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Food and Nutrition Labelling

Summary of Recommendations and Evidence

 

Content
INTERVENTION
  1. Display of Energy Content Information on Menus and Dietary Behaviour 
    1. Attitudes
    2. Self-Reported Awareness
    3. Understanding
    4. Self-Reported Use 
    5. Purchase Intentions
    6. Purchase Behaviours
    7. Reformulation/Effect on Sales 
  2. Front-of-Package (FOP) and Point-of-Purchase (POP) Grocery Store Food Labelling Systems
    1. Attitudes
    2. Subjective Understanding
    3. Objective Understanding
    4. Subjective Use
    5. Objective Use
    6. Dietary Impact
    7. Sales and Reformulation
    8. Format and Design

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