Angela Tarabella

Literature Analysis on Consumer Understanding of Nutrition Information

With the continuous introduction of new products claiming nutrition and health benefits, the development of food market reveals some issues with regards to consumer understanding and perception of these actual messages. In general, many questions arise regarding the effective comprehension of nutrition information—made by consumers on food and in promotion—and about the actual use of such information in food choices and purchasing decisions, in order to support a healthy diet concept. Indeed, it seems that many consumers have difficulty in understanding nutritional information and prefer simpler ways in providing such information, which is able to help them in the rapid evaluation of nutritional characteristics of a foodstuff. In addition, specific consumer features and conditions influence their preferences and perception of foods with health-related benefits. In the present chapter, results are presented from a literature review on factors influencing consumer perception, understanding and use of nutrition information made on food. Finally, some results achieved by the selected papers are analyzed, and implications discussed.

The Evolution of Nutrition Information

The use of labelling helps to reduce information asymmetries between producers and customers. Indeed, it supports consumers in the process of detecting and evaluating qualitative product features, with particular regard to intrinsic or indirect features such as flavour, which cannot be assessed before purchasing or consumption. The utility of this information in product choices varies according to consumer mood at the time of purchasing, but it is also affected by subjective processes, habits and motivations. Moreover, it is also important to understand how consumers perceive and interpret the information indicated on labels. In the context of nutrition labelling, given its relevance to consumer diet composition, worldwide legislators have introduced specific formats on nutrition labelling with time, to support a correct understanding of nutrition information by consumers. Following the presentation on the evolution of nutrition labelling with EU regulations and other formats applied in the USA, as well as those used in other main countries, the chapter discusses both resolved issues and issues that still exist in the present system of nutrition labelling.

Factors Influencing Energy Balance: Estimation Methods

The human organism is a chemical machine in that it is only able to use chemical bond energy obtained from the oxidation of energy substrates supplied by food and converted for the performance of all the vital functions. It is very important for an individual to know his daily energy requirements because this constitutes the starting point for the creation of an optimal diet. We must distinguish between calorie intake, consisting of what is introduced daily with food intake, energy expenditure related to all the voluntary and involuntary activities carried out by the individual, and finally his energy requirements which are closely related to expenditure. An individual’s energy expenditure depends on three factors: basal metabolism, dietary-induced thermogenesis and physical activity. Quantifying energy expenditure is the starting point for determining energy requirements. Consequently, nutrition is a mathematical equation, if intake exceeds expenditure the body gradually gains weight, on the contrary, if intake is lower the body loses weight. A healthy body should maintain a desirable weight over time in order to maintain all its vital functions as long as possible.

Diet and Nutritional Requirements

Nutrition is one of mankind’s fundamental needs. He has always been on the lookout for the most suitable foods from both a qualitative and quantitative point of view. With the coming into being of the food industry, the number of food products has progressively increased, and in developed countries, the pace of in-novation is continuously on the rise. On the one hand, such a wide possibility of choice has solved the problem of quantity, but on the other, it does not always prove to be useful in making an optimal choice of food in terms of quality. In the past few years there have been in-depth studies on nutrition in order to understand the effects foodstuffs have on the functioning of the human organism, therefore, the two dietary regimes being food and nutrition, are more and more interrelated. In fact, it is no longer enough to know the characteristics of a foodstuff, but it is necessary to follow the route it sets within our organism so as to be able to free those useful substances, and understand if and in what measure they are used for metabolic scopes. Guidelines on nutrition have progressively evolved with time offering some valid help, while taking into consideration a more and more rapid evolution of nutritional studies. If the freedom an individual has as regards food products is greater and greater, it is also true that each choice is reflected on the state of wellbeing with time.

Claims and Other Front of Package Information

At present, nutrition labelling is not so effective in guiding consumer purchasing behaviour because many consumers prefer a simpler way providing nutrition information which can help them in assessing nutritional characteristics of a particular foodstuff quickly. In response to the obvious need to developing a more effective presentation of nutritional information, which should convey this information in a simplified and systematic manner, manufacturers and retailers from different countries have created some systems for signalling the nutritional profile. For nutritional information of the greatest interest to be easily perceived by consumers, they have used various schemes marked on the front side of individual packages—generically called Front of package (FoP). FoP schemes of nutrition information have an important role in food choices because they reduce cost related to efforts in looking for information about nutritional properties and health effects. Given the importance arising from FoP schemes, which include nutrition and health claims as well as graphical nutrition labelling, international legislators have tried to rule these ways to present nutrition information in order to assure consumers a higher level of protection. Although created in order to facilitate healthy food choices, the effect of these FoP systems on consumers is indeed controversial.

Some Comment on the Meaning and Role of Fair Trade in the Current Economic and Social Context

In the field of study of the Commodity Science there is an increasing interest in niche products (organic products, DOP, etc.) able to satisfy market demand and customer requirements This work takes into account the products involved in Fair Trade which is an alternative means of exchange. The objectives of Fair Trade are social, economic and environmental equality amongst the peoples of both the northern and southern parts of the world. The historical aspects and the philosophy which gave rise to Fair trade, the products which support it, the market organisation and subsequently the future prospects are the object of this study.