Knowledge and practice regarding the food label information and its determinant in faculty members of Tabriz University of Medicla Sciences, 2020

Abstract

Choosing the right foods plays a major role in proper nutrition and maintaining health and preventing disease. Food labels are used to describe a food product and include information about the ingredients of the food product, their relative amount, and information about its quality, source, processing and preparation. This information gives the consumer the opportunity to choose the right food product with awareness. In the studies conducted so far, no study has been found that examines the knowledge and practice of food labels in faculty members. As a result, the present study was designed to determine the knowledge and practice of food labels and its determinants in faculty members of Tabriz University of Medical Sciences in 1399. Methods and Materials: This study was a descriptive-analytical cross-sectional study that was performed on 240 faculty members of Tabriz University of Medical Sciences in 1399. Willingness to participate in the study, being a faculty member of Tabriz University of Medical Sciences, answering at least 80% of the designed questions were the inclusion criteria. Faculty members of the School of Nutrition and also of Nutrition Research Center were excluded from the study. This study was conducted using the interview method. For each participant, after obtaining informed consent, a questionnaire related to demographic status was completed. Knowledge and practice regarding food labels were evaluated. Data were analyzed using Spss Ver 25 software. P <0.05 was considered statistically significant. Results: The highest reason for not reading the food label was "I do not have enough time to do this" (53.3%) and the lowest percentage was "I do not understand it" (3.3%). 53.3% of the respondents stated that the attention to food labels was due to observing the date of production and consumption. 20% of the respondents stated that they fully understand the meaning of food labels and the highest percentage (73.3%) stated that to some extent And the lowest percentage (6.7%) do not understand its meaning at all. The distribution of the respondents satisfaction rate about the food information included in the food packages was as follows: 50% readability of the date of production and expiration date, 46.7% concept of nutrition information, 40% appropriateness of the place of nutrition information, the readability of nutritional information was 36.7% and the suitability of the place of production and expiration date was 30%.