Award Date


Degree Type


Degree Name

Master of Science (MS)


Hotel Administration

First Committee Member

Audrey McCool

Number of Pages



The low carbohydrate diet phenomenon has recently evolved to such an extent that there is now extensive consumer demand for carbohydrate conscious dining options. The power of the recent movement is impacting all facets of the hospitality industry including restaurants, hotels, airlines and conventions. The purpose of this study is to identify business travelers' low carbohydrate diet practices and to understand their experiences with low-carbohydrate menus during business trips; This research identified low-carb dieters' characteristics and their diet practices during business trips. Results indicated that, compared to other dieters, low-carb dieters are older, more likely to be overweight or obese, more concerned with weight loss as a reason for dieting, and more likely to follow their diets and seek high quality low-carb foods when traveling. In addition, the findings indicate that the respondents' experiences with low-carb foods during their business trips are influential in predicting their behavior regarding following a diet in the future. This study suggests that the food, restaurant, and hotel industry should understand business travelers' diet practices and food preferences at meetings. The findings imply that all facets of the hospitality industry interfacing with business travelers need to continue development of low-carb menu offerings if they are to meet business travelers' needs.


Business; Carb; Characteristics; Diet; Dieter; Identifying; Low; Practices; Travels

Controlled Subject


File Format


File Size

3297.28 KB

Degree Grantor

University of Nevada, Las Vegas




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