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Food label reading: Read before you eat

Authors:
Raksha Goyal at Barod Hospital, India
Raksha Goyal
  • Barod Hospital, India
Neeta Deshmukh
Neeta Deshmukh
Neeta Deshmukh
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© 2018 Journal of Education and Health Promotion | Published by Wolters Kluwer ‑ Medknow 1
Food label reading: Read before you eat
Sir,
Nutrition information on food labels is regarded as
a major means for encouraging consumers to make
healthier choices when shopping for food.[1,2] However,
do consumers notice such labels, do they read and
understand them, and do they make use of them in their
purchasing decisions? A range of consumer research
studies[3‑5] have tried to shed light on these questions.
Nutrition information on food labels is an important
source of nutrition information but is typically
underutilized by consumers. Nutrition information
on food labels could be a cost‑effective method of
communicating nutrition information to consumers
because the information appears at the point of sale
for most packaged foods.[6] Although consumers
value nutrition when deciding which foods to buy,[7]
nutrition information on food labels is complex and
does not always live up to its potential to communicate
effectively.[8‑11]
To the same context, a survey was done to nd out if
consumers, in Indore city, have knowledge of nutrition
information on food package labels when shopping and
to what extent they use that knowledge to choose foods
to buy. A total of 838 individuals participated in the
survey. The results provide information on consumers’
awareness, knowledge, and use of food labels, as
well as their ability to interpret nutrition information
appropriately and make food choices accordingly. These
results are expected to help in explaining the reasons
that contribute to food choices made by consumers
and in coming up with recommendations that will
guarantee that consumers are well informed on the
nutrition information and can use it whenever they
want. The ndings of this survey could form the basis
for a mass population approach for future information
and education strategies for health professionals and
other stakeholders interested in consumer awareness
activities.
The findings of our survey indicate that the
majority (71.9%) of the participants claimed that
they do not use a shopping list and more than half of
them (61.8%) indicated that their choice of specic foods
was not based on nutrition information. The same trend
has been observed with respect to the use of nutrition
information when shopping, where only 9.3% of the
consumers claimed that they utilize that knowledge
when shopping.
While consumers are checking labels, they do not
necessarily understand what they are reading. Half
of the world’s consumers said they only “partly”
understand the nutritional labels on food, with 60% of
Asia–Pacic’s citizens leading the world in this lack of
understanding followed by Europeans (50%) and Latin
Americans (45%). In our study, 57.7% consumers “don’t
understand” the food labels, whereas 39.7% “partially
understand” the food labels information.
Nutrition labels typically contain information on
calories, serving size, and amounts and/or daily values
of several macronutrients, vitamins, and minerals
(e.g., fats, carbohydrate, and calcium).
In our survey, 52.5% consumers do not read the
ingredients’ list written on the food label. The US Dietary
Guidelines 2010 states that “The ingredients list can be
used to nd out whether a food or beverage contains
synthetic trans fats, solid fats, added sugars, whole
grains, and refined grains.” Ingredient lists contain
important nutrition information that can contribute to
the consumer’s assessment of a food’s healthfulness.
The ultimate purpose of nutrition labeling information
is to assist consumers in identifying and choosing foods
that contribute to a healthy diet. A nutrition labeling
education strategy should, therefore, be integrated
into broader behavior change strategies related to
nutrition education and health to assist consumers in
bridging the gap between current dietary practices and
dietary recommendations. Information does not lead to
behavioral change unless it can overcome counteracting
psychosocial, behavioral, and environmental barriers. The
underlying problems include lack of adequate nutrition
education and knowledge and poor communication to
end users.
In conclusion, we found low use and understanding
of nutrition labels among consumers in Indore city.
Consumers were not conversant with the numeracy,
terminology, and language on the current nutrition
panel, pointing toward the need for basic nutrition
education and user‑friendly label formats.
Financial support and sponsorship
Nil.
Conicts of interest
There are no conicts of interest.
Letter to Editor
[Downloaded free from http://www.jehp.net on Friday, May 4, 2018, IP: 90.91.161.77]
Letter to Editor
2 Journal of Education and Health Promotion | Volume 7 | April 2018
Raksha Goyal, Neeta Deshmukh1
Department of Dietetics, Barod Hospital, 1Home Science,
Sugnidevi College DAVV, Indore, Madhya Pradesh, India
Address for correspondence:
Dr. Raksha Goyal,
62, Shri Nagar Ext., Khajrana Main Road, Opposite Main Road,
Indore, Madhya Pradesh, India.
E‑mail: rakshagoyal20@gmail.com
References
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How to cite this article: Goyal R, Deshmukh N. Food label reading:
Read before you eat. J Edu Health Promot 2018;7:56.
This is an open access arcle distributed under the terms of the Creave
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as the author is credited and the new creaons are licensed under the
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Exploring global consumer attitudes toward nutrition information on food labels
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  • NUTR REV
In many parts of the world, food companies, consumers, and governments are re-examining the provision of nutrition information on food labels. It is important that the nutrition information provided be appropriate and understandable to the consumer and that it impact food-choice behaviors. Potentially, food labeling represents a valuable tool to help consumers make informed decisions about their diet and lifestyle. Food information organizations worldwide have been following consumer trends in the use of this information as well as consumer attitudes about food, nutrition, and health. This paper summarizes a workshop that examined consumer attitudes gathered regionally with the aim of establishing commonalities and differences.
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Why Americans eat what they do: Taste, nutrition, cost, convenience, and weight control concerns as influences on food consumption
Article
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  • Nov 1998
  • J AM DIET ASSOC
To examine the self-reported importance of taste, nutrition, cost, convenience, and weight control on personal dietary choices and whether these factors vary across demographic groups, are associated with lifestyle choices related to health (termed health lifestyle), and actually predict eating behavior. Data are based on responses to 2 self-administered cross-sectional surveys. The main outcomes measured were consumption of fruits and vegetables, fast foods, cheese, and breakfast cereals, which were determined on the basis of responses to questions about usual and recent consumption and a food diary. Respondents were a national sample of 2,967 adults. Response rates were 71% to the first survey and 77% to the second survey (which was sent to people who completed the first survey). Univariate analyses were used to describe importance ratings, bivariate analyses (correlations and t tests) were used to examine demographic and lifestyle differences on importance measures, and multivariate analyses (general linear models) were used to predict lifestyle cluster membership and food consumption. Respondents reported that taste is the most important influence on their food choices, followed by cost. Demographic and health lifestyle differences were evident across all 5 importance measures. The importance of nutrition and the importance of weight control were predicted best by subject's membership in a particular health lifestyle cluster. When eating behaviors were examined, demographic measures and membership in a health lifestyle cluster predicted consumption of fruits and vegetables, fast foods, cheese, and breakfast cereal. The importance placed on taste, nutrition, cost, convenience, and weight control also predicted types of foods consumed. Our results suggest that nutritional concerns, per sc, are of less relevance to most people than taste and cost. One implication is that nutrition education programs should attempt to design and promote nutritious diets as being tasty and inexpensive.
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A Critical Review of the Literature on Nutritional Labeling
Article
  • Dec 2011
  • J CONSUM AFF
A comprehensive overview and critique of the nutrition labeling literature is provided. Studies examining the design and features of label formats and their impact on consumers being better informed and engaging in healthier behaviors are examined to summarize available knowledge in the field. The review suggests that while the extant literature has provided worthwhile critiques of the Nutrition Labeling and Education Act in terms of meeting its stated goals, as well as other general insights, it allows only for very tentative and conditional statements about factors related to the “bottom line” effectiveness of nutritional labeling. The outcome of the review suggests that a more holistic view of nutritional labeling is needed. Suggestions for future research that focus on both conceptualizations of the studies as well as methodology are made.
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Nutrition labelling: Issues and policies
Article
  • Jun 2001
  • EUR J MARKETING
Nutrition labelling of food products has received considerable attention in the marketing literature due to increasing consumer interest in health and diet issues. Nutrition labelling of food products is intended to enable informed consumer choices and stimulate the consumption and production of healthful products. Reviews nutrition labelling research, organises the literature, and discusses implications for policy makers, managers and researchers. Analysis of the literature suggests heterogeneous utilisation and comprehension of on-pack nutrition information by consumers. The effectiveness of nutrition labelling depends also on the organisation and presentation of the information, implying the importance of regulatory issues. The topic is rich in public and marketing policy implications and provides several opportunities for further research.
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Food and Nutrition Labelling in the European Union
Article
  • Dec 2005
  • FOOD CHEM
This review presents the principles of food labelling, such as the consumers’ right to non misleading information and informed choice, and the harmonisation of national laws to ensure free circulation of goods and fair trade in the Community. The relevant European Regulations and Directives are detailed, and references and websites given for access to full texts. Mandatory label information rules are presented, both “horizontal” rules applying to all foods (mainly pre-packaged foodstuffs for the ultimate consumer or for supply to caterers), and “vertical” rules defining the name and composition of specific products. Ingredient listing is discussed with regards to the recent amendment concerning food allergens. Voluntary label information is also presented, including quality and origin labelling, and organic production. The rules for novel foods and for genetically modified foods are analysed. The nutrition labelling Directive is detailed, together with texts ruling food supplements and foods for particular nutritional uses. Recent and still pending proposals for nutrition and health claims, and for nutrient fortification of foods are discussed. The results of critical surveys on the present implementation of food and nutrition labelling are summarised, together with the corresponding recommendations for improvement.
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Nutrition Labels on Pre-Packaged Foods: A Systematic Review
Article
  • Aug 2011
  • PUBLIC HEALTH NUTR
To review research on consumer use and understanding of nutrition labels, as well as the impact of labelling on dietary habits. A systematic review was conducted by searching electronic databases. Relevant articles were screened by two reviewers and included if they met inclusion criteria, including eight methodological criteria. A total of 120 articles were included in the review, including cross-sectional surveys (n 96), experimental designs (n 17), 'natural experiments' (n 7) and longitudinal population-based surveys (n 2). Articles covered seven jurisdictions: USA (n 88), Europe (n 12), Canada (n 9), Australia and New Zealand (n 4), Norway (n 2), Thailand (n 1) and Trinidad (n 1). Participants were from a wide range of age groups, socio-economic strata and geographical regions. Nutrition labels on pre-packaged foods are among the most prominent sources of nutrition information. Nutrition labels are perceived as a highly credible source of information and many consumers use nutrition labels to guide their selection of food products. Evidence also shows a consistent link between the use of nutrition labels and healthier diets. However, the use of labels varies considerably across subgroups, with lower use among children, adolescents and older adults who are obese. Research also highlights challenges in terms of consumer understanding and appropriate use of labelling information. Nutrition labels on pre-packaged foods are a cost-effective population-level intervention with unparalleled reach. However, to capitalize on their potential, governments will need to explore new formats and different types of information content to ensure that nutrition information is accessible and understandable.
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Can Nutritional Label Use Influence Body Weight Outcomes?
Article
  • Nov 2009
  • KYKLOS
Many countries around the world have already mandated, or plan to mandate, the presence of nutrition related information on most pre‐packaged food products. Health advocates and lobbyists would like to see similar laws mandating nutrition information in the restaurant and fast‐food market as well. In fact, New York City has already taken a step forward and now requires all chain restaurants with 15 or more establishments anywhere in US to show calorie information on their menus and menu board. The benefits were estimated to be as much as 150,000 fewer obese New Yorkers over the next five years. The implied benefits of the presence of nutrition information are that consumers will be able to observe such information and then make informed (and hopefully healthier) food choices. In this study, we use the latest available dataset from the US National Health and Nutrition Examination Survey (2005–2006) to explore whether reading such nutrition information really has an effect on body weight outcomes. In order to deal with the inherent problem of cross‐sectional datasets, namely self‐selection, and the possible occurrence of reverse causality we use a propensity score matching approach to estimate causal treatment effects. We conducted a series of tests related to variable choice of the propensity score specification, quality of matching indicators, robustness checks, and sensitivity to unobserved heterogeneity, using Rosenbaum bounds to validate our propensity score exercise. Our results generally suggest that reading nutrition information does not affect body mass index. The implications of our findings are also discussed.
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Knowledge of Dietary Fats among US Consumers
Article
  • Apr 2010
Dietary advice emphasizes that some dietary fats increase the risk of heart disease, whereas other dietary fats decrease risk if they are substituted for more risk-increasing fats. Thus, it is important that consumers understand the differences between dietary fats. Existing evidence in the United States suggests troublesome consumer misunderstanding. As part of its continuing effort to promote public health, the US Food and Drug Administration measured consumer awareness and understanding of dietary fats in its Health and Diet Survey- 2004 Supplement. After cognitive interviews and pretests of the questionnaire, telephone interviews of randomly selected noninstitutionalized adults aged 18 years and older in the United States were conducted between October 12, 2004, and January 21, 2005. Using cross-sectional data collected from 1,798 respondents who completed the survey, this study estimated the prevalence of awareness and understanding of six dietary fats among US adults and identified the characteristics of adults with different levels of awareness and understanding. Descriptive analyses were used, along with logistic regression models, developed to accommodate the survey design and responses. There was a wide disparity among US consumers in their awareness and understanding. Saturated fat was most recognized and understood, whereas awareness of other fats was much lower. Most importantly, having heard of a fat did not necessarily mean understanding its relationship to heart disease. Only half of those who had heard of trans fat and n-3 fatty acids understood that the fats raise and lower the risk of heart disease, respectively. Only a minority of those who had heard of partially hydrogenated oil and polyunsaturated fat knew the fats raise and lower the risk of heart disease, respectively. Many admitted being uncertain about how a fat relates to the risk of heart disease. College or more-educated adults had better awareness and understanding. Nonwhite adults were less knowledgeable. Findings on the awareness and understanding and how they are related to individual characteristics can inform deliberations about educational messages, nutrition programs, and food labeling about dietary fats to promote public health.
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