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

Menu Choice: Satisfaction or Overload?

Authors: Johns, N., Edwards, J.S.A. and Hartwell, H.J.

Journal: Journal of Culinary Science and Technology

Volume: 11

Issue: 3

Pages: 275-285

eISSN: 1542-8044

ISSN: 1542-8052

DOI: 10.1080/15428052.2013.798564

Abstract:

Two series of menus were prepared in the styles of quick service and fine dining restaurants, respectively. The menus in each series differed only in the number of choices offered under each menu category. Members of the public attending two university open days rated the menus using a 9-point scale, from 1 = far too little choice, 5 = about right, to 9 = far too much choice. A total of 202 and 241 respondents completed the fine dining and quick service questionnaires, respectively. Results showed significant differences in perception between number of choices, an ideal rating of 6 choices for the quick service items and of 7-10 for fine dining items. This corresponds well with what has previously been found for retail food products but opens further questions about customers' expectations and the nature of choice. © 2013 Copyright Taylor and Francis Group, LLC.

Source: Scopus

Authors: Feldman, C., Harwell, H. and Brusca, J.

Journal: Appetite

Volume: 69

Pages: 80-88

eISSN: 1095-8304

ISSN: 0195-6663

DOI: 10.1016/j.appet.2013.05.009

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. © 2013 Elsevier Ltd.

Source: Scopus

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

Authors: Feldman, C., Harwell, H. and Brusca, J.

Journal: Appetite

Volume: 69

Pages: 80-88

eISSN: 1095-8304

DOI: 10.1016/j.appet.2013.05.009

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.

Source: PubMed

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

Authors: Feldman, C., Hartwell, H. and Brusca, J.

Journal: Appetite

Volume: 11

Issue: 3

eISSN: 1542-8044

ISSN: 1542-8052

DOI: 10.1016/j.appet.2013.05.009

Source: Manual

Preferred by: Heather Hartwell

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

Authors: Feldman, C., Harwell, H. and Brusca, J.

Journal: Appetite

Volume: 69

Pages: 80-88

eISSN: 1095-8304

ISSN: 0195-6663

DOI: 10.1016/j.appet.2013.05.009

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.

Source: Europe PubMed Central