Online Program

Effectively Communicating Nutrition Information Through Front-of-Package Food Labeling and Menu Labeling

Monday, November 4, 2013: 10:30 a.m. - 12:00 p.m.
Food labeling is an important way to provide consumers with accurate information so they can make informed decisions about what to eat. In 1993 the Nutrition Labeling and Education Act was passed, requiring all packaged foods to display the Nutrition Facts Panel, but restaurant food and other on package labeling were excluded. However, in recent years front-of-package (FOP) food labeling and menu labeling have been at the forefront of food policy debates. This panel will include four papers utilizing diverse research methods to address key policy questions for FOP labeling and menu labeling.
Session Objectives: 1. To describe current food policy debates about nutrition labeling of restaurant and packaged foods. 2. To identify the strengths and limitations of proposed and already implemented labeling strategies. 3. To identify front-of-package and menu labeling communication strategies that optimize consumer understanding and promote healthier choices.

Comparing front-of-package food labeling systems   
Christina Roberto, PhD, Marie Bragg, MS, MPhil, Aviva Musicus, Dan Graham, PhD, Paul Werth, MS and Brian Elbel, PhD, MPH
Front-of-package nutrition labels: Useful . . . and forgettable   
Dan Graham, PhD, Megan Mueller, MPH, Melanie Jaeb, RD MPH, Lisa Harnack, Dr.P.H., R.D., M.P.H. and Rachel Lucas-Thompson, PhD
Misinterpretation of the low endpoint of a calorie range biases calorie estimates of customized food products   
Peggy Liu, B.S., James Bettman, Ph.D., Arianna Uhalde, B.A. and Peter Ubel, M.D.

See individual abstracts for presenting author's disclosure statement and author's information.

Organized by: Food and Nutrition
Endorsed by: Black Caucus of Health Workers, Community Health Planning and Policy Development

CE Credits: Medical (CME), Health Education (CHES), Nursing (CNE), Public Health (CPH)

See more of: Food and Nutrition