Consumer behavior is adversely influenced by menu labeling. It entails the provision of information regarding the ingredients available in a particular product. Menu labeling involves disclosing the contents such as sodium, fat, or even calories that impact the consumers’ health. (Bleich et al., 2017) However, the labels originate from the food industry and policymakers, such as the government and regulatory authorities. In this case, menu labeling is more of a government strategy to inform or enlighten consumers about their healthy eating habits and shift the food and beverage industry towards making more nutritious products.
How effective is menu labeling? It is useful as it helps consumers reduce calorie intake. Consumers need to make changes in life in regards to what they consume. Creating public awareness of nutrition value enhances an educated population, free from diseases and unhealthful eating ( Rincón-Gallardo et al., 2020 ). Menu labeling also lowers the rates of obesity. Obesity is more of an epidemic to the American citizens. Labeling food products has a significant positive effect on reducing the body mass index. It also leads to a reduction in medical costs. Lifestyle-related diseases have been prevalent and more of a burden to the healthcare systems across the globe. Labeling the menu will help persons learn about the merits and demerits of each food choice they make.
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I strongly agree that menu labeling changes consumer behavior. It is an approach in a broad spectrum of efforts to reduce rates of diet-related diseases. Since most humans eat away from home, menu labeling should be mandatory for all food chains. The food and drug administration should supervise and implement laws to govern and regulate food labeling. With this, the world will be free from unhealthy diets, increasing the productivity rates among citizens raising the gross domestic product. Consumers should always be concerned about the status of their nutrition.
References
Bleich, S. N., Economos, C. D., Spiker, M. L., Vercammen, K. A., VanEpps, E. M., Block, J. P., Elbel, B., Story, M., & Roberto, C. A. (2017). A systematic review of calorie labeling and modified calorie labeling interventions: Impact on consumer and restaurant behavior. Obesity , 25 (12), 2018-2044. https://doi.org/10.1002/oby.21940
Rincón-Gallardo Patiño, S., Zhou, M., Da Silva Gomes, F., Lemaire, R., Hedrick, V., Serrano, E., & Kraak, V. I. (2020). Effects of menu labeling policies on transnational restaurant chains to promote a healthy diet: A scoping review to inform policy and research. Nutrients , 12 (6), 1544. https://doi.org/10.3390/nu12061544
