College students' attitude toward menu labeling differs by sex, BMI, weight management status, and athletic type.

Determine students' attitude toward menu labeling before and after menu labeling implementation at university dining facility College students aged 18 years and older eating at campus dining facility. Survey on attitude toward menu labeling, weight management status, and athletic classification (NCAA, recreational, or non-athlete) was completed 30 days pre- and post-menu labeling implementation. Females showed stronger positive attitude toward menu labeling.

Food insecurity is associated with disordered eating behaviors in NCAA division 1 male collegiate athletes.

: To assess the relationship of high school and collegiate household food security to current disordered food consumption behaviors in a sample of NCAA Division 1 male, collegiate athletes. : Male athletes, 18 years and older from a Southeastern Conference university in August-September 2016. : Cross-sectional survey including food security disordered eating behavior, and food hoarding questions.

Attitude and Behavior Factors Associated with Front-of-Package Label Use with Label Users Making Accurate Product Nutrition Assessments.

Background: Front-of-package (FOP) labels are increasing in popularity on retail products. Reductive FOP labels provide nutrient-specific information, whereas evaluative FOP labels summarize nutrient information through icons. Better understanding of consumer behavior regarding FOP labels is beneficial to increasing consumer use of nutrition labeling when making grocery purchasing decisions.

The effects of restaurant nutrition menu labelling on college students' healthy eating behaviours.

Objective: According to the US Affordable Care Act, restaurant chains are required to provide energy (calorie) and other nutrition information on their menu. The current study examined the impact of menu labelling containing calorie information and recommended daily calorie intake, along with subjective nutrition knowledge, on intention to select lower-calorie foods prior to the implementation of the Affordable Care Act.

Design: Full factorial experimental design with participants exposed to four variants of a sample menu in a 2 (presence v.

Service quality, satisfaction, and behavioral intention in home delivered meals program.

This study was conducted to evaluate recipients' perception of service quality, satisfaction, and behavioral intention in home delivered meals program in the US. Out of 398 questionnaires, 265 (66.6%) were collected, and 209 questionnaires (52.