Efficacy and Accuracy of Consumer Responses for Four Different Nutrition Label Formats

Jeeyeon, Sah; Yeo, Jungsung

doi:10.15790/cope.2014.10.4.217

Cited by 5 publications

(5 citation statements)

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“…There are several studies revealing that the addition of symbols to the calorie information could further reduce calories ordered [ 27 29 42 43 ]. Among limited studies concerning the effect of different nutrition label formats in South Korea, Sah and Yeo [ 44 ] revealed that consumers show more positive evaluation for alternative formats (nutrition certification mark, traffic lights) than existing formats (nutrition facts, nutrition claims) of nutrition labeling. In addition, consumers made more accurate decisions under alternative formats than existing formats.…”

Section: Discussionmentioning

confidence: 99%

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Lee

2018

Nutr Res Pract

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BACKGROUND/OBJECTIVESThis study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types.SUBJECTS/METHODSAn online survey was conducted with 1,980 parents of children aged 3–12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant.RESULTSLow-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) (P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P < 0.01) suggests that the effect of nutrition labeling format interplays with restaurant type to jointly affect parents' food choices for their children.CONCLUSIONSThe provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

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Section: Discussionmentioning

confidence: 99%

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Lee

2018

Nutr Res Pract

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“…Taylor [52] introduced the concept of consumer anxiety and studied the process of inducing anxiety through uncertainty related to possible outcomes in the context of choice, which led to risk perception. Sah and Yeo [22] defined consumer anxiety as an emotion, such as tension or anxiety, felt during the whole consumption process; this represents an expansion of consumer anxiety in purchasing situations proposed by Taylor [52]. Even when consumers experience the same risk, there may be individual differences in the anxiety they feel, especially when confronting uncontrollable or unknown risks [53].…”

Section: Guilt In Anxiety-provoking Situationsmentioning

confidence: 99%

“…The higher the consumer anxiety about food, the higher the intention to purchase eco-friendly products. Sah and Yeo [22] have investigated factors affecting anxiety, along with levels of consumer anxiety related to GM foods, unhealthy ingredients, and mad cow disease. The factors that cause anxiety are the consumer's objective and subjective knowledge, belief in the medium providing information, and risk perception.…”

Section: Guilt In Anxiety-provoking Situationsmentioning

confidence: 99%

“…The literature has gradually expanded to include research that predicts consumer behavior in response to provided food cues [15,20], the positive or negative effects of nutritional product information [21], and consumer reactions to various types of nutrition labeling [15,16,20,22]. However, very few studies have explored either the shift in consumer guilt in various consumption situations or the limitations caused by inconsistent findings on the direction of nutritional information.…”

Section: Introductionmentioning

confidence: 99%

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Guilt and the Consumption of Products with an Unhealthy Image

Yang

Kim

2021

Sustainability

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The purpose of this study was to investigate the effects of nutrition labeling on consumers’ guilt when they consumed products with an unhealthy image. The first investigation was conducted to examine direct effect according to the types of nutrition labeling (adding healthy ingredients/reducing unhealthy ingredients) by independent samples t-test. The findings show that consumers felt less guilty when the number of unhealthy ingredients was reduced, compared to when healthy ingredients were added. The second investigation tested the effects of goal activation types (utilitarian/hedonic) and nutrition labeling on consumers’ guilt by independent samples t-test and ANOVA. Goal activation was added as an independent variable, and hypothetical scenarios and stimulants were used. The experiment was designed with a focus on goal activation (utilitarian/hedonic) × nutrition labeling (adding healthy ingredient/reducing unhealthy ingredient). The findings reveal that the utilitarian goal activation group felt less guilty about the products with the reduction in the number of unhealthy ingredients than the products with the addition of healthy ingredients. The hedonic goal activation group felt less guilty about the products with the addition of positive nutrients compared to the products with the reduction in the number of negative nutrients. The third investigation tested consumer guilt in situations that create anxiety about food by independent samples t-test and ANOVA, based on Study 2. Unlike in Study 2, there was no interaction effect between product-nutrition labelling and goal activation. These results suggest that, when consumer anxiety increases, in relation to unhealthy foods that already invoke guilt and anxiety, the motivation—namely, goal activation when consuming food—plays a main role in causing anxiety, regardless of nutrition. Based on these experimental results, the investigator discussed the academic and practical implications of the present study. Finally, a couple of proposals were made for the direction of future study.

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“…최근 식품가공 기술의 발달, 도시화 및 산업화에 의한 가공식품의 소비 증가, 국제 간 교역 활성화에 의한 수입 식품의 대량 유통 등에 따라 소비자는 다양한 식품을 접하게 되었다 (Kim, 2006). 한편 유통 식품에 기재된 표시 사항에는 열량, 성분함량, 제 조일자, 유효기간, 사용방법 등 여러 종류가 있고, 이 중 영양표시는 영양정보의 전문성 측면에서 특히 중요하며 (Sah and Yeo, 2014), 소비자들 역시 영양표시의 중요성을 인지하고, 상품구매 시 영양성분을 중요한 고려 요소 중의 하나로 고려하고 있다 (Gruent and Wills, 2007). 이처럼 건강과 영양에 대한 관심이 점차 고조되고 있는 가운데 소비자들은 다양한 가공식품 중에 함 유되어 있는 영양성분에 대한 정보를 파악하여 건강증진을 도모하고자 하는 양상이다 (Park and Min, 1995).…”

Section: 서 언unclassified

Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

Kim¹,

Ahn²,

Kim³

et al. 2016

HST

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This study was aimed to determine the changes in vitamin B5 and B6 contents compared to fresh materials after parboiling treatment of the main vegetables consumed in Korea. The specificity of accuracy and precision for vitamin B5 and B6 analysis method were validated using highperformance liquid chromatography (HPLC). The recovery rate of standard reference material (SRM) was excellent, and all analysis was under the control line based on the quality control chart for vitamin B5 and B6. The Z-score for vitamin B6 in food analysis performance assessment scheme (FAPAS) proficiency test was -1.0, confirming reliability of analytical performance. The vitamin B5 and B6 contents in a total of 39 fresh materials and parboiled samples were analyzed. The contents of vitamin B5 and B6 ranged from 0.000 to 2.462 and from 0.000 to 0.127 mg•100g -1 , respectively. The highest contents of vitamin B5 and B6 were 2.462 mg•100g -1 in fresh fatsia shoots (stem vegetables), and 0.127 mg•100g -1 in fresh spinach beet (leafy vegetables), respectively. Moreover, the vitamin B5 and B6 contents for parboiling treatment in most vegetables were reduced or not detected. In particular, the contents of vitamin B5 in parboiled fatsia shoots and vitamin B6 in parboiled yellow potato and spinach beet were decreased 20-and 4-fold compared with fresh material, respectively. These results can be used as important basic data for utilization and processing of various vegetable crops, information for dietary life, management of school meals, and national health for Koreans.

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Efficacy and Accuracy of Consumer Responses for Four Different Nutrition Label Formats

Cited by 5 publications

References 0 publications

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Guilt and the Consumption of Products with an Unhealthy Image

Vitamin B5 and B6 Contents in Fresh Materials and after Parboiling Treatment in Harvested Vegetables

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