The Effect of Energy Labelling on Menus and a Social Marketing Campaign on Food-Purchasing Behaviours of University Students

Table 2 Sales (mean ± SE) of meals removed by the food vendor before kJ labelling compared with the replacement meals over the 10-week period for each, as a percentage of total sales

No kJ labelling and social marketing campaign			kJ labelling and social marketing campaign			Difference	P value
Food removed from menu	Energy (kJ)	Mean ± SE	Foods added to menu	Energy (kJ)	Mean ± SE	Difference	P value
Japanese Chicken Burger	2340	24.3 ± 0.27	Chicken, Avocado, Salsa Wrap	2300	33.3 ± 0.36	9.06	0.00^a
Falafel Burger	2734	17.9 ± 0.12	Falafel Wrap	2930	13.6 ± 0.14	−4.36	0.02^b
Grilled Fish and Chips	2580	14 ± 0.13	Grilled Salmon	3800	12.9 ± 0.16	−1.16	0.02^b
Mushroom and Bacon risotto	2488	7.2 ± 0.12	Pumpkin Risotto	1550	28 ± 0.22	20.86	0.00^a
Caesar Salad	1972	9.2 ± 0.10	Coconut, Coriander & Quinoa Salad	2100	4.1 ± 0.04	−5.17	0.36
Honey Soy Chicken Salad	3080	13.2 ± 0.13	Glass Noodle Asian Salad	2100	5.4 ± 0.05	−7.81	0.41
Salmon Teriyaki Salad	2868	14.2 ± 0.13	Kale & Quinoa Salad	2100	2.8 ± 0.04	−11.42	0.20

Difference represents the change in percentage of sales of foods over the 10 weeks of kJ labelling and social marketing period compared with the corresponding 10 weeks the year before
^aSignificant increase in sales of new labelled items (added post nutritional analysis and pre intervention) compared to previous unlabelled counterparts. P < 0.05
^bSignificant decrease in sales of new labelled items (added post nutritional analysis and pre intervention) compared to previous unlabelled counterparts. P < 0.05
Analysis to determine significance between intervention and comparative week’s periods performed using Mann–Whitney U test for non-normally distributed data

ISSN: 1471-2458