Nutrition Facts Research Articles

Smart snacks in universities: possibilities for university vending.

Background: The study goal was to evaluate the nutritional impact of a healthy snack intervention on a southern university campus. Methods: This quasi-experimental study was conducted during the fall 2017 semester weekly for 14 weeks in a large southern U.S. university. For the intervention, half of vending snacks in four campus residential halls (housing from 216 to 361 students) were substituted with snacks complying with federal Smart Snacks in School nutrition standards for K-12 schools. For analysis, data from the Nutrition Facts labels of 14 vending machines or from manufacturer’s websites was collected by trained graduate and undergraduate researchers. Results: On average, for each Smart Snack sold, there was a statistically significant reduction of 99.38 calories (CI=42.32, 156.43), 4 g saturated fat (CI = 2.23, 5.75), and 10.06 g of sugar(CI=2.92, 17.20). An average reduction of 41.88 mg in sodium and an increase of 0.81g in fiber was also found, but was not statistically significant. There was a significant difference (t(16)=3.02, P < 0.025, 95% CI = 10.77, 55.79) between the Quality Score of Smart Snacks (M=59.13,SD= ± 36.50) and that of non-compliant snacks (M=25.85, SD= ± 24.72). Conclusion: The nutritional impact with even a 50% Smart Snack replacement is promising. Many available comparable snacks mimic the mouthfeel, taste, and appearance of their original full-fat, full-sodium, and full-sugar counterparts. Including healthier snack choices in vending machines may be a viable option for universities to transform the campus eating environment.

Evaluation of the Choose Health: Food, Fun, and Fitness 3rd- to 6th-Grade Curriculum: Changes in Obesity-Related Behaviors.

Choose Health: Food, Fun, and Fitness (CHFFF) is aimed at 3rd to 6th graders, and uses experiential learning, food preparation, active games, goal setting, and a family newsletter to target behaviors shown to decrease childhood obesity and chronic disease risk. This study aimed to evaluate CHFFF as intended in low-income settings. A quasi-experimental design with delayed intervention was used. CHFFF participants in 27 after-school and 28 in-school groups in 5 New York counties in 2014 to 2015 completed a self-report survey at initial enrollment, after a no-intervention control period, and after receiving CHFFF. Statistical analyses were based on 561 3rd to 6th graders who completed all 3 surveys and participated in at least 4 of the 6 lessons. Compared to their control period, after receiving CHFFF, youth significantly improved in the following multi-item dietary scores: overall dietary intake (p < .001), vegetable intake (p < .001), fruit intake (p < .01), soda/fast food intake (p < .05) and intent to consume soda/fast food (p < .001). Youth also reported reading Nutrition Facts labels and sharing about healthy eating with their family more often (both p < .001), and greater likelihood of having tried a new food (p < .001). Results provide evidence for the effectiveness of this curriculum in improving self-reported child diet and related behaviors.

Consumers' Implicit and Explicit Recall, Understanding and Perceptions of Products with Nutrition-Related Messages: An Online Survey.

This study aimed to assess consumers’ implicit and explicit recall, understanding and perceptions of products with a nutrition claim and a symbol depicting ‘health,’ and to determine whether these perceptions differed among Nutrition Facts table (NFt) users vs. nonusers. In an online survey, participants (n = 1997) were randomized to one of eight conditions in a 2 × 2 × 2 factorial design, consisting of a label with a claim (present/absent) a heart-shaped symbol depicting ‘health’ (present/absent) for a healthier or less healthy soup. Participants were shown a label for 10 s and asked whether they recalled seeing a claim. If participants answered yes, they were then asked to describe their response using open-ended questions. Participants also rated the product’s perceived nutritional quality and purchase intentions using seven-point Likert scales. In the claim condition, most participants (75%) were able to recall the presence of a claim, while 12% incorrectly mentioned the presence of a claim when there was none. Claims likely attracted consumers’ attention and increased perceived nutritional quality, although with limited influence among NFt users (23%). The symbol depicting ‘health’ did not enhance perceived nutritional quality or purchase intentions. Although most participants (77%) made their decisions implicitly using the front of labels, those who used the NFt had a better understanding of the nutritional quality of products.

Nutrition labels' strengths & weaknesses and strategies for improving their use in Iran: A qualitative study.

BackgroundThis study aimed to explain the strengths and weaknesses of the Traffic light label (TLL) and nutrition facts label (NFL) and the strategies for improving their use in Iran, based on the perspectives of different stakeholders, including mothers, food quality control experts (FQC), nutritionists and food industry experts.MethodsWe conducted 10 Focus Group Discussions (FGDs) with 63 mothers, 10 semi-structured interviews with FQCs, 1 FGD with 6 nutritionists and 1 FGD with 8 food industry experts. To clarify some of the questions that arose from the interviews, the researcher interviewed three policy makers who had sufficient information about the TLL. The discussions and interviews were transcribed verbatim and MAXQDA10 software was used for coding.ResultsThe most important findings of this study based on different stakeholders’ perspectives were as follows: mothers believed that nutrition labels reduced the consumption of high-calorie products, although they found the TLL to be easier to understand than the NFL because of its red color. However, their weaknesses were their incompatibility with culture and the lack of trust in the information provided by manufacturers. FQCs pointed out the possibility of changing formulations and the appropriateness of the traffic light for patients, but like mothers, they believed that the labels did not suit the governing culture. Further weaknesses were, misleading the consumer, problems in the colorings reported by different laboratories, and different approaches adopted by regulatory experts. The simplicity of understanding TLL for the general public has been suggested by some nutritionists. Nevertheless, the multiplicity of colors of the TLL was the most important weakness presented by nutritionists and food industry experts and the failure to implement nutrition labels was another issue raised by experts. To improve the use of nutrition labels, notification via media especially television, community education and culture building were suggested by all stakeholders.ConclusionsThe findings of this study underscore the importance of implementing the policy of nutrition labeling in Iran. Mothers and nutritionists believed TLL to be more appropriate for the public to understand, however, FQCs and food industry experts believed that NFL was more suitable in guiding consumers toward healthy food choices. Education and information dissemination via media on interpretive TLL may affect consumer behavior toward food purchases.

The effect of homogenization and sterilization on the stability and nutritional evaluation of Vietnamese purple rice milk supplemented with sesame, soybean and water caltrop

Lactose intolerance in human beings is the inability to digest significant amounts of lactose due to a shortage of the lactase enzyme. Rice milk is made as an alternative milk for people with limitation of milk consumption. The effect of (i) homogenization pressure (10-30 MPa) and time (5-20 mins); (ii) and sterilization conditions (3-11 mins at 121.1oC) on the quality of purple rice milk were investigated. To understand the quality of rice milk, the Nutrition Facts was established and the percentage daily value was calculated. The study of homogenization with pressure and time showed that the lowest creaming index was achieved at pressure 20 MPa and duration time of 10 to 15 mins, owing to the stable emulsions that were homogenized in the presence of additives. Sterilizing at 121.1oC for 7 mins could provide an acceptable microorganism compared to others. The results indicated that the percentage of calories from the macronutrients in this formula was within the AMDRs standard, with the percentage of calories ranges from 60.23, 15.26 and 24.5% of carbohydrate, protein and lipid, respectively. Furthermore, it was observed that the chemical components of the product were not significantly different during storage while the total microbial counts and lipid oxidation performed as peroxide value were lower than the maximum allowed limit after four months of storage at ambient temperature (28±2oC).

Reformulation of Packaged Foods and Beverages in the Colombian Food Supply.

Public discussion, advocacy, and legislative consideration of policies aimed at reducing consumption of processed foods, such as sugar-sweetened beverage (SSB) taxes and mandatory front-of-package (FOP) warning labels, may stimulate product reformulation as a strategy to prevent regulation. In Colombia, there have been major legislative pushes for SSB taxes and FOP labels, although neither has passed to date. In light of the ongoing policy debate and successful implementation of similar policies in Peru and Chile, we explored manufacturer reformulation in the Colombian food supply. We compared the quantities of nutrients of concern (including sugar, sodium, and saturated fat) from the nutrition facts panels of the same 102 packaged foods and 36 beverages from the top-selling brands in Colombia between 2016 and 2018. Our analyses showed a substantial decrease in median sugar content of beverages, from 9.2 g per 100 mL to 5.2 g per 100 mL, and an increase in the percentage of beverages containing non-nutritive sweeteners (NNS), from 33% to 64% (p = 0.003). No meaningful changes in the quantities of nutrients of concern among foods were observed. Our findings suggest little reformulation has occurred in Colombia in the absence of mandatory policies, except for the substitution of sugar with NNS among beverages.

Dietary supplement use in Korean children and adolescents, KNHANES 2015-2017.

To date, there have been few studies on dietary supplement (DS) use in Korean children and adolescents, using nationally representative data. This study aimed to investigate the current status of DS use and its related factors, among Korean children and adolescents from the Korean National Health and Nutrition Examination Survey (KNHANES) data. A cross-sectional study. Data from the KNHANES 2015-2017. Participants completed 24-h dietary recall interviews, including DS products that the subjects consumed. The study population was 4380 children and adolescents aged 1-18 years. Approximately 20.3 % of children and adolescents were using DS; the highest use was among children aged 1–3 years old, and the lowest use was among adolescents aged 16–18 years. The most frequently used DS was prebiotics/probiotics, followed by multivitamin/mineral supplements. Factors that were associated with DS use were lower birth weight in children aged <4 years; younger age, higher household income, regular breakfast intake and lower BMI in children aged 4-9 years; and regular breakfast intake and use of nutrition facts label in adolescents aged 10-18 years. Feeding patterns in infancy and having chronic diseases were not associated with DS use. We report that over 20 % of children and adolescents use DS. Nutritional education for parents and children about proper DS consumption is needed.

Evaluation of Functional Quality of Indian Dosa Batter Prepared Using Different Processed Rice and Horse Gram

Context: In recent days, functionally developed foods seem to show a higher range of activity towards a given target and have sparked avid interest among the customers consuming such products. The increased importance given to such products has come with an increase in the need for adequate nutrition to maintain the balance between health, mental development, and productivity. Aim: To enhance the nutritional profile of dosa batter with an optimal study on raw source materials like raw rice, cooked rice, rice soaked overnight, and horse gram. Settings and Design: Base ingredient of dosa batter, i.e. cooked rice was replaced based on products suggested by several optimization studies on processed rice and horse gram. Protein quality can be enhanced using a combination of cereals over legumes. Methods and Materials: The physico-chemical properties and proximate composition of the dosa batter were calculated by standard methods. The final product was assesed based on its physical properties like pH, color, texture, and its proximate composition. Results: Textural studies of optimized dosa batter show 18.5% of variation when compare to controls. Microbial studies were carried out using dosa batter. The hardness of the control dosa batter was 46.24 g while that of other combinations lies between 41 g to 45 g. Overnight soaked rice sample formation batter possesses a good level of softness when compared to the control sample. The presence of lactic acid bacteria (LAB) in all the four forms of batter was revealed from microbial analysis like gram staining followed by the catalase test. The total aerobic bacterial count in all the four formulations tends to increase in 16 hours. Conclusions: The present study reveals the incorporation of horse gram & fenugreek in dosa batter formulation significantly rising it the nutritional profile. Optimization studies reveals the potential activity starch from varying source also contributing in rising up the nutritional facts in prepared dosa batter.

How Online Grocery Stores Support Consumer Nutrition Information Needs

ObjectiveTo evaluate the availability of nutrition-related information and features on leading online grocery store Web sites. MethodsTwelve US grocery Web sites were assessed to determine (1) if Nutrition Facts panel or ingredient statements were available for 26 food items; and (2) if options to filter or sort search results by nutrition-related food attributes were available. ResultsNutrition Facts panel and ingredient statement information were available for most foods for which this information is required on product packaging (85% of foods). Most stores offered the ability to filter food search results by a nutrition-related food attribute. The ability to sort search results by a nutrition attribute was not an option at any of the stores. Conclusions and ImplicationsOnline grocery stores include a variety of nutrition-related features. However, the Nutrition Facts panel and ingredient statement information are not universally available for foods for which this information is required on product packaging.

Glucose metabolism responds to perceived sugar intake more than actual sugar intake

The authors examine study participants who have Type 2 diabetes to determine whether cognition affects glucose levels in contrast to widely held suppositions. Thirty participants who have type 2 diabetes consume beverages that have identical ingredients but have deceptive nutrition facts labels. Blood glucose levels measured four times before and after beverage consumption show that blood glucose levels increase when participants believe the beverage has high sugar content as portrayed on the labels. Also, individual eating behaviors and nutritional satisfaction are linked to changes in blood glucose levels. The study results support the concept of anticipatory budgeting on glucose metabolism. The findings provide pressing evidence for the psychobiological model of chronic disease, suggesting that psychological intervention programs may be important for diabetes management, beyond current programs in which type 2 diabetes is managed through diet, exercise, and medications only.

Nutrition Claims on Fruit Drinks Are Inconsistent Indicators of Nutritional Profile: A Content Analysis of Fruit Drinks Purchased by Households With Young Children

BackgroundFruit drinks are the most commonly consumed sugar-sweetened beverage among young children. Fruit drinks carry many nutrition-related claims on the front of package (FOP). Nutrition-related claims affect individuals’ perceptions of the healthfulness of products and purchase intentions, often creating a “health halo” effect. ObjectiveThe aims of this study were to describe the prevalence of FOP nutrition-related claims on fruit drinks purchased by households with young children and to examine the association between claims and the nutritional profile of fruit drinks. DesignThe sample included 2059 fruit drinks purchased by households with children 0 to 5 years old participating in Nielsen Homescan in 2017. FOP labels were obtained from 2 databases that contain bar code–level information on all printed material on product labels. A codebook was used to code for presence of FOP nutrition-related claims. The coded claims data were linked by bar code with Nutrition Facts label data. Claim type prevalence was calculated, and the association between claim types and median calories and total grams of sugar per 100 mL was analyzed using Wilcoxon rank-sum tests. The percentages of products containing noncaloric sweeteners (NCSs) with and without each claim type were also calculated and compared. ResultsAlmost all (97%) fruit drinks sampled had at least 1 nutrition-related FOP claim. Implied natural claims such as “natural flavors” were the most common (55% of products), followed by claims about the presence of juice or nectar (49%). Claims about vitamin C (33%), sugar (29%), and calories (23%) were also common. Fruit drinks with vitamin C, juice or nectar, fruit or fruit flavor, and overt natural claims were higher in calories and sugar and less likely to contain NCSs compared with products without these claims. Fruit drinks with calorie, sugar, NCS, implied natural, and other claims were lower in calories and sugar and more likely to contain NCSs compared with products without these claims. ConclusionsClaims are prevalent on fruit drinks purchased by households with young children. This is concerning given prior research demonstrating that claims can mislead consumers. Regulatory actions such as requiring a warning or disclosure on drinks that contain added sugars or NCSs should be considered.

Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties.&#x0D; Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples.&#x0D; Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018.&#x0D; Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters.&#x0D; Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %. Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc. &#x0D; Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

Image-based soft drink type classification and dietary assessment system using deep convolutional neural network with transfer learning

Nowadays, people are taking soft drinks (carbonated nonalcoholic beverages) at an increasing rate. Health experts around the world have cautioned from time to time that these drinks lead to weight gain, raise the risk of non-communicable diseases, and so on. To develop consciousness among people, the present work describes an image-based tool to self-monitor the nutritional information of soft drinks by using a deep convolutional neural network (CNN) along with transfer learning. At first, a pre-processing function is done through noise reduction and contrast enhancement. Then the location of the drinks region is extracted through visual saliency and mean-shift segmentation technique. After removing backgrounds and segment out only the region of interest from the image a deep CNN-based transfer learning model is employed for the drink classification. Finally, the size of each drink bottle is estimated using the bag-of-feature (BoF) and distance ratio calculation to find the nutrition value from the nutrition fact table. To perform experimentation a dataset is built containing ten most consumed soft drinks in Bangladesh using images from the ImageNet dataset, internet sources and also self-capturing. The experiment confirms that our system can detect and recognize different types of drinks with an accuracy of 98.51%.

The Reliability of Nutrition Fact Labels on Sugar Sweetened Beverages in Suriname

The Reliability of Nutrition Fact Labels on Sugar Sweetened Beverages in Suriname

Low-calorie-sweeteners in foods with front-of-package child-directed advertising in Brazil

Abstract Background Low-calorie sweeteners (LCS) are currently found in ultra-processed foods, even in those with high content of sugar, without any front-of-package (FOP) information for LCS content. The aim was to assess the presence of LCS and the combination of LCS and added sugars in foods and beverages with FOP child-directed advertising in the Brazilian packaged food supply. Methods In this cross-sectional study, we used data from the nutrition facts panel (NFP) dataset that includes 11,434 unique foods and beverages collected in 2017 in the five largest food retailers in Brazil. We used information on the NFP and the list of ingredients to determine the presence of LCS and added sugars. A subsample of the packages had the available FOP advertising strategies classified using the INFORMAS methodology (n = 3,491). We estimated the prevalence of LCS and the combination of LCS and added sugar presence in the Brazilian food supply, and assessed the prevalence of foods and beverages with FOP child-directed advertising. Results Out of 3,491 products assessed, 8.9% of the products contained LCS, of which 12.9% were advertised towards children. Regarding the presence of LCS and added sugars, 7.3% of products presented that combination, with 14.6% of those having child-directed FOP advertising. The food groups with the highest prevalence of LCS were: sugary drinks (juices, nectars, fruit-flavored drinks, sodas and other beverages) (40.6%), breakfast cereals and granola bars (31.6%), and sweetened dairy products (23.5%). From those, 5.5%, 6.7% and 17.1%, accordingly, were advertised towards children. Conclusions In this sample, 9% of the foods contained LCS or a combination of LCS and added sugars. In products advertised towards children, we found higher rates of products with LCS and greater presence of LCS in beverages, breakfast cereals and granola bars with children-directed advertising. Key messages This study demonstrates that almost 9% of Brazilian packaged foods have LCS, and that 7% have both LCS and added sugars. In products advertised towards children, such rates were higher (13 - 15%). A clearer information on the front-of-package of foods and beverages regarding the presence of LCS in Brazil is necessary, particularly among those products advertised towards children.

Iron Content of Commercially Available Infant and Toddler Foods in the United States, 2015.

Objectives: To describe the iron content of commercially available infant and toddler foods. Methods: Nutrition Facts label data were used from a 2015 database of 1037 commercial infant and toddler food and drink products. Products were grouped into food categories on the basis of name, ingredients, target age, and reference amounts customarily consumed (RACC). Mean and median iron content per 100 g and per RACC were calculated. The proportion of products considered good and excellent sources of iron were determined on the basis of percent daily value (% DV) thresholds. Results: Among products marketed for infants (aged 4–12 months), infant cereals had the highest mean (6.19 mg iron per RACC; 41.25 iron mg per 100 g) iron content. Among products marketed for toddlers (aged 12–36 months), vegetable-based mixtures or meals contained the highest mean iron in mg per RACC (mean: 2.97 mg) and dry, grain-based desserts had the highest mean iron in mg per 100 g (mean: 6.45 mg). Juice and drink products had the lowest mean iron contents in both infant and toddler products. Conclusions: Most commercially available infant cereals are considered to be an excellent source of iron, likely from fortification, but wide variability was observed in iron content by food category. Products that are considered good or excellent sources of iron (≥10% DV) can help consumers identify products with higher iron content, such as infant cereals or toddler vegetable-based mixtures/meals.

국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링

Commercial ice cream products in Korea were categorized by type, and their crude fat and cholesterol content and fatty acid composition were analyzed and compared with the information from their packaging labels and nutritional facts. The crude fat and cholesterol contents were 7.00-12.49 w/w% and 22.80-27.34 mg/100 g in regular ice creams, 6.27-11.02% and 25.26-29.65 mg/100 g in franchised ice creams, 2.99-7.14% and 8.96-20.72 mg/100 g in ice milks, 5.43-6.03% and 0-2.41 mg/100g in non-fat ice creams, and 1.48-4.21% and 3.70-5.76 mg/100 g in sherbet, respectively. The milk fat contents provided on the labels of two regular ice creams were lower than their analyzed crude fat contents. The cholesterol contents of four regular ice creams and five ice milks were higher than those provided in their nutritional facts. Most ice cream products contained approximately 2-4 times more saturated fatty acids than unsaturated fatty acids. The major fatty acids in regular and franchised ice creams and ice milks were palmitic, organic, myristic, and lauric acids, and along with small amounts of trans fatty acids. Regular ice creams and ice milks containing both milk fat and vegetable fat were high in lauric acid or palmitic acid. The analyzed cholesterol and crude fat contents were similar to or different from the information provided by the manufacturer. Therefore, it is necessary to periodically analyze and monitor the lipid profile of commercial ice creams.

WEIGHT MANAGEMENT: NEED ASSESSMENT FOR HEALTH EDUCATIONAL MODULE DEVELOPMENT AMONG PRIMARY SCHOOL CHILDREN

The prevalence of overweight and obesity among school children are increasing in developing countries, including Malaysia. The aim of this study was carried out the need assessment and to determine the nutritional knowledge, attitude, and physical activity among primary school children for the purpose of health education module development on childhood weight management among primary school children. This study was employed cross-sectional design with a probability of 202 school children aged ten years old. The result shows that majority of primary school children choose food that high in carbohydrate, sodium, and saturated fat. Thus, reflect to the lack of nutrition knowledge. Meanwhile, for the lowest choices were sugar intake and low-fat dairy product. The highest mean for nutritional attitude is primary school children chose to drink 100% fruit juice (mean=81 ± 0.97), and the lowest mean was eating wheat bread (mean=2.25 ± 1.16). The highest mean for sedentary activity was watching the television show during weekdays (mean 4.02 ± 1.17). The result shows the children need education on the nutritional fact in their food like carbohydrate, sodium and saturated fat, physical activity, and information to avoid a sedentary lifestyle.

Disentagling nutrition facts from fiction: Towards healthy and sustainable consumption in industrialized societies

Over the last centuries, in the context of industrialization, globalization and urbanization, profound dietary changes have occurred. Ubiquitous access to cheap, readily available and highly palatable unhealthy products, together with aggressive marketing that forcefully impacts social norms, have led to overconsumption of energy-dense, nutrient-poor foods. This has not only been associated with a higher prevalence of obesity and diet-related non-communicable diseases, but also with detrimental effects on the world’s natural resources. Broader and braver public health measures favoring the availability and affordability of healthy, minimally processed foods should be implemented in conjunction with educational strategies to re-encourage a healthy and sustainable food consumption.

How does nutrition education contribute to the consumers’ use and attitudes towards food labels?

Purpose This study aims to determine the effects of nutrition knowledge on the use of nutrition facts labels in emerging adults by defining the nutrition education status. Design/methodology/approach For this cross-sectional study, 919 young adults, aged 18–24 years, were recruited. Participants trained by dietetic professional at least 2 h per week during the period of at least one education period were considered as having nutrition education. Food label use, specific circumstances and different food products were recorded. The participants were also asked about their attitudes regarding food label use with a questionnaire including 15 products. Findings Nutrition facts label is mainly used when buying a product for the first time, a product of an unknown brand or comparing different companies’ similar products, regardless of nutrition education status. Participants with nutrition education had a higher nutrition facts label use and they use the score for specific food products including breakfast cereal (p = 0.003), snacks (p &lt; 0.001), beverages (p = 0.004), ready to eat soups (p = 0.004) and diet products for special occasions (p &lt; 0.001). Mean total score of attitudes regarding food label use for participants who had nutrition education was found as 58.9 ± 6.1 and who did not have nutrition education was found as 51.7 ± 9.2 (p &lt; 0.01). Originality/value Nutrition education, which is related to the nutrition facts label use, would be especially useful in helping people for the selection of healthier foods. As habits acquired from childhood will last for a lifetime, more effective nutrition education programs and nutrition label reading education programs should be designed. The findings need to be considered for promoting nutrition facts label use by developing nutrition education.