Influences of nutrition information on fast food consumption among undergraduates
Journal Title: Food Research - Year 2018, Vol 2, Issue 3
Abstract
This study was carried out to determine the influences of providing nutrition information on fast food restaurant menus, especially among Malaysian undergraduates, who often eat outside the campus during the semester. A validated questionnaire, adapted from previous studies was used to determine the general perception of nutrition information and nutrient intake when eating at fast food restaurants. A total of 185 undergraduates from three different schools participated - medical sciences (n=54, 29.2%), dentistry, (n=54, 29.2%), health sciences (n= 77, 41.6%) in a university. In general, the majority of the undergraduates ate fast food at least once a week (n= 105, 56.8%) and most of them preferred to eat outside on weekends (n=156, 84.3%). Majority perceived that it was important to provide nutrition information at fast food restaurant (n=183, 98.9%). The mean for calorie, fat and sodium composition of their food choices were significantly different between before and after providing nutrition information of food items that they intended to purchase (p<0.001). Student’s intention to purchase definitely differed when they were well informed about the nutrition value of food.
Authors and Affiliations
R. K. Vijayakumaran, Nur Amalina S.
Keywords
Related Articles
- EP ID EP291123
- DOI 10.26656/fr.2017.2(3).288
- Views 201
- Downloads 0
Physicochemical characteristics and sensorial properties of dry noodle supplemented with unripe banana flour
Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia, Malaysia, Africa (Madagascar), South America and also central America. Indonesia itself is the largest banana producing country i...
Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam
We investigated the total antioxidant capacity of Aidia borneensis leaf infusion, a Bornean endemic plant, which is traditionally consumed as a home-remedy beverage in Brunei Darussalam. The antioxidant capacity of the i...
Vegetable proteins as potential encapsulation agents: a review
Proteins from plant sources are macromolecules of industrial interest due to its high availability, biodegradability, renewable character and functional properties such as biocompatibility, good amphiphilic properties, w...
Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers
The objective of this study is to develop a formulation of Chinese steamed bread (CSB) with Jerusalem artichoke (Helianthus Tuberosus L.) tuber powder with the aim to increase the nutritional value of the food product. T...
Effect of different extraction solvents on the phenolic content and antioxidant activity of turmeric (Curcuma longa) from South-West Region, Cameroon
The objective of this study was to evaluate the effect of different solvent extraction on the phenolic content and antioxidant activity of turmeric (Curcuma longa). Fresh turmeric roots were dried, grounded and antioxida...