Online Supporting Material

Supplemental Figure 1. Examples of signposting at the point of purchase for Nutrition Facts
Panel (a) and graphical (b) periods

a.

b.

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Supplemental Figure 2. Printed instructions posted at point of purchase for customers during
graphical signposting.

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Supplemental Figure 3. Printed instructions posted at point of purchase for customers during
nutrition facts panel signposting.

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Supplemental Table 1. Nutrients ranked as most important when looking at nutrition labels by
diners in cafeteria signposting study

Percentage of people
Nutrient
marking as important*

Calories 71.2

Fat 49.6

Sodium 27.8

Sugar 27.2

Protein 24.9

Saturated fat 20.3

Trans fat 20.0

Fiber 17.7

Carbohydrates 17.7

Cholesterol 10.6

*nutrients included in top three nutrients of importance by patrons when using nutrition labels

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Supplemental Table 2. Multiple regression for predictors of total, entrée, dessert, and side
protein (g) per 2093 kJ (500 kcal) ordered
Total Entrée Side Dessert
Variable Estimate (B) Estimate (B) Estimate (B) Estimate (B)
Intercept 22.3** 24.6 8.4* 0.2
(Std. Error) (3.6) (3.3) (7.0) (1.5)
Graphical 5.0** 3.9 4.2 -0.5
(1.2) (1.1) (2.4) (0.6)
NFP 0.9 0.4 1.5 0.3
(1.2) (1.1) (2.1) (0.6)
Frequent diner 1.0 0.6 0.5 -0.3
(1.0) (0.9) (1.9) (0.5)
Female 0.6 0.2 0.5 0.4
(1.0) (0.9) (1.8) (0.5)
Overweight or obese -1.2 -0.7 -0.8 -0.3
(1.1) (1.0) (1.9) (0.5)
Considerable purchase thought -0.7 0.2 2.8 0.1
(1.1) (1.0) (2.1) (0.6)
a
Nutrition interest (NI) 0.1 0.1 0.1 -0.1
(0.2) (0.2) (0.3) (0.1)
b
Value taste -1.0 -0.5 -2.6 0.7
(1.5) (1.4) (3.1) (0.8)
b
Value health 0.4 0.0 -3.8 0.5
(1.7) (1.6) (3.3) (1.0)
c
Age 2 (25-34) -0.4 0.1 1.4 2.0
(1.6) (1.5) (2.8) (0.8)
c
Age 3 (35-60) -3.7 -1.5 -0.4 1.5
(2.1) (2.0) (3.9) (1.0)
c
Age 4 (60+) -1.4 -0.1 1.0 1.7
(2.7) (2.5) (5.0) (1.4)
d
Undergraduate student -3.2 -0.8 -1.6 2.5
(2.9) (2.7) (5.7) (1.6)
d
Graduate student -2.7 -2.1 0.9 0.8
(2.5) (2.3) (5.1) (1.2)
d
Staff 1.4 0.1 5.1 1.0
(2.4) (2.2) (4.4) (1.0)
d
Faculty 0.5 -2.5 13.0** -0.6
(2.6) (2.4) (4.8) (1.0)
Number of observations 341 320 208 45
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R 0.085 0.069 0.136 0.424
NFP: Nutrition Facts Panel
Data shown as unstandardized coefficients with SE shown below each coefficient in parentheses
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** and * denote levels of 1% and 5% statistical significance in the regression model,
respectively.
a
NI ranged 0 (low) to 16 (high)
b
compared to grouping of patrons responding with “value recommendation” or “value price”
c
compared to diners who were 18-24 years old
d
compared to “other”

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Supplemental Table 3. Correlations of nutrient purchase between grams of saturated fat and
calories, and between grams of saturated fat and protein per calorie within the respective menu
category
Grams of saturated fat Grams of saturated fat and
and calories ordered protein per calorie ordered
Total meal (n=362) 0.76** -0.24**

Entrée (n=338) 0.42** -0.13*

Side (n=208) 0.84** -0.39**

Dessert (n=45) 0.82** -0.63**

Data are presented as Spearman’s correlation coefficients
**p<0.01; *p<0.05 by two-tailed Spearman’s rho test.