Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사 대상 및 자료 수집
  2. 조사 내용
  3. 조사 분석
 III. 결과 및 고찰
  1. 조사대상자의 인구통계학적 특성
  2. 외식 영양표시 사용 동기
  3. 외식 영양표시 이용의 장애 요인
  4. 소비자의 외식 영양표시 확대 실시에 대한 인식
 IV. 요약 및 결론
 감사의 글
 References

• 정유선(연세대학교 식품영양학과) | Yoo-Sun Chung
• 양일선(연세대학교 식품영양학과) | Il-Sun Yang
• 함선옥(가천대학교 관광경영학과) | Sunny Ham Corresponding author