Modeling study by (Emrich, T. E.
, Qi, Y., Lou, W. Y., & L’Abbe, M. R. (2017) stated that the choice of foods that met a specific nutritional standard over comparative food’s that did not meet these guidelines would bring about positive changes in consumers dietary consumption.A study done by ( Fernandes, A. C.
, Oliveira, R. C., Rodrigues, V. M., Fiates, G.
M., & Proença, R. P. (2015) in North America UNIVERSITY identified that , that consumers identified that the most valued information on labeling was the list of ingredients, followed by energy and fat content and stated that, perceptions and choices of university students who received nutrition information in restaurants which provided information on serving size, ingredients, calorie, sugar, fat, carbohydrate, protein, sodium, cholesterol and trans fat effected students choices and also concluded that display of only calorie data alone would be lacking and stressed the importance of displaying a list of ingredients and fat content.
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Results of experiment done by (Din, N., Zahari, M. S., & Shariff, S. M. (2017)) reveal that the common featured nutrients in food retail products like calories, protein, fat and dietary fiber were the minimum wanted information in the eatery menu experiment and , female customers were observed to be somewhat more worried than male clients on specific components identified with nutritious data as they are considered as responsible authority in providing the food and food selection for families. Experiment by ( Fernandes, A. C.
, Oliveira, R. C., Rodrigues, V.
M., Fiates, G. M.
, & Proença, R. P. (2015) concluded that calorie labeling would only help some people make food choices and also that if standardized portions of food is provided in label it will help people to use the information to compare similar food products at markets, or similar dishes in other eateries.Authors(Boles M, Maher JE, Moore JM, Knapp A. 2010) recommended ,While endeavoring to brighten the relationship between nutritional data declaration and consumers’ food decisions, Researchers should consider the potential factors interplaying with disclosed nutritional information on affecting consumers’ food choices.
(Harnack, L. J., & French, S. A. 2008) recommended that The effect on purchase or food choices through calorie labeling or nutritional information could be supported if some additional weight is given to the nutritional information or calorie labeling.
For example, the value of considering calories when making food choices at restaurants could be strengthened through promotional messages combined with the calorie labels.Final Conclusion states that Labelling has an positive impact on food choices and purchases decision of consumers but Calorie labeling alone on menus is not enough to combat with the issue of obesity and researchers should focus on creative and cost effective ways to create nutritional awareness to decrease intake of unhealthy food and increase the awareness for healthy choices for consumers.
