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Evaluating Attitudes towards Menu Labelling in Ottawa

Evaluating Attitudes towards Menu Labelling in Ottawa. Marketa Graham BSc, RD Public Health Dietitian Healthy Living Team May 29, 2014. Menu labelling (ML):. Same principles of food labelling. Clear and standardized info at the point of purchase. Ontario Legislations: Bill 149 & 162.

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Evaluating Attitudes towards Menu Labelling in Ottawa

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  1. Evaluating Attitudes towards Menu Labelling in Ottawa Marketa Graham BSc, RD Public Health Dietitian Healthy Living Team May 29, 2014

  2. Menu labelling (ML): • Same principles of food labelling. • Clear and standardized info at the point of purchase.

  3. Ontario Legislations: Bill 149 & 162

  4. Eating Out in Ottawa • How many times do people in Ottawa eat in restaurants, eat fast food or pick up ready-to-eat food in the past week? • 20% - none • 27% - once a week • 35% - two or three times/week • 18% - four or more times/week Source: Ottawa Public Health. Rapid Risk Factor Surveillance System, 2013.

  5. Assessing ML Readiness and Support in Ottawa Public: • Public Survey (n=400) • Rapid Risk Factor Surveillance System (RRFSS) (n=400) Industry: • Restaurant Survey (n=200) • Stakeholder Consultation

  6. Public Survey – Harris Decima • October 2013 – 400 respondents • Public’s perception and readiness for ML

  7. Awareness of Menu Labelling (Unaided) • Question: Please tell me whether you have heard of Menu Labelling? =sig at 95% CI Base: All respondents (n=400)

  8. Awareness of Healthy Foods • Statement: Most people already have a good idea about which foods on menus are healthy and which are not? 56% Research: Consumers underestimate calories and nutrient levels in restaurant meals. Base: All respondents (n=400)

  9. Support for Menu Labeling in various eating places Base: All respondents (n=400)

  10. Operators Responsible for Providing Nutrition Information • Statement:Restaurant operators should be responsible for providing customers with the information they need to make informed food choices? Base: All respondents (n=400)

  11. Rapid Risk Factor Surveillance System (n=400) • 71% say that nutrition info is important • 54% look for nutritional information • 31% all/most of the time • 23% some of the time • Of those that look for info, howoften do they find it? • 29% all/most of the time • 48% some of the time • 23% rarely/never

  12. Calories and sodium matter to the customers

  13. Ottawa Restaurant Survey Objective: • To assess current practices and interest in menu labelling Methods: • On-line or telephone survey (Mar-May 2013) • 200 responses (92% were owners or managers) • 73% independent, 27% franchised • 52% casual dining, 19% quick serve

  14. Perceived Health Consciousness of Ottawa Customers (n=200) % Respondents Among Ottawa-based restaurants only 7% provide nutrition information!

  15. Perceived Interest of Customers for Nutr. Info Q: Which of the following types of nutrition information for the food served at your food premise would your customers be interested in receiving? Check all that apply. % Respondents

  16. Perceived motivators & barriers of Ottawa-based restaurants Motivators: • 79% - responsibility • 54% - good business Barriers: • 60% - recipes not standardized • 59% - high cost • 59% - customers already know • 51% - lack of tools and confidence • Other - lack of time and staff

  17. Restaurant Interest in Menu Labelling Program Assisted by OPH (n=194) % Respondents

  18. OPH Position and Next Steps • Ottawa Voluntary ML Pilot • Calories & sodium ML • Public Awareness Campaign

  19. Thank You! Contact: marketa.graham@ottawa.ca

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