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Table 1 Characteristics of survey respondents and definition of variables ( N =138)

From: Looking at the label and beyond: the effects of calorie labels, health consciousness, and demographics on caloric intake in restaurants

Variable Definition Mean
Female 1 if female; 0 if male 55.8%
Student 1 if current Oklahoma State University student;
0 otherwise;
63.0%
Bachelor’s 1 if obtained bachelor’s degree; 0 otherwise 34.1%
Age1 1 if age is 18 to 34.99 years; 0 otherwise 69.6%
Age2 1 if age is 35 to 54.99 years; 0 otherwise 18.1%
Age3 1 if older than 55 years of age; 0 otherwise 12.3%
Income1 1 if annual household income is less than $25,000;
0 otherwise
44.2%
Income2 1 if annual household income is between $25,000 and
$99,999; 0 otherwise
39.9%
Income3 1 if annual household income is $100,000 or greater;
0 otherwise
15.9%
Health Consciousness (HC) Level of health consciousness (can range from 3 to 15) 10.319
Value Taste 1 if taste is most important characteristic in meal selection;0 otherwise 72.5%
Value Health 1 if healthfulness is most important characteristic in mealselection; 0 otherwise 10.1%
Party Number of guests seated per table 2.928
Calorie+traffic light 1 if diner received calorie+traffic light menu; 0 otherwise 39.1%
Calorie-only 1 if diner received calorie-only menu; 0 otherwise 39.1%
Control 1 if diner received control menu with no nutritionalinformation; 0 otherwise 21.7%
Repeat Visitor 1 if diner is repeat visitor to the restaurant; 0 otherwise 61.6%
Lunch with Friends 1 if occasion for eating is lunch with friends; 0 otherwise 63.8%
Business Lunch 1 if occasion for eating is business or work-related;0 otherwise 18.8%
Entrée Calories Main entrée calories ordered per diner 606.341
Extra Calories Extra calories beyond main entrée (i.e., additional sideitems, desserts, drinks) ordered per diner 152.174
Total Calories Total calories ordered per diner 758.515