초록 열기/닫기 버튼
As a major intervention to fight increasing obesity, governments in many countries implemented menu labeling in terms of providing nutritional information for menus in restaurants in order to offer customers a right to select healthy foods. The purpose of the study is to determine the relations among customer attitudes, behavioral intention and health-consciousness toward menu labeling in restaurants. Data were collected from restaurant customers who have experienced menu labeling. The findings from the study indicated that as the respondents get older, they tend to have higher levels of attitudes and behavioral intention to menu labeling. The groups of respondents with higher levels of health-consciousness resulted in higher levels of attitudes and behavioral intention to menu labeling than those with lower levels of health-consciousness. Attitudes toward menu labeling made a positive effect on behavioral intention to menu labeling in restaurants. The study will offer the basis for governments to formulate strategies to practice menu labeling.
키워드열기/닫기 버튼
Menu Labeling, Customer Attitudes, Behavioral Intention, Health-consciousness
