OBJECTIVE: To determine whether children perceive food with nutrition claims as healthier and tasting differently than those without claims. METHODS: Fourth- and fifth-graders (n = 47) from 3 California schools participated. Two identical products (cookies, crackers, or juice) were placed in front of product packages, 1 with a nutrition claim, the other without. Each child was asked which product was healthier and which tasted better. RESULTS: The percentage of children who identified the reduced-fat cookie, whole-grain cracker, or 100% juice as healthier was 81%, 83% and 81%, respectively. The taste of the "healthier" product (ie, with nutrition claim) was preferred by 72%, 67%, and 54%, respectively. CONCLUSIONS AND IMPLICATIONS: A convenience sample of children perceived products with a nutrition claim as healthier and identified the "healthier" cookies and crackers as tasting better. Future research should examine whether food labeling can be used to encourage children to consume healthier diets.
OBJECTIVE: To determine whether children perceive food with nutrition claims as healthier and tasting differently than those without claims. METHODS: Fourth- and fifth-graders (n = 47) from 3 California schools participated. Two identical products (cookies, crackers, or juice) were placed in front of product packages, 1 with a nutrition claim, the other without. Each child was asked which product was healthier and which tasted better. RESULTS: The percentage of children who identified the reduced-fat cookie, whole-grain cracker, or 100% juice as healthier was 81%, 83% and 81%, respectively. The taste of the "healthier" product (ie, with nutrition claim) was preferred by 72%, 67%, and 54%, respectively. CONCLUSIONS AND IMPLICATIONS: A convenience sample of children perceived products with a nutrition claim as healthier and identified the "healthier" cookies and crackers as tasting better. Future research should examine whether food labeling can be used to encourage children to consume healthier diets.
Authors: Christine Mulligan; Monique Potvin Kent; Laura Vergeer; Anthea K Christoforou; Mary R L'Abbé Journal: Int J Environ Res Public Health Date: 2021-04-29 Impact factor: 3.390