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Impact of Food Label Indications on Cooking Common Recipes: An Experimental Study on Chilean Mothers.
Author(s) -
Gregori Dario,
Vecchio Maria Gabriella,
Ballali Simonetta
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.124.8
Subject(s) - healthy food , medicine , cooking oil , food science , environmental health , psychology , chemistry , biochemistry , biodiesel , catalysis
The portion size of food and drink products is an important consideration when providing nutrition information for labeling purposes. No data are available on how food label indications translate into real cooking strategies. An experimental trial was performed on Chileans mothers and a relative. Participants were asked to prepare two meals with ingredients measured only with kitchen tools. Participants were randomized to two groups: one receiving information using portion size (PSG) indications and the other using “per 100 gr” (100G) indications. Subsequently, participants were interviewed with a questionnaire assessing nutritional and portioning knowledge. Actual usage of ingredients was assessed using a high‐precision scale. 117 mothers and grandmothers participated. Oil usage was the same in both groups (p=0.124), for chapalele, about 4.25 g (2.975–6.481) in the 100G group and 5.56g (3.05–9.20) in the PSG group. For pasta, oil usage was 4.88g (3.08–7.75) in the 100G group and 5.35g (3.74–9.94), not resulting significantly different (p=0.425). Food label indication does not seem to influence attitudes toward the amount used for basic ingredients in cooking common traditional recipies.