Helping Consumers Make More Healthful Food Choices: Consumer Views on Modifying Food Labels and Providing Point-of-Purchase Nutrition Information at Quick-service Restaurants

2007 ◽  
Vol 39 (3) ◽  
pp. 157-163 ◽  
Author(s):  
Amy M. Lando ◽  
Judith Labiner-Wolfe
Keyword(s):  
Food Choices ◽  
Nutrition Information ◽  
Food Labels ◽  
Point Of Purchase ◽  
Quick Service ◽  
Healthful Food

Making Healthful Food Choices: The Influence of Health Claims and Nutrition Information on Consumers’ Evaluations of Packaged Food Products and Restaurant Menu Items

2003 ◽  
Vol 67 (2) ◽  
pp. 19-34 ◽  
Author(s):  
John C. Kozup ◽  
Elizabeth H. Creyer ◽  
Scot Burton
Keyword(s):  
Food Choices ◽  
Purchase Intentions ◽  
Health Claims ◽  
Nutrition Information ◽  
Food Labels ◽  
Health Claim ◽  
Menu Item ◽  
Consumer Evaluations ◽  
Packaged Food ◽  
Healthful Food

The authors report the results of three experiments that address the effects of health claims and nutrition information placed on restaurant menus and packaged food labels. The results indicate that when favorable nutrition information or health claims are presented, consumers have more favorable attitudes toward the product, nutrition attitudes, and purchase intentions, and they perceive risks of heart disease and stroke to be lower. The nutritional context in which a restaurant menu item is presented moderates the effects of both nutrition information and a health claim on consumer evaluations, which suggests that alternative (i.e., nontarget) menu items serve as a frame of reference against which the target menu item is evaluated.

scholarly journals Serving Size and Nutrition Labelling: Implications for Nutrition Information and Nutrition Claims on Packaged Foods

Nutrients ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 891 ◽  
Author(s):  
Nathalie Kliemann ◽  
Mariana Kraemer ◽  
Tailane Scapin ◽  
Vanessa Rodrigues ◽  
Ana Fernandes ◽  
...  
Keyword(s):  
Food Choices ◽  
Nutrition Information ◽  
Food Labelling ◽  
Food Labels ◽  
Nutritional Values ◽  
Nutrition Claims ◽  
Nutrition Labelling ◽  
Packaged Foods ◽  
Serving Sizes ◽  
Serving Size

The presentation of nutrition information on a serving size basis is a strategy that has been adopted by several countries to promote healthy eating. Variation in serving size, however, can alter the nutritional values reported on food labels and compromise the food choices made by the population. This narrative review aimed to discuss (1) current nutrition labelling legislation regarding serving size and (2) the implications of declared serving size for nutrition information available on packaged foods. Most countries with mandatory food labelling require that serving size be presented on food labels, but variation in this information is generally allowed. Studies have reported a lack of standardisation among serving sizes of similar products which may compromise the usability of nutrition information. Moreover, studies indicate that food companies may be varying serving sizes as a marketing strategy to stimulate sales by reporting lower values of certain nutrients or lower energy values on nutrition information labels. There is a need to define the best format for presenting serving size on food labels in order to provide clear and easily comprehensible nutrition information to the consumer.

scholarly journals Nutritional Quality of Pasta Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study

Nutrients ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 171
Author(s):  
Marika Dello Russo ◽  
Carmela Spagnuolo ◽  
Stefania Moccia ◽  
Donato Angelino ◽  
Nicoletta Pellegrini ◽  
...  
Keyword(s):  
Salt Content ◽  
Analysis Data ◽  
Food Choices ◽  
Nutritional Composition ◽  
Food Labels ◽  
Nutrition Claims ◽  
Italian Market ◽  
Lower Protein ◽  
Fresh Pasta

Pasta represents a staple food in many populations and, in recent years, an increasing number of pasta items has been placed on the market to satisfy needs and trends. The aims of this work were: (i) to investigate the nutritional composition of the different types of pasta currently sold in Italy by collecting the nutrition facts on their packaging; (ii) to compare energy, nutrient and salt content per 100 g and serving in fresh and dried pasta; (iii) to compare the nutrition declaration in pairs of products with and without different declarations (i.e., gluten free (GF), organic, and nutrition claims (NC)). A total of 756 items, made available by 13 retailers present on the Italian market, were included in the analysis. Data showed a wide difference between dried and fresh pasta, with high inter-type variability. A negligible amount of salt was observed in all types of pasta, except for stuffed products, which had a median high quantity of salt (>1 g/100 g and ~1.5 g/serving). Organic pasta had higher fibre and lower protein contents compared to conventional pasta. GF products were higher in carbohydrate and fat but lower in fibre and protein than not-GF products, while only a higher fibre content was found in pasta with NC compared to products not boasting claims. Overall, the results show high variability in terms of nutrition composition among the pasta items currently on the market, supporting the importance of reading and understanding food labels for making informed food choices.

scholarly journals A model of nutrition information search with an application to food labels

2008 ◽  
Vol 5 (3-4) ◽  
pp. 138-151
Author(s):  
Andreas C. Drichoutis ◽  
Panagiotis Lazaridis ◽  
Rodolfo M. Nayga
Keyword(s):  
Information Search ◽  
Nutrition Information ◽  
Food Labels

Factors Affecting Healthful Eating Among Touring Popular Musicians and Singers

2016 ◽  
Vol 31 (2) ◽  
pp. 63-68 ◽  
Author(s):  
Erin Cizek ◽  
Patrick Kelly ◽  
Kathleen Kress ◽  
Mildred Mattfeldt-Beman
Keyword(s):  
Environmental Factors ◽  
Fast Food ◽  
Demographic Data ◽  
Good Health ◽  
Food Choices ◽  
Factors Affecting ◽  
Positive Attitudes ◽  
Musical Background ◽  
And Performance ◽  
Healthful Food

Maintaining good health is essential for touring musicians and singers. The stressful demands of touring may impact food choices, leading to detrimental effects on health and performance. This exploratory pilot study aimed to assess factors affecting healthful eating of touring musicians and singers. A 46-item survey was used to assess food- and nutrition-related attitudes, knowledge and behaviors, and environmental factors, as well as lifestyle, musical background, and demographic data. Participants (n=35) were recruited from a musicians’ assistance foundation as well as touring musical theater productions and a music festival. Results indicate that touring musicians and singers had positive attitudes regarding healthful foods. Of 35 respondents, 80.0% indicated eating healthful food was important to them. Respondents reported feeling confident selecting (76.5%) and preparing (82.4%) healthful foods; however, they showed uncertainty when determining if carbohydrate-containing foods should be consumed or avoided. Respondents indicated environmental factors including availability and cost of healthy food options and tour schedules limited access to healthful foods. Venues (73.5%), fast food restaurants (67.6%), and airports (64.7%) were the most frequently identified locations in need of offering more healthful food choices. Respondents (52.9%) indicated more support from others while touring would help them make healthier food choices. More research is needed to develop mobile wellness programs as well as performance-based nutrition guidelines for musicians and singers that address the unique demands associated with touring.

Structural Information Factors which Stimulate the use of Nutrition Information: A Field Experiment

1985 ◽  
Vol 22 (2) ◽  
pp. 143-157 ◽  
Author(s):  
Thomas E. Muller
Keyword(s):  
Field Experiment ◽  
Structural Properties ◽  
Structural Information ◽  
Nutrition Information ◽  
Presentation Format ◽  
Purchase Behavior ◽  
Sales Data ◽  
Point Of Purchase

Four structural information factors were tested in an in-store experiment. Nutrition information was presented on point-of-purchase signs and changes in brand sales were monitored. The sales data reveal that changes in purchase behavior are a function of two structural properties of the information, its presentation format and the extent of variation in brand ratings on a sign.

Sign in / Sign up

Export Citation Format

Share Document