Task-based nutrition labelling

Department of Psychology, University of Warwick, United Kingdom.
Appetite (Impact Factor: 2.69). 12/2010; 55(3):431-5. DOI: 10.1016/j.appet.2010.07.016
Source: PubMed


Task-based interface design principles (TBI) were evaluated as a framework for designing effective nutritional labels. In two experiments a total of 123 people assembled a packed lunch, selecting components using labels in GDA or TBI format, or when given only the names of the foods. Study 1 found that a GDA label helped people make healthier choices than the product name alone, but that for a number of types of food, most people would make the same decision with or without a GDA label. Moreover, decisions were much faster when made with the name alone. Study 2 introduced a TBI label in the context of the more specific task of keeping the salt in the lunch under 1g. TBI and GDA labels reduced salt equally, but only the TBI label was as quick as the name alone. Labels that are aligned with people's specific objectives are more efficient. TBI is a potentially useful framework, that can be deployed using mobile computing.

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    • "The reduction of sodium in cheeses is a multifactorial problem that goes beyond the simple quantitative reduction of sodium in the food matrix, and deals also with its technological and sensory influences. Appropriate and efficient listing of the sodium content on product packaging is indispensable, as it allows consumers to more easily purchase products that are adequate to their needs (Chand, Eyles, & Mhurchu, 2012; Kim, Lopetcharat, Gerard, & Drake, 2012; Drake, Lopetcharat, & Drake, 2011; McLean et al., 2012; Sanz-Valero, Sebastian-Ponce, & Wanden-Berghe, 2012; Dunbar, 2010). However, consumers have a limited understanding of food labels (Grunert, Wills, & Fernández-Celemim, 2010; Sharf et al., 2010); therefore, such messages should be delivered with caution (Drake et al., 2011; Kim et al., 2012; Liem, Aydin, & Zandstra , 2012), because consumers generally do not understand the relationship between salt and sodium contents (Grimes, Riddell, & Nowson, 2009). "
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    ABSTRACT: The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p>0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake.
    Full-text · Article · Mar 2013 · Appetite
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    ABSTRACT: Nutrition labelling has experienced considerable attention in research, combining the expertise as well as general behavioural insights from disciplines such as the social sciences, human medicine and biology, but also business-oriented fields including marketing, communication and general strategy. With a topic as complex as consumption behaviour and its effects on global well-being and health as substantial as they are, many researchers have undertaken studies of quantitative and qualitative nature to explore these relationships. The resulting proliferation of literature has called for reviewing work at many stages, hoping to provide the informational base for actions to be taken on a public health and policy level. Based on such recent changes and developments in the European nutrition labelling landscape, this paper sets out to give an overview on the topic, the reviewing work that has been done so far and the necessary updates on the most recent work in this field. Looking at the question of whether nutrition labelling so far has been effective in encouraging healthy eating, results of this review may be seen as a base for evaluating future achievements of the new EU regulation.
    No preview · Article · Jun 2012 · CAB Reviews Perspectives in Agriculture Veterinary Science Nutrition and Natural Resources
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