The theory of planned behavior in influencing healthy meal options in restaurants

Menu labeling took effect in some states around the country in 2017. It was viewed as a suitable measure in ensuring people make informed choices about their meals in restaurants as they would do when buying food from stores or preparing them at home. The purpose of this research report is to identify the rate at which restaurants subjected to menu labeling have implemented the law. The report also aims to discuss the solution and its success in improving eating behavior by influencing people to opt for healthier meals. The theory of planned behavior is a theory aimed at predicting the behavior of an individual. The action of labeling food and giving consumers more information about the ingredients and the dietary specifications for various food items has been successful with regard to packed food items.

People can adequately plan their calorie intake based on the dietary specifications and the proportions indicated on food items. Menu labeling sought to base its success on the positive attitude consumers had towards labeling of packed food items. Proponents of the measure saw it as an extension to labeling that was already accepted in the food and beverage industry (Jun & Arendt, 2016). The fact that labeling was an accepted phenomenon in the food and beverage industry met the aspect of subjective norms. The amendments to the Federal Food, Drug, and Cosmetic Act of 1938 called for restaurants to implement menu labeling by December 2016 (VanEpps et al. The labeling was expected to include energy levels in calories as well as nutritional information such as sodium level, sugars, trans-unsaturated fats, and saturated fats.

Restaurants subjected to the law include those that had more than 20 outlets across the country, vending operators with more than 20 vending machines, and retail food establishments such as coffee shops, cafeterias, convenience, and grocery stores. Since its implementation in restaurants across the country, the effects of menu labeling have not been exhaustively studied. However, preliminary studies show a positive influence on controlling people's eating behavior. As in any case, there are disadvantages related to menu labeling. A study collected receipts from fast food restaurants in low-income neighborhoods and high income neighborhoods in New York before and after menu labeling. The results from the study show that there was no impact of labeling on low-income areas (VanEpps et al. This shows that menu labeling does not influence the eating behavior of individuals from low-income levels in society.