Jan. 7, 2014,
Using color-coded labels to mark healthier foods and then displaying them more prominently appears to have prompted customers to make more healthful long-term dining choices in their large hospital cafeteria, according to a report from Harvard-affiliated Massachusetts General Hospital (MGH).
In the American Journal of Preventive Medicine (AJPM), the MGH research team noted that the previously reported changes have continued up to two years after the labeling intervention was introduced.
“Our current results show that the significant changes in the purchase patterns of both hospital employees and all customers resulting from the labels and the choice architecture program did not fade away as cafeteria patrons became used to them,” says Anne Thorndike of the MGH Division of General Medicine, who led the study. ”This is good evidence that these changes in healthy choices persist over time.” Continue reading
March 12, 2013,
A Cornell researcher says in a forthcoming print issue of Health Communication that consumers are more likely to perceive a candy bar as more healthful when it has a green calorie label compared with when it had a red one—even though the number of calories are the same. And green labels increase perceived healthfulness of foods, especially among consumers who place high importance on healthy eating.
“More and more, calorie labels are popping up on the front of food packaging, including the wrappers of sugary snacks like candy bars. And currently, there’s little oversight of these labels,” said Jonathon Schuldt, assistant professor of communication and director of Cornell’s Social Cognition and Communication Lab. “Our research suggests that the color of calorie labels may have an effect on whether people perceive the food as healthy, over and above the actual nutritional information conveyed by the label, such as calorie content,” added Schuldt, who wrote the article, “Does Green Mean Healthy? Nutrition Label Color Affects Perceptions of Healthfulness.” Continue reading