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Publication date: 9 December 2020

Makbule Gezmen Karadağ, Duygu Ağagündüz, Hilal Yıldıran, Sabriye Arslan and Onur Toka

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

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Abstract

Purpose

The purpose of this study is to evaluate the perception and knowledge of standard food/meal portion size and related factors in young adults.

Design/methodology/approach

The present study was conducted on 1,000 volunteer young adults, consisting of 504 men and 496 women (18 and 28 years). The portion size of food/meal, amount of food measuring utensils and also nutritional knowledge were evaluated via a questionnaire and some visual materials.

Findings

Knowledge of portion sizes, amount of food each utensil holds and nutrition was evaluated via a questionnaire and some visual materials. Knowledge of portion size with respect to food groups (p = 0.015), meals (p < 0.001) and food measuring utensils (p = 0.002) and nutritional knowledge scores (p = 0.011) differed based on body mass indexes (BMI). Women had on mean a higher nutritional knowledge score than men (2.0 ± 1.3, 1.9 ± 1.1 points, respectively). The probability of having knowledge about food measuring utensils was 1.4-fold greater for individuals who had been previously educated about nutrition (p = 0.034). Individuals of the faculty of health sciences had higher mean scores for all portion scores (p < 0.05).

Originality/value

The study findings highlighted that portion knowledge and perception of young adults were affected by gender, BMI, enrolled faculty and nutritional knowledge status. This is the first study, through which the portion knowledge and perception subcomponents (food, meal and measuring utensils) are evaluated, indicating each subcomponent to be affected by distinct factors.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 15 March 2023

Jaimee Hughes, Anne McMahon, Lauren Houston and Elizabeth Neale

Nutrition and health claims are used widely on food labels and are known to influence food choice, however research has found that consumer perceptions of such claims are mixed…

421

Abstract

Purpose

Nutrition and health claims are used widely on food labels and are known to influence food choice, however research has found that consumer perceptions of such claims are mixed. The study aimed to explore the perceptions, use and perceived value of nutrition and health claims among consumers and investigate barriers for the use of claims in guiding food choice.

Design/methodology/approach

An online cross-sectional survey conducted in May-July 2019 collected information on participant demographics, reported use and perceptions of nutrition and health claims, and barriers to the use of claims for 150 Australian consumers.

Findings

While the majority (73.5%) of respondents were aware of nutrition and health claims on food labels and were largely confident in interpreting claims, 29% of respondents “often” or “always” used claims to guide food choices. More than one-quarter (27.3%) of respondents found nutrition and health claims “not very useful” or “not at all useful” for guiding food choice, while only 12.7% perceived claims as “very trustworthy” or “extremely trustworthy”. The ingredients list and nutrition information panel were the preferred sources of on-pack nutrition information for guiding food choice.

Originality/value

Findings suggest there remains a role for nutrition and health claims to help consumers make healthier dietary decisions however, it appears that trust in claims and regulations must firstly be addressed. There is a need to develop strategies to increase the perceived trustworthiness of these claims, including clearer promotion of the current regulatory requirements for making nutrition and health claims.

Details

British Food Journal, vol. 125 no. 9
Type: Research Article
ISSN: 0007-070X

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