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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
  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)
  1. *P < .05