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Table 3 Types of nutrition information noticed, according to the type of nutrition information program present in the restauranta

From: Evaluation of a voluntary nutritional information program versus calorie labelling on menus in Canadian restaurants: a quasi-experimental study design

  No program (n = 2276) Informed Dining Program (n = 1533) Calorie labelling on menus (n = 1244) X2 statisticb, p-value
Calories 11.0% 11.7% 53.1% 41.6, p < 0.001
Fat 6.2% 5.6% 3.0% 1.24, p = 0.54
Sugar / Carb 1.9% 2.9% 1.8% 0.58, p = 0.75
Sodium / Salt 2.1% 2.0% 1.2% 1.67, p = 0.43
Health logo / Symbol 1.2% 1.0% 1.5% 0.02, p = 0.99
Allergen 1.1% 1.5% 1.1% 0.21, p = 0.90
Vegetarian 1.4% 1.3% 0.6% 0.96, p = 0.62
Organic 0.2% 0.6% 0.6% 0.38, p = 0.87
Other 4.3% 5.3% 3.1% 2.86, p = 0.24
  1. aNote: Participants could report more than one type of information noticed. Reported among all participants
  2. bChi-square statistic for the nutrition information program variable in logistic regression models for each location, adjusted for city, year and socio-demographic variables