Abstract
The U.S. Congress passed legistration establishing a new, more comprehensive, mandatory nutritional label to be placed by May 1994. However, the usefulness of the program has been questioned by many researchers. Research results showed that consumers want to have information available, even though they cannot understand and utilize every piece of information given in labels and/or they are confused by them. It would be easier for consumers to make choices about a healthy diet, if an index which summarized information in a label could be developed. The purpose of this study was to develop weights for components of label by utilizing professionals' knowledge. A questionnaire was designed to extract professionals' healthy diet choices, and a national survey was conducted. Professionals were asked to rank sixteen combinations of three products by their nutritional qualities. Data were analyzed with LOGIT analysis with consumer good characteristics model specification. Several model specifications were explored and results showed that original value part-worth models (OVPWM) explained variation of rank better than percent value part-worth models. For OVPWMs, calories, calories from fat (CALF), fat, saturated fat, cholesterol, sodium, sugar, and iron had negative signs; and positive signs were obtained for dietary fiber, protein, vitamin A, vitamin C, and calcium. Negative signs of estimates imply that a lower amount of these is desirable for a higher rank of a product, and vice versa. OVPWM 1 and OVFWM 3 were not different in explaining variation of ranks given by professionals. Two models were compared by several methods -- model performance, ranks of seventy-five products, and out of sample prediction. Tests confirmed redundancy of fat in the OVPWM 1. Therefore, it was concluded that a product should not be penalized twice for the high fat content, using both CALF and fat in constructing an index. These weights could be used as multiplying factors to scores given to the components of a label to create an index. Weights for information on the new label were estimated in this study. However, using more products and allowing more variation in nutrient values for products in designing questionnaires were recommended for the future research.
Kim, Heaseon (1993). Developing weights for information on nutritional labels. Texas A&M University. Texas A&M University. Libraries. Available electronically from
https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -1520056.