› › 1978 Consumer Food Labeling Survey

FDA 1978 Consumer Food Labeling Survey

Author : James T. Heimbach

Publisher :

Page : 220 pages

File Size : 39,91 MB

Release : 1979

Category : Consumer satisfaction

ISBN :

Get eBook

Book Description

Abstract: In 1978, the FDA's Division of Consumer Studies inthe Bureau of Foods began a consumer research program on food labeling: the research included a national survey of 1,374 consumers using at-home, face-to-face interviews. Nearly all shoppers are aware of such labeling, but only 75%pay it any attention. The ingredients list, not the nutrition label, is cited as the most important source of food information. The ingredients list is predominatly used to avoid specific substances, i.e. sugar, salt, fats and artifical ingredients. The largest dissatisfaction with foodlabel information is the use of technical and chemical terminology. Labeling changes desired include quantifying the ingredients list (in percentages), including calorie information, and specifying which spices and artifical flavors are used. Fear motivates most attention paid to foodlabels. Details on the sample and the questionnaire are included.





FDA 1978 Consumer Food Labeling Survey

Author : James T. Heimbach

Publisher :

Page : 212 pages

File Size : 47,61 MB

Release : 1979

Category : Consumer satisfaction

ISBN :

Get eBook

Book Description

Abstract: Consumer use of food label information, and their need and desire for additional or revised information, is reported. Personal interviews with 1,374 food shoppers in 1978 revealed that although most shoppers are aware of label information, only 75% pay attention to it. The ingredient list is used in avoiding specific substances, such as sugar, salt, preservatives, fats, and artificial colors, for fear of adverse health effects. Participants felt that quantification of ingredients, calorie information, and exhaustive ingredient listing on labels are necessary, but they are displeased with the complexity of the ingredient list. Many participants felt that ingredient information is more important than nutrition information on labels.









Nutrition Labeling

Author : Institute of Medicine

Publisher : National Academies Press

Page : 372 pages

File Size : 33,13 MB

Release : 1990-02-01

Category : Medical

ISBN : 0309043263

Get eBook

Book Description

Nutrition Labeling offers a thorough examination of current nutrition labeling practices and recommends ways to make food labeling information consistent with recent dietary recommendations from the U.S. Surgeon General and the National Research Council. The volume proposes implementing a food labeling reform program, addressing such key issues as requiring mandatory nutrition labeling on most packaged foods, expanding nutrition labeling to foods that do not currently provide this information, making federal requirements uniform between agencies, and updating the nutrient content and format of food labels.



Food Labeling Background Papers

Author : United States. Food and Drug Administration

Publisher :

Page : 132 pages

File Size : 34,32 MB

Release : 1979

Category : Food

ISBN :

Get eBook

Book Description

Abstract: The issues raised by the Food and Drug Administration, USDA, and the FTC's Bureau of Consumer Protection in reaching joint decisions regarding food labeling are discussed. While no definite enforcement plans were decided upon, it was agreed that all ingredients must be declared on the labels of standized foods. The agencies suggest further study before ruling on the necessity of requiring such labels on foods sold to restaurants. In addition the quantitative listing of ingredients is encouraged on products. Policies permitting the grouping of products instead of separate listings will be restricted. A simplified format of the label itself is recommended to improve the communication of nutrition information to the consumer. Including information (such as potassium, sugar, fiber and cholesterol content) with the sodium content of a product is also recommended.