scholarly journals Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

2018 ◽  
Author(s):  
Tamara Bucher ◽  
Kerith Duncanson ◽  
Beatrice Murawski ◽  
Klazine Van der Horst ◽  
David Labbe
Keyword(s):  
Scoping Review ◽  
Consumer Attitudes ◽  
Portion Size ◽  
Food Literacy ◽  
Size Information ◽  
Food Packages ◽  
Portion Sizes ◽  
Abstract Screening ◽  
Serving Sizes ◽  
Serving Size

This scoping review investigated how consumers perceive and interpret serving size information on food packages. A search of seven databases (2010 to September 2017) was followed by title and abstract screening, with relevant articles assessed for eligibility in full-text. Fourteen studies met inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Five studies reported poor understanding of nutrition facts labelling and portion size, with information to ‘benchmark’ serving size against reported as helpful in two studies. Consumer attitudes towards serving size labelling were measured in six studies and identified that serving size information was interpreted as indicative of nutrient intake regardless of portion size recommendations. Increased labelled serving sizes resulted in increased portion sizes in three studies, with three studies reporting the opposite or neutral effect for discretionary food portion sizes. The influence of labelled serving size on consumer attitudes and consumption is complex and sometimes counterintuitive. As labelled serving size can impact on consumption, any changes may result in unintended public health consequences. The effects of labelled serving size format changes should be tested carefully within experimental and ecological contexts and accompanied by tailored, comprehensive and serving size-specific food literacy initiatives.

scholarly journals Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2189 ◽  
Author(s):  
Klazine Van der Horst ◽  
Tamara Bucher ◽  
Kerith Duncanson ◽  
Beatrice Murawski ◽  
David Labbe
Keyword(s):  
Scoping Review ◽  
Overweight And Obesity ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Food Literacy ◽  
Size Information ◽  
Size Selection ◽  
Portion Sizes ◽  
Serving Sizes ◽  
Serving Size

The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.

scholarly journals Comparison of consumed portion sizes and serving sizes in UK energy dense snack foods

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Holly Rippin ◽  
Jayne Hutchinson ◽  
Jo Jewell ◽  
Joao Breda ◽  
Janet Cade
Keyword(s):  
Portion Size ◽  
Food Groups ◽  
Major Health Problem ◽  
Pack Size ◽  
Snack Foods ◽  
Size Information ◽  
Main Food ◽  
Portion Sizes ◽  
Serving Sizes ◽  
Serving Size

AbstractObesity is a major health problem facing the European population; over two thirds (67%) of UK adult men and 58% women are overweight or obese (1). The positive association between on-pack serving-size and food intake is known as the ‘portion size effect’. However, although direct links with obesity remain unproven, evidence suggests that limiting consumed portion size contributes to reduced energy intake and therefore reduced weight gain (2). UK portion size guidance is outdated and evidence suggests that on-pack serving-sizes have increased in some energy-dense foods (3). This study explores consumed portion sizes and on-pack serving-sizes in popular energy, fat and sugar-dense foods.The UK National Diet & Nutrition Survey 2008–2014 (n = 2377) dataset was used to identify commonly consumed energy, fat and sugar-dense foods. Data was analysed for adults aged 19–64y (excluding under-reporters) for consumed portion sizes, and a commercial product database of major UK retailer and manufacturer data provided serving-sizes. Commonly consumed energy, fat and sugar-dense food groups were split into 45 product-based subgroups. Means of consumed portion size and on-pack serving-size were calculated and compared and nutrition per 100 g and per serve was explored.Just 57% products had serving-size details, whereas 97% had pack-size information; Chocolate had the least products with serving-size information (35%). Lack of on-pack serving-size guidance is therefore a widespread issue, particularly in some energy-dense snack foods. Serving-size ranges were wide and varied across food groups. Consumed portion sizes were significantly higher than on-pack serving-size in all main food groups and most subgroups. The greatest difference between consumed portion size and on-pack serving-size was Crisps (44%), and within this, ‘popcorn’ (151%). There is a real need for policies aimed at setting product pack and serving-sizes that help individuals consume smaller portions. However, further consideration is needed on how consumers understand on-pack serving-size messaging, front-of-pack labelling and pack size.Serving-size was unavailable for many products. However, where available, consumed portion sizes were higher than on-pack serving-size in all main food groups and most subgroups. These results could inform updated portion size guidance of energy-dense foods. Further work is needed to clarify whether smaller serving and pack sizes would lead to lower total consumption and energy/nutrient intake.

scholarly journals How Mothers Cook in Chile: an Experimental Exercise to Use Food Labels to Control Portion Sizes

2013 ◽  
Vol 5 (1) ◽  
pp. 22-29 ◽  
Author(s):  
Dario Gregori ◽  
Simonetta Ballali ◽  
Maria Gabriella Vecchio ◽  
Luis Marcel Valenzuela Contreras ◽  
Jorge Baeza Correa ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Portion Size ◽  
Nutrition Information ◽  
Food Labels ◽  
Food Label ◽  
Nutritional Information ◽  
Size Information ◽  
Portion Sizes ◽  
Food And Drink ◽  
Children's Meals

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.

Serving sizes and energy values on the nutrition labels of regular and diet/light processed and ultra-processed dairy products sold in Brazil

2016 ◽  
Vol 118 (7) ◽  
pp. 1579-1593 ◽  
Author(s):  
Priscila Pereira Machado ◽  
Mariana Vieira dos Santos Kraemer ◽  
Nathalie Kliemann ◽  
Cláudia Flemming Colussi ◽  
Marcela Boro Veiros ◽  
...  
Keyword(s):  
Energy Density ◽  
Dairy Products ◽  
Dairy Product ◽  
Accurate Information ◽  
Nutrition Labels ◽  
Content Type ◽  
Size Information ◽  
Nutrition Labelling ◽  
Serving Sizes ◽  
Serving Size

Purpose – The purpose of this paper is to analyse and compare the serving sizes and energy values reported on the nutrition information of all processed and ultra-processed dairy products in their regular and diet/light versions available for sale in a large supermarket in Brazil. Design/methodology/approach – A check was done for associations between the compliance of reported serving sizes, energy values per serving and energy density for regular foods and foods advertised at “diet/light” (with reduced fat and calories). Findings – The data included information from 451 dairy product labels. Most of the products had serving sizes smaller than the reference set by Brazilian law. A high variability of serving sizes was found for similar products. “Diet/light” foods tend to report serving sizes that are even smaller and more inadequate. Moreover, the energy density of these products was similar to that of the regular foods. Smaller serving sizes may be being presented on “diet/light” foods in order to report lower energy values and on similar foods to show non-existent differences in energy values. These results point to the importance of standardizing serving size information on food labels so that consumers have access to clear and accurate information about food products. Originality/value – This was the first census-type study to analyse the serving size information of dairy products at a supermarket of one of the ten largest supermarket chains in Brazil. This work extends the scope of current food labelling and contributes to the discussion about how nutrition labelling has been presented to Brazilian consumers and its possible consequences for food choices and the guarantee of consumer rights.

scholarly journals Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

2019 ◽  
Vol 16 (15) ◽  
pp. 2732 ◽  
Author(s):  
Vivica Kraak ◽  
Sofia Rincón-Gallardo Patiño ◽  
Deepthi Renukuntla ◽  
Eojina Kim
Keyword(s):  
Systematic Review ◽  
Scoping Review ◽  
Communicable Disease ◽  
Meta Analysis ◽  
Restaurant Industry ◽  
Dietary Guidelines ◽  
Portion Size ◽  
Future Research ◽  
Food And Beverage ◽  
Serving Sizes

Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.

scholarly journals High variation in manufacturer-declared serving size of packaged discretionary foods in Australia

2016 ◽  
Vol 115 (10) ◽  
pp. 1810-1818 ◽  
Author(s):  
Hila Haskelberg ◽  
Bruce Neal ◽  
Elizabeth Dunford ◽  
Victoria Flood ◽  
Anna Rangan ◽  
...  
Keyword(s):  
Portion Size ◽  
Alcoholic Beverages ◽  
Future Research ◽  
Median Percentage ◽  
Percentage Difference ◽  
Dietary Guideline ◽  
Food And Beverage ◽  
Serving Sizes ◽  
Serving Size ◽  
Sydney Australia

AbstractDespite the potential of declared serving size to encourage appropriate portion size consumption, most countries including Australia have not developed clear reference guidelines for serving size. The present study evaluated variability in manufacturer-declared serving size of discretionary food and beverage products in Australia, and how declared serving size compared with the 2013 Australian Dietary Guideline (ADG) standard serve (600 kJ). Serving sizes were obtained from the Nutrition Information Panel for 4466 packaged, discretionary products in 2013 at four large supermarkets in Sydney, Australia, and categorised into fifteen categories in line with the 2013 ADG. For unique products that were sold in multiple package sizes, the percentage difference between the minimum and the maximum serving size across different package sizes was calculated. A high variation in serving size was found within the majority of food and beverage categories – for example, among 347 non-alcoholic beverages (e.g. soft drinks), the median for serving size was 250 (interquartile range (IQR) 250, 355) ml (range 100–750 ml). Declared serving size for unique products that are available in multiple package sizes also showed high variation, particularly for chocolate-based confectionery, with median percentage difference between minimum and maximum serving size of 183 (IQR 150) %. Categories with a high proportion of products that exceeded the 600 kJ ADG standard serve included cakes and muffins, pastries and desserts (≥74 % for each). High variability in declared serving size may confound interpretation and understanding of consumers interested in standardising and controlling their portion selection. Future research is needed to assess if and how standardising declared serving size might affect consumer behaviour.

scholarly journals Food and the consumer: could labelling be the answer?

2015 ◽  
Vol 74 (2) ◽  
pp. 158-163 ◽  
Author(s):  
Maeve A. Kerr ◽  
Mary T. McCann ◽  
M. Barbara E. Livingstone
Keyword(s):  
Food Packaging ◽  
Portion Size ◽  
Dietary Behaviour ◽  
Nutrition Label ◽  
Nutrition Labels ◽  
Size Information ◽  
Nutrition Labelling ◽  
Point Of Purchase ◽  
The Impact ◽  
Serving Size

Extensive research into the impact of nutrition labelling across Europe has shown that many consumers can effectively use a nutrition label to rank a food for healthiness. The present paper considers observational and laboratory evidence which has examined the impact of nutrition labelling (on food packaging and at point of purchase) on dietary behaviour. In addition, the potential counterproductive effects of foods bearing ‘healthy’ nutrition labels are examined. The observational evidence provides a useful insight into the key characteristics of nutrition label use. Those most likely to engage with nutrition labels are more likely to have a diet related disease and/or be on a weight loss diet and have a good overall diet quality. Experimental evidence, while limited, suggests that serving size information may be overlooked by consumers. In fact, there may be a tendency among consumers to overeat foods that are perceived to be healthier. The findings from the present paper suggest that if nutrition labelling is to be considered a strategy to facilitate consumers in managing their energy intake, it must coincide with salient, consistent and simple serving size information on the front of food packages and at the point of purchase. There is a clear need for more experimental research using robust methodologies, to examine the impact of nutrition information on dietary intake. In the meantime, there should be greater attention given to portion size within national dietary guidance.

scholarly journals An evaluation of portion size estimation aids: precision, ease of use and likelihood of future use

2016 ◽  
Vol 19 (13) ◽  
pp. 2377-2387 ◽  
Author(s):  
Gemma P Faulkner ◽  
M Barbara E Livingstone ◽  
L Kirsty Pourshahidi ◽  
Michelle Spence ◽  
Moira Dean ◽  
...  
Keyword(s):  
Narrow Range ◽  
Ease Of Use ◽  
Portion Size ◽  
Size Estimation ◽  
Portion Sizes ◽  
Males And Females ◽  
Portion Size Estimation ◽  
Serving Sizes ◽  
Grain Foods ◽  
Median Rating

AbstractObjectiveThe present study aimed to evaluate the precision, ease of use and likelihood of future use of portion size estimation aids (PSEA).DesignA range of PSEA were used to estimate the serving sizes of a range of commonly eaten foods and rated for ease of use and likelihood of future usage.SettingFor each food, participants selected their preferred PSEA from a range of options including: quantities and measures; reference objects; measuring; and indicators on food packets. These PSEA were used to serve out various foods (e.g. liquid, amorphous, and composite dishes). Ease of use and likelihood of future use were noted. The foods were weighed to determine the precision of each PSEA.SubjectsMales and females aged 18–64 years (n 120).ResultsThe quantities and measures were the most precise PSEA (lowest range of weights for estimated portion sizes). However, participants preferred household measures (e.g. 200 ml disposable cup) – deemed easy to use (median rating of 5), likely to use again in future (all scored either 4 or 5 on a scale from 1=‘not very likely’ to 5=‘very likely to use again’) and precise (narrow range of weights for estimated portion sizes). The majority indicated they would most likely use the PSEA preparing a meal (94 %), particularly dinner (86 %) in the home (89 %; all P<0·001) for amorphous grain foods.ConclusionsHousehold measures may be precise, easy to use and acceptable aids for estimating the appropriate portion size of amorphous grain foods.

scholarly journals Is ‘five-a-day’ an effective way of increasing fruit and vegetable intakes?

2004 ◽  
Vol 7 (2) ◽  
pp. 257-261 ◽  
Author(s):  
PAL Ashfield-Watt ◽  
AA Welch ◽  
NE Day ◽  
SA Bingham
Keyword(s):  
Fruits And Vegetables ◽  
Portion Size ◽  
Fruit And Vegetable ◽  
Food Diary ◽  
Free Living ◽  
Men And Women ◽  
Diary Method ◽  
Serving Sizes ◽  
Serving Size ◽  
Prospective Investigation

AbstractObjectives:To assess whether the amount of fruits and vegetables consumed depends on the serving size or on how often fruits and vegetables are eaten.Design:Estimation of the weight of serving sizes and the number of fruits and vegetables eaten daily, using a validated food diary method.Setting:Free-living men and women participating in the Norfolk arm of the European Prospective Investigation into Cancer and Nutrition (EPIC).Subjects:Two hundred and sixty-nine men and women sampled from EPIC–Norfolk to participate in a study of simple methods of assessing fruit and vegetable intakes.Results:The average portion of all fruits and vegetables measured was 87 g, close to the standard portion size of 80 g used as the basis of ‘5-a-day’ recommendations. There was a wide variation; the average portion size for baked beans was 147 g while for lettuce it was 26 g. The 20th and 80th percentiles also showed a large range, e.g. 39–72 g for carrots and 60–150 g for strawberries. Women ate more fruit than did men but fewer vegetables, so the total amount of fruit and vegetables eaten by men and women was the same. High consumers of fruits and vegetables (≥400 g day-1) ate them ~5 times a day whilst low consumers (<400 g day-1) ate them less often (~3 servings per day,P<0.01). Portion size differed little between high and low consumers.Conclusions:Frequency of intake is more important than portion size when distinguishing between high and low consumption of fruits and vegetables. Therefore, to increase intakes, low consumers should eat fruits and vegetables more often. This endorses the ‘5-a-day’ healthy eating message.

Comprehension and Use of Nutrition Facts Tables among Adolescents and Young Adults in Canada

2016 ◽  
Vol 77 (2) ◽  
pp. 59-65 ◽  
Author(s):  
Erin Hobin ◽  
Grace Shen-Tu ◽  
Jocelyn Sacco ◽  
Christine White ◽  
Carolyn Bowman ◽  
...  
Keyword(s):  
Young Adults ◽  
Young People ◽  
Adolescents And Young Adults ◽  
Nutrition Information ◽  
Thought Processes ◽  
Limited Evidence ◽  
Structured Interviews ◽  
Size Information ◽  
Serving Sizes ◽  
Serving Size

Purpose: Limited evidence exists on the comprehension and use of Nutrition Facts tables (NFt) among adolescents and young adults. This study provides an account of how young people engage with, understand, and apply nutrition information on the current and modified versions of the NFt to compare and choose foods. Methods: Participants aged 16–24 years (n = 26) were asked to “think aloud” while viewing either the current or 1 of 5 modified NFts and completing a behavioural task. The task included a questionnaire with 9 functional items requiring participants to define, compare, interpret, and manipulate serving size and percentage daily value (%DV) information on NFts. Semi-structured interviews were conducted to further probe thought processes and difficulties experienced in completing the task. Results: Equal serving sizes on NFts improved ability to accurately compare nutrition information between products. Most participants could define %DV and believed it can be used to compare foods, yet some confusion persisted when interpreting %DVs and manipulating serving-size information on NFts. Where serving sizes were unequal, mathematical errors were often responsible for incorrect responses. Conclusions: Results reinforce the need for equal serving sizes on NFts of similar products and highlight young Canadians’ confusion when using nutrition information on NFts.

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