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Making Nutritional Information Digestible

Making Nutritional Information Digestible: Effects of a Receipt-Based Intervention on Restaurant Purchases, by Kelly Bedard and Peter J. Kuhn. NBER Working Paper No. 19654, November 2013

“We study the effects of receipts that include personalized ordering suggestions designed to reduce fat and calorie consumption on purchasing behavior at a restaurant chain. We find that customers, in the aggregate, made most of the item substitutions that were encouraged by the messages, such as substituting ham for sausage in a breakfast sandwich, or substituting frozen yogurt for ice cream, though effects on overall calories and fat consumed were small. The results illustrate the potential of emerging information technologies, which allow retailers to tailor product marketing to individual consumers, to contribute in meaningful new ways to the battle against obesity.”

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