•   Health literacy,

•   Health communication,

•   Nutrition science/nutrition education,

•   Information processing,

•   Visual/package design,

•   Behavioral economics, and

•   Nutrition labeling policy.

Finally, the committee considered the components necessary to the effective development, design, and testing of model FOP systems, recognizing that, at the current rate of technology proliferation, in the future there may be additional ways to convey information to help consumers make healthier choices.


The report is organized into nine chapters. This chapter provides background for the study, summarizes the Phase I conclusions, and describes the committee’s task and approach. Chapters 2 and 3 describe FOP food package labeling and the regulatory environment for FOP labeling, respectively. Chapter 4 examines consumer use of FOP systems, and Chapter 5 examines the evidence related to consumer understanding of FOP systems. Chapter 6 discusses the current food package environment, how consumers process food package information, and how this knowledge can be applied to designing an effective FOP nutrition labeling system. The characteristics of model FOP systems and an approach to developing criteria to evaluate saturated and trans fats, sodium, and added sugars in food and beverage products consistent with a successful FOP system are discussed in Chapter 7. Chapter 8 discusses the promotion of FOP labeling in the context of social marketing. Lastly, the committee’s overall conclusions and recommendations are found in Chapter 9.


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