CHAPTER- 1

INTRODUCTION
Nutritional Labelling
According to Koeh (1997), nutritional label can be defined as a description used to inform the
customer about the nutritional properties of a food, which also help the customer in purchasing
nutritious food and consuming nutritionally balanced meals. Besides, according to Centre for
Food Safety in Hong Kong, nutritional label is a systematic way of presenting nutrition
information of food product. It is presented in a tabular format with headings such as nutrition
information, nutrition fact, or nutrition label. The nutritional label is required as a guide
for the consumer to make selection from list of food products and to encourage the consumption
of healthy products.
Nutritional label are defined as follows:a) Food labels.
Food labels include any tag, brand, mark, pictorial or other descriptive matter, written, printed,
stenciled, marked, painted, embossed or impressed on, or attached to or included in, belonging
to, or accompanying any food.
b) Nutrition information panel.
A table found in one section of a food label declaring the amount of nutrients contained in the
foods.
c) Nutritional label.
A nutritional label is a list of nutrient level of a product displayed on the food label. It is meant
to provide the salient facts about the nutrition contents of the product.

According to the Centre for Food Safety in Hong Kong (Source: www.cfs.gov.hk), nutrient
value in the nutritional label will be presented in various reference amounts such as per 100
g/mL, per serving and per package.
a) Per 100 g/mL

1|Page

This is the common way to express energy and nutrient values. Usually per 100 g is for solid
food while per 100 mL is for food in liquid form. For example, as shown in Figure 1, 100 g of
Brand A biscuit contains 436 kcal (i.e.1831 kJ) of energy, 11 g of protein, 16 g of total fat, and
so on.
b) Per Serving
It reflects the energy and nutrient contents of a specified amount (which is called the serving
size) of food. Serving size is the amount of food people consume on a decent meal per session.
The serving size is determined by the manufacturer. It is expressed in metric unit such as gram
(g) or milliliter (mL). Sometimes, the serving size is expressed in pieces, cups, tablespoons,
teaspoons etc.
c) Per Package
For package that only contains a single serving of food, the amount of energy and nutrients
may be expressed as per package.
It can be concluded that the nutritional label in food package is the information source that
assists the customer in choosing suitable diets and avoiding unhealthy food products.
Food labeling had gone through several stages of historical development. Labeling regulations
began with regulatory marks, which served as logistical aids to the enforcement of adulteration
laws and the levying of duties and taxes on bread. The principle problem of misbranding was
the misrepresentation of weight. With minor exceptions, most food was produced locally and
consumed locally, so that there was no widespread usage of food labels, and hence no need for
extensive regulation of such labels.
The industrialization of food production in the nineteenth century made consumers more reliant
on food labels as a key source of information in making purchases. Trademarks provided a
partial assurance of quality to purchasers, but there was a clear need for regulation to prevent
misleading and fraudulent labeling. Once anti-misbranding statutes were passed in the early
twentieth century, regulators began to realize the need for more comprehensive regulation
including affirmative labeling requirements. At first such affirmative labeling requirements
were basics such as weight, the name of the food, and the address of the manufacturer.
However, with advances in nutrition science and the realization of the connection between food
consumption and long term diseases, affirmative labeling requirements included detailed
nutrition information. Today nutrition labeling had become so specific in some countries that
2|Page

it is seen as means to educate the public about nutrition. The latest food labeling regulation
dilemma centers around issues of the internationalization of food distribution and creating
regulations that are not burdensome for food distributors in many countries, while at the same
time maintaining individual regulation in each country that acknowledges that country's
cultural preferences with regard to food. And as technology continues to play an increasing
role in food production, questions arise as to which technologies are acceptable. Labeling
specifying the use of genetically modified organisms helps consumers exercise preferences
with regard to the one new technology, but some, including the FDA, question whether such
information should be relevant to consumer decisions. Different countries have come up with
different answers.
NUTRITIONAL INFORMATION PANEL
Nutrition information panels provide information on the average amount of energy (in kilo
joules or both in kilojoules and kilocalories), protein, fat, saturated fat, carbohydrate, sugars
and sodium (a component of salt) in the food, as well as any other nutrients about which a
nutrition claim is made. For example, if a food had a good source of fiber claim then the
amount of fiber in the food must be shown in the nutrition information panel.
The nutrition information panel must be presented in a standard format which shows the
average amount per serve and per 100g (or 100mL if liquid) of the food.
There are a few foods that dont require a nutrition information panel, for example:
a) A herb or spice, mineral water, tea and coffee (because they have no significant
nutritional value)
b) foods sold unpackaged
c) Foods made and packaged at the point of sale, e.g. bread made and sold in a local
bakery.
However, if a nutrition claim is made about any of these foods (for example, good source of
calcium, low fat) a nutrition information panel must be provided.
Foods in small packages, i.e. packages with a surface area of less than 100 cm squared (about
the size of a larger chewing gum packet) are not required to have a nutrition information panel.

3|Page

Serving size
The serving size listed in the nutrition information panel is determined by the food business.
This explains why it sometimes varies from one product to the next. The per serve information
is useful in estimating how much of a nutrient you are eating. For example, if you are watching
how much fat you are eating, you can use the per serve amount to help calculate your daily
total fat intake from packaged foods.
Quantity per 100g
The quantity per 100g (or 100ml if liquid) information is handy to compare similar products
with each other. The figures in the quantity per 100g column are the same as percentages. For
example, if 20 grams of fat is listed in the per 100g column this means that the product
contains 20% fat.
Energy
The energy value is the total amount of kilojoules from protein, fat, carbohydrate, dietary fiber
and alcohol that is released when food is used by the body.
Protein
Protein is essential for good health and is particularly important for growth and development
in children. Generally, people in developed countries eat enough protein to meet their
requirements. Meat, poultry, fish, eggs, milk and cheese are animal sources of protein.
Vegetable sources of protein include lentils, dried peas and beans, nuts and cereals.
Fat
Fat is listed in the nutrition information panel as total fat (which is the total of the saturated
fats, Trans fat, polyunsaturated fats and monounsaturated fats in the food). A separate entry
must also be provided for the amount of saturated fat in the food.
If a nutrition claim is made about cholesterol, saturated fats, trans fatty acids, polyunsaturated
fats, monounsaturated fats or omega -3, omega-6 or omega-9 fatty acids, then the nutrition
information panel must also include the amount of trans fat, polyunsaturated fats and
monounsaturated fats and also omega fatty acids if claimed.
4|Page

Carbohydrates
Carbohydrates can be found in bread, cereals, rice, pasta, milk, vegetables and fruit.
Carbohydrate in the nutrition information panel includes starches and sugars. Starches are
found in high amounts in foods such as white, whole meal and wholegrain varieties of cereal,
breads, rice and pasta, together with root vegetables and legumes.
Sugar
Sugar are a type of carbohydrate and are included as part of the carbohydrates in the nutrition
information panel as well as being listed separately. The amount of sugars in the nutrition
information panel will include naturally occurring sugars, such as those found in fruit, as well
as added sugar. Note that products with no added sugar nutrition claims may contain high
levels of natural sugars.
Dietary fiber
The nutrition information panel does not need to include fiber unless a nutrition claim is made
on the label about fiber, sugar or carbohydrate, for example high in fiber, low in sugar.
Sodium/salt
Sodium is the component of salt that affects health and high levels have been linked with high
blood pressure and stroke, which is why it is included in the nutrition information panel. Read
more about sodium and salt.
The Ministry of Health and Family Welfare had, on September 19, 2008, notified the
Prevention of Food Adulteration (5th Amendment) Rules, 2008, mandating packaged food
manufacturers to declare on their product labels nutritional information and a mark from the
F.P.O or A-Mark (Companies that are responsible for checking food products) to enable
consumers make informed choices while purchasing. Prior to this amendment, disclosure of
nutritional information was largely voluntary though many large manufacturers tend to adopt
the international practice.
Food Labelling serves as a primary link of communication between the manufacturer or packer
of food on the one hand and distributor, seller, and user or consumer on the other hand. By way
of labeling the manufacturer introduces his product to his distributor or seller and to the target
5|Page

consumer or user of his product by providing all the information regarding his product on the
label.
The manufacturer can impress the consumer or its target user that it is the product of his choice,
which suits him/her according to his/her needs. Thereby, the correct and required labeling
undoubtedly promotes the sale of his product.
As per Food Laws every packaged food article has to be labeled and it has to be labeled in
accordance to the law applicable in the country of the user. Every packaged food article for the
domestic use has to be labeled in accordance to the related Indian Food Law i.e. Food Safety
and Standards (Packaging and Labelling) Regulations, 2011, notified by Food Safety and
Standards Authority of India (FSSAI).
The packaged food for export has to be labeled in accordance to the food laws and regulations
applicable to the importing country.
In order to safe guard the interest of the consumer, The Food Safety and Standards (Packaging
and Labelling) Regulations, 2011, provides that every packaged food article has to be labeled
and it shall provide the following information
1. The name of Food
2. List of Ingredients,
3. Nutritional Information,
4. Declaration regarding Veg or non-veg,
5. Declaration regarding Food Additives,
6. Name and complete address of the manufacturer or packer
7. Net Quantity,
8. Code No,/Lot No./Batch No.,
9. Date of manufacture or packing,
10. Best Before and Use By Date,
11. Country of Origin for imported food and
12. Instructions for use
In addition to the above information the manufacturer or the packer has to also ensure that the
label complies with the general requirements of labeling prescribed under the regulations I.e.
the label should not become separated from the container, contents on the label shall be correct,
clear and readily legible and shall be in English or Hindi language, etc.
6|Page

Labelling means to introduce a product for sale by providing comprehensive information about
the product to the target consumer market besides ensuring safety standards of the regulatory
body. A useful elaborated information about the label leaves good impression on the consumers
seeking required details about the product.
When nutrition labeling must be presented in a second language, the nutrition information may
be presented in separate nutrition labels for each language or in one label with the second
language, translating all required information, following that in English. Numeric characters
that are identical in both languages need not be repeated.
Food Labelling serves as a primary link of communication between the manufacturer and
packer of food on the one hand and distributor, seller, and user or consumer on the other hand.
By way of labeling the manufacturer introduces his product to his distributor or seller and to
the target consumer or user of his product by providing all the information regarding his
product on the label.
The manufacturer can impress the consumer or its target user that it is the product of his choice,
which suits him/her according to his/her needs. Thereby, the correct and required labeling
undoubtedly promotes the sale of his product.
As per Food Laws every packaged food article has to be labeled and it has to be labeled in
accordance to the law applicable in the country of the user. Every packaged food article for the
domestic use has to be labeled in accordance to the related Indian Food Law i.e. Food Safety
and Standards (Packaging and Labelling) Regulations, 2011, notified by Food Safety and
Standards Authority of India (FSSAI).

Food labelling Rules in India.

The object of the Prevention of Food and Adulteration Act of 1954 was to prevent the
adulteration and misbranding of food. The label was required to indicate the name or
description of the food, the name and business address of the manufacturer or importer, the net
weight of the food, and a batch number or code number in Hindi or English, and the month and
year in which the product is manufactured or packed. If preservatives, coloring agents,
antioxidants, or vitamins have been added to the food, the label must say so. Small packages
of biscuits, bread, confectionery, and sweets and carbonated water containers are exempt from
the weight and batch number listing requirements. Milk and soft drink bottles, packages
containing less than 20 grams, and packages containing bread or uncanned fruits, vegetables,
7|Page

ice cream, butter, cheese, fish, meat, or any other like commodity are exempt from the month
and year requirement. Food claiming to be enriched with nutrients such as minerals, protein,
or vitamins shall give the quantities of the added nutrients on the label. All information required
by the labeling rules must be written in English, or in Hindi in Devanagari script, though
nothing in the rules prevents the use of additional languages. Labels may not contain any
statements, claims, designs, fancy names, or abbreviations which are misleading as to the food
in the package, the quantity, the nutritive value, or its place of origin. However, existing fancy
labels such as Ginger Beer, Gold Spot, and Cream Cracker were exempt from this regulation.
Imitation food cannot be marked as pure. Coffee and chicory mixtures must be labeled with a
table showing the percentage of coffee and the percentage of chicory. Condensed and dried
milk labels must indicate their equivalent in liter of liquid milk. Condensed milk labels must
also say NOT TO BE USED BY INFANT BELOW SIX MONTHS. Fluid milk bottles must
be marked with a letter to clearly indicate what animal the milk came from. Bu
also milk bottles must be marked with a B. Cow milk bottles must be marked with a C. Goat
milk bottles must be marked with a G. Standardized milk bottles must be marked with an S.
Toned milk bottles must be marked with a T. Double toned milk bottles must be marked with
a DT. Skimmed milk bottle must be marked with K. Pasteurized milk bottles must be marked
with a P which appears before the letter indicating the origin of the milk. Every ice cream dealer
must display the name and address of the manufacturer of the ice cream.
Every label for an article of food containing an addition, admixture, or deficiency must describe
the food as containing such.163But salt in butter and margarine and vitamins in food are not
deemed admixtures.

8|Page

Consumer Buying Behavior

Consumer buying behavior is the sum total of a consumer's attitudes, preferences, intentions,
and decisions regarding the consumer's behavior in the marketplace when purchasing a product
or service. The study of consumer behavior draws upon social science disciplines of
anthropology, psychology, sociology, and economics.
Consumer behavior is the study of individuals, groups, or organizations and the processes they
use to select, secure, use, and dispose of products, services, experiences, or ideas to satisfy
needs and the impacts that these processes have on the consumer and society. It blends elements
from psychology, sociology, social anthropology, marketing and economics. It attempts to
understand the decision-making processes of buyers, both individually and in groups such as
how emotions affect buying behavior. It studies characteristics of individual consumers such
as demographics and behavioral variables in an attempt to understand people's wants. It also
tries to assess influences on the consumer from groups such as family, friends, sports, reference
groups, and society in general.

Customer behavior study is based on consumer buying behavior, with the customer playing the
three distinct roles of user, payer and buyer. Research has shown that consumer behavior is
difficult to predict, even for experts in the field. Relationship marketing is an influential asset
for customer behavior analysis as it has a keen interest in the re-discovery of the true meaning
of marketing through the re-affirmation of the importance of the customer or buyer. A greater
importance is also placed on consumer retention, customer relationship management,
personalization, customization and one-to-one marketing. Social functions can be categorized
into social choice and welfare functions.

9|Page

Chapter- 2
Title & Objective:
The title of the research project is:
A Comparative Study of the Impact of Nutritional Labeling on Consumer Buying Behavior
in Ludhiana & Jalandhar.
Objectives:
To study how much the consumers are aware about nutritional labelling.
To study how the consumer buying behavior influenced through nutritional labelling.
To study the perception of consumer buying behavior through nutritional labelling.
To suggest recommendations on improving nutritional labeling based on research
findings.

Scope of the study:

The scope of the study is the targets to identify and develop the consciousness of customers
towards the nutritional labeling on the packing of food products in the context of purchasing
behavior.
This study is focused to develop contact of the consumers responsiveness concerning the
information provided on the nutritional labels on the Product packaging and also to identify
whether or to what extent these labels help customers in order to take the correct decisions
upon selecting a pre-packaged product. This study is limited only to the nutitional labelling of
the food product items.
Need of the study:
This type of research has not been done in India or specific to Punjab region.
This research will help the companies to find out that how can they use nutritional
labelling as the source of marketing their products, or as the source of generating more
profits & as the source of making aware the consumer about the nutritional labelling.

10 | P a g e

CHAPTER-3
REVIEW OF LITERATURE
Kumar & Ali, 2014, in their study title, Impact of Product Packaging And Labelling
On Consumer Buying Behavior For Food Products In Mumbai Region extended that
that customer does look for information before buying any product but majorly price
and expire date. More consumer awareness need to be spread regarding checking other
type of information such as ingredients of products etc. this will not just help consumers
but also companies to differentiate their products from competitors. Packaging is the
first point of contact with the brand for a consumer product. Packaging design an
important issue in the growing use of packaging as a marketing tool for self-service.
Kumar & Raju, 2014, in their study title, A Study On Impact Of Nutritional Labeling
And Packaging On Consumer Buying Behavior Extended that the consumers give high
preference to the food labels and the packaging on the food packets and the information
like expiry date, Price, method to use and the nutritional labels on the food. They also
look at the sugar levels and the other ingredients. Sometimes the nutritional label helps
the customer in their buying decision.
Azman & Sahak, 2013, in their study title, Nutritional Label and Consumer Buying
Decision: A Preliminary Review. Extended that what is meant by the use of
nutritional label has been a multi-dimensional issue. This review indicates the
questions guiding these definitions - at least from the previous researchers standpoints.
Besides, this review also indicates the role of nutritional label in influencing the
healthier food choice. Furthermore this paper also discusses regarding the issue that can
encourage the future researchers to develop their researches in this area for the purpose
of generating a new knowledge. It also allows consumers to make an informed
judgement of a product's overall value. Therefore, the nutritional panel can be
concluded as a form of guidance to a better diet and a healthier life.

11 | P a g e

 Gbettor, et al, 2013, in their study title, Exploring Consumer Knowledge and Usage
of Label Information in ho Municipality of Ghana. Extended that the primary functions
of food labelling regulation is to protect the end consumer by offering them the
privilege of knowing what they are buying, in light of challenges of choice pose by ever
increasing variety of products coupled with sophisticated and complex collection of
packaging and labelling information. However, in Ghana, there has always been a
growing concern about the lack of consciousness of label reading among consumers.
That consumers should be supported through education by the appropriate mandated
agency to know the benefits of label reading.
Latiff, et al, 2013, in their study title, The Impact of Food Labeling on Purchasing
Behavior among Non-Muslim Consumers in Klang Valley extended that Food
labeling appeared to effectively predict purchase behavior among the Non-Muslims
consumers in Malaysia. To encourage adequate and rational food purchasing behavior
from a behavioral perspective, government authority, private health organization,
consumer right association and NGOs should emphasis the need for adequate food
labeling for manufacturing companies. Government should focus on creating social
expectations regarding food label improving consumers sense awareness and ability to
buy food with some information regarding ingredient, nutrient and halal logo on it.
Saeed, et al 2013, in their study title, Impact of Labeling on Customer Buying
Behavior in Sahiwal, Pakistan. Extended that the results have shown that consumers
purchase more quantity of the products after looking a well labeled product. Therefore
labeling influences the consumer buying behavior. But there are some other factors also
which influence the consumer buying behavior. That labeling elements has the positive
influence on buying behavior of the consumer purchase decisions.
Zaidi & Muhammad, 2012, in their study title, Awareness of Pakistani Consumers
towards Nutritional Labeling on Product Packaging in Terms of Buying Behavior.
Extended that Nutritional Labeling communicates to consumer that the product holds
those attributes that can fill the required need and contains components that that are
better as compared to the ones provided by the competitor. Consumers are unaware
about the GDA, Nutrition facts and other many aspects like amounts of components
used.
12 | P a g e

 Kiesel, et al, 2011, in their study title, Nutritional Labeling and Consumer Choices.
Extended that label use has the potential to improve dietary quality, but the magnitude
of these improvements is relatively small. The record for nutritional labeling is mixed.
The presentation of nutritional information, such as its complexity, specificity,
credibility, location on the package, and perhaps even ink color, may significantly affect
the manner in which consumers actually use such information in the marketplace.
Although consumers generally view nutritional information as useful, they prefer short,
succinct wording over long and complex claims and believe that the government should
approve claims. There is widespread interest in the provision of nutritional information
on food packages, but this interest differs between people, situations, and products.
Sial, et al 2011, in their study title, Impact of Labeling and Packaging on Buying
Behavior of Young Consumers with Mediating Role of Brand Image. Extended that
packaging is positively associated with consumer buying behavior & brand image
mediates the relationship of packaging and consumer buying behavior only. Label
could create the authenticity in the product by providing such information as quality,
specification, ingredients etc.
Magistris, et al, 2010, in their study title, Effects of the nutritional labels use on healthy
eating habits in Spain. Extended that one of this changes is the increasing importance
consumers are assigning to the diet-health relationship when making their food choices,
as, the excessive fat and calories intake, scarce physical activity have led to the
increasing presence of overweight and the emergence of the cause the so-called diseases
of the actual civilization such as diabetes, cardiovascular diseases or gout. These
diseases limit the quality of life and increase health-related expenditures.

13 | P a g e

 Merwe & Venter, 2010, in their study title, A consumer perspective on food labelling:
ethical or not? extended that Considerable effort has recently been made by food
regulators internationally and in South Africa to improve food labelling regulations and
thereby to reduce misleading label information. Despite this, international research
indicates that many consumers do not trust claims made on labels and find label
information difficult to understand. International consumer perspectives cannot
necessarily be extrapolated to the South African environment. Consumers too should
realize their rights and responsibilities regarding ethical food labelling and ethical
consumer behavior and they should enforce these by not supporting manufacturers that
fail to provide ethical label information.
Drichoutis, et al 2006, in their study title, Consumers Use of Nutritional Labels: A
Review of Research Studies and Issues. Extended that nutritional labeling has emerged
as an important aspect of consumers food purchase decisions. Nutritional content in
food products is considered to be a credence attribute. They find that pro-vision of
information has a positive effect on the consumption of beneficial nutrient components
and a negative effect on the consumption of harmful components such as fat and
cholesterol.
Godwin, et al 2006, in their study title, Evaluating the Nutrition Label: Its Use in and
Impact on Purchasing Decisions by Consumers. Extended that any changes to food or
nutrition labeling of calories or serving size must motivate consumers towards behavior
change. Most of the consumers read frequently were the calories, fat, sugar, & fiber
content. Percentages of daily values were read less often, as were the health related
statements & the list of ingredients.

14 | P a g e

 Prathiraja & Ariyawardana, 2003, in their study title, Impact of Nutritional Labeling
on Consumer Buying Behavior extended that nutritional panel on the package would
enhance the demand for the local food products and it would be an appropriate strategic
task for the local food processors. Thereby, these local producers could compete with
the other products with nutritional labels and also it would be an ideal strategy in
penetrating export markets where the nutritional panel is a legal requirement. Analysis
showed that gender, level of education and special dietary status have a significant
positive effect and the household size has a significant negative effect on the
willingness to pay for nutrition information.

15 | P a g e

CHAPTER-4
RESEARCH METHODOLGY
Research methodology is a way to systematically solve the research problem. It may be
understood as a science of studying how research is done scientifically. In it we study the
various steps that are generally adopted by a researcher in studying his research problem along
with the logic behind them.

Research Design:
The Research Design is the heart of the research report.
Research Design states the conceptual structure within which research would be conducted.
The preparation of such a design facilitates research to be as efficient as possible yielding
maximal information. In other words, the function of research design is to provide for the
collection of relevant evidence with minimal expenditure of effort, time and money.
The research is of descriptive in nature as it includes surveys and fact-finding enquiries of
different kinds. These are the one in which the researcher seeks to measure such items as, for
example, effect on labelling, preferences of people, or similar data. The major purpose of
descriptive research is description of the state of affairs as it exists at present.

Reasons for Descriptive research design:

This is so because my study is concerned with finding facts and characteristics
concerning the variables in a given situation.
The research would help us to find the impact of nutritional labelling in the consumer
buying behavior.

Data collection sources:

Primary data was collected with the help of questionnaire. The questionnaire consisted
of multiple choice questions, close ended questions, open ended question, so as to gain
the information from the respondent.
The secondary data was collected through various websites, books, journals etc.

16 | P a g e

Sampling Plan:
Sampling is an effective step of collection of primary data and has a great influence on the
quality of results. The sampling plan includes the population, sampling size and sampling
design.
Population
The study aimed to include all the people who buys products by seeing the labels on the Food
items in Ludhiana & Jalandhar
Sample Size
The sample size for the research was 200 taken over all out of which 100 is from Ludhiana &
100 is from Jalandhar.
Sampling Unit:
The sampling unit is single buyer of products who buys product on the basis of Nutrients
available in it in Ludhiana & Jalandhar.
Sample Technique
The technique used in this research is Stratified random sampling because we want to highlight
a specific subgroup within the population. This technique is useful in such researches because
it ensures the presence of the key subgroup within the sample.

Data Analysis & Interpretation

In the view of the present study, the required data was collected through structured
questionnaires. The data so collected was processed manually by editing, coding and
tabulating. For analyzing the data, various statistical tools were used to draw meaningful
results.
Analysis of data will be done by constructing suitable tables and by using other statistical
techniques like mean and percentage method.

17 | P a g e

BIBLIOGRAPHY

Azila-Gbettor, Edem Maxwell, Simon Mesa Kwodjo Avorgah and Evelyn Delali Adigbo.
"EXPLORING

CONSUMER

KNOWLEDGE

AND

USAGE

OF

LABEL

INFORMATION IN HO MUNICIPALITY OF GHANA." European Scientific Journal

(2013): 297-311.
Drichoutis, Andreas C., Panagiotis Lazaridis and Jr. Rodolfo M. Nayga. "CONSUMERS USE
OF NUTRITIONAL LABELS: A REVIEW OF RESEARCH STUDIES AND
ISSUES." Academy of Marketing Science Review (2006): 3-25.
Godwin, Sandria L., Leslie Speller- Henderson and Cindy thompson. "Evaluating the Nutrition
label: Its use in & impact on Puchasing Decisions by Counsumers." Journal of food
distribution research (2006): 82-86.
"Impact of Nutritional Labeling on Consumer buying behaviour." Sri Lankan Journal of
Agricultural Economics. (2003): 35-46.
Kiesel, Kristin, Jill J. McCluskey and Sofia B. Villas- boas. "Nutritional Labeling and
Counsumer Choices." Annual Review of Resource Economics (2011): 0-30.
Kumar, D.Prasanna and K. Venkateswara Raju. "A STUDY ON IMPACT OF
NUTRITIONAL LABELING AND PACKAGING ON CONSUMER BUYING
BEHAVIOUR." Research Dimensions (2014): 1-8.
kumar, Sushil and Jabir Ali. "IMPACT OF PRODUCT PACKAGING AND LABELLING ON
CONSUMER BUYING BEHAVIOUR FOR FOOD PRODUCTS IN MUMBAI
REGION." Sinhgad Institute of Management and Computer Application (2014): 320327.
Latiff, Abdul, et al. "The Impact of Food Labeling on Purchasing Behavior Among NonMuslim Consumers in Klang Valley." Australian Journal of Basic and Applied Sciences
(2013): 124-128.
MAGISTRIS, Tiziana DE, Azucena GRACIA and Jess BARREIRO-HURL. "Effects of the
nutritional labels use on healthy eating habits in Spain." Agric. Econ. Czech (2010):
540-551.

18 | P a g e

Merwe, M. van der and K. Venter. "A consumer perspective on food labelling: ethical or not?"
North-West University journal (2010): 405-428.
"Nutritional Label and Consumer Buying Decision: A ptreliminary review." Procedia - Social
and Behavioral Sciences journal (2013): 490-498.
Saeed, Rashid, et al. "Impact of Labeling on Customer Buying Behavior in Sahiwal, Pakistan."
World Applied Sciences Journal (2013): 1250-1254.
Sial, Mahdia Farrukh, et al. "Impact of Labeling and Packaging on Buying Behavior of Young
Consumers with Mediating Role of Brand Image." INTERDISCIPLINARY JOURNAL
OF CONTEMPORARY RESEARCH IN BUSINESS (2011): 1022- 1029.
Zaidi, Syed Hassan Abbas and Bakhtiar Muhammad. "Awareness of Pakistani Consumers
towards Nutritional Labeling on Product Packaging in Terms of Buying Behavior ."
International Journal of Business and Social Science (2012): 97-103.

19 | P a g e