[Effect evaluation of graphical menu labeling in simulated ordering].

Objective: To explore the feasibility of applying graphical menu labeling.

Methods: To design a radar chart menu label. From October 2020 to April 2021, convenience sampling was adopted to recruit 1407 research subjects(986 females and 421 males) through the online platform nationwide to complete the questionnaire and simulate ordering. The survey included basic information of the research subjects, their level of nutritional knowledge, and satisfaction with the graphic menu labels. The two simulated orderings were conducted using the regular menu and the menu with graphic nutritional information, respectively. Compare the nutrition scores of the two simulated orders, the selection ratio of each dish in each major category, the energy, fat, cholesterol and sodium content, and the amount of added oil and salt of the selected dishes.

Results: Compared with using the normal menu, the nutritional score of the simulated meal ordering increased from 15.57±2.65 to 16.73±3.24(P<0.05) using a menu with graphic nutrition labels, in which people with an income of less than 4000 yuan and a graduate degree or above increased the most. The proportion of dishes with higher nutritional value has increased among pork, fish, vegetables, and soy products. The energy, fat, cholesterol, sodium content, added oil and added salt of the selected dishes are decreased from 8455(7738, 9033) kcal, 658.6(598.1, 709.3) g, 1418(1238, 1665) mg, 17 430(15 695, 19 129)mg, 455(405, 502)g, 41.5(36.5, 47.0)g to 7415(6693, 8191)kcal, 562.54(504.0, 631.2)g, 1274(1076, 1549)mg, 17 185(14 574, 19 576.8)mg, 375(334, 437) g, 38.5(32.4, 43.6) g respectively(P<0.05). The satisfaction score of the graphic nutrition label is relatively high.

Conclusion: Graphical menu labeling helps consumers to make healthier choices for catering food.