The Smart Choices front-of-package nutrition label. Influence on perceptions and intake of cereal

Roberto, Christina A.; Shivaram, Meenakshi; Martinez, Olivia; Boles, Cassie; Harris, Jennifer L.; Brownell, Kelly D.

doi:10.1016/j.appet.2012.01.003

Cited by 93 publications

(108 citation statements)

References 25 publications

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“…Health claims had no effect on liking in the case of chicken soup labelled with a 'healthy tick' compared with 'reduced salt' or a control (Liem, Toraman Aydin & Zandstra, 2012b). No significant effects were observed with cereals labelled 'smart choice' (Roberto et al, 2012), yogurts labelled with fat content (Bølling Johansen et al, 2010), health claims concerning soy in yogurt-like fermented soya drinks (Behrens, Villanueva & da Silva, 2007), health claims about consuming lamb meat (Prescott, Young, Zhang & Cummings, 2004) and health claims connected with soy products (Teh, Dougherty & Camire, 2007). Di Monaco, Ollila and Tuorila (2005) found no effect on liking of chocolate bars with health claims, but discovered through focus group interviews that healthiness might be irrelevant for chocolate products.…”

Section: Health-related Credencementioning

confidence: 80%

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

400

256

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Credence characteristics play an important role in the modern food marketing system. Consumers' food choices are increasingly influenced by credence cues, as other links of trust and direct relations with the producers have vanished within the globalised food system. Labels and information signalling credence are thus important search attributes. While credence cues cannot be accurately evaluated by consumers, the expectations they generate have an effect on consumers' perceived quality and sensory experiences. This paper reviews relevant literature from the period 2003-2012 and summarises research concerning the effect of credence cues on consumers' hedonic liking of food. A conceptual model based on a framework of consumers' quality perception process is presented and applied. Seven main categories of credence characteristics can be identified in the literature: a) health; b) organic food; c) origin; d) brand; e) production methods; f) ethics; and g) descriptive food names and ingredients. Theoretical and practical limitations and possible trajectories to future research are discussed.

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Section: Health-related Credencementioning

confidence: 80%

Credence and the effect on consumer liking of food – A review

Fernqvist

Ekelund

2014

Food Quality and Preference

400

256

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“…Similarly, a "Smart Choices" front-of-package nutrition label on an unhealthy cereal was found to boost overall perceptions of the cereal's healthfulness. 33 Additionally, red meats are framed as "85% lean" rather than "15% fat," likely to increase perceptions of healthfulness. By contrast, labeling healthy foods as "healthy" can lower demand for the product, possibly because consumers equate "healthy" with "tastes bad."…”

Section: Communicating Health Information: Simplicity and Framingmentioning

confidence: 99%

Use of Psychology and Behavioral Economics to Promote Healthy Eating

Roberto¹,

Kawachi²

2014

American Journal of Preventive Medicine

Self Cite

111

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Understanding the psychology of how people make decisions can shed light on important factors contributing to the cause and maintenance of public health problems like obesity. This knowledge can and should inform the design of government and private-sector public health interventions. Several insights from psychology and behavioral economics that help explain why people are particularly vulnerable to the current food environment are discussed. These insights fall into the following categories: the influence of starting points (status quo bias and anchoring effects); communicating health information (simplicity and framing); and unintended consequences of policy interventions (compensation, substitution, and the peanuts effect). The paper discusses opportunities for improving the design of food policies and interventions by altering default options, providing the public with simple and meaningful nutrition information, carefully constructing the framing of public health messages, and designing food policies to minimize unintended consequences, such as compensation and substitution.

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“…[1][2][3][4][5][6] Different formats of FOP labels have been recently developed, 7 which can be classified into 3 main categories according to the degree to which they allow consumers to draw conclusions about the healthfulness of products: directive, semi-directive, and nondirective labels. 8 Considering this criterion, guideline daily amount labels can be classified as nondirective labels, 9 the traffic light system as a semi-directive approach, 10 and health logos as directive labels.…”

Section: Introductionmentioning

confidence: 99%