, it was found that consumers with both great and little interest in nutrition content are more likely to see and use nutrition labeling information when it is presented either in the menu or in a table tent. Most consumers expressed preference for information available either in the menu or upon request, and would like to see calories and calories from fat listed. According to the results of this study, there were no statistically significant differences between perceived healthiness and having read the nutrition information, however some entrees were perceived to be healthier than others. This study provides valuable insights into characteristics of consumers that use nutrition information in restaurants, and how this information can be used to assist restaurateurs.
590 $a School code: 0183.
650 4 $a Business Administration, General. $3 1017457
650 4 $a Sociology, Theory and Methods. $3 626625
650 4 $a Health Sciences, Public Health Education. $3 1669626
690 $a 0310
690 $a 0344
690 $a 0500
710 2 $a Purdue University. $b Hospitality and Tourism Management. $3 1030755
773 0 $t Masters Abstracts International $g 49-01.
790 1 0 $a Almanza, Barbara, $e advisor
790 1 0 $a Behnke, Carl $e committee member
790 1 0 $a Miao, Li $e committee member
790 $a 0183
791 $a M.S.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1479694