Using student opinion and design inputs to develop an informed university foodservice menu

Charles Feldman, Heather Harwell, Joseph Brusca

Research output: Contribution to journalArticleResearchpeer-review

12 Citations (Scopus)

Abstract

The potential for Universities and Colleges to be settings that promote health and wellbeing has become the subject for debate where the role of foodservice has been acknowledged as influential. The aim of this research was to evaluate an effective design to promote healthy selections from university foodservice menus. The research was designed around a grounded theory approach utilizing semiological prompts based on different existing nutrition labeling schemes. A total of 39 students (17 male, 22 female) participated in seven focus groups at Montclair State University, US. The participants of this study clearly called for nutrition labeling on college menus and a prototype design had been agreed. The students also itemized five nutrients they wanted listed in a Traffic Light system of colors and then quantified on the menu: calories, sodium, sugar, fat and carbohydrates, plus beneficial ingredients or nutrients for display in menu icons. The nutrients and display order varies somewhat from industry and government standards, though the student recommendations are suggestive of common understandings of published nutrient guidelines. Students have a stake in how menu information is presented on campus and their opinions could positively impact the general selection of healthy foods.

Original languageEnglish
Pages (from-to)80-88
Number of pages9
JournalAppetite
Volume69
DOIs
StatePublished - 3 Jul 2013

Fingerprint

Food Labeling
Students
Food
Food Preferences
Focus Groups
Research
Industry
Color
Sodium
Fats
Carbohydrates
Guidelines
Light
Health
cyhalothrin
Grounded Theory

Keywords

  • Focus groups
  • Menu design
  • Menu labeling
  • Nutrition information
  • Students

Cite this

@article{c1efe3bcfc7543baa5c0fc3557fb0edc,
title = "Using student opinion and design inputs to develop an informed university foodservice menu",
abstract = "The potential for Universities and Colleges to be settings that promote health and wellbeing has become the subject for debate where the role of foodservice has been acknowledged as influential. The aim of this research was to evaluate an effective design to promote healthy selections from university foodservice menus. The research was designed around a grounded theory approach utilizing semiological prompts based on different existing nutrition labeling schemes. A total of 39 students (17 male, 22 female) participated in seven focus groups at Montclair State University, US. The participants of this study clearly called for nutrition labeling on college menus and a prototype design had been agreed. The students also itemized five nutrients they wanted listed in a Traffic Light system of colors and then quantified on the menu: calories, sodium, sugar, fat and carbohydrates, plus beneficial ingredients or nutrients for display in menu icons. The nutrients and display order varies somewhat from industry and government standards, though the student recommendations are suggestive of common understandings of published nutrient guidelines. Students have a stake in how menu information is presented on campus and their opinions could positively impact the general selection of healthy foods.",
keywords = "Focus groups, Menu design, Menu labeling, Nutrition information, Students",
author = "Charles Feldman and Heather Harwell and Joseph Brusca",
year = "2013",
month = "7",
day = "3",
doi = "10.1016/j.appet.2013.05.009",
language = "English",
volume = "69",
pages = "80--88",
journal = "Appetite",
issn = "0195-6663",
publisher = "Academic Press Inc.",

}

Using student opinion and design inputs to develop an informed university foodservice menu. / Feldman, Charles; Harwell, Heather; Brusca, Joseph.

In: Appetite, Vol. 69, 03.07.2013, p. 80-88.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Using student opinion and design inputs to develop an informed university foodservice menu

AU - Feldman, Charles

AU - Harwell, Heather

AU - Brusca, Joseph

PY - 2013/7/3

Y1 - 2013/7/3

N2 - The potential for Universities and Colleges to be settings that promote health and wellbeing has become the subject for debate where the role of foodservice has been acknowledged as influential. The aim of this research was to evaluate an effective design to promote healthy selections from university foodservice menus. The research was designed around a grounded theory approach utilizing semiological prompts based on different existing nutrition labeling schemes. A total of 39 students (17 male, 22 female) participated in seven focus groups at Montclair State University, US. The participants of this study clearly called for nutrition labeling on college menus and a prototype design had been agreed. The students also itemized five nutrients they wanted listed in a Traffic Light system of colors and then quantified on the menu: calories, sodium, sugar, fat and carbohydrates, plus beneficial ingredients or nutrients for display in menu icons. The nutrients and display order varies somewhat from industry and government standards, though the student recommendations are suggestive of common understandings of published nutrient guidelines. Students have a stake in how menu information is presented on campus and their opinions could positively impact the general selection of healthy foods.

AB - The potential for Universities and Colleges to be settings that promote health and wellbeing has become the subject for debate where the role of foodservice has been acknowledged as influential. The aim of this research was to evaluate an effective design to promote healthy selections from university foodservice menus. The research was designed around a grounded theory approach utilizing semiological prompts based on different existing nutrition labeling schemes. A total of 39 students (17 male, 22 female) participated in seven focus groups at Montclair State University, US. The participants of this study clearly called for nutrition labeling on college menus and a prototype design had been agreed. The students also itemized five nutrients they wanted listed in a Traffic Light system of colors and then quantified on the menu: calories, sodium, sugar, fat and carbohydrates, plus beneficial ingredients or nutrients for display in menu icons. The nutrients and display order varies somewhat from industry and government standards, though the student recommendations are suggestive of common understandings of published nutrient guidelines. Students have a stake in how menu information is presented on campus and their opinions could positively impact the general selection of healthy foods.

KW - Focus groups

KW - Menu design

KW - Menu labeling

KW - Nutrition information

KW - Students

UR - http://www.scopus.com/inward/record.url?scp=84879489165&partnerID=8YFLogxK

U2 - 10.1016/j.appet.2013.05.009

DO - 10.1016/j.appet.2013.05.009

M3 - Article

VL - 69

SP - 80

EP - 88

JO - Appetite

JF - Appetite

SN - 0195-6663

ER -