THE IMPORTANCE OF READING NUTRITION FACTS ON FOOD LABELS FOR

DIETARY MANAGEMENT AND HEALTH OUTCOMES OF 3RD YEAR BACHELOR OF

SCIENCE IN HOSPITALITY MANAGEMENT

ST. DOMINIC SAVIO COLLEGE

DEPARTMENT OF HEALTH RELATED COURSES - NURSING

NAME/S:
ROQUE, JULIA MAY A.
MILANAY, RM M.
PALENCIA, JEAMINE HELI T.
ALARCON, RIZALYN M.
IBEAGHA, TOCHI GRACE
ONWUAKPA, COLLINS
RAMOS, TIFFANY GRACE R.
FRANDO, IZZY C.
MANILHIG, JANICA
IGWE, CHIKA O.
IRIKANNU, JUDE

NCM 107 - NUTRITION AND DIET THERAPY

3RD YEAR B

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TABLE OF CONTENTS

Title Page ………………………………………………………... I

Table of content …………………………………………………… 2

CHAPTER 1
INTRODUCTION

1.1 Background of Study ………………………………………….. 4

1.2 Objectives the Study …………………………………………… 4
1.3 Research Question ………….……………………….……..… 5

CHAPTER 2
REVIEW OF RELATED LITERATURE

2.1 Theories and Ethical Principle …………………………………. 6

Local Literature
Foreign Literature
Local Study
Foreign Study
2.2 Synthesis ………………………………………………………… 8

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CHAPTER I
INTRODUCTION

A Nutrition Facts label provides detailed information about the nutritional content,
serving size, and caloric value of a food product. These labels are designed to help
consumers make informed decisions about their food intake by providing essential data
on nutrients such as fats, carbohydrates, proteins, vitamins, and minerals. By
understanding the nutritional content of food, individuals can make more conscious
decisions about portion sizes, the timing of their meals, and how to balance their overall
diet throughout the day. This information is especially valuable for those managing
specific health conditions, such as diabetes, hypertension, or obesity, where dietary
control plays a critical role in maintaining health. The ability to read and interpret these
labels empowers consumers to take control of their eating habits, potentially leading to
improved dietary choices and better overall health outcomes.

According to Conklin, M. T., Cranage, D. A., & Lambert, C. U. Journal entitled College
students' use of point of selection nutrition information, Nutrition information provided as
part of residential dining services can be used to increase students’ knowledge and
promote skills to help students make better food consumption decisions. The college
years are a critical period in young adults’ lives when appropriate lifelong eating habits
targeted at achieving or maintaining ideal body weight can be developed or reinforced.

The importance of reading Nutrition Facts labels extends beyond individual dietary
preferences; it plays a significant role in promoting long-term health and preventing
chronic diseases. This study aims to explore how the ability to read and understand
food labels impacts dietary management and health outcomes among the Hospitality
management students of St. Dominic Savio College. Based on the researcher’s
observation these students are the ones who are mostly exposed in the food service
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Conklin, M. T., Cranage, D. A., & Lambert, C. U. (2005). College students' use of point of selection nutrition information. Topics in Clinical
Nutrition, 20(2), 97-108.

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industry. They are exposed in a kitchen environment where they learn how to prepare
and present food with different dishes and ingredients. Educating them can empower
students to make informed decisions about ingredients and cooking methods that they
will use.

Understanding nutrition facts can contribute to their preparation of safe and healthy
meals that cater to the dietary needs of their clients, especially those who may have
specific dietary restrictions or health conditions. The integration of nutrition knowledge
into hospitality education ensure that future professionals are equipped to prioritize
health without compromising tastes and presentation.This capstone project aims to
bridge the gap between culinary skills and nutrition awareness, highlighting the
importance of providing nutritious meals as part of a comprehensive approach to client
care in the hospitality industry.

1.1 Background of the Study

With the increasing prevalence of diet-related health issues such as obesity, diabetes,
and cardiovascular diseases, it has become more important to educate individuals
about the significance of nutrition facts. Food labels provide valuable information about
the calories, macronutrients, vitamins, and minerals in food products, enabling
consumers to make healthier choices. Despite this, many people do not fully utilize or
understand the information presented on food labels. This study seeks to address this
gap by examining the knowledge and practices of Bachelor or Science in Hospitality
Management regarding nutrition facts and their impact on dietary habits and health
outcomes of their clients.

1.2 Objectives of the Study

The general objective of this study is to assess the level of awareness and
understanding of nutrition facts on food labels among students particularly students
from Hospitality Management.
Also this study sought to;

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1. Evaluate the influence of reading nutrition facts on the dietary choices and
management practices of the students.

2. Investigate the relationship between the use of nutrition facts and health
outcomes such as body weight, blood pressure, and sugar levels.

3. Provide recommendations for improving nutrition label education and utilization

within the college.

1.3 Statement of the Problem

This project aims to bridge the gap between culinary skills and nutrition awareness,
highlighting the importance of providing nutritious meals as part of a comprehensive
approach to client care in the hospitality industry.
Specifically, it sought to answer the following question:

1. How are the levels of understanding the meaning and significance of the various
components of nutrition facts labels, such as calories, macronutrients (fat, protein,
carbohydrates), and added sugars important in providing safe and healthy food for their
clients and customers?

2. How does the level of awareness and understanding of nutrition facts on food labels
translate into actual dietary choices and management practices among students?

3. Is there a demonstrable link between the use of nutrition facts on food labels and
improved health outcomes, such as body weight, blood pressure, and sugar levels,
within the Hospitality Management students?

4. What are the key barriers and opportunities for enhancing the education and
utilization of nutrition facts on food labels within the College?

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CHAPTER 2
REVIEW OF RELATED LITERATURE

1.1 Theories and Ethical Principle

Understanding the importance of reading Nutrition Facts labels is supported by the
Health Belief Model (HBM) and the Theory of Planned Behavior (TPB). HBM suggests
that individuals are more likely to read food labels if they perceive it can prevent health
problems or manage existing conditions. This model emphasizes the need to increase
awareness and perceived benefits of label reading among students to foster proactive
dietary management of their customers. Meanwhile, TPB highlights that positive
attitudes, social influences, and perceived control over dietary choices drive the
intention to read food labels. At St. Dominic Savio College, educational initiatives that
enhance label literacy can promote healthier eating behaviors. Ethical principles such
as autonomy and beneficence also underscore the importance of reading food labels.
Autonomy supports the right of individuals to make informed dietary decisions, while
beneficence emphasizes promoting well-being and preventing harm through nutritional
education. Encouraging the use of Nutrition Facts labels empowers the college
community to make healthier choices, ultimately improving dietary management and
health outcomes.

On a Local Literature authored by Javier, C. A., Capanzana, M. V., & Gohilde, S. S. in

2023 entitled Socio-demographic Determinants of Filipino Consumers Reading Food
Product Labels and Nutrition Facts: Findings from the 2018-2019 ENNS, literate about
how food industry is crucial for food security, and the Consumer Act of the Philippines

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Javier, C. A., Capanzana, M. V., & Gohilde, S. S. (2023). Socio-demographic Determinants of Filipino Consumers Reading Food
Product Labels and Nutrition Facts: Findings from the 2018-2019 ENNS. Acta Medica Philippina.
Wills, J., & Kieffer, K. (2020). Understanding Food Labels: A Review of the Literature. Journal of Nutrition Education and Behavior.

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enforces compulsory labelling and fair packaging to provide accurate information about
product nature, quality, and quantity.
This revised rules and regulation governing the labeling of prepackaged Food Products
mandate product name, importer, distributor, lot identification, brand name, ingredients,
manufacturer, packer, storage condition, and expiry date. Nutrition labeling is a system
that provides accurate nutrition information about food products based on their nutrient
content. It is a population-level communication device at the point of purchase,
promoting healthier food choices. In the 3In The Philippines, voluntary nutrition labeling
is still in place, but Circular No. 2021-015 allows for front-of-pack labeling for energy or
caloric content. With this study the understanding of Food Labels: A Review of the
Literature by Wills, J., & Kieffer, K. in 2020 discussed how food labels impact dietary
behavior. It states that many consumers understand the importance of nutrition labels,
and their ability to interpret and apply this information effectively varies. This review
suggested that improving nutritional education could help consumers make healthier
choices based on food labels.

In 2022, Santos, L., & Garcia, R. released a study of a Consumer Behavior and the Use
of Nutrition Labels in Metro Manila studied how consumers in Metro Manila use nutrition
labels and found that while many reported using labels, their application was
inconsistent. The study identified factors such as education and socioeconomic status
as influencing label-reading habits and suggested improvements in nutrition education
and label design. In 2023 Sutherland, L., & Lanza, J. released a study of the Effects of
Nutrition Labeling on Dietary Choices and Health Outcomes: A Systematic Review that
was published under American Journal of Public Health. This study evaluated the
impact of nutrition labeling on dietary choices and health outcomes across various
countries. The study found that nutrition labels generally lead to healthier food choices
and improved health outcomes, particularly when labels are clear and accompanied by
effective public education campaigns.

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Santos, L., & Garcia, R. (2022). Consumer Behavior and the Use of Nutrition Labels in Metro Manila. Journal of Philippine Health.
Sutherland, L., & Lanza, J. (2023). Effects of Nutrition Labeling on Dietary Choices and Health Outcomes: A Systematic Review.
American Journal of Public Health.

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1.2 Synthesis
The Related Literature emphasizes the critical role that nutrition labels play in dietary
management and health outcomes of every individual whether this is in local or
international society. These local and international sources, prove that having high
awareness of nutrition labels and their effectiveness varies have a good nutritional
health outcome for every individual. Nutritional literacy, educational background, and
socioeconomic status all have a significant impact on label reading habits. Local studies
highlight the need for improved education and clearer labeling practices, while foreign
research backs up these findings and emphasizes the efficacy of clear, standardized
labels combined with educational initiatives. Overall, improving nutrition label literacy
through targeted education and better label design can result in healthier dietary
choices and improved public health outcomes..4

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CHAPTER III
METHODOLOGY

Research Design
Respondents of the Study
Research Locale
Data Gathering Instruments
Data Gathering Procedures
Data Analysis

REFERENCES

1
Conklin, M. T., Cranage, D. A., & Lambert, C. U. (2005). College students' use of point
of selection nutrition information. Topics in Clinical Nutrition, 20(2), 97-108.

Javier, C. A., Capanzana, M. V., & Gohilde, S. S. (2023). Socio-demographic

Determinants of Filipino Consumers Reading Food Product Labels and Nutrition Facts:
Findings from the 2018-2019 ENNS. Acta Medica Philippina.
https://doi.org/10.47895/amp.vi0.7207

Wills, J., & Kieffer, K. (2020). Understanding Food Labels: A Review of the Literature.
Journal of Nutrition Education and Behavior. (https://www.jneb.org/article/S1499-
4046(20)30017-2/fulltext)

Santos, L., & Garcia, R. (2022). Consumer Behavior and the Use of Nutrition Labels in
Metro Manila. Journal of Philippine Health.
(https://philhealthjournal.org/articles/2022/consumer-behavior-metro-manila)

Sutherland, L., & Lanza, J. (2023). Effects of Nutrition Labeling on Dietary Choices and
Health Outcomes: A Systematic Review. American Journal of Public Health.
(https://ajph.aphapublications.org/doi/10.2105/AJPH.2023.306405)