This study examined the status of current nutrition labelling and claims for the processed foods that were purchased in the supermarket. They were assessed in the aspects of frequency and content of nutrition labelling and claims. The results are summarized as follows; The percentage of products contain the nutrition labelling or claims of processed foods of investigation were 18.7% and 18.8% respectively. In the nutrition labelling method, the format separated by expression contents with 'only liability indication nutrient' or 'liability indication nutrients plus discretion indication nutrients' were 44.7% and 43.4% respectively. In the case of type and title, 'table' and 'nutrition composition' were used most frequently, 83.9% and 83.2% respectively. And in the case of expression unit, 'per 100 g or 100 ml' was higher (56.8%) than others. Nutrition claims were divided into 'nutrition content claim' and 'comparative claim', in the former the most claim was 'containing' and in the other 'more or plus' used most frequently. 'Nutrient function claim' was 13.4% and 'Implied nutrient claim' was 7.3% of all the claims. Results of the evaluation of current nutrition labeling system, nutrition labelling was less advanced and variable in content and format and also the information was not easy for consumers to understand and use them. To support achievement of the nutrition label, there must be program and initiatives for better understanding and communication and guidances on food labelling and nutrition for food manufactures.
Food Labeling

The Company of middle scale of Processing Meat and Meat products in province of Hung Yen was chosen as a model for pilot development of GMP (good manufacture practice). There, 91-100% worker had good consciousness of hygiene in manufacture. Sanitation was carried out daily but 9.3% of workers finger nails were not manicured. Ventilation was done naturally with a substandard velocity. The processing workshop was not lighted up perfectly. In the workshop of sausage packaging 100% and in the workshop od ham packaging 10-20% met the clean standard. 100% workers did not bring their own utensils into manufacture
Food ; Food Labeling ; Pilot Projects

The goal of this research is to investigate the present situation for front of pack labeling in Korea and the perception of consumers for the new system of labeling, front of pack labeling, based on the consumer survey. We investigated the number of processed foods with front of pack labeling in one retailer in Youngin-si. And we also surveyed 1,019 participants nationwide whose ages were from 20 to 49; the knowledge of nutrition labeling, the knowledge of 'front of pack labeling', and the opinion about the labeling system. The data were analyzed using SAS statistics program. The results were as follows: 13.4% of processed foods had front of pack labeling, and 16.8% of the consumers always checked the nutrition labeling, while 32.7% of the consumers seldom checked it. In addition, 44.3% of the consumers think that 'front of pack labeling' is necessary, and 58.3% of the consumers think it is important to show the percentage of daily value as a way of 'front of pack labeling'. However, 32% of the consumer think the possibility of 'front of pack labeling' is slim. Meanwhile, 58.3% of the consumers think that it is important to have the color difference according to contents. The number of favorite nutrients in the front of pack was four or five. It seems that the recognition of current nutrition labeling has the influence on the willingness of using the future 'front of pack labeling'. Along with our study, the policy for 'front of pack labeling' has to be updated and improved constantly since 'front of pack labeling' helps consumer understand nutrition facts.
Food Labeling ; Korea ; Phenothiazines

Objective: This study has been conducted to determine the prevalence of nutrition label use and the factors associated with it among adults in selected communities in Los Baños, Laguna. Methods: This is an analytical cross-sectional study, which conducted face-to-face interview using a developed questionnaire, among 440 adults in the top four barangays with highest population in Los Baños, Laguna using twostage sampling design. In the first stage, three puroks were randomly selected in each barangay, while households were selected using systematic sampling in the second stage. An eligible adult in each selected household was invited to participate in the study. Results: Study findings revealed that nutrition label use among adults in the selected communities was 87.73%. Factors found to be associated with nutrition label use were: 1) intention to use nutrition label (OR: 4.37; 95% CI: 1.77–10.82), 2) enough perceived time-spent on shopping (OR: 2.16; 95% CI: 1.17–4.01), and 3) searching for specific information (OR: 4.77; 95% CI: 2.55–8.93). Conclusion These study findings can be used in promoting and increasing nutrition label use in the country and serve as basis for improvement of nutrition labeling policies. Moreover, this study can serve as a reference in the development and strategy-planning of interventions and programs especially in promoting healthy diets.
Prevalence ; Food Labeling

This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer's understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.
Consciousness* ; Food Labeling* ; Intention* ; Marketing ; Product Labeling

Food labeling regulation has been implemented to enable consumers, including those with chronic diseases to make healthy informed choices before purchasing pre-packaged foods. The purpose of this study is to determine the prevalence of obese adults in Malaysia who practice reading food labels. It explored types of labels read and understanding of the information. Findings presented in this study were captured from the secondary analysis of National Health and Morbidity Survey’s (NHMS, 2006) food label study which focused only on obese adults (BMI > 30 kg/m2) aged 18 and above. This nation-wide cross sectional study was conducted from April to August 2006 using an interview-based questionnaire. Complex data analysis was done using Stata version 12.0. There were 4565 obese respondents with the mean age of 33 ± 9.7 (18 – 60 years old). About 54.7% completed high-school and 9.9% were higher degree holders. Prevalence of obese adults who claimed to read label was 80.5% (95%CI: 79.3, 81.6). Findings showed significant results in reading and understanding labels among all age group categories, Malay, Indian and other Bumiputras, all education categories and married respondents. Expiry date was the highest percentage being read (74.5%), followed by fat content (15.3%), vitamin (11.8%) and carbohydrate (10.9%). The obese population in Malaysia claimed to read and understand the food label but did not focus on specific macronutrients related to their health condition. Findings can be used to implement effective education programmes targeting the relevant groups to instill an awareness to read, understand and use the label information as one of the means in combating obesity.
Obesity ; Adult ; Food Labeling ; Malaysia

Objective: This study identified the prevalence of Nutrition Facts Panel (NFP) use. It determined the factors associated with NFP use among young adults aged 19-30 years old in the National Capital Region (NCR). Methods: This analytical cross-sectional study collected data using a developed survey questionnaire. It was pretested to 32 respondents and administered online among young adults aged 19 to 30 years old residing in NCR at the time of the study, with a target sample size of 384. Convenience sampling was used to gather study participants. Nominal, ordinal, and interval data were summarized as frequencies and proportions. Mean and standard deviation were computed for ratio and interval data. Multiple logistic regression was used to test for the association to NFP use, reported as odds ratios. Results: Study findings showed that the prevalence of NFP use among the respondents was 50.49% (95% CI: 44.64 – 54.81%). The factors found to be associated to NFP use were: 1) being a primary household food shopper (p-value= 0.029; OR: 1.67; 95% CI: 1.05–2.63), 2) having a special diet (p-value= 0.001; OR: 3.40; 95% CI: 1.62–7.14), 3) using nutritional supplements (p-value= 0.041; OR: 1.51; 95% CI: 1.02–2.25), 4) preparing food at home (p-value= 0.019; OR: 1.64; 95% CI: 1.08–2.49), and 5) engaging in physical activity (p-value< 0.001; OR: 2.05; 95% CI: 1.37–3.06) regularly. Conclusion The findings show the need for improved nutrition education and promotion, especially in the NFP. The study recommended improvement in the study methodology and nutrition education programs. It suggested several research areas and topics to be explored.
Food Labeling ; Diet ; Young Adult

Objective: This study identified the prevalence of Nutrition Facts Panel (NFP) use. It determined the factors associated with NFP use among young adults aged 19-30 years old in the National Capital Region (NCR). Methods: This analytical cross-sectional study collected data using a developed survey questionnaire. It was pretested to 32 respondents and administered online among young adults aged 19 to 30 years old residing in NCR at the time of the study, with a target sample size of 384. Convenience sampling was used to gather study participants. Nominal, ordinal, and interval data were summarized as frequencies and proportions. Mean and standard deviation were computed for ratio and interval data. Multiple logistic regression was used to test for the association to NFP use, reported as odds ratios. Results: Study findings showed that the prevalence of NFP use among the respondents was 50.49% (95% CI: 44.64 – 54.81%). The factors found to be associated to NFP use were: 1) being a primary household food shopper (p-value= 0.029; OR: 1.67; 95% CI: 1.05–2.63), 2) having a special diet (p-value= 0.001; OR: 3.40; 95% CI: 1.62–7.14), 3) using nutritional supplements (p-value= 0.041; OR: 1.51; 95% CI: 1.02–2.25), 4) preparing food at home (p-value= 0.019; OR: 1.64; 95% CI: 1.08–2.49), and 5) engaging in physical activity (p-value< 0.001; OR: 2.05; 95% CI: 1.37–3.06) regularly. Conclusion The findings show the need for improved nutrition education and promotion, especially in the NFP. The study recommended improvement in the study methodology and nutrition education programs. It suggested several research areas and topics to be explored.
Food Labeling ; Diet ; Young Adult

The purpose of this study was to examine the usefulness, attitude for using on food labeling such as nutrition labeling, organic food labeling and food additives labeling, and purchase intention in Korean housewives and university students. A total of 320 subjects participated in study from October to November in 2008. They answered to developed questionnaire and 300 subjects (149 housewives, 151 students) completed all questions. The statistical analyses were performed using by SPSS 17.0 package program. The rates of checking the nutrition labeling, organic food labeling and food additives labeling were 57.3%, 57.2% and 63.3%, respectively. Comparing housewives with university students, housewives showed significantly more positive usefulness, attitude for using, purchase intention in some questions about nutrition labeling, organic food labeling and food additives labeling (p < 0.05). Subjects who checked each food labeling on purchasing had more positive usefulness, attitude for using and purchase intention in all questions (p < 0.01). For nutrition labeling and organic food labeling, usefulness (each value of beta was 0.362, 0.354) and attitude for using (each value of beta was 0.336, 0.301) were independent factors for purchase intention (p < 0.001). For food additives labeling, only usefulness had an effect on purchase intention. In conclusion, usefulness, attitude for using food labeling and purchase intention were different between housewives and university students. Moreover, usefulness and attitude for using food labeling affected positively on purchase intention.
Food Additives ; Food Labeling ; Food, Organic ; Humans ; Intention ; Surveys and Questionnaires

This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.
Beverages ; Carbohydrates ; Coffee ; Food Labeling ; Ice ; Milk