Food label reading and understanding in parts of rural and urban Zimbabwe

Chopera, Prosper; Chagwena, Dexter; Mushonga, Nyasha G

doi:10.4314/ahs.v14i3.12

Cited by 24 publications

(29 citation statements)

References 20 publications

(23 reference statements)

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“…Food industries opposed the implementation of TLL [ 16 ] and specialists, including nutrition and food industry experts were not sure about the impact of TLL on consumers' food choices. One of the reasons of disagreement among experts regarding the variety of label designs is due to different study results, which indicate various factors such as socio-economic status [ 20 ], gender [ 21 ], nutrition knowledge [ 22 ], dietary behavior [ 23 ], etc. to be influential.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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Background This 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. Methods We 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. Results The 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. Conclusions The 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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…Türk Gıda Kodeksi Etiketleme Yönetmeliği'ne göre etiket; gıda ambalajının veya kabının üzerine yazılmış, şablon ile basılmış, işaretlenmiş, kabartma ile işlenmiş, soğuk baskı ile basılmış veya yapıştırılmış olan herhangi bir işareti, markayı, damgayı, resimli veya diğer tanımlayıcı unsurlar olarak tanımlanmıştır (Anonim, 2017). Ürünün kimliği olarak bilinen gıda etiketleri; gıdanın muhafazası, hazırlanması ve tüketimi hakkında da bilgi aktarmakta (Cop, 2003;FAO, 2019) ve sağlıklı beslenmeyi teşvik etmede önemli bir politika aracı olarak değerlendirilmektedir (Lewis et al, 2009;Campos et al, 2011;Hess, Visschers, Siegrist, 2011;Chopera et al, 2014;Kresic and Mrduljas, 2016). Gıda etiketlerinin kullanımı ile sağlıklı diyetler arasında tutarlı bir ilişki olduğunu belirten bilimsel çalışmalar, beslenme etiketlerinin daha sağlıklı beslenmeyi teşvik ettiğine vurgu yapmaktadır (Campos et al, 2011).…”

Section: Kavramsal çErçeveunclassified

Gastronomi ve Mutfak Sanatları Öğrencilerinin Gıda Etiketlerini Okuma Düzeyleri

Sezgin¹,

Ayyildiz²,

Durmaz³

2020

OPUS Uluslararası Toplum Araştırmaları Dergisi

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Etiketler, ambalajlanmış gıda ürünü konusunda tüketiciler için önemli bilgiler içermektedir. Günümüzde teknolojik ilerlemeler, ekonomik gelişmeler ve eğitim düzeyinin artması gibi etkenler etiket okuma bilincinde ve duyarlılığında belirgin farklılıklara neden olmuştur. Bu araştırma; gıda bilimi, beslenme ve mutfak uygulamalarına ilişkin çeşitli dersler alan Gastronomi ve Mutfak Sanatları Bölümü öğrencilerinin gıda etiketlerinde yer alan bilgileri okuma düzeylerini belirlemek amacıyla planlanmış ve yürütülmüştür. Araştırmaya Ankara Hacı Bayram Veli Üniversitesi, Necmettin Erbakan Üniversitesi ve Nevşehir Hacı Bektaş Veli Üniversitesinde okuyan 392 öğrenci katılmıştır. Öğrencilerin gıda satın alırken fiyat, lezzet, sağlık açısından güvenilirlik ve son tüketim tarihi gibi hususlara dikkat ettikleri belirlenmiş ve fiyatın dikkate alınması öğrenci bütçesi ile ilişkilendirilirken lezzete önem verilmesi öğrencilerin öğrenim gördüğü alan ile ilişkilendirilmiştir. Öğrenciler tarafından etiketlerdeki son kullanma tarihi bilgisinin en fazla düzeyde okudunduğu, ürünün brüt miktarı bilgisinin ise en az düzeyde okunduğu belirlenmiştir. Araştırmada kız öğrencilerin etiketlerde helal gıda sertifikasını ve gıdanın alkol içerme durumunu kontrol etme düzeylerinin erkeklere göre daha yüksek olduğu, erkek öğrencilerin ise ürünlerin net miktarı ve brüt miktarını okuma düzeylerinin kız öğrencilere göre daha yüksek olduğu bulunmuştur. Öğrencilerin okudukları alan ile ilgili öğrenim gördükleri süre zarfında aldıkları beslenme ve gıda bilimi derslerinin gıda bileşenler listesi ve gıda güvenliği sistemleri konularında duyarlı davranmalarına katkı sağladığı düşünülmektedir.

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“…It is also possible that consumers end up consuming genetically modified foods unintentionally and without their knowledge if regulation of foods is not effectively employed. High possibility of unintentional consumption of genetically modified foods is likely, even in instances where genetically modified food is labelled, as previous studies have shown that most Zimbabwean consumers do not read or understand food labels [30]. Therefore, efforts to improve public understanding of food labels could complement legislation of mandatory genetically modified food labelling.…”

Section: Influence Of Knowledge and Attitudes On Acceptance Of Genetimentioning

confidence: 99%

“…The assumption was that people attending a Foods Festival would exhibit some interest in the subject of food and provide meaningful perceptions towards genetically modified foods. Elsewhere we have demonstrated that generally Zimbabweans were not attentive to foods they consume [30] and interviewing a population with high food literacy and interest would provide us with the perceptions we intended to assess, so it was assumed.…”

Section: Influence Of Knowledge and Attitudes On Acceptance Of Genetimentioning

confidence: 99%

Knowledge, attitudes and perceptions towards genetically modified foods in Zimbabwe

Dexter¹,

Sithole²,

Masendu³

et al. 2019

AJFAND

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Controversy regarding use of genetically modified (GM) foods still persists in both developing and developed worlds. Proponents of genetically engineered foods argue this is a sustainable solution to resource-limited settings where food insecurity continues to increase. However, in this pertinent debate, there is deficiency of knowledge on the opinion of the general public from resource-limited African communities. The aim of this paper is to describe the general public's level of knowledge and perceptions towards use of GM foods in Zimbabwe. A descriptive cross sectional survey was conducted among 301 participants attending a country-wide Traditional and Organic Foods Festival in Harare. A self-administered questionnaire was used to collect data. Poor level of knowledge on GM foods was demonstrated among most respondents (60%) and associated with level of education (p<0.05). More than a third of respondents (36%) believed that GM chicken was being sold on Zimbabwean local markets. Lack of understanding on the genetic engineering process in food production was common among respondents. Attitude towards GM foods was negative and intention to consume GM foods was low (38%). Genetic engineering on food production was viewed as driven by a few companies for profit maximization (72%) with consequences for GM foods complex and too risky for humans (70%). Consumers believed a total of 44 GM foods were available on the Zimbabwean market with chicken, maize and fruits being common foods reported as GM foods. More than half (54%) of respondents reported to have consumed GM foods in the past even though GM foods are not permitted in the country. People with increased knowledge on genetic engineering and GM foods were more receptive of GM foods in their diets. Although intention to consume GM foods was high among individuals with increased knowledge and positive perceptions towards GMOs, knowledge and understanding on GM foods among study participants was limited. Positive perceptions, increased knowledge on genetic engineering and GM foods makes people more receptive of GM foods in their diets. There is need to improve consumer awareness on genetic engineering in food production to empower consumers to make informed choices regarding GM food. Consumers in resource-limited settings are sceptical of genetic modification in food and should be consulted during policy formulations on GM foods. Mandatory labelling of GM foods could also improve confidence among consumers on the foods they consume.

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Food label reading and understanding in parts of rural and urban Zimbabwe

Cited by 24 publications

References 20 publications

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

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

Gastronomi ve Mutfak Sanatları Öğrencilerinin Gıda Etiketlerini Okuma Düzeyleri

Knowledge, attitudes and perceptions towards genetically modified foods in Zimbabwe

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