Use of "Nutrition Facts" panel on food labels was studied in the selection of healthier substitutes for foods normally consumed by 276 undergraduates, mean age, 19.7+2.5 years. Among 1095 label pairs (3.97 per student), 80.6% included a "healthier" substitute. Most common food categories were cookies/bars/tarts (12.8%), cereal (11.8%), chips/crackers (11.1%), beverages (10.2%) and breads/muffins (9.1%). Up to three errors were recorded per label pair, with 384 total errors made, including failure to adjust for serving size (34%), use of pre-NLEA labels (30%), comparison of unlike foods (16%) and unclear comparisons or missing labels (19%). Among 3295 nutrient comparisons, total fat (23.6%), calories (18.4%) and sodium (11.7%) were cited most often. Substitutes were a little (1-10% difference) to a lot healthier (>51% difference) for 83% of nutrients. Sixty percent would purchase healthier foods again or look for other substitutes and 47% stated they preferred the substitute's taste or thought it equivalent.
Identifer | oai:union.ndltd.org:fiu.edu/oai:digitalcommons.fiu.edu:etd-4466 |
Date | 22 March 1996 |
Creators | Duncan, Alyssa Renee |
Publisher | FIU Digital Commons |
Source Sets | Florida International University |
Detected Language | English |
Type | text |
Format | application/pdf |
Source | FIU Electronic Theses and Dissertations |
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