A informação nutricional em restaurantes funciona? Uma revisão sistemática

Isis Pereira Arsky; Juliana Cesário Aragi; Daniel Henrique Bandoni; Ana Maria de Souza Pinto

doi:10.17765/2176-9206.2026v19e13456

Authors

Isis Pereira Arsky Universidade Federal de São Paulo https://orcid.org/0009-0008-2513-9769
Juliana Cesário Aragi Universidade Federal de São Paulo https://orcid.org/0000-0001-8878-517X
Daniel Henrique Bandoni Universidade Federal de São Paulo https://orcid.org/0000-0003-1638-1437
Ana Maria de Souza Pinto Universidade Federal de São Paulo https://orcid.org/0000-0003-3139-3428

DOI:

https://doi.org/10.17765/2176-9206.2026v19e13456

Keywords:

Nutritional information, Menu, Food and Nutrition Unit, Eating habits

Abstract

Eating out has become commonplace worldwide, affecting the eating habits of families. Studies have shown that eating away from home has been linked to a higher caloric intake, and greater consumption of fat, salt, and sugar. Within this context, nutritional information on menus has emerged as a promising tool for promoting healthier and more conscious food choices. Objective: To evaluate the effectiveness of nutritional information on restaurant menus (menu labeling). Methods: This is an integrated review of the literature. The keywords used were “menu labeling”, “restaurant menu labeling”, “food labeling”, and “menu calorie labeling”, respectively. Articles published between 2014 and 2024 from the Google Scholar, Pubmed, SciELO, and LILACS databases were analyzed. Results: Eleven articles were analyzed that indicated that the effectiveness of nutritional information on menus depends on the public's understanding of the information, with symbols or exercise equivalents being more effective than numerical values. Conclusion: This impact varies according to where it is employed and is most evident in fast food restaurant chains. Long-term results indicate that these effects are sustainable in terms of food choice.

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Author Biographies

Isis Pereira Arsky, Universidade Federal de São Paulo

Graduada em nutrição pela Universidade Federal de São Paulo – UNIFESP, Santos (SP), Brasil.

Juliana Cesário Aragi, Universidade Federal de São Paulo

Doutorando do Programa de Pós-Graduação em Nutrição (PPGNut) da Universidade Federal de São Paulo - UNIFESP, Santos (SP), Brasil.

Daniel Henrique Bandoni, Universidade Federal de São Paulo

Docente - Instituto de Saúde e Sociedade e do Programa de Pós-Graduação em Nutrição (PPGNut) da Universidade Federal de São Paulo – UNIFESP, Santos (SP), Brasil.

Ana Maria de Souza Pinto , Universidade Federal de São Paulo

Docente permanente do Curso de Nutrição da Universidade Federal de São Paulo - UNIFESP, Santos (SP), Brasil.

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