Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, CP 11800, Montevideo, Uruguay.
Int J Food Sci Nutr. 2013 Aug;64(5):515-27. doi: 10.3109/09637486.2012.759187. Epub 2013 Jan 10.
The aim of this work was to evaluate consumer visual processing of food labels when evaluating the salt content of pan bread labels and to study the influence of label design and nutritional labelling format on consumer attention. A total of 16 pan bread labels, designed according to a full factorial design, were presented to 52 participants, who were asked to decide whether the sodium content of each label was medium or low, while their eye movements were recorded using an eye tracker. Results showed that most participants looked at nutrition labels and the traffic light system to conclude on the salt content of the labels. However, the average percentage of participants who looked at the actual sodium content was much lower. Nutrition information format affected participants' processing of nutrition information. Among other effects, the inclusion of the traffic light system increased participants' attention towards some kind of nutrition information and facilitated its processing, but not its understanding.
本研究旨在评估消费者在评估平面面包标签的盐含量时对食品标签的视觉处理，并研究标签设计和营养标签格式对消费者注意力的影响。总共向 52 名参与者展示了 16 个平面面包标签，这些标签是根据完全因子设计设计的，要求参与者根据每个标签的钠含量判断是中或低，同时使用眼动仪记录他们的眼球运动。结果表明，大多数参与者查看营养标签和红绿灯系统来确定标签的盐含量。然而，实际查看钠含量的参与者的平均百分比要低得多。营养信息格式影响了参与者对营养信息的处理。在其他影响中，包括红绿灯系统增加了参与者对某些营养信息的关注，并促进了其处理，但并没有提高其理解。
