Table 2 Percentage of participants who under- and over-estimated food content and its impact on food choice in the calorie, nutrient and energy expenditure condition
From: Menu labelling and food choice in obese adults: a feasibility study
Measures | Conditions | ||
|---|---|---|---|
| Â | Calorie | Nutrient | Energy expenditure |
n = | 46 | 35 | 40 |
Participants who underestimated (%) | 75.40 | 57.40 | 65.60 |
 Percentage that reduced content ordered | 60.90 | 25.70 | 40.00 |
 Percentage that increased content ordered | 0.00 | 0.00 | 0.00 |
 Percentage that maintained the order | 39.10 | 74.30 | 60.00 |
 Mean content reduction (SD) | 370.28 kcal* (438.91) | 43.34 g (89.04) | 43.61mins (123.07) |
n = | 15 | 26 | 21 |
Participants who overestimated (%) | 24.60 | 42.60 | 34.40 |
 Percentage that reduced content ordered | 40.00 | 34.60 | 28.60 |
 Percentage that increased content ordered | 0.00 | 7.70 | 14.30 |
 Percentage that maintained the order | 60.00 | 57.70 | 57.10 |
 Mean content reduction (SD) | 158.33 kcal* (313.20) | 38.15 g (75.56) | 72.03 mins (115.82) |