A food service industry perspective on the barriers and facilitators to menu labelling implementation: A review of the evidence.
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2022Author:
Hayes, CatherineHealth Research Board (HRB)Access:
openAccessCitation:
Kerins C, A food service industry perspective on the barriers and facilitators to menu labelling implementation: A review of the evidence. SPHeRE Policy Brief., 04, 2022Download Item:
Abstract:
Evidence suggests menu labelling interventions should form part of a
comprehensive approach to improve dietary habits; however, implementation challenges have
arisen. This review highlights key factors that are most likely to have an influence on menu labelling
implementation in food service businesses. Frequently cited factors were related to the external
context of food businesses (e.g. consumers, legislation), internal setting of food businesses (e.g.
compatibility, available information and resources) and features of the menu labelling intervention
(e.g. perceived benefits, cost). Review findings will help policy makers to select and tailor strategies
to enhance the adoption, implementation and sustainability of menu labelling interventions.
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Health Research Board (HRB)
Author's Homepage:
http://people.tcd.ie/hayesc9
Author: Hayes, Catherine; Health Research Board (HRB)
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Hayes, CatherineType of material:
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Full text availableKeywords:
menu labelling, Food choice, NutritionSubject (TCD):
Making Ireland , Public healthMetadata
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