Effect of Motivations and Attitudes toward Nutrition Information on College Students' Use Intentions of Menu Labeling at University Dining Services.
10.14373/JKDA.2017.23.1.94
- Author:
Sunny HAM
1
;
Youngshin KIM
;
Yunhui JEONG
;
Shinhye PARK
;
Meeyoung JOE
Author Information
1. Department of Food & Nutrition, Yonsei University, Seoul 03722, Korea. cookie22@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
nutrition information;
menu labeling;
university dining services;
motivations;
attitudes;
use intention
- MeSH:
Critical Period (Psychology);
Eating;
Female;
Food Habits;
Health Education;
Humans;
Intention*;
Jurisprudence;
Public Health
- From:Journal of the Korean Dietetic Association
2017;23(1):94-105
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into ‘knowledge pursuit’ and ‘health pursuit’. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.
