In May 2010 the White House Childhood Obesity Task Force identified the need to improve front-of-package (FOP) nutrition labels to help consumers when making purchasing decisions. Multiple competing industry-initiated labeling systems currently appear on packaged foods in the United States. This research team proposed a randomized-controlled trial to test consumers’ understanding of several different types of FOP labels, including the the Multiple Traffic Light system and the Facts Up Front system launched in 2011 by U.S. food and beverage manufacturers and retailers. Adult participants in the web-based study were randomized to one of five FOP label conditions. Study participants were asked to answer several questions about the nutritional profile of different foods they were comparing and to provide an overall rating of product healthfulness, taste perception, and intent to purchase the product. Participants were also asked questions about their eating habits and to provide demographic information. Outcomes across label conditions were analyzed using one-way analysis of variance and post-hoc tests comparing each label condition to all of the others.
Examining Consumers’ Understanding of Front-of-Package Nutrition Information Systems
The U.S. food and beverage industry recently released a new front-of-package nutrition labeling system called “Facts Up Front” that will be used on thousands of food products. This article discusses the results of a randomized controlled study to test consumer understanding of the Facts Up Front system compared to the … More
Digital Food and Beverage Marketing Environments in a National Sample of Middle Schools: Implications for Policy and Practice
One promising approach to influence nutrition behavior is to limit food and beverage marketing to children. Children are a lucrative market and schools may be an effective setting in which to intervene. Studies have shown that marketing in schools is prevalent but little is known about digital marketing to students … More
Retailers and other organizations currently use a variety of nutrition standards and recommendations to guide consumers towards healthier, “Better for You”, options. This variety can be confusing to consumers. Healthy Eating Research convened a scientific advisory committee to review existing “Better-For-You” nutrition standards, and analyze their strengths and weaknesses. The … More