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Food Labels (food + label)
Selected AbstractsWho is Looking for Nutritional Food Labels?: Wer sucht nach Nährwertangaben auf Lebensmitteln?: Mais qui donc s'occupe du contenu nutritionnel sur les étiquettes?EUROCHOICES, Issue 1 2005Andreas C. Drichoutis Summary Who is Looking for Nutritional Food Labels? Obesity amongst the population in Europe is increasing at an alarming rate. Consequently, nutritional and lifestyle factors are implicated in the huge increase in several chronic diseases in Europe. The Southern Europeans tend to be amongst the worst, mth Greece being first in adult obesity mainly due to the replacement of the Mediterranean diet with ready-made and fast foods. People want to see change towards an environment that makes it easier to make healthy choices. The EU, in order to assist consumers make healthy food choices, tried to make nutritional information available to consumers through a food labelling law framework, which currently works on a voluntary basis with the perspective to change towards a mandatory system. We conducted a study in Greece in order to assess consumer use of nutritional food labels and determine which consumers use certain types of nutrient content information. We found that almost a third of consumers often use food labels and these are the more educated, who are more nutritionally knowledgeable. Many others do not, and to increase their chances of reading the labels one should improve their knowledge of nutrition havlng in mind that they are not big users of the media but get their information from informd sources. Mais qui donc s'occupe du contenu nutritionnel sur les etiquettes? La prevalence de I'obesitk augmente a un t a u toujours plus preoccupant en Europe. Les facteurs nutritionnels et les styles de vie sont par consequent impliquks dans l'Cnorme accroissement constati: de diverses pathologies chroniques. La situation est specialement mauvaise en Europe du sud, ou la Grece detient le record du taux d'obesite dans la population adulte, en particulier du fait du remplacement du fameux ,regime mediterraneen' par les plats prepares et la restauration rapide. Les gens souhaitent un environnement susceptible de leur faciliter le choix d'une alimentation saine. C'est pour cela que l'Union europkenne a tente de mettre des informations nutritionnelles a la disposition des consommateurs, en instituant un cadre legal pour l'etiquetage alimentaire Il fonctionne actuellement sur la base du volontariat, mais il a pour vocation d'evoluer vers un systeme obligatoire. Il est rendu compte ici d'une enquOte effectuee en Grkce pour determiner quels types de consommateurs utilisent quels genres dindications de contenu nutritionnel portees sur les etiquettes alimentaires, et dans quelle mesure. Environ un tiers des consommateurs utilisent souvent les contenus nutritionnels. Ce sont les plus eduques et les mieux informks. La plupart des autres negligent les etiquettes. Pour accroitre les chances que ces dernieres soient lues, il faudrait donc arneliorer les connaissances nutritionnelles, en gardant a l'esprit que les personnes concernkes utilisent peu les mkdias et tirent leurs informations de sources informelles. Wer sucht nach Nährwertangaben auf Die Fettleibigkeit in der europaischen Bevolkerung nimmt alarmierend schnell zu. Folglich spiegeln sich Ernahrung und Lebensstil in dem hohen Anstieg zahlreicher chronischer Erkrankungen in Europa wider. Fur die Sudeuropaer ergeben sich einige der schlechtesten Werte, wobei in Griechenland die Erwachsenenfettleibigkeit am ausgepriigtesten ist. Dies liegt hauptsachlich daran, dass die mediterrane Erniihrung von Fertiggerichten und Fast-Food abgelost wurde. Die Bevolkerung wiinscht sich eine Veriinderung hin zu einer Umgebung, die sie darin unterstutzt, der Gesundheit zutr;dgliche Entscheidungen zu treffen. Die EU wollte den Verbrauchern gesundheitlich relevante Informationen durch eine Kennzeichnung der Inhaltsstoffe der Lebensmittel verschaffen. Dieses System sieht gegenwartig lediglich eine freiwillige Kennzeichnung vor, ist aber als obligatorisch geplant. Wir fiihrten in Griechenland eine Studie durch, um zu beurteilen, inwiefern Nahrwertangaben auf Lebensmitteln den Verbrauchern nutzen, und um festzustellen, welche Verbraucher auf bestimmte Nahrwertangaben achten. Wir fanden heraus, dass beinahe ein Drittel aller Verbraucher auf die Lebensmittelkennzeich nung achten. Diese Verbraucher verfiigen uber eine hohere Bildung und kennen sich in Erniihrungsfragen relativ gut aus. Ein großer Anted der Verbraucher verfiigt uber keinerlei gesundheitliche Grundkenntnisse; um diesen Verbrauchern das Lesen der Etiketten zu ermoglichen, sollte man ihre Kenntnisse in Sachen Ernahrung verbessern und sich dabei vor Augen fiihren, dass diese Verbraucher die Medien nicht allzu intensiv nutzen, sondern ihre Informationen aus informellen Quellen beziehen. [source] Understanding consumers' perspectives on food labelling in IndiaINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2009Jabir Ali Abstract This study aims at identifying the factors influencing consumers' perception on food labelling and its impact on food purchase decision making, through personal interviews of 631 respondents using a structured questionnaire. To analyse the consumers' perceptions on food labelling, factor analysis has been carried out to identify the underlying dimensions among a set of food labelling attributes using the principal component analysis. Based on factor analysis, four sets of components/factors have emerged, that is, (i) serving method; (ii) quality and nutrition; (iii) production and storage; and (iv) product identification, which explain 66.271% of the variance. Logit regression analysis indicates that among the socio-demographic indicators, the estimated coefficients for gender, education, income and location of residence are statistically significant. Similarly, information on quality and nutrition, production and storage processes, and basic information of the product is found to be significant, implying that these factors are more likely to influence the use of food labels in making informed purchase decisions by the consumers. The findings of the study give practical insights on food labelling issues for the food processors and policy makers. [source] Ease of reading of mandatory information on Canadian food product labelsINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 4 2009Mary Alton Mackey Abstract Food product labels present individual product information, safety, nutrition, electronic inventory, container and environmental information, in various formats, languages and images. Some information is mandatory; much is promotional. The food label is an essential tool for regulators of safe food handling, nutrition policy and fair competition. Mandatory information on food labels in Canada is required to be presented in both English and French, readily discernable, prominently displayed and legible. This study examines the ease of finding and reading of mandatory label components on selected Canadian food products. A validated typographical scoring system assessed the lists of ingredients on a purposive sample of 100 food labels representing foods in all groups in Canada's Food Guide. Seven percent of the ingredient lists were easy to read; 26% were difficult to read and 67% were very difficult to read. Well-educated resourceful readers in consumer focus groups examined food labels for key elements that influence ease of finding and reading information. Focus groups and typographical scoring identified: colour contrast, case, print style, print size, space between the lines, reverse print, organization, justification, type of surface, hyphenation and print reproduction as factors that affect ease of reading. Print that curves around a container, lack of paragraphing or point form organization make reading difficult; text blocks at right angles to each other make comparisons difficult; separation of the nutrition facts table from the list of ingredients makes decision making tedious. Inadequate spacing between lines of print creates problems for readers of English and exacerbates problems for readers of French. Words placed over illustrations, busy backgrounds or watermarks increase reading difficulty. Hazard statements, instructions and storage information imbedded in other information without added space or appropriate heading is difficult to find and read. Canadian consumers echo consumers in 28 European countries who find label information difficult to find and to read and want clear guidelines/regulations on the placement and the typography of mandatory food label components [source] Relationship between the curriculum system and the understanding of nutritional terms in elementary school childrenINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 4 2002Yoko Suzuki Abstract To clarify the relation between the curriculum system and the understanding of nutrition terms, 944 students aged 8,12 years living in Japan, the USA and the UK, were asked about the recognition, medium for recognition, and understanding of nutrition terms. The effect of nutrition education from an early stage in elementary schools in the UK and the USA was confirmed. These results suggest the possibility of beginning nutrition education earlier in the elementary school in Japan. American students had paid attention to food labels. These results showed that a learning and teaching strategy founded on comprehensively based subjects in the USA had influenced good behaviour for dietary life. On the other hand, there was not a relationship between an understanding of nutrition terms and a developmental stage. Many students in three countries were influenced by television commercials to buy candy or soda. We think that it is important to develop a curriculum that includes practical learning and ensures hours of teaching for the purpose of acquirement of nutritional knowledge. It is also necessary to encourage critical thinking skills to evaluate television commercial messages through school lessons. [source] Caffeine Content of Prepackaged National-Brand and Private-Label Carbonated BeveragesJOURNAL OF FOOD SCIENCE, Issue 6 2007K.-H. Chou ABSTRACT:, Caffeine is a well-known stimulant that is added as an ingredient to various carbonated soft drinks. Due to its stimulatory and other physiological effects, individuals desire to know the exact amount of caffeine consumed from these beverages. This study analyzed the caffeine contents of 56 national-brand and 75 private-label store-brand carbonated beverages using high-performance liquid chromatography. Caffeine contents ranged from 4.9 mg/12 oz (IGA Cola) to 74 mg/12 oz (Vault Zero). Some of the more common national-brand carbonated beverages analyzed in this study with their caffeine contents were Coca-Cola (33.9 mg/12 oz), Diet Coke (46.3 mg/12 oz), Pepsi (38.9 mg/12 oz), Diet Pepsi (36.7 mg/12 oz), Dr Pepper (42.6 mg/12 oz), Diet Dr Pepper (44.1 mg/12 oz), Mountain Dew (54.8 mg/12 oz), and Diet Mountain Dew (55.2 mg/12 oz). The Wal-Mart store-brand beverages with their caffeine contents were Sam's Cola (12.7 mg/12 oz), Sam's Diet Cola (13.3 mg/12 oz), Dr Thunder (30.6 mg/12 oz), Diet Dr Thunder (29.9 mg/12 oz), and Mountain Lightning (46.5 mg/12 oz). Beverages from 14 other stores were also analyzed. Most store-brand carbonated beverages were found to contain less caffeine than their national-brand counterparts. The wide range of caffeine contents in carbonated beverages indicates that consumers would benefit from the placement of caffeine values on food labels. [source] Internet Survey of Nutrition Claim KnowledgeJOURNAL OF FOOD SCIENCE EDUCATION, Issue 2 2005Mary E. Camire ABSTRACT: Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others interested in taking the survey to assess their understanding of laws and regulations pertaining to nutrition labeling for foods and dietary supplements. The purpose of this survey was to measure knowledge in this area so that our university and others could reevaluate their curricula to provide student and lifelong learners with appropriate information about this important topic. Respondents were asked to indicate whether displayed claims were health claims, structure-function claims, or not approved for use on food labels. Respondents (N= 136) indicated that they gained information about nutrition claims from many sources. Although respondents correctly identified approved health claims and claims that are not approved for foods, some confusion about nutrition claims may exist because not all respondents correctly identified claims in the appropriate category. Issues in educating food scientists include keeping food labeling information current and defining complex topics such as structure-function claims. The findings of this pilot study have been used to incorporate lectures about health claims in courses in addition to the food law class at the Univ. of Maine. [source] Improving food purchasing choices through increased understanding of food labels, using itemized till receipts to measure these changesJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 4 2008P.M. Rigby Background:, Rising obesity and the associated risks of diabetes and heart disease require changes in diet to bring about healthier eating. To achieve this, people need to understand nutrition and daily requirements but are frequently confused by nutrition information on food labels. The introduction of the Food Standards Agency's ,Traffic Light' and the alternative ,Guideline Daily Amount' systems may help or further confuse the public. A previous study showed that although 63% of study participants read labels, only 25% claimed to understand them, also knowledge of nutrient requirements and functions was low (Rigby, 2004). Ransley et al., (2001) have shown that till receipts can be used to estimate fat and energy intake. The aim of the current study was to investigate whether an intervention designed to improve understanding of nutrition and labels could improve food purchases and whether these changes could be measured from till receipts. Method:, Participants were recruited from the general public (80 female; 23 males) (age <30 years (23), 31,45 years (25), 46,60 years (30), >60 years (22). Subjects were randomly assigned to either the intervention group (n = 78) who were provided with an information booklet and credit card sized nutrition and labelling information to use when shopping, or the control group (n = 25), who received the information after four weeks of normal shopping. The intervention group provided an initial till receipt pre intervention and was then given the nutrition and labelling material. Further till receipts were returned from successive shopping trips over the following 4 weeks. The nine categories of food used for comparison were: fruit and vegetables, saturated fats, monounsaturated fats, polyunsaturated fats, white cereals, wholegrain cereals, processed foods, full fat and reduced fat items. Ethics approval was obtained from NWW Wales NHS Trust ethics committee. Results:, Each of the nine food categories on till receipts were calculated as a percentage of the total shopping, excluding non-food items. General linear model repeated measures analyses showed differences between study participants' food purchases. For the intervention group, purchases in three of the nine food categories showed significant improvements: increased purchases of fruits and vegetables (P < 0.001); reduction in purchases of saturated fats (P < 0.001); and reduction of white cereal purchases (P < 0.050). The control group showed no differences in any category. Discussion:, Although the intervention group did show improvements in most of the other food categories, they were not statistically significant. Positive changes were found in seven of the nine categories, with only one, wholegrain cereals, showing a decrease in purchases rather than an increase. The control group displayed a random pattern over the four till receipts, with eight categories either showing negative change or no change; only one showed a positive change. The disproportionate group sizes may mean that it is not be possible to draw firm conclusions regarding the effectiveness of the intervention. Conclusions:, This study demonstrates that positive changes in improving food-purchasing choices, as measured by till receipts, can be made by using educational interventions. Further larger studies using routinely collected supermarket data would enable the study to be replicated on a much larger scale. References, Ransley, J.K., Donnelly, J.K., Khara, T.N., Botham, H., Arnott, H., Greenwood, D.C. & Cade, J.E. (1991) The use of supermarket till receipts to determine the fat and energy intake in a UK population. Public Health Nutr. 4, 1279,1286. Rigby, P. (2004) Effecting change. Understanding nutritional information. Can increased knowledge and understanding in relation to nutritional information bring about a change in eating habits? PhD Thesis WA: Bangor University. [source] Interpretation of two nutrition content claims: a New Zealand surveyAUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH, Issue 1 2010Delvina Gorton Abstract Objective: To determine how various population groups in New Zealand interpret the nutrition content claims ,97% fat free' and ,no added sugar' on food labels. Methods: A survey of adult supermarket shoppers was conducted at 25 Auckland supermarkets over a six-week period in 2007. Supermarkets were located in areas where greater than 10% of the resident population were known to be M,ori, Pacific or Asian, based on 2001 Census meshblock data. Four questions in the survey assessed understanding and interpretation of the nutrition content claims ,97% fat free' and ,no added sugar'. Results: There were 1,525 people who completed the survey, with approximately equal representation from M,ori, Pacific, Asian and New Zealand European and Other ethnicities. Nearly three-quarters (72%) of participants correctly estimated the fat content of a 100 g product that was ,97% fat free', and understood that a product with ,no added sugars' could contain natural sugar. However, up to three-quarters of M,ori, Pacific, and Asian shoppers assumed that if a food carried a ,97% fat free' or ,no added sugar' claim it was therefore a healthy food. Similarly, low-income shoppers were significantly more likely than medium- or high-income shoppers to assume that the presence of a claim meant a food was definitely healthy. Conclusion: Percentage fat free and no added sugar nutrition content claims on food are frequently misinterpreted by shoppers as meaning the food is healthy overall and appear to be particularly misleading for M,ori, Pacific, Asian and low-income groups. Implications: Nutrition content claims have potential for harm if the food they are placed on is not healthy overall. Such claims should therefore only be permitted to be placed on healthy foods. [source] | |||||||||||||