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dc.contributor.authorMcMullin, Emily Clare
dc.identifier.otherbibid: 10361402
dc.description.abstractConsumption of food outside the home accounts for one-third of recommended daily calories and may contribute to rising obesity rates. Menu labeling may be a strategy to influence consumer behavior. The Food and Drug Administration (FDA) developed menu labeling requirements which are not yet mandatory. This case study describes implementation from employee perspectives in one made-to-order food establishment. Four data sources were triangulated – employee interviews (n=15), key informant interviews (n=3), organizational documents, and informal participant observation. Employees received varying degrees of training, but only six of fifteen employees were able to calculate total calories accurately (+/- 20 calories) for a hypothetical order. Employees felt confident in their ability to answer nutrition questions from customers, but relied on supervisors and managers. Monitoring of preparation practices mimicked other organizational practices, but employee knowledge was not monitored. This case study revealed barriers to successful implementation of menu labeling in the complex made-to-order context.
dc.subjectFDA Regulation
dc.subjectMenu Labeling
dc.subjectNutrition Policy
dc.subjectPolicy Implementation
dc.subjectQualitative Case Study
dc.titleImplementation of FDA Menu Labeling Regulation at Made-to-Order Food Establishments Relies on Knowledgeable Employees
dc.typedissertation or thesis University of Science, Nutrition
dc.contributor.chairHanson, Karla
dc.contributor.committeeMemberBrannon, Patsy Marie
dc.contributor.committeeMemberDickin, Katherine Lynn

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