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PubMedDate not supplied

[Food labelling and the role of consumers. Note n. 1].

Food labelling regulations increasingly involve the use of tools and procedures that give consumers a more active role in the assessment of food safety and in the application of risk management processes. In Europe, compulsory food labelling has been introduced for all foods, whether pre-packaged or not. To better define the consumer's role in the food safety evaluation process, this first note discusses the inspiring principles of the European and the Italian legislation on this matter. In addition, guidelines are provided for adapting food safety procedures to modern risk evaluation strategies in an effort to minimize risks for the consumers.

Consumer Product Safety↗
PubMedDate not supplied

Relationship between use of food labels and nutrition knowledge of people with diabetes.

PURPOSE: The purpose of this study was to identity how people with diabetes use food labels to manage their intake of specific nutrients, which information is used on the Nutrition Facts label, and the relationship between food label use and nutrition knowledge. METHODS: A total of 190 individuals participated in this study. Data were collected at six different locations in New Jersey using a four-page questionnaire. Descriptive statistics were employed to assess demographic and clinical characteristics of the participants; chi-square was used to test significance of nominal and ordinal data. RESULTS: People with diabetes read food label information more often than general consumers; checking sugar content ranked highest. Only 59% of label users referred to the total carbohydrate listings. The level of nutrition knowledge for the majority of participants was "fair" or less, with the remaining scoring "good" and above. The use of nutrition labeling has a limited effect on nutrition knowledge gain. CONCLUSIONS: Individuals who received most of their information from healthcare providers had a "good" or better nutrition knowledge score. An education program is needed that teaches people how to apply information from the Nutrition Facts label to make healthy food choices.

Adult↗
PubMed1998

Trends in food label use associated with new nutrition labeling regulations.

OBJECTIVES: This study compared use of food labels before and after implementation of new Food and Drug Administration regulations in 1994. METHODS: Data were obtained by random-digit-dial surveys of Washington State residents in 1993 (n = 1001) and 1996 (n = 1450). RESULTS: After implementation of the new regulations, usual label use increased significantly, by 8.5 percentage points in women and 11.3 percentage points in men. More respondents looked for information on fat content and fewer failed to use labels because they "take too much time" or "are too hard to understand. CONCLUSIONS: Use of food labels and satisfaction with their content have increased, but 70% of adults still want labels to be easier to understand.

Adolescent↗
PubMed2000

Use of food labels and beliefs about diet-disease relationships among university students.

OBJECTIVE: The purpose of this study was to measure the reported use of nutrition information on food labels by a population of university students and to determine if label users differed from non-users in terms of gender and specific beliefs related to label information and diet-disease relationships, specifically fat and heart disease and fibre and cancer. DESIGN: A single-stage cluster sampling technique was used. Data was obtained using a self-administered, validated questionnaire. SETTING: The present investigation took place at the University of Saskatchewan, Canada in the autumn of 1997. SUBJECTS: : A total of 553 students in randomly selected classes in the College of Arts and Science took part in the survey (92% response rate). The sample consisted of roughly equal numbers of males and females, most between the ages of 18 and 24. RESULTS: There were approximately equal numbers of label users and non-users among males, while label users outnumbered non-users by almost four to one among females. The importance of nutrition information on food labels was the only belief that differed significantly between label users and non-users for both sexes. For females, no other beliefs distinguished label users from non-users. However, for males, significant differences were found between label users and non-users on the beliefs that nutrition information is truthful and that a relationship between fibre and cancer exists. CONCLUSIONS: Females appear to use food labels more often than do males. The only consistently observed difference between label users and non-users (male and female) was that users believed in the importance of nutrition information on food labels while non-users did not.

Adolescent↗
PubMed2003

Determining how low-income food shoppers perceive, understand, and use food labels.

A facilitated group discussion approach was used to explore how a group of eight low-income consumers perceive, understand, and use the current food label for food-shopping decisions. Meeting for one hour on three consecutive weeks in a community facility, the group discussed the total food package, the ingredient list alone and in combination with the nutrition-information panel, and nutrition claims. All sessions were recorded and later transcribed verbatim. Through inductive analysis, three broad categories (brand name, package feature, and nutrition-related information) and numerous underlying themes emerged from the data; a theoretical framework was proposed to explain the data and provide future direction. A number of barriers to effective use of the food label were identified, and some actionable tips for dietetic practice were suggested.

Awareness↗
PubMed2006

An educational program enhances food label understanding of young adolescents.

While much research has focused on intake and eating behaviors of young adolescents, few studies have examined their knowledge of the Nutrition Facts label. The goals of this project were to assess the understanding of Nutrition Facts labels and the response of young adolescents to an educational program about Nutrition Facts labels. Thirty-four young adolescents participated by answering a short questionnaire and taking a pretest about Nutrition Facts labels and their food choices, which involved using actual Nutrition Facts labels from foods typically eaten by adolescents. Then the subjects participated in a short educational program on how to read the Nutrition Facts label. This was followed by a posttest. Initial knowledge of the basic use of the Nutrition Facts label was marginal, with only 6.65 (standard deviation=2.23) or approximately 55% of pretest questions answered correctly. However, the subjects' scores improved significantly to 8.32 (standard deviation=2.01) or approximately 70% correct on the posttest (P<0.0001, Fisher's exact test) after the educational session. In conclusion, young adolescents can learn how to read and understand the Nutrition Facts labels through educational sessions.

Adolescent↗
PubMed2000

Food labeling, safe handling statements, labeling of shell eggs; refrigeration of shell eggs held for retail distribution. Food and Drug Administration, HHS. Final rule.

The Food and Drug Administration (FDA) is revising its food labeling regulations to require a safe handling statement on cartons of shell eggs that have not been treated to destroy Salmonella microorganisms. The agency also is requiring that, when held at retail establishments, shell eggs be stored and displayed under refrigeration at a temperature of 7.2 degrees C (45 degrees F) or less. FDA is taking these actions because of the number of outbreaks of foodborne illnesses and deaths caused by Salmonella Enteritidis (SE) that are associated with the consumption of shell eggs. These actions also respond, in part, to petitions from Rose Acres Farm, Inc., and the Center for Science in the Public Interest (CSPI). Safe handling statements will help consumers take measures to protect themselves from illness or deaths associated with consumption of shell eggs that have not been treated to destroy Salmonella (all serotypes). Refrigeration of shell eggs that have not been treated to destroy Salmonella will help prevent the growth of SE in shell eggs.

Consumer Product Safety↗
PubMedDate not supplied

Knowledge and misconceptions about the food label among women with non-insulin-dependent diabetes mellitus.

Women on restricted diets are reportedly among the most frequent readers of nutrition information on food labels. However, the specific label information that women with non-insulin-dependent diabetes mellitus (NIDDM) comprehend and use has not been determined. The purpose of this study was to explore the attitude toward, use, and knowledge of information on the food label among rural women with NIDDM age 40 to 60 years. Focus groups and in-depth interviews were conducted. Participants reported that they referred to the nutrition information on the label when grocery shopping and preferred the newly revised format. Yet, comprehension of the terms and percentages on the label was poor (eg, the majority of participants could not explain the difference between total carbohydrate and sugars). Misconceptions also were noted about nutrients listed on the label and the percent daily value. Further education is needed to help people with NIDDM understand and apply the nutrition information on food labels to meet their individual needs.

Adult↗
PubMedDate not supplied

[The stability of solid food labeled with different radiopharmaceuticals for studying gastric emptying].

OBJECTIVE: Sulfur colloid 99mTc-SC, the radiopharmaceutical of choice for solid gastric emptying studies, is not available in our country. It has led us to assess the solid binding stability of seven alternative radiopharmaceuticals that could present adequate fixation to it a priori. MATERIALS AND METHOD: The stability of labelled solid food with seven colloidal 99mTc-radiopharmaceuticals of different sizes and nature (MAA, tin colloid, rhenium sulphide macrocolloid, albumin microcolloid, sulfur nanocolloid, albumin nanocolloid and rhenium sulfur nanocolloid) has been studied by measuring their dissociated activity after two hours digestion in simulated gastric fluid (kept 120' in agitation, in HCl 0.1 M at 37). The survey also assesses radiopharmaceutical labelling stability after two hours digestion in identical conditions by measuring their radiochemical purity in ITLC. RESULTS: In these conditions, MAA, rhenium sulphide macrocolloid, albumin microcolloid and albumin microcolloid present the best behaviour, with an activity linked to food over 90 % of the previously fixed activity. CONCLUSIONS: According to the results, there is no relationship between the radiopharmaceutical size and nature and the stability of its binding to the solid food. Because rhenium sulphide macrocolloid is no longer manufactured and the other three radiopharmaceuticals which have a binding stability to the solid food over 90 % do not include digestive explorations amongst their indications, nowadays, there is a serious legal limitation to carry out this type of studies in our country.

Digestion↗
PubMed1991

Consumers' knowledge, understanding, and attitudes toward health claims on food labels.

The purpose of this study was to assess consumers' knowledge of current fiber recommendations and their attitudes, understanding, and awareness of health claims on breakfast cereal labels. An incidental sample of 241 respondents was drawn from four grocery stores of a local chain in Utah. Data were collected using a computerized interviewing system. The results suggested that consumers with higher education levels had a better understanding of diet-disease-related messages and a more positive attitude toward health messages on food labels. Knowledge of fiber was significantly correlated with positive attitudes toward health messages and understanding of health messages. Overall, attitudes toward placing diet-disease-related messages on food labels were positive. On a scale of 1 through 250, the mean score was 182.5 +/- 37.5 standard deviation (73%). Consumer knowledge of fiber was low. Out of 15 possible points, the mean score for fiber knowledge questions was 8.8 +/- 2.1 (59%). Consumers were more familiar with the role fiber may play in the prevention or treatment of certain diseases or conditions than with sources, classifications, and recommended intakes of fiber. Understanding of health messages was relatively low (45%). Whereas consumer attitudes toward health messages on food labels were positive, consumers (especially less-educated consumers) did not appear to understand the messages well. These results reiterate the concern for public policymakers to exercise caution and ensure that health messages on food labels are responsible and accurate. The results should also remind dietetic practitioners, who are the nutrition experts, of their continual role in providing and ensuring accurate nutrition education to the public.

Adult↗
PubMed2000

Point of view: energy factors for food labelling and other purposes should be derived in a consistent fashion for all food components.

In Australia, the process by which food energy factors are derived for food labelling purposes is under review. One of the questions of international relevance is whether energy factors should be derived using a definition of metabolisable energy (ME) or a definition of net (metabolisable) energy (NME), or some mixture of the two. ME describes the food energy available for heat production and body gains. NME deducts obligatory thermogenesis from ME in an attempt to reflect the food energy that can be converted to ATP energy within the body. Some countries use NME to derive energy factors for novel food ingredients such as sugar alcohols and polydextrose, but continue to use ME for protein, fat, carbohydrate, and alcohol. The present paper puts a case for using a consistent system (ME at the present time) for all food components. Reasons for this include: consistent application to all food components allows valid comparisons between products; food energy values and estimates of energy expenditure (food energy requirements) should be directly comparable; NME does not account for all sources of thermogenesis; differences between ME and NME for sugar alcohols and polydextrose are small in the context of the whole diet; and the ME system does not preclude information about metabolic efficiency being provided as additional information. Any major change to the way in which energy values are expressed (e.g. global adoption of the NME system) merits wide discussion among the human nutrition community. One aim of this present paper is to stimulate this discussion.

Energy Intake↗
PubMedDate not supplied

The new food label: implications for primary care.

Providers of primary care need to integrate accurate nutritional advice into their practice. Understanding and explaining food labels should be one aspect of the role of the primary care provider. By becoming knowledgeable of the new food label mandated by the nutrition labeling regulations set forth by the Food and Drug Administration and the daily recommended values of nutrients, primary care providers will be able to help their clients to be better consumers and avoid misconceptions when making food choices.

Adolescent↗