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Presenting calorie-equivalent exercise data (hereafter, “exercise data”) has been proven to be an effective alternative to nudge better food-consumption behavior. The present paper examines how the numerical precision of exercise-data-based food labels impacts food-consumption intention and choice. We propose that precise exercise data can trigger a salient violation of expectation on numeric format. This in turn can induce a (mis)attribution process that intensifies negative emotions linked to unhealthy food consumption, thus decreasing consumers’ consumption intentions. The results of five studies show supports to our proposition. Specifically, consumers showed lower consumption intention on unhealthy food when the food label contains precise (vs. rounded) exercise data. In addition, a real-life behavioral study indicates that the precision effect of exercise data is more prominent when the food is unhealthy versus healthy. These findings shed light for policymakers and food enterprises on the potential managerial applications of food labeling.

Many problems concerning food occur in Indonesia, we encountered food circulating in the community who do not heed the provisions on labeling, thus disturbing the public. Food trade expired, the use of dyes that are not intended for food, formalin, foods containing preservatives, or acts of other consequence is very detrimental to the community, it can even threaten the health and safety of human lives, especially for children in general, this cas ususally through of fraud on the food label. label is falsified or misleading adverse effects on human health and development.

The increasing percentage of processed food has transformed human diseases trends from acute to chronic diseases which are the cause of unhealthy food choices. To educate consumers the food label is the most suitable source of information. The primary objective of the current study is to examine how external factors encourage consumers to purchase package food and to what extent consumers’ inner voice reply. The model was tested on 467 sample size. For the final analysis SEM AMOS was employed. Results have unfolded the fact that there is partial mediation exist. Conscientiousness has made relation weaken which indicates that although external factors such as attitude towards food label and subjective norms are decisive for informed food choices but personality traits’ role is inevitable. The current study has contributed in existing literature but a comprehensive model required in developing consumers’ awareness towards selection of right amount package food. Practical: Food processing companies are designing easy to interpretive labels but the understanding of consumers’ personality traits can give them competitive edge in market.

Sustainable food consumption plays a crucial role in the promotion of a sustainable development. The present study focuses on how the complexity of eco-labels and the sustainability of products influence purchase intention and willingness to pay. For this purpose, three food eco-labels varying in complexity were created. Subjects were shown these labels with a high or low sustainability next to one of four randomized food products. This study is part of a two-fold research project. In the pretest, it was investigated how sustainable consumers perceive certain labeled food products and how complex they perceive the food labels.

OBJECTIVE: In 2016, legislation to restrict child-appealing marketing (M2K) of “unhealthy” foods and beverages (“foods”) (i.e., foods that exceed roughly 5–10% of the Daily Value (DV) for total sugars, sodium, or saturated fats) was proposed in Canada. The objective of this study was to examine the relationship between foods with on-pack M2K and excessive free sugars contents (≥ 10% calories from free sugars) and the potential for a 5% total sugars DV threshold to restrict M2K on these products. METHODS: Cross-sectional analysis of the University of Toronto’s Food Label Information Program (FLIP) 2013 database (n = 15,259, after exclusions). Odds ratios were used to determine the association between excess free sugars contents and presence of M2K, stratified by major food category. The proportion of products with excessive free sugars levels, or with M2K, that would be restricted from M2K if a 5% DV threshold for total sugars was implemented was also determined. RESULTS: 77.8% of foods with M2K had excess free sugars levels compared with 38.4% without M2K. M2K was more likely to be present on foods with excess free sugars levels in 8 of 14 food categories that contained products with M2K. A 5% DV threshold for total sugars would restrict M2K on 83% of foods with excess free sugars levels and on 75% of current foods that had M2K. CONCLUSION: Findings demonstrate that foods with M2K are less healthy, particularly in regard to free sugars levels. This highlights the importance of ensuring policies aimed at supporting healthy dietary habits among children carefully consider free sugars levels.

In 2015, the Pan American Health Organization (PAHO) published sodium targets for packaged foods, which included two distinct levels: one “regional” and one “lower” target. Changes to the sodium content of the food supply in Latin American Countries (LAC) has not been evaluated. A repeated cross-sectional study used food label data from 2015 (n = 3859) and 2018 (n = 5312) to determine changes in the proportion of packaged foods meeting the PAHO sodium targets and the distribution in the sodium content of foods in four LAC (Argentina, Costa Rica, Paraguay, Peru). Foods were classified into the 18 food categories in the PAHO targets. The proportion of foods meeting the regional targets increased from 82.9% to 89.3% between 2015 and 2018 (p &lt, 0.001). Overall, 44.4% of categories had significant decreases in mean sodium content. Categories with a higher proportion of foods meeting the regional and lower targets in 2018 compared to 2015 (p &lt, 0.05) were breaded meat and poultry, wet and dry soups, snacks, cakes, bread products, flavored cookies and crackers, and dry pasta and noodles. While positive progress has been made in reducing the sodium content of foods in LAC, sodium intakes in the region remain high. More stringent targets are required to support sodium reduction in LAC.

Food security among migrants and refugees remains an international public health issue. However, research among ethnic minorities in Australia is relatively low. This study explored the factors that influence the understanding of food labelling and food insecurity among Libyan migrants in Australia. An online survey was completed by 271 Libyan migrant families. Data collection included the 18-item US Household Food Security Survey Module (for food security) and a question from the Food Standards Australia New Zealand Consumer Label Survey (for food labelling comprehension). Multivariable logistic regression modelling was utilised to identify the predictors of food label comprehension and food security. Food insecurity prevalence was 72.7% (n = 196) while 35.8% of families (n = 97) reported limited food label understanding. Household size, food store location, and food affordability were found to be significantly related to food insecurity. However, gender, private health insurance, household annual income, education, and food store type and location were found to be significantly related to food labelling comprehension. Despite the population’s high educational status and food labelling comprehension level, food insecurity remained an issue among the Libyan migrants. Policy makers should consider the incorporation of food label comprehension within a broader food security approach for migrants.

Food safety is an important issue in the whole processes of food utilization and appropriate labelling is very fundamental in guiding consumers’ decisions. This research was carried out to determine perception of consumers on usefulness of food labels, analyse the factors influencing their perception and determine the factors influencing utilization food labels in their food purchasing decisions. The respondents were randomly sampled and interviewed with structured questionnaire. Data were analyzed with Principal Component Analysis (PCA), Ordinary Least Square (OLS) regression and Probit regression model. Majority of the respondents (56%) were older than 23 years and female (65%). Also, many of the respondents were checking for labels on vegetable oil (54%), eggs (48%), milk (56%) and bread (70%). Majority of the respondents were interested in the expiry dates of vegetable oil (66%), eggs (83%), milk (85%) and bread (86%). Time constraint (32%) and uncertainty about the accuracy of the information (33%) were highlighted as constraints to food label utilization. Perception of importance of food labels was influenced significantly (p

Food neophobia (FN) is associated with reduced quality of diet in adults, thus, the understanding of the relationship between FN and food consumption in more depth appears to be a key issue. The aim of the study was to assess the relationship between food neophobia, dietary patterns, food choice motives, and food label reading in the group of adults. Data were collected using the computer-assisted personal interviewing technique (CAPI). A cross-sectional quantitative survey was carried out in November–December 2017 in a sample of 1017 Polish adults. The questionnaire used in the study included the Food Neophobia Scale (FNS), the Beliefs and Eating Habits Questionnaire (KomPAN), and questions regarding food choice motives, reading food labels, and sociodemographic characteristics. The food neophobics were older, had a lower level of education, and had higher BMI compared to others. Compared to others, among the food neophobics, there were more people who often consumed vegetables, fruit, meat, and meat products and who rarely consumed functional and convenience food, sweets, and sweetened beverages. When choosing food, more food neophobics chose healthy and tasteless food products, while more food neophilics chose unhealthy and tasty products. More food neophobics declared not reading price and shelf-life information on food labels compared to the other two groups. Although food neophobia may make adaptation to dietary recommendations difficult, health-promoting features of the diet were observed within the food neophobics. Actions focusing on food choice motives may help even more to limit the effects of food neophobia in adults. Further research is recommended to confirm the observed relationships under different sociocultural conditions.

This study contemplates the factors that influence consumer intention, before and during the eruption of COVID-19, for the selection of healthy packaged food in Pakistan. The extant studies have identified two distinct attitudes of consumers about food label information: one is its usefulness and the second elucidates the avoidance. Hence forth, the current study contributes to the extant literature while signifying both reasons which motivate consumers to read food labels and reasons which discourage consumers from consult food labels at the point of purchase. Moreover, the impact of subjective norms and self-efficacy for healthy packaged food intentions has also been examined for both before the emergence of COVID-19 and during the spread of COVID-19. The underpinning of the proposed model has been justified by the behavioral reasoning theory. The cross-sectional data of 14,455 students has was collected from 10 universities through Microsoft Teams and Zoom. AMOS 21 was employed for the final analysis. The results indicate that before COVID-19 the subjective norms and self-efficacy were not the stimulating factors for the selection of healthy packaged food. On the contrary, during the COVID-19 outbreak, the subjective norms and self-efficacy divulged a significant effect. Moreover, the reasons to consult food labels are positively significant whereas the reasons to avoid food labels have negatively affected the consumer, both before COVID-19 and during COVID-19 outbreak, while endorsing healthy packaged food. Conclusively, COVID-19 has been proved to be a deterrent for unhealthy packaged food lovers while being a blessing for healthy packaged food.

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.

The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.

Growth in the consumer health and wellness industry has led to an increase of packaged foods marketed as health food (HF) products. In consequence, a &lsquo, health halo&rsquo, around packaged HF has arisen that influences consumers at point-of-purchase. This study compared product claims (nutrient content claims (NCC), health claims and marketing &lsquo, buzzwords&rsquo, ) displayed on packaged HF snack products sold in HF stores and HF aisles in supermarkets to equivalent products sold in regular aisles (RA) of supermarkets. Product Health Star Rating (HSR), nutrient profile and price were also compared. Data were collected for 2361 products from three supermarket chains, two HF chains and one independent HF store in Sydney, Australia. Mann-Whitney U tests compared the product claims, HSR, nutrient composition and unit ($) price. HF snacks displayed significantly more product claims per product compared to RA foods (HSR &le, 2.5), median (IQR) 5.0(4.0) versus 1.0(2) and (HSR &gt, 2.5) 4.0(4.0) versus 3.0(4), respectively (p &lt, 0.001). A significantly different HSR was evident between HF and RA snack products, median 2.5(0) versus 2.0(1.5), respectively (p &lt, 0.001). HF snacks cost significantly more than RA snack foods, irrespective of product HSR (p &lt, 0.001). These findings support the recommendation for revised labelling regulations and increased education regarding consumers food label interpretation.

The lifestyle aspect can influence people buying intention on food label products and services. This paper is conducted to examine on the lifestyle demographic of consumer that need to be highlighted before consumer come up with the buying decision on food labelling products. Knowing how consumer lifestyle pattern is important in order to gain information on food label products about what they most preferred in purchasing the products or services. Furthermore, this study also helps in fulfilling the national agenda in Malaysia National Agro Food Policies 2011-2020. Hence 200 respondents were given a structured questionnaire to know the lifestyle aspect in consumer behaviour of food label consumption the result of this study shows that attitude and awareness of consumer play a crucial role in deciding the food labelling products that contains nutritious, healthy and most important is halal certificate. The major finding shows there are different awareness and attitude of consumers on food labelling towards buying decision when they are in the different of lifestyle aspect. In addition result also shows that consumers are concern about the quality, safety, and nutritional content of food labelling on food products enable to obtain healthy lifestyles.

This study set out to investigate the effects of consumers’ emotions about food safety and their trust in food labeling as one of the government policies affecting safety behavior. It is found that consumers’ trust in label information and their negative emotions turned out to be important factors influencing their food safety behaviors. In addition, their food safety attitudes and negative emotions turned out to have huge impacts on their food safety behavior. Substantial levels of negative emotions and label checking behaviors were also reported. The findings raised a need for the government to manage and monitor food label information in a regular and efficient manner, develop an effective labeling system, and identify factors to control consumers’ negative emotions.

Toddler drinks are a growing category of drinks marketed for young children 9–36 months old. Medical experts do not recommend them, and public health experts raise concerns about misleading labeling practices. In the U.S., the toddler drink category includes two types of products: transition formulas, marketed for infants and toddlers 9–24 months; and toddler milks, for children 12–36 months old. The objective of this study was to evaluate toddler drink labeling practices in light of U.S. food labeling policy and international labeling recommendations. In January 2017, we conducted legal research on U.S. food label laws and regulations; collected and evaluated toddler drink packages, including nutrition labels and claims; and compared toddler drink labels with the same brand's infant formula labels. We found that the U.S. has a regulatory structure for food labels and distinct policies for infant formula, but no laws specific to toddler drinks. Toddler drink labels utilized various terms and images to identify products and intended users; made multiple health and nutrition claims; and some stated there was scientific or expert support for the product. Compared to the same manufacturer's infant formula labels, most toddler drink labels utilized similar colors, branding, logos, and graphics. Toddler drink labels may confuse consumers about their nutrition and health benefits and the appropriateness of these products for young children. To support healthy toddler diets and well-informed decision-making by caregivers, the FDA can provide guidance or propose regulations clarifying permissible toddler drink labels and manufacturers should end inappropriate labeling practices.

Food composition data provides a useful tool to calculate nutrient intake based on reported dietary consumption. This intake data may then be analysed for associations with health outcomes. Despite evidence for favourable health outcomes associated with cereal fibre intake, there is no existing quantification of cereal fibre within the vast majority of food databases. This study aimed to expand an existing Australian food database, the AUSNUT 2011–13, to include cereal fibre content of all foods and food products (n = 5741). Cereal fibre content (g) per 100 g was calculated using a systematic recipe-based approach, a food label-based approach and input from manufacturers. Overall 1918 foods were identified as containing ≫>0.1% cereal fibre, spanning 19 of 24 major food groups. While the Cereal based products and dishes group contained the majority (47.2%) of these foods, the vast range of contributing food groups indicates the presence of cereal fibre in small amounts in a wide variety of food products. This paper describes methods that can be adapted for use within databases outside Australia. The database may allow assessment of cereal fibre intake within any Australian group that can then be applied in determining associations of cereal fibre intake with health outcomes.

The purpose of this study was to find the use characteristics and the use competencies of food label among main food buyers of households. And based on results, some implications were suggested for enhancing the use competencies of food label through consumer education. Data were drawn from 2016 Foo...

This study examines consumer food purchasing behavior and awareness of food safety in China. We surveyed a total of 1015 consumers in Nanjing and Beijing and the results showed that consumers with a lower level of education tend to be less concerned about certain food safety factors compared to those with a higher level of education. The respondents with higher food expenditures were also more concerned about food safety than those who spent less money on food. Women, families with children or elderly people were also more concerned. Consumers in the used sample preferred to buy food from a super-market; paid more attention to the expiration date on the food label, food color and the nutritional content of food products. Consumers had little knowledge of who was responsible for food safety in China; therefore educating consumers on who was responsible for food safety in China may help mitigate consumers’ concerns.

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.

The increase in relative level of education and the growing middle-class income earners in Nigeria have made packaged food items attractive to consumers. These foods provide handy, nutritious and convenient food for consumers; however, they also come with public health concerns. From a policy perspective, food labelling can gauge consumers’ response to the safety conditions of packaged food. However, understanding consumers’ awareness and the use of food label information has attracted little research attention in many developing countries in sub-Saharan Africa. In this study, we investigate consumers’ awareness of the use of food safety labels in Lagos state, Nigeria. We used primary data collected using pretested structured questionnaire from 220 food shoppers who bought pre-packaged foods . A two-stage sampling technique was used to select the respondents. Consumers’ awareness and use of food safety information was revealed using descriptive statistics ; Ordinal Regression Analysis was used to examine the socioeconomic factors determining the frequency of reading food safety labels . The study therefore recommends that there should be continuous awareness campaigns on the importance of food labels in ensuring safety and food producers should make sure their food labels are legible.

This study was conducted to investigate the knowledge, attitudes and behaviors of consumers on food additives and to determine their relationship with gender factor. The study was conducted on a total of 300 voluntary adult consumers (female: 53.0%, male: 47.0%) selected by simple random sampling method. The data was collected with a face to face survey method. Statistical analysis of the data was performed by IBM-SPSS 20.0 program. The highest proportion of consumers (80.3%) who participated in the study obtained information about food additives via mass media (p>0.05). When purchasing food, the fact that the foods were fresh and natural was the most important feature for consumers (63.7%, p>0.05). Consumers recognize the most artificial sweeteners (74.0%, p>0.05). The majority of consumers (83.7%) stated that the foods containing the most food additives are packaged products (p>0.05). 82.7% of the consumers thought that food additives are added to foods in order to enhance taste, color and appearance (p>0.05). 81.0% of the consumers thought that food additives was harmful to health (p>0.05). When purchasing food, the proportion of those who pay attention to the presence and amount of food additives on the food label is 57.7%, p>0.05). The foods containing food additives that consumers consumed at the highest rates were biscuits, crackers, cakes (88.7%), ice cream (86.0%), sausage (84.7%, p, Bu araştırma, tüketicilerin gıda katkı maddelerine yönelik bilgi, tutum ve davranışlarının incelenmesi ve cinsiyet faktörü ile ilişkisinin belirlenmesi amacıyla 300 yetişkin tüketici (kadın:%53.0,erkek:%47.0) üzerinde yürütülmüştür. Araştırmanın verileri, yüz yüze uygulanan anket formu ile toplanmıştır. Verilerin istatistiksel analizi, IBM-SPSS 20.0 programıyla yapılmıştır. Araştırmaya katılan tüketicilerin gıda katkı maddeleri ile ilgili bilgileri en yüksek oranda (%80.3) kitle iletişim araçlarından edindikleri saptanmıştır (p>0.05). Gıda satın alırken gıdaların taze ve doğal olması, tüketiciler tarafından en çok önemsenen özelliktir (%63.7, p>0.05). Tüketiciler, gıda katkı maddelerinden en yüksek oranda (%74.0) yapay tatlandırıcıları bilmektedir (p>0.05). Tüketicilerin çoğunluğu (%83.7) en fazla gıda katkı maddesi içeren gıdaların paketli ürünler olduğunu belirtmiştir (p>0.05). Tüketicilerin %82.7’si, gıda katkı maddelerinin tat, renk ve görüntüyü güzelleştirmek amacıyla eklendiğini düşünmektedir (p>0.05). Tüketicilerin %81.0’i, gıda katkı maddelerinin sağlığa zararlı olduğunu düşünmektedir (p>0.05). Gıda satın alırken gıda etiketinde gıda katkı maddelerinin varlığına ve miktarına dikkat edenleri oranı %57.7’dir (p>0.05). Tüketiciler tarafından gıda katkı maddesi içeren gıdalardan en çok tüketilen ilk 3 gıdanın sırasıyla bisküvi, kraker, kek (%88.7), dondurma (%86.0) ve sucuk (%84.7,p

Fake food label is one of the leading ways to distribute a low quality food item as a high quality branded product. For example, under fake labels, significantly higher amount of fake Manuka honey is sold than what is actually being produced. In this paper, we propose a scheme to combat the spread of such low quality food items by identifying fake food labels. In our scheme, a watermarking is inserted to a genuine food label and biosequence analysis is used to detect this watermark. The proposed biosequence analysis is such that it can detect duplicate labels, for example a photocopy of the genuine label. The proposed method works by converting a label image into biological amino acid form (e.g., to A, C, D, G, H, etc. form) and then extracting a signature from the label (which is represented in amino acid form) using biological tools. These signatures are then matched against a query label image to find out its originality. Experiment with honey food labels (honey watermarked dataset created by us) shows that the proposed method has true positive rate of 91:67%.

Food safety and unhealthy dietary pattern are important global health problems. Understanding food-related health needs and providing corresponding support are important to health risk reduction. A needs assessment, education intervention for food labelling, and another intervention for salt-intake reduction were conducted in a rural Kunge community in Yunnan, China in 2014, 2015 and 2016, respectively. Not checking the expiry date of packaged food (37.1%) and a high salt diet (53.9%) were the most common problems in the community. Both topics were selected for education intervention. Pre- and post-intervention questionnaires were used to evaluate the effectiveness. Education interventions were found effective in improving food-health-related knowledge, changing attitudes toward behaviors such as willingness to read food labels before buying and consuming packaged food. However, no significant improvements were found for the attitudes toward not consuming expired food, controlling salt-intake, and decreasing the consumption of cured food. Health education was shown to be effective in promoting food-health-related knowledge but was limited in changing relevant behaviors in a rural ethnic minority community.

Background: Behaviour to read the food label on tenager, particullary college students in Indonesia is low. College students are the perfect population to create good habits in order to prevent health issue. Nutriton students expected to be good sample for the people in choosing health food, so food label practice should be a habit for nutrition students.Objective: The purpose of this study was to analyze the relationship among product attribute perception (the taste, price, and nutrition content of product), nutrition knowledge and food label with food label practice on nutrition student of STIKes Binawan.Methods: This research was conducted in April 2018 at STIKes Binawan with actual subject 107 respondent. This research use Cross Sectional design and Chi-Square statistical test. The data of this research was primary data, namely questionmaire.Results: As many as 58% of respondents have a habit of reading good food labels. 90.6% of the respondents had good nutrition knowledge and food label, while more than 90% of respondents stated perceptions of product attributes (taste, price, and nutrient content) are important.Conclusion: There was a significant relationship between the perception of price and nutrition content of the product with food label practice.

The objective of the present study was to examine the effect of friendly food labels on packaged food consumption intention. A questionnaire method was adopted for data collection. The data were co...

This study was carried out to investigate food label perception and utilization classified by age and sex. Questionnaires were collected from 938 male and female customers aged in their 20"s to 50"s from February 4th to March 30th 2014. Regarding checking food labels at the time of purchase, 73.8% of consumers checked food labels, and there was a significant difference by age and sex. Female more often checked food labels than males, and the 40"s group showed a higher ratio of checking food labels than other age groups. The main reason for checking food label was ‘confirming expiration date’ (60%), ‘ingredients’ (16.4%), and ‘nutrition contents’ (13.7%). The main reason not checking food labels was ‘too small and insufficient to understand’ (50.3%), ‘too difficult to understand’ (16.4%), and ‘have no concern’ (14.9%). There was a significant difference by age, as in the 50"s group showed a higher ratio of ‘too small and insufficient to understand’ than the other age groups, and 20"s and 30"s groups showed a higher ratio of ‘too difficult to understand’. The overall satisfaction score was 2.96, awareness score was 2.88, and reliability score was 2.93. A total of 96% answered that food labelling education is needed. Therefore, food labelling education for consumers is required to encourage consumers to purchase healthy foods.

The health and wellness food sector grew 98% from 2009 to 2014 in Brazil, the world&rsquo, s fourth-biggest market. The trend has reached supermarket circulars, which recently started to feature whole sections advertising health and wellness-enhancing foods. This study identified food items advertised in circulars&rsquo, specific sections of two Brazilian supermarket chains (one regional, one national) during a 10-week period. Foods were classified according to degree of food processing and presence/type of claims on their front-of-pack (FoP) labels. Comparison between groups of Unprocessed/Minimally Processed foods vs. Ultra-processed foods and presence/type of claims employed Pearson chi-square test. From the 434 alleged health and wellness-enhancing foods advertised, around half (51.4%) were classified as Ultra-processed. Presence of reduced and increased nutrient-content claims was significantly higher in labels of Ultra-processed foods. Most frequent claims addressed sugar and fibre content. Brazilian supermarket circulars were found to be promoting the sale of Ultra-processed foods in their health and wellness sections, leading to a situation that can mislead the consumer and bring negative health outcomes.

The behavior of reading food labels is one of the Balanced Nutrition Messages. How to find out the safety of packaged food to be purchased by looking at food labels, but awareness of the importance of reading labels is still low. Nutrition students at STIKes Baiturrahim obtained courses related to food labeling and to make conclusions about the extent to which nutrition students understand and practice food labels, then a comparison group was made of non- nutrition students. The aim of this study was to found the differences in knowledge and behavior in reading food labels between nutrition and non-nutrition students at STIKes Baiturrahim. This study used a cross sectional study design that was conducted at STIKes Baiturrahim Jambi in May 2019. The research respondents were final year students at STIKes Baiturrahim from a group of 70 nutrition and non-nutrition students with a purposive sampling technique. Data collection uses a questionnaire about knowledge about food labels and food label reading behavior. Data were then analyzed using the Mann Whitney test for food label knowledge and the Independent Sample t-test for reading food label behavior. The results showed that there were no differences in knowledge and behavior in reading food labels between nutrition and non-nutrition students with p-values of each variable 0,203 and 0,554. For further research, it can be continued with the same or different variables by taking a variable on one of the food label information that is on food packaging with a more in- depth research method (qualitative).

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.

The objective of this study was to evaluate the macronutrients composition, fatty acid and amino acid profiles, and essential minerals content of all vegan foods for dogs and cats available in the Brazilian market, and to compare results with FEDIAF (2019) and AAFCO (2019) recommendations. Four vegan pet foods were assessed (three for dogs and one for cats). The comparisons were made in a descriptive manner. All foods met the minimum recommendations for macronutrients. Arachidonic acid was not reported in any food label. Regarding the FEDIAF recommendations, one food for dogs had low calcium, another had low potassium and a third had low sodium. The cat food presented potassium content lower than recommended. The Ca:P ratio did not meet the minimum recommendation of FEDIAF (2019) and AAFCO (2019) in any of the dog's foods analyzed, and the cat food also did not present the minimum recommendation based on FEDIAF (2019). Copper concentrations exceeded the legal limit in all foods. Zinc concentrations exceeded this limit in two foods (one for dogs and one for cats) and iron levels exceeded the legal limit in one dog food. One of the dog foods did not meet the minimum recommendation for methionine and the cat food did not meet the minimum recommendation for arginine. In addition, when the amount of nutrients consumed by animals with low energy requirements was simulated, in addition to the same non-conformities described above, it was observed that the cat food does not meet the minimum recommended of protein and taurine in unit/Kg0.67. It was concluded that all foods analyzed had one or more nutrients below the recommended levels and some presented zinc and copper excess, therefore, these foods should not be recommended for dogs and cats, because dietary deficiencies found may lead to health risks for dogs and cats. Furthermore, manufacturers should review their formulations to ensure the nutritional adequacy of these foods.

Resumen Se sabe que existe una clara relación entre los hábitos alimentarios y la salud. Los hábitos alimentarios de la población han ido evolucionando debido a distintos factores (laborales, sociales, etc.). Es importante saber lo que comemos cuando compramos en el supermercado, cuando elegimos un menú o un plato en un restaurante o qué técnicas culinarias utilizamos. Hoy en día, en los supermercados hay una oferta muy elevada de productos alimentarios procesados con numerosos ingredientes. En el etiquetado nos informan de los ingredientes que contienen y del contenido en nutrientes claves, como sal, azucares añadidos, grasa total y saturada y colesterol. La utilidad de esta información para elegir el alimento adecuado depende de si el consumidor la lee y si tiene una educación básica en los principales conceptos de alimentación y nutrición. En general, el valor nutricional de un determinado alimento no es el criterio prioritario en su elección, antes están el precio, la disponibilidad o las propiedades sensoriales (sabor) de ese producto. En el restaurante, las nuevas técnicas culinarias y el uso de adyuvantes tecnológicos no hacen fácil conocer qué estamos comiendo y qué contenido en nutrientes tienen los alimentos. Sabemos que las técnicas culinarias pueden modificar el valor nutricional de un plato debido a la pérdida de nutrientes o a los cambios en peso por ganancia o pérdida de agua o grasa. También es importante conocer cuánto comemos. El aumento en el tamaño de las raciones ofertadas de distintos alimentos en los últimos cuarenta años y la pérdida de referencia de las raciones recomendadas en las guías dietéticas basadas en alimentos pueden llevar a ingestas elevadas de energía y algunos nutrientes que tienen un efecto negativo para la salud.

Food claims invite controversies on account of their potential to mislead consumers while at times masquerading as health information devices. In the United States, Europe, and Australia/New Zealand, scholars have extensively studied the prevalence of food claims, the regulatory repercussions, and effects of such claims on consumers’ food perceptions and dietary choices. Our study is an attempt to address a gap in related research focused on Asia by situating the inquiry in Singapore where consumers are exposed to a wide variety of such claims due to the universality of food imports. This study examines the state of food claims by the food product’s region of origin, and focus specifically on the use of terms “natural” and “fresh” on food labels. We present recommendations for food marketing policymakers and practitioners.

We use the 2008 Health and Diet Survey to investigate the extent to which pet owners consult pet food labels. We find that pet food label usage has not penetrated shopping behavior to the degree that using the Nutrition Facts label has for human food purchases. While we find no gender difference in using pet food labels among dog owners, women may be less likely than men to consult labels among cat owners. The data also suggest that usage increases when at least three pets are owned; cat owners consult pet food labels less frequently than dog owners; and usage is not dependent on the type of product purchased. ********** The Nutrition Facts label has been required on most packaged food since 1994 and provides consumers with a wide array of valuable nutrition information. Recent data from the National Health and Examination Surveys showed that 42% of adults used the label all or most of the time when shopping in 2009/2010, which was up from 34% in 2007/2008 (Todd 2014). Additionally, Campos, Doxey, and Hammond (2011) and Ollberding, Wolf, and Contento (2011) found that label users exhibited better diet patterns than nonlabel users. Many of the benefits from standardizing the labeling of food also potentially apply to the labeling of pet food. One goal of pet food labeling, much like the labeling of packaged food, is to help pet owners make smarter choices and thereby provide a higher quality of care for their pets (Michel et al. 2008). Acknowledging the well-established correlations between proper nutrition and pet health, the American Animal Hospital Association provides recommended pet nutrition guidelines with the aim of enhancing the length and quality of pets' lives (American Animal Hospital Association 2010). With 95 million pet cats and 83 million pet dogs in the United States, together cats and dogs outnumber the number of children under the age of 18 by almost two to one (American Pet Products Association 2014). According to the American Pet Products Association, almost 56 billion dollars was spent on pet products in the United States in 2013, with almost 23 billion dollars being spent on pet food alone. Moreover, expenditures on pets have been increasing at more than a 6.5% annual rate since 1994 (American Pet Products Association 2014). Despite the potential health implications for pets and the economic importance of the pet food market, a lack of data has precluded an analysis of pet food label usage from being conducted. The 2008 Health and Diet Survey (HDS), however, collected data on pet owners and their feeding habits. Using this data set, we investigate the extent to which dog and cat owners consult pet food labels for nutritional information when purchasing a pet food for the first time. We also compare consumer use of pet food labels to their use of the Nutrition Facts label. Furthermore, the survey design of the 2008 HDS allows empirical analysis of the usage of pet food labels by the number and type of pets owned. The results presented here provide a baseline for comparing behavior in 2008 against future results when other surveys interview pet owners about their usage of pet food labels. In order to differentiate between the labeling of food meant for human consumption from pet food, we refer to the Nutrition Facts label as the "food label" and refer to a label on pet food as the "pet food label." Additionally, "pets" refers to dogs and cats, and "pet food" refers to dog and cat food products. Finally, "pet owner" is taken to mean a pet owner who self-reports in the 2008 HDS as being a primary shopper for pet food. A HISTORY OF PET FOOD LABELS From a legal standpoint, pet food products are a subset of all products marketed as food for animals. Animal foods are regulated at both the federal and state levels with most state regulations imposing additional requirements beyond the federal requirements. Because each state enacts specific laws and regulations for animal foods sold in the state, the potential exists for multiple sets of divergent requirements for the labeling and composition of animal foods. …

The purpose of this study was to investigate the perception and information needs about food addi- tives from the parents of elementary school children, and to develop a smartphone application (App) providing infor- mation about food additives, and finally to assess its educational effects. A survey was conducted in April 2013 by using a self-administered questionnaire, and total 358 responses were collected from the parents living in Seoul and Gyeonggi province. While purchasing processed foods, parents considered safety (40.5%) as the most important fac- tor, and first checking item except production and expiration dates was origin labelling (35.4%), and chose foods with less food additives (63.1%). Parents recognized food additives as the most dangerous (42.7%), and 75.1% responded the level of danger as 'very dangerous'. However, 82.4% of parents didn't have experiences to get educations about food additives. Based on their information needs including the safety, legal standards and the foods containing food additives. a smartphone App designated as 'Catch up Food Additives' consisting of the definition, safety, food label- ling guideline, management, animation about food additives was developed. When the App was exposed to the parents (n = 27), their negative perceptions on food additives were improved significantly. These results showed that provid- ing information and education about food additives using smartphone App was very fast and effective for the promo- tion of risk communication on food additives with the parents.

Nutrition information on packaged foods supplies information that aids consumers in meeting the recommendations put forth in the US Dietary Guidelines for Americans such as reducing intake of solid fats and added sugars. It is important to understand how food label use is related to dietary intake. However, prior work is based only on self-reported use of food labels, making it unclear if subjective assessments are biased toward motivational influences. We assessed food label use using both self-reported and objective measures, the stage of change, and dietary quality in a sample of 392 stratified by income. Self-reported food label use was assessed using a questionnaire. Objective use was assessed using a mock shopping task in which participants viewed food labels and decided which foods to purchase. Eye movements were monitored to assess attention to nutrition information on the food labels. Individuals paid attention to nutrition information when selecting foods to buy. Self-reported and objective measures of label use showed some overlap with each other (r = 0.29, p &lt, 0.001), and both predicted dietary quality (p &lt, 0.001 for both). The stage of change diminished the predictive power of subjective (p &lt, 0.09), but not objective (p &lt, 0.01), food label use. These data show both self-reported and objective measures of food label use are positively associated with dietary quality. However, self-reported measures appear to capture a greater motivational component of food label use than do more objective measures.

Background In 2010, nutrition claims were investigated in Canadian foods; however, many nutrition and other claims have been introduced since then. This study aimed to determine: i) the proportion of foods carrying claims in 2013, ii) the types and prevalence of nutrition claims (nutrient content claims, health claims, general health claims) and other claims displayed on labels in 2013, iii) and trends in use of nutrition claims between 2010 and 2013. Methods Repeated cross-sectional analysis of the University of Toronto Food Label Information Program (FLIP) of Canadian foods (2010/11 n = 10,487; 2013 n = 15,342). Regulated nutrition claims (nutrient content, health claims) were classified according to Canadian regulations. A decision tree was used to classify non-regulated general health claims (e.g., front-of-pack claims). Other claims (e.g., gluten-free) were also collected. Proportions of claims in 2013 were determined and χ2 was used to test significant differences for different types of claims between 2010 and 2013. Results Overall, 49% of products in 2013 displayed any type of claim and 46% of foods in FLIP 2013 carried a nutrition claim (nutrient content claim, health claim, general health claim). Meal replacements and fruits/fruits juices were the categories with the largest proportion of foods with claims. At least one approved nutrient content claim was carried on 42.9% of products compared to 45.5% in 2010 (p

This study was conducted to compare the metabolizable energies of Korean starch foods by an animal metabolic study with those calculated using well-known energy conversion factors. There were 12 experimental diets (that is, 7 Korean foods, 3 Western foods, and 2 control foods): barley, brown rice, laver-rolled rice, rice mixed with vegetables and meat, seafood noodle soup, rice cake soup, rice cake in hot pepper paste, pizza, hamburger, spaghetti, basal diet, and glucose. Each diet comprised 70% basal diet and 30% experimental food. After 3 d of adaptation, a metabolic trial was performed for 4 d. The apparent metabolizable energy of pizza, hamburger, spaghetti, and rice cake soup were significantly higher than that of the basal diet group (P < 0.05). For barley, brown rice, laver-rolled rice, rice mixed with vegetables and meat, and seafood noodle soup, the differences between the actual and calculated energies were 8.7%, 13.3%, 4.5%, 17.2%, and 4.1%, respectively, and the actual energy contents were lower than those calculated using the Atwater conversion factor. The results of this study show that the energy contents of Korean foods are significantly different from those calculated using the conversion factors based on the food composition. Therefore, because Korean starch foods are considered to be calorie-rich based on calculations, their energy contents can be accurately determined only by animal experiments. Practical Application The metabolizable energy of food is an important item on the food label. Evaluation of the metabolizable energy of food containing various vegetables such as Korean foods, using energy conversion factors can lead to considerable error. Thus, energy evaluation using animal models is more preferable for such foods.

Portion size of food and drink products is an important factor when providing nutrition information for food labeling purposes. The present study was conducted in order to understand more about consumer attitudes and understanding of portion size information on food and drink products. An experimental trial was performed on mothers and one of their relative. The participants were asked to prepare two meals (one meant for a child, one for an adult), with ingredients measured only with kitchen tools. Participants were stratified by portion size information in two groups, one with labels bearing the “100 gram” and one with “per portion”. Subsequently, every participant was interviewed on the basis of a questionnaire assessing nutritional and portioning knowledge. When measured the total Kcal of prepared meals after the simulation, an increase of calories was recorded in the group of subjects who prepared foods bearing the100g label, although not statistically significant(p =0.842). Portion size use seemed to be a more intuitive way to properly share nutritional information on food label, especially when considering common traditional recipes. Meals responsible appeared to be much more at ease with per portion labeling, when preparing both children's meals and adult ones.

The aim of the present study was to monitor the consumption of foods containing intense sweeteners present on the Italian food market and to investigate whether the Italian general population (aged >3-65+) was at risk for exceeding the Acceptable Daily Intake (ADI) of 10 intense sweeteners. A food label survey was performed in Rome (Italy), using market share data to identify the brands more representative of the market. A sample of 326 foods (table-top sweeteners included), beverages and food supplements containing intense sweeteners was collected and analyzed in order to establish the concentration levels. Intense sweeteners were only found in foods belonging to 8 sugar-free food categories out of 37 regulated. The dietary exposure was estimated using the tiered approach. Food consumption data from the last Italian national survey (INRAN-SCAI 2005-06) were combined with Maximum Levels at Tier 2, and with the actual concentration of sweeteners in the collected food products at Tier 3. The estimated exposure among consumers of sweeteners in Italy was well below the ADIs, in both tiers; non-alcoholic beverages, table-top sweeteners and food supplements were main contributors to exposure.

Food labelling is an important communication tool between consumers and food manufactures. Consumers' ability to read and understand information on a food label is vital. This study was aimed at determining the relevance of food label information to consumers in the Kumasi metropolis of Ghana. Structured questionnaires were administered to 455 respondents who were randomly selected from retail centres in Adum, Kumasi. Respondents buying indicators were in the order of expiry data, nutritional information, ingredients, taste and appearance with product price being the least. Respondents were generally conscious of date markings. Food related diseases of most concern to respondents were Diabetes (35.60%) and Hypertension (25.1%). About 45% of respondents were concerned with colour additives in food. Whiles about 89% of respondents had ever read storage instructions, 84.8% actually followed the storage instructions. Conclusively, respondents were fairly knowledgeable in the use of food label information.

Recent changes in nutrition labelling and increased consumer attention to nutrition and healthy foods have pressed food manufacturers to redesign their labelling, packaging and communication strategies. However, clearly identifying and targeting meaningful segments of food label, users must precede these marketing decisions. On the basis of their attitudinal and behavioural characteristics, the present study attempts to cluster food label users in Canada. A fuzzy clustering approach results in identifying three segments that differ in their understanding and use of nutrition labels, knowledge of nutrition and manipulation of quantitative information on nutrition. The results have interesting managerial implications for food marketers, retailers, nutritionists and public policymakers.

Processing food extensively by thermal and nonthermal techniques is a unique and universal human practice. Food processing increases palatability and edibility and has been argued to increase energy gain. Although energy gain is a well-known effect from cooking starch-rich foods, the idea that cooking meat increases energy gain has never been tested. Moreover, the relative energetic advantages of cooking and nonthermal processing have not been assessed, whether for meat or starch-rich foods. Here, we describe a system for characterizing the energetic effects of cooking and nonthermal food processing. Using mice as a model, we show that cooking substantially increases the energy gained from meat, leading to elevations in body mass that are not attributable to differences in food intake or activity levels. The positive energetic effects of cooking were found to be superior to the effects of pounding in both meat and starch-rich tubers, a conclusion further supported by food preferences in fasted animals. Our results indicate significant contributions from cooking to both modern and ancestral human energy budgets. They also illuminate a weakness in current food labeling practices, which systematically overestimate the caloric potential of poorly processed foods.

Nutrition science is changing rapidly, but the prominent Nutrition Facts label posted on nearly every food product sold in the U.S. hasn’t been updated in more than 20 years. The Food & Drug Administration thinks it’s time for an overhaul so that consumers have the latest information to make healthy food choices. FDA proposed significant changes to the nutrition label earlier this year, but the agency is under pressure from stakeholders to withdraw many of them. In particular, the food industry is steadfastly opposed to the requirement to put added sugars on the label. Nutrition experts are also worried that the proposed addition of vitamin D and potassium to the label will lead to overfortification by the food industry. Health advocates welcome FDA’s proposal to lower the recommended daily value for sodium, but they say the agency should drop the value even further. The food industry would like the daily ...

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.

Practicing healthy food pattern can prevent from degenerative disease. Nutrition label, including nutrition facts on food label can help people choosing healthier food. Attitude toward nutrition label can infl uence nutrition label reading behavior and food choices, and reading food or nutrition label may infl uence healthier food consumption. This study was aimed to fi nd association between a ttitude, nutrition label reading behavior and food choices among college students. This cross sectional study involved 98 undergraduate students class of 2013 Universitas Airlangga as the sample of the study. Respondents were made to answer 5 a ttitude points and asked about their nutrition label reading behavior and food choices. Chi square and Pearson Chi square were used to analyze association between attitudes, nutrition facts reading behavior, and food choices. Students who had good attitude about health and nutrition and nutrition label were not always became a label user or had healthy reason for food choices. Label users were not always had healthy reason for food choices. The study showed there was no association between attitudes and nutrition facts reading behavior, as well as between attitude and food choices (p > 0,05). Further study to identify barriers of reading food and nutrition label behavior need to be conducted.

This study was carried out to investigate food-nutrition labeling perception and utilization classified by age in Busan. The survey was conducted from March 26 to April 30, 2008 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: reasons for purchase of the processed food was 'delicious' in elementary school children and middle & high school students, but was 'easy to eat and cook' in the adults groups (p＜0.001). The criteria for choice of the processed foods was 'taste' in all of the subjects. Eighty seven point five percent of the over 60's do not know about food labeling and 70.1% of them did not check the food label. The first confirmed items for buying the processed foods was 'expiration date' in all of the subjects (71.1%). In elementary school children, middle & high school students, 20's & 30's group, the ratio of awareness of nutrition label was higher than the 40's & 50's and over 60's group. For reading of nutrition label, all of the subjects except elementary group replied 'often' (p＜0.001). For the experience of education and publicity on food-nutrition labeling, 54.3% of the subjects replied 'often', and there was a significant difference by age. For the necessity of education and publicity on food-nutrition labeling, 49.5% of the subjects replied 'necessary'. There was significant positive correlation between degree of checking of nutrition label and degree of checking of food label, accuracy of knowledge of processed food, necessity of education and publicity. Therefore, education and publicity on food-nutrition labeling for the subjects are required to encourage them to choose more nutritious food and have healthier dietary pattern.

Since the 1970s, the Center for Food Safety and Applied Nutrition at the United States (US) Food and Drug Administration (FDA) has studied product labels from the US food supply through the Food Label and Package Survey (FLAPS). The sampling frame for the latest survey, FLAPS 2006–2007, was the ACNielsen Strategic Planner food sales database. As the newest addition to the Nutrition Facts label, this latest FLAPS included trans fat and was utilized to characterize the prevalence of foods reporting trans fat information. For this survey, FDA used a new probability-based sample design to draw a list of food products. Products were purchased from retail stores across the US, and label information was recorded to create the FLAPS 2006–2007 database. Results of initial data analyses show that an estimated 96.3% of FDA-regulated processed, packaged foods have nutrition labeling, with an additional 3.7% exempt from mandatory nutrition labeling requirements. FLAPS data show that 12% of products provide a nutrient content claim about the amount of trans fat on the principal display panel, with over 75% displaying “0 g trans fat.” FDA will continue to analyze FLAPS data as a tracking mechanism to monitor the market response to food label regulations and to support policy, regulatory, economic, and food safety decisions.

The authors surveyed consumers for preferences on allergen advisory statements on food labels (N = 1,243). They also conducted an experiment to assess how consumers use advisory statements (N = 4,049) to make food consumption decisions. Results show that food allergic individuals, including caregivers to food allergic individuals, and a control group of nonallergic people preferred “Allergen Information: May Contain …” over three other statements tested. The experiment revealed measurable differences among the statements in how they are used to make food consumption decisions. Statements rated as more believable and more helpful also received higher ratings on a “likelihood of eating/serving” measure.

Many consumers believe that foods labelled with fat claims (e.g. low fat) are lower in calories than comparable regular foods and are therefore helpful for weight management. However, it is unknown whether such foods are actually lower in calories. Our aims were to determine 1) the relative proportion of foods carrying fat claims among various food categories within the Canadian marketplace; and 2) whether foods with fat claims are actually lower in calories than comparable foods without claims. The Food Label Information Program 2010, a database of Canadian foods developed at the University of Toronto, was used to compare the calorie content of products with and without fat claims within a given food subcategory, as defined by Schedule M of the Food and Drug Regulations. Median differences of 25% or greater were deemed nutritionally significant, as that is the minimum difference required for comparative claims such as “reduced” and “lower” in the Food and Drug Regulations. Fat claims were present on up to 68% of products in a given food subcategory. Products with fat claims were not significantly lower in both fat and calories compared to comparable products without fat claims in more than half of the subcategories (24 out of 40) analyzed. Conversely, in 16 subcategories, foods with fat claims were at least 25% lower in calories; however, for many of these foods, the absolute difference in calories was small, i.e., for 9 of the 16 subcategories, the absolute difference between foods with and without fat claims was