Point-of-choice nutritional labeling: Evaluation in a worksite cafeteria

Evaluating the impact of a system of point-of-choice nutritional labeling using comparison cards in an employee worksite cafeteria found decreases in calories and sodium per tray were very significant.

Abstract

This study was conducted to evaluate the impact of a system of point-of-choice nutritional labeling using comparison cards in an employee worksite cafeteria. The cards compared two foods in a similar category (e.g., entrée, dessert, salad) for their caloric, sodium and fat content. Relative to baseline levels, the decreases in calories and sodium per tray were very significant (p < .01). The decrease in grams of fat approached significance (p ≤ .07). Although these findings support the positive impact of food labeling in a worksite cafeteria, the implications are limited due to the study's methodological constraints. Additional questions for future research on the process and impact of point-of-choice nutrition information are identified.