Evaluación del uso de la etiqueta de semáforo nutricional en el Distrito Centro de Quito

In Ecuador, the labeling of the traffic light was implemented in 2013.This graphic system obliges all food industries to show the content of sugar, fat and salt on the labels of their productos, with colors (red, yellow or green), according to the level of nutrients. The objective of the present investigation was to evaluate the frequency of use, the influence and perception of the nutritional traffic light in the purchase of food in the Central District of the city of Quito. The chosen sectors were: the Historic Center, San Juan, Puengasi, Itchimbía and La Libertad. In the investigation, 76 people were surveyed, half in a supermarket and the other half in a market. The survey contained 16 questions related to the used and perception of nutritional labeling. Additionally, two exercises were carried out with a subsample of 12 people, the first consisted of choosing nutritious foods among 20 pairs of products and the second a simulation of food purchases for a healthy lunch. Finally, 15 people were interviewed regarding the colors of the nutritional traffic light to acquire a deeper knowledge concerning the perception that consumers have towards this labeling. The results showed that 76 percent of the participants identified the nutritional labeling and 38 percent read the nutritional content of the label before choosing a product during a purchase. The exercise that involved the selection of healthy foods evidenced that the majority of people opted for poorly processed products as healthy foods evidenced that the majority of people opted for poorly processed products as healthy products. Finally, the personal interview revealed that people find nutritional labeling useful because it warns them about the content of nutrients with colors, most of them noticed that food labels are not in red. In conclusion, the labeling obtained a positive acceptance, because it aided the costumer by facilitating the choice of healthy foods. However, the population uses the nutritional label to know the food content but not precisely to make a decision about purchasing the product. The most selected foods were poorly processed foods. This could be because people relate unprocessed or poorly processed products as healthy products.

• 1. autor: Collantes Santos, Isis Idalia (author)
• Format: bachelorThesis
• Język: spa
• Wydane: 2018
• Hasła przedmiotowe: ALIMENTOS Y BEBIDAS - VALOR NUTRITIVO; BROMATOLOGÍA; ALIMENTOS Y BEBIDAS - COMPOSICIÓN; QUÍMICA DE ALIMENTOS
• Dostęp online: http://dspace.udla.edu.ec/handle/33000/10376