Results 21 to 30 of about 18,666 (287)

Consumers’ Response to an On‐Shelf Nutrition Labelling System in Supermarkets: Evidence to Inform Policy and Practice [PDF]

Milbank Quarterly, 2017
Erin Hobin, Bryan Böllinger, Jocelyn Sacco   +2 more
exaly   +2 more sources

SOCIAL RESPONSIBILITY IN FOOD INDUSTRY [PDF]

Annals of the University of Oradea: Economic Science, 2021
There are many different front-of-pack nutrition labels and there is not yet established a convergence. Governments and manufacturers try to provide more nutritional information on food labels. The analysis covered the period between 1980 and 2021.
Luminița-Mihaela Dumitrașcu, Dumitru-Florin Moise   +1 more
doaj  

“Maybe a little bit of guilt isn’t so bad for the overall health of an individual”: a mixed-methods exploration of young adults’ experiences with calorie labelling

BMC Public Health, 2022
Background Menu labelling, and more specifically calorie labelling, has been posited as an intervention to improve nutrition literacy and the healthfulness of consumers’ food purchases. However, there is some concern calorie labelling may unintentionally
Amanda Raffoul, Brooke Gibbons, Karla Boluk, Elena Neiterman, David Hammond, Sharon I. Kirkpatrick   +5 more
doaj   +1 more source

How will mandatory nutrition and ingredient labelling affect the wine industry? A quantitative study of producers’ perspectives

Wine Economics and Policy, 2019
Purpose: The purpose of this study is to examine producers' perspectives on the mandatory labelling of nutrition and ingredient information for wine, as suggested by the European Commission.
Evelyn Pabst, Gergely Szolnoki, Simone Mueller Loose   +2 more
doaj   +1 more source

Facilitating Consumers Choice of Healthier Foods: A Comparison of Different Front-of-Package Labelling Schemes Using Slovenian Food Supply Database

Foods, 2020
Summary indicator front-of-package nutrition labelling schemes are gaining momentum. In Europe, an example of such a scheme is Nutri-Score, which was first introduced in France.
Urška Pivk Kupirovič, Hristo Hristov, Maša Hribar, Živa Lavriša, Igor Pravst   +4 more
doaj   +1 more source

An objective examination of consumer perception of nutrition information based on healthiness ratings [PDF]

, 2007
Objective. Previous research on nutrition labelling has mainly used subjective measures. This study examines the effectiveness of two types of nutrition label using two objective measures: eye movements and healthiness ratings. Design. Eye movements were
Richardson, Miles, Jones, Gary, Richardson, M, Jones, G   +3 more
core   +1 more source

Nutrition Information on Packaged Foods Marketed in India: Disclosure Adequacy, Relevance, Use and Health Implications

Ramanujan International Journal of Business and Research, 2020
Health problems that stem from poor diet increase the need of nutrition labelling on food packages as it conveys meaningful information to consumers at the point of purchase and enables them to fulfill their dietary requirements.
Ms. Pavleen Soni, Ms. Kiranjot Kaur
doaj   +1 more source

Labelling nutrition sensitive food chains: a consumer preference analysis of milk products [PDF]

, 2020
While nutrition sensitive value chain approaches are strongly advocated, studies on consumer preferences for such interventions are lacking. This study aims to fill this gap by examining a nutrition sensitive chain labelling scheme, using the Ugandan ...
Wesana, J, Muyama, Lucy, Mutenyo, E, Emma Mutenyo (9377678), Edmond Kagambe (9377684), Hans De Steur (4353082), De Steur, Hans, Muyama, Lucia, Gellynck, Xavier, Ahikiriza, Elizabeth, Elizabeth, Ahikiriza, Dora, Manoj K., Manoj Dora (9508970), Lucy Muyama (9377675), Kagambe, Edmond, De Steur, H, Ahikiriza Elizabeth (9377681), Kagambe, E, Mutenyo, Emma, Joshua Wesana (9377669), Muyama, L, Gellynck, X, Xavier Gellynck (4353073), Dora, M, Ahikiriza, E, Wesana, Joshua   +25 more
core   +1 more source

Règlementation relative à l’étiquetage et aux allégations des produits alimentaires en général, et des huiles et matières grasses en particulier

Oléagineux, Corps gras, Lipides, 2012
Scientific research has evolved to identify relationship between nutrients and health effects. Theses scientific evidences can help to establish public health recommendations, which will be used by operators to formulate or optimize their food products ...
Saillard Morgane
doaj   +1 more source

Evaluation of a voluntary nutritional information program versus calorie labelling on menus in Canadian restaurants: a quasi-experimental study design

International Journal of Behavioral Nutrition and Physical Activity, 2019
Background A significant proportion of the Canadian diet comes from foods purchased in restaurant settings. In an effort to promote healthy eating, the province of British Columbia (BC) implemented the Informed Dining Program (IDP), a voluntary, industry
Lana Vanderlee, Christine M. White, David Hammond   +2 more
doaj   +1 more source