Food Nutrition Labels Research Articles

부산지역 주민의 연령별 식품영양표시에 대한 인지도 및 이용실태

This study was carried out to investigate food-nutrition labeling perception and utilization classified by age in Busan. The survey was conducted from March 26 to April 30, 2008 by questionnaires and data analyzed by SPSS program. The results are summarized as follows: reasons for purchase of the processed food was 'delicious' in elementary school children and middle & high school students, but was 'easy to eat and cook' in the adults groups (p＜0.001). The criteria for choice of the processed foods was 'taste' in all of the subjects. Eighty seven point five percent of the over 60's do not know about food labeling and 70.1% of them did not check the food label. The first confirmed items for buying the processed foods was 'expiration date' in all of the subjects (71.1%). In elementary school children, middle & high school students, 20's & 30's group, the ratio of awareness of nutrition label was higher than the 40's & 50's and over 60's group. For reading of nutrition label, all of the subjects except elementary group replied 'often' (p＜0.001). For the experience of education and publicity on food-nutrition labeling, 54.3% of the subjects replied 'often', and there was a significant difference by age. For the necessity of education and publicity on food-nutrition labeling, 49.5% of the subjects replied 'necessary'. There was significant positive correlation between degree of checking of nutrition label and degree of checking of food label, accuracy of knowledge of processed food, necessity of education and publicity. Therefore, education and publicity on food-nutrition labeling for the subjects are required to encourage them to choose more nutritious food and have healthier dietary pattern.

Influencing Food Choices

For nearly 2 decades, nutrition labeling and health claims found on food packaged in the United States have supplied consumers with information based on a food's nutritional content and the potential health benefits from consuming the food. To further assist consumers in making food choices based on nutrient content, a number of organizations-professional and trade associations, grocery chains, and food manufacturers-have developed a variety of tools and labeling programs to supplement the Food and Drug Administration-regulated nutritional labeling effort. This article highlights Web resources that address nutritional labeling, health claims, in-store nutrition navigation, and several front-of-the-pack labeling programs

Validation of a size exclusion liquid chromatographic method for determination of methylcellulose and hydroxypropyl methylcellulose food gums as soluble dietary fiber in food and food product

A size exclusion liquid chromatographic method was developed for the determination of methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) as dietary fiber in food. These modified cellulose food gums are used in a wide variety of foods and physiologically behave as dietary fibers but are not determined using existing analytical dietary fiber methods. This article reports a single laboratory validation of a new method based on AOAC 991.43, and uses a liquid chromatograph with a refractive index detector. This new method was validated for foods containing 0.2–27% of MC and HPMC employing AOAC’s Single Laboratory Validation protocol. Ten food samples of meat, bread, milk powder, potato and orange juice drink mix were studied. Precision of the new method, measured as total standard deviation (St), varied from 0.01 to 2 for foods containing 0.2–27% MC; and from 0.05 to 0.2 for foods containing 0.5–3.8% HPMC. Recovery varied from 76% to 85% for MC, and from 75% to 113% for HPMC. Use of a blank matrix proved successful in correcting for indigenous food fibers. The method demonstrated excellent linearity down to 0.03%. This provides the sensitivity required for food nutrition labeling purposes. These results show the method is suitable for determination of MC and HPMC in food and support further validation through a collaborative study.

The Effect of Single Serving Versus Entire Package Nutritional Information on Consumption Norms and Actual Consumption of a Snack Food

Objective Increasing serving sizes have been identified as contributors to the obesity epidemic. Researchers suggest that consumers are in need of cues that provide norms for the appropriate amount of food to consume. The impact of one potential cue, the provision of nutritional information for a single serving as well as the entire package (“dual-column labels”) versus single-serving nutritional information only (“single-column labels”), was investigated on the consumption of a snack food for dieters and nondieters. Design In a between-subjects experimental design, participants were provided with a snack food product and nutrition label. After the opportunity for consumption, they were provided with a survey instrument. Setting The study took place in a classroom setting. Participants Undergraduate students were randomly assigned to the single-column versus dual-column label treatment groups and were classified as dieters (n=45) or nondieters (n=67) based on self-reported dieting behavior. Intervention Participants were exposed to either a single-column or dual-column nutrition label. Main Outcome Measures Perceptions of consumption norms; use, importance, and understanding of nutrition labels; and the actual amount consumed by each individual were measured. Analysis Analysis of variance was used to analyze data from the study. Results Nondieting participants, but not dieting participants, ate significantly less when exposed to the dual-column label compared to the single-column label ( P<.05). Although there was a significant difference in the amount consumed by dieters and nondieters in the case of the single-column label ( P<.05), the presence of a dual-column label attenuated this effect. In addition, dieters reported paying greater attention to ( P<.01), better perceived the necessity of ( P<.01), and had better understanding of ( P<.05) label information than nondieters. In addition, dieters considered the provided serving to be more adequate than nondieters ( P<.05). Implications for Research and Practice Compared to standard, single-column labels, dual-column nutritional labels have a greater impact on the snack food consumption of nondieters.

The Economic Effects of Nutritional Labeling on Restaurant Choices of Menu Items

In his November 2004 article in the Wisconsin Law Review, Michael McCann studies the issue of obesity in the United States and suggests extending the food nutritional labeling requirements to certain fast-food items to inform unaware fast food consumers. In this short comment, we complement the consumer choice analysis of McCann (the demand side) with a view of the predicted behavior of restaurant chains (the supply side). We argue that the introduction of mandatory labeling of nutritional information on kids' meals, as suggested by McCann, will probably change the way consumer choose to purchase fast food items for their children, but it will also change the way fast food companies choose the items marketed for childhood consumption.

Internet Survey of Nutrition Claim Knowledge

ABSTRACT: Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others interested in taking the survey to assess their understanding of laws and regulations pertaining to nutrition labeling for foods and dietary supplements. The purpose of this survey was to measure knowledge in this area so that our university and others could reevaluate their curricula to provide student and lifelong learners with appropriate information about this important topic. Respondents were asked to indicate whether displayed claims were health claims, structure-function claims, or not approved for use on food labels. Respondents (N= 136) indicated that they gained information about nutrition claims from many sources. Although respondents correctly identified approved health claims and claims that are not approved for foods, some confusion about nutrition claims may exist because not all respondents correctly identified claims in the appropriate category. Issues in educating food scientists include keeping food labeling information current and defining complex topics such as structure-function claims. The findings of this pilot study have been used to incorporate lectures about health claims in courses in addition to the food law class at the Univ. of Maine.

Nutrition Labeling and Value Size Pricing at Fast-Food Restaurants: A Consumer Perspective

This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.

FDA perspectives on health claims for food labels

The U.S. Food and Drug Administration's regulatory authority over health claims was clarified in 1990 legislation known as the Nutrition Labeling and Education Act (NLEA). This law established mandatory nutrition labeling for most foods and placed restrictions on the use of food label claims characterizing the levels or health benefits of nutrients in foods. NLEA set a high threshold for the scientific standard under which the U.S. Food and Drug Administration (FDA) may authorize health claims, this standard is known as the significant scientific agreement (SSA) standard. Subsequent legislation known as the Food and Drug Administration Modernization Act (FDAMA) provided an alternative to FDA review of the health claim where an U.S. government scientific body other than FDA concluded that there is SSA for a substance/disease relationship. Courts have since extended the scope of health claims to include qualified health claims (QHC) that are health claims not substantiated on evidence that meets the level of SSA standard, but include a qualifying statement intended to convey to the consumer the level of evidence for the claim. FDA has responded by developing an evidence-based ranking system for scientific data to determine the level of evidence substantiating a health claim. The following is an overview of FDA's regulations and evidence-based method for evaluating health claims.

Food nutrition label use is associated with demographic, behavioral, and psychosocial factors and dietary intake among African Americans in North Carolina

Objective Reading nutrition labels on food packages may improve food choices and enable healthful dietary practices. This report describes the prevalence of nutrition label use and its association with demographic, behavioral, and psychological factors and diet among African-American adults. Design/subjects Self-reported data from a population-based cross-sectional survey of 658 African Americans, aged 20 to 70 years, in North Carolina. An 11-page questionnaire assessed nutrition label use, fruit and vegetable consumption, total and saturated fat intakes, fat-related dietary behaviors, diet-related psychosocial factors, and demographic and behavioral characteristics. Statistical analysis χ 2 tests and logistic regression analyses examined associations of demographic, psychosocial, and behavioral factors with nutrition label use. Linear regression was used to estimate the variation in diet explained by label use. Results The mean age of participants was 43.9±11.6 years, 41% were men, 37% were college graduates, and 75% were overweight/obese. Seventy-eight percent of respondents read nutrition labels when they purchased packaged foods. Nutrition label use was significantly higher among participants who were women, older, educated beyond high school, and obese ( P<.05). After adjusting for demographic characteristics, the strongest psychosocial predictors of nutrition label use were healthful eating self-efficacy, strong belief in a diet-cancer relationship, and trying to lose weight. Usual/often label users had higher fruit and vegetable consumption and lower fat intakes ( P<.001), and nutrition labels explained 2% to 17% of the variance in dietary intake. Conclusions Nutrition information on packaged foods appears to be a useful way to conduct point-of-purchase nutrition education among African Americans in North Carolina. Most respondents used food labels at least sometimes, but only about half usually or often did so. Efforts should be made to determine how all consumers could use nutrition labels effectively.

Trans, saturated, and unsaturated fat in foods in the united states prior to mandatory trans-fat labeling.

On July 11, 2003, the U.S. Food and Drug Administration published a final rule amending its food-labeling regulations to require that trans FA be declared in the nutrition label of conventional foods and dietary supplements. The effective date of this final rule is January 1, 2006. This places some urgency on increasing the number and types of currently available foods for which there are trans-fat data. Compositional databases on trans fat content of food are currently limited. The purpose of this study was to determine the trans-fat content of a wide range of foods prior to the effective date of the new regulation. AOAC Official Method of Analysis 996.01 was modified for the analysis of trans fat in noncereal products. Food products for analysis were selected on the basis of market share and data from the USDA's 1994-1996 Continuing Survey of Food Intake by Individuals. Foods were purchased from local supermarkets, weighed, hydrolyzed, converted to FAME, and analyzed by GC. The results showed that trans fat (g/100 g fat) ranged from 0.0 to 48.8 in bread, cake, and related products; from 14.9 to 27.7 in margarines; from 7.7 to 35.3 in cookies and crackers; from 24.7 to 38.2 in frozen potatoes; from 0.0 to 17.1 in salty snacks; from 0.0 to 13.2 in vegetable oils and shortenings; from 0.0 to 2.2 in salad dressings and mayonnaises; and from 0.0 to 2.0 in dry breakfast cereals. Serving sizes for the foods included in this survey ranged from 12 to 161 g, and trans-fat levels ranged from 0.0 to 7.2 g/serving. The significant differences in trans-fat content in products within each food category are due to differences in the type of fats and oils used in the manufacturing processes.

What's new on nutrition labeling at the United States Food and Drug Administration?

The manuscript provides an overview of food labeling activities of the United States (USA) Food and Drug Administration (FDA). Highlights include: • FDA will proceed with final rulemaking on trans fatty acid labeling after review of the National Academy of Sciences (NAS) Macronutrient Report. • FDA, United States Department of Agriculture (USDA), and Health Canada are funding a 24-month NAS study on Dietary Reference Intakes in Nutrition Labeling to provide information that can be considered in the development of reference values for labeling in the USA and Canada. • In March of 2002, FDA published a rule that proposes to amend the regulations to update the names and nutrition labeling values of the 20 most frequently consumed raw fruits, vegetables, and fish in the USA and to revise the guidelines for the voluntary nutrition labeling of these raw foods. • For over 20 years, FDA has used the Food Label and Package Survey (FLAPS) to monitor the industry response to food label regulations. FLAPS is the only large-scale USA survey that routinely reviews food label information representative of the nation's food supply. • Nutrition labeling databases are collections of nutrient data for specific products or commodities used to support nutrition label values. While selection of the source of the data used to calculate nutrition labeling values is the prerogative of the manufacturer, FDA recommends that the nutrient values for nutrition labeling be based on product composition as determined by laboratory analysis. Restaurants using claims must provide nutrition information relevant to the claim and may determine nutrient levels by nutrient databases, cookbooks, analyses, and by other reasonable bases that provide assurance that the food or meal meets the nutrient requirements for a claim.

Influence of Food Labels on Adolescent Diet

Key Words: Nutrition Labeling and Education Actadolescent dietnutrition educationconsumer skillshealth

Use Of Food Nutrition Labels is Associated with Lower Fat Intake

Objective The Nutrition Labeling and Education Act of 1990 mandated that standardized nutrition information appear on almost all packaged foods manufactured after May 1994. This study describes the demographic and diet-related psychosocial correlates of nutrition label use, and examines the relationship between label use and diet. Design/subjects Data are from a random-digit-dial telephone survey of 1,450 adult residents of Washington State. The questionnaire assessed nutrition label use, fat-related diet habits, fruit and vegetable consumption, diet-related psychosocial factors, health behavior, and demographic characteristics. Statistical analyses Analyses examined associations of demographic characteristics with nutrition label use; diet-related psychosocial factors and health behavior with nutrition label use, controlled for demographic characteristics; and nutrition label use with fat and fruit and vegetable intake, controlled for demographic characteristics and psychosocial factors. Results Nutrition label use was significantly higher among women, residents younger than 35 years, and residents with more than a high school education. When controlled for demographic characteristics, the strongest predictors of label use were believing in the importance of eating a low-fat diet, believing in an association between diet and cancer, and being in the maintenance stage of change for adopting a low-fat diet. Label use was significantly associated with lower fat intake and, after controlling for all demographic, psychosocial, and behavioral variables, explained 6% of the variance in fat intake ( P<.001). Label use was not associated with fruit and vegetable consumption. Applications/conclusion Persons successfully limiting their fat intake use nutrition labels, suggesting that the new nutrition labels are helpful. Dietetics professionals can use the results of this study to emphasize to their clients the importance of reading nutrition labels in maintaining a low-fat diet. J Am Diet Assoc. 1999;99:45-50,53.

Classification of complex carbohydrates.

In 1991 the U.S. Food and Drug Administration, U.S. Department of Health and Human Services (FDA) and Food Safety and Inspection Service, U.S. Department of Agriculture (FSIS) proposed extensive food labeling changes, which included mandatory nutrition labeling for most foods, standardized serving sizes, and uniform use of health claims. The regulation stated that complex carbohydrates would be part of the information given on the nutrition label, to be used, as part of its mission in educating the consumer1. The regulations proposed that mandatory labeling of complex carbohydrates would be the sum of dextrins, saccharide units of 10 or more, and starches.

Nutrition labelling of foods: comparisons between US regulations and Codex guidelines

Nutrition labelling of food impacts not only on consumers and the food industry, but on international trade as well. When requirements for food label information are similar among countries, trade is facilitated. Comparisons between recent nutrition labelling regulations issued by the USA and the international guidelines formulated by Codex Alimentarius identify not only challenges to international harmonization that require focused efforts, but also opportunities for increasing international agreement on nutrition labelling. Factors to be considered are the continued benefits of a generalized Codex guideline as well as technical issues including analytical methods, nutrients to be declared, bases for declaration, and reference values.

Nutrition labeling: energy values of foods and fat substitutes

The Federal Food, Drug, and Cosmetic Act requires the listing of all food ingredients on the label. However, until this year, nutrition labeling for most foods was not required. The Nutrition Labeling and Education Act, passed by the US Congress in November 1990, requires nutrition labeling (on the package or at the site of purchase) of virtually all foods packaged after May 8, 1994. (A law was passed by Congress and signed by the President of the United States on May 26, 1994, that delayed applicability of the Nutrition Labeling and Education Act until after August 8, 1994, for certain products whose labels were printed before May 8, 1994, and for which there was supporting documentation that after August 8, 1994, the product labels would be in compliance.) Prominent among the nutrition information required is labeling of the total energy content of food and the energy content derived from fat. In Title 21, Code of Federal Regulations, five methods are specified for determining the energy content of foods. The US Food and Drug Administration expects also to include specific food factors (digestibility coefficients) in food additive and GRAS (generally recognized as safe) listings for calculating the energy values of novel foods and ingredients.

Product Label List Format: Effects of Item Arrangement and Completeness on Comparison Time and Accuracy

This research examined the influence of two factors on the ease of gaining information from item lists: the order and completeness of the items displayed. Food nutrition labels served as the vehicle to test the manipulated lists on comparison time and accuracy performance measures. Four booklets, each containing 12 pairs of nutrient labels, were constructed in which the listed items were: (1) either arranged in a standard order or in a random order, and (2) either had a complete set of nutrients (including nutrients not present in the product) or a partial set of nutrients (excluding nutrients with zero or near-zero amounts in the product). Thirty-two participants were instructed to assume that their physician has told them to increase their intake of three specific nutrients and decrease their intake of three other nutrients. One label of each pair contained a higher level of one nutrient that should be increased or a lower level of one nutrient that should be decreased. Participants were to determine which of the two labels would be better given the prescribed diet. Time and accuracy measures were collected. Participants made significantly faster judgments for nutrients arranged in a standard order than for nutrients arranged in a random order. For all conditions, the error rate was low. An interaction indicated that labels with a complete set of nutrients in a standard order produced fewer errors than (a) labels in a standard order with some nutrients missing or (b) labels with a complete set of nutrients in a random order. Implications of making lists compatible with expectations are described.

Implementing Directive 90/496/EEC

Details the timetabling and changing requirements of the introduction of regulations for nutrition labelling of foods by EC Directive 90/496/EEC. Discusses enforcement with particular reference to the UK “home authority” practice and the role of enforcement officers at local level.

Food Label for the 21st Century: Implications for the Renal Dietitian

Nutrition labeling has been a concern of consumers for many years. Due to the multiple diet parameters of individuals with end-stage renal disease (ESRD), the use of food labels becomes critical in maintaining control of many nutrients simultaneously while enhancing the overall health status of the individual. The wide variety of continually changing food products necessiates both professional and patient understanding of food labels. The Nutrition Labeling and Education Act passed by Congress in November 1990 requires mandatory nutrition and ingredient information labeling for most foods under the jurisdiction of the Food and Drug Administration by May 1993, with the US Department of Agriculture expected to follow a similar timetable under a separate labeling initiative. This clinical brief will focus on the new requirements, resulting changes to food labels, and implications for the renal dietitian caring for the ESRD patient. Nutrition labeling has been a concern of consumers for many years. Due to the multiple diet parameters of individuals with end-stage renal disease (ESRD), the use of food labels becomes critical in maintaining control of many nutrients simultaneously while enhancing the overall health status of the individual. The wide variety of continually changing food products necessiates both professional and patient understanding of food labels. The Nutrition Labeling and Education Act passed by Congress in November 1990 requires mandatory nutrition and ingredient information labeling for most foods under the jurisdiction of the Food and Drug Administration by May 1993, with the US Department of Agriculture expected to follow a similar timetable under a separate labeling initiative. This clinical brief will focus on the new requirements, resulting changes to food labels, and implications for the renal dietitian caring for the ESRD patient.

Nutrition Labeling of Foods

Nutrition Labeling of Foods