Nutrition menu labelling in Terengganu: a cross-sectional study of knowledge, attitudes, perception and their relationship with healthy food choices

Marina M,Wan Zainal Shukri W.H,S.N.A Jaafar,Abdul Wahab M.R,Asma' A

doi:10.26656/fr.2017.4(5).138

Abstract

Nutrition menu labelling has been implemented in a number of restaurants in Malaysia. However, no known empirical research has focused on assessing the knowledge, attitude and perception (KAP) of nutrition menu labelling among consumers. Therefore, this cross -sectional study was conducted with 155 consumers (age 18 and above) from several selected cafeterias that were equipped with menu nutrition labelling to determine their KAP. Questionnaires consisting of socio-demographic, knowledge, attitude and perception of consumers on menu nutrition labelling, and consumers’ healthy food choices were given to the respondents through a self-administrated approach. The data collected were analysed using SPSS 21. The results show that respondent knowledge was predominantly moderate (54.8%), with a median score of 12 out of 25. Both the attitudes (87.1%) and perceptions (85.2%) of the respondents were mainly positive towards nutrition menu labelling. Attitude (r=0.547, p=0.001) and perception (r=0.539, p=0.001) had positive significant relationships towards healthy food choices among the respondents at p<0.05. In conclusion, most consumers have a positive attitude and perception of nutrition menu labelling and may significantly influence towards healthy food choices. Further strategies are needed to increase consumer knowledge of nutrition menu labelling to promote greater usage of this information among Malaysian consumers.

Highlights

In Malaysia, there has been increasing interest in the consumption of food away from home
Few studies have been done gauging knowledge, attitude and perception of nutrition menu labelling among consumers, in Terengganu
In terms of what information was read from the menu labels, most respondents read the information on total energy at 70.3%, followed by carbohydrates including sugar at 48.4% and food additives at 45.8%

Summary

Introduction

In Malaysia, there has been increasing interest in the consumption of food away from home. New fast food outlet showed an upsurge of growth of up to 67% by 2004 to 2009 (Ismawati et al, 2014). This growth pattern has led to the increased prevalence of obesity and diet-related non-communicable disease. Many approaches have been strategized by the MOH, such as implementing and advocating the National Plan of Action for Nutrition III (2016 - 2025). One such initiative is the implementation of Bersih, Sihat, Selamat (BeSS) certificate for food premises in Malaysia. Its criteria include providing and promoting the correct portion sizes according to individual needs and nutrition labelling (MOH, 2016)

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Conclusion