Search

Background “Clean labeling” is a food industry trend characterized by simpler ingredients and front of package marketing statements that attract health-oriented consumers looking for more natural foods. Many clean labels, including “all natural” are not clearly defined, nor regulated, and have the potential to detract from food labels that are regulated by the FDA and/or USDA. Objective To compare consumer use of federally regulated (organic) and unregulated (natural) food labels, and to determine whether use of these labels is associated with demographic characteristics. Study Design, Setting, Participants Computer-aided telephone interviews were collected (in February 2020) in a random, representative sample of Vermont residents (n = 574). Measurable Outcomes/Analysis Respondents were asked about their use of food labels, including whether they used organic and/or natural food labels when evaluating food products. Associations between use of each type of food label and demographic variables (age, gender, income, education, having children in the household) were compared using chi-squares, and logistic regression (P Results Most respondents indicated that they did use organic (70% of respondents) or natural (64% of respondents) labels when evaluating food products. Use of organic food labels was significantly higher among parents with children in the home (78%), women (77%), and those with a college degree or higher (75%). In contrast, use of natural labels was negatively associated with income, with the highest use (79%) seen in the lowest income category ( Conclusion The increasing use of unregulated marketing statements on packaged foods (including “natural,” “raw” and “minimally processed”) could be distracting consumers from using more regulated food labels, especially consumers with limited education or income. Nutrition education programs and federal labeling policies are needed to support consumer use of labels, and to prevent low-income consumers from potentially being deceived by unregulated food labels.

Background The “clean label” trend has driven the food industry towards the production of new food products increasingly marketed to consumers looking for wholesome, nutritious, and minimally processed foods. While the number of “clean labels” continue to grow, the term has not been clearly defined and food manufacturers use a range of food labeling strategies to communicate that their products are “natural” and “free-from” industrial ingredients. Objective To better understand trends in “clean label” use and resultant food purchasing behaviors, this study examines consumer use of food labels to identify whether food label usage has increased in recent years, and which parts of the food label are used most often when evaluating packaged foods. Study Design, Setting, Participants Computer-aided telephone interviews were collected annually over 3 years (2017-2019) in a random, representative sample of Vermont residents (n = 1847). Measurable Outcome/Analysis Respondents were asked about their use of nutrition facts panels, ingredient lists, front of package claims (natural, low sodium), and labels related to food production practices (organic, non-GMO) when evaluating food products. The Mantel-Haenszel test of linear trends (P Results The use of all 4 label categories significantly increased from 2017 to 2019, while the proportion of respondents stating that they did not read food labels decreased. Reading of ingredient lists (86%) and nutrition panels (85%) were more frequently reported compared to front of package (74%) and production practice (72%) label claims. Conclusions Food label usage is increasing in general, and consumers are increasingly reading both front of package claims (organic, natural, low sodium) and back of package information (ingredients, nutrition facts panel). As consumer demand for “clean label” products increases, more research is needed to better understand the health impacts of such products and the best methods for labeling them.

Background Many schools implement well-meaning policies to protect children with food allergies; however, these policies oftentimes do not ease parents’ worry and concern, or leave children feeling isolated. Objective Explore children's and parents’ perceptions of how supportive and safe their school is about food allergies. Study Design, Setting, Participants Children ages 8 to 18 with a food allergy and their parents (n = 18 pairs) across the U.S. who met the inclusion criteria completed one-on-one semi-structured phone interviews. Outcome Measure/Analysis Interviews were audio-recorded and transcribed. Content analysis was applied to the transcriptions by 2 investigators, independently, to identify themes among parents and children. Investigators met to discuss themes and reach consensus. Results Overall, both parents and children felt generally safe with their school's policies with some exceptions, although parents seemed to be more concerned vs their children, especially younger children. Exceptions included cross-contamination, outside food, especially home-baked items, being brought into classrooms, and the knowledge and awareness of their child's food allergies among others within the school community. Striking a balance between safety and inclusion was important to parents in normalizing life for their children. For example, a policy of a nut-table in which children who bring a lunch containing nut products may be more inclusive vs a nut-free table (where only those with food allergies sit). This would allow more freedom for those with food allergies to choose where they sit, and may make them feel more included. Conclusions While schools across the U.S. have a variety of policies in place to protect children with food allergies, the social and emotional effects of these policies, in conjunction with safety, are important considerations. Policies that may need to be considered include increased food allergy training and education for teachers and staff, nut-free campuses, and banning outside food without a food label.

Objective: To assess knowledge and use of label information among adolescents. Methods: A cross-sectional study was conducted among adolescents (N ¼ 316) from 6 schools selected randomly using cluster sampling. A pre-coded questionnaire was used to assess frequently consumed packaged foods, whether label information was read, knowledge of symbols, and usefulness of nutrition information display. The data were analyzed using descriptive statistics and chi-square tests. Results: Although 88% of adolescents read food labels, many read only date of manufacture (79%), expiration (74%) or best used before dates (65%). Fewer adolescents read ingredients (50%) and nutrition information (20%). Their knowledge about quality symbols was low. Many of them (over 60%) recognized the symbols but had no knowledge of what they indicated. About 66% believed that nutrition information on labels was too complex to understand. Conclusions and Implications: There is a need to provide education on different aspects of label information to promote label use. The effectiveness of alternative methods of nutrition information display should also be investigated.

Objectives To examine the correlates of trans fat knowledge and trans fat label use; to examine the influence of trans fat knowledge, trans fat label use, and dietary attitudes on intake of high trans fat food. Design Cross-sectional survey. Setting An urban commuter college. Subjects Two hundred twenty-two college students. Variables measured Trans fat knowledge, food label use, high trans fat food consumption, dietary attitudes, and sociodemographic factors. Analysis Chi-square tests and multivariate logistic regression analysis assessed relationships between trans fat knowledge, trans fat label use, and consumption of high trans fat food. Results Thirty-seven percent of participants reported never using trans fat information on food labels. Males and minority ethnic groups were less likely to report always using trans fat label information and displayed lower trans fat knowledge compared to females and non-Hispanic whites, respectively. Trans fat knowledge and importance of eating a low-fat diet were positively associated with both food label use and use of trans fat information on food labels. Nonuse of food labels and trans fat information on food labels were associated with higher consumption of fried food. Conclusions and Implications Trans fat education and promotion of food label use is needed in college students, especially in high-risk groups such as males and ethnic minorities.

Objective To test the reliability and validity of scales on nutrition knowledge, social-psychological factors, and use of food labels developed from the 1995 Diet and Health Knowledge Survey (DHKS) questions. Design The 1995 DHKS questions within a section were pooled together as a scale and their reliability and validity were examined. Participants US adults (≥ 20 years) in the 1995 DHKS who responded to questions selected for this study (n = 1196). Variables Nutrition knowledge about the diet-disease relationship and nutrient content of products, perceived barriers and benefits of food labels, perceived ease of understanding food labels, food label use, and importance of healthful eating. Analysis Scales validity, Cronbach α, item total correlation, α if the item was deleted, and discriminant, convergence, and correspondence validity. Results Scales on perceived ease of understanding the food label, benefits of using food labels, food label use, and importance of healthful eating were reliable (Cronbach α = .78, .82, .91, and .82, respectively) and valid. Conclusion and Implications Accurate findings and interpretation of survey data depend on the use of reliable and valid instruments. This study identified the scales in the DHKS that can substantiate the conclusion on which effective nutrition education strategies should be established.

Objective: The objective of this quantitative study was to identify factors that influence eating behaviors of college students when dining out as compared to dining in (defined as eating at residence hall dining center or apartment). Study Design, Setting, Participants, and Intervention: A convenience sample of 273 undergraduate and graduate students attending a mid-sized regional University participated in the online survey participated in the study. Outcome, Measures and Analysis: Descriptive statistics to highlight influencing factors were calculated. Results: The majority of participants ranked price and personal preference as most important when selecting food regardless of where the food was consumed. A slightly higher percentage of participants (4%) were more concerned with nutritional value when dining in. However, 43% noted that if nutritional value was available in the dining center, they would not use it. Additionally, 40% of participants noted that they never or rarely read the nutrition facts on the food label when shopping. The meal most commonly consumed out during the week was dinner with 29% of participants indicating eating dinner out 3 or more times weekly with breakfast, if consumed, eaten most frequently at home. Conclusions and Implications: Based on the results of this study, nutrition was not a strong influencing factor for college students when selecting foods consumed regardless of dining location. Intent to utilize nutrition information in the form of food labels was limited. Nutrition education efforts on campus need to focus on consuming preferred foods on a budget with nutritional value playing a supportive role. Funding: None

Objective: The purpose of the workshop is to develop food literacy skills in school-aged children by teaching them to become ‘‘food detectives’’. Target Audience: The program was evaluated with a diverse sample of 4th and 5th graders in Washington State. Theory, Prior Research, Rationale: Gaining these skills is critical in a time of record rates of overweight and obesity. Childhood is the ideal time to intervene while health habits are being formed. Description: During an interactive, 2.5 hour workshop children learn about food marketing, nutrition labels, ingredient lists, food additives and cooking skills. The goal is to increase awareness of the content of food choices. Evaluation: A quiz highlighting each part of the workshop was administered pre and post workshop. An example question is, ‘‘Ingredients on a food label are listed: a.) Randomly in no special order b.) In order of least amount to greatest amount c.) In order of greatest amount to least amount d.) Don't know’’. Aggregated data from 103 classes, including 2,426 students, were analyzed. Paired sample t-tests showed highly significant improvements in students' responses to each question (p¼0.001). Students also rated the degree to which they gained nutrition and cooking skills knowledge and their satisfaction with the workshop on scales of 1-10, with 10 being most favorable. The average knowledge-gained score was 8.2 and their satisfaction rating was 9.0 (of 10). Conclusions and Implications: Students enjoyed this workshop while increasing their nutrition knowledge in each of the areas addressed. Funding: Beecher's Flagship Foundation