Knowledge, Attitude and Utilization of Food Labelling in Making Food Choices Among Academic Staff of University of Nigeria, Nsukka Campus

ABSTRACT This study assessed the knowledge, attitude, and utilization of food labelling in making food choices among academic staff of University of Nigeria Nsukka. A descriptive cross-sectional survey design was employed in this study. A total number of 222 respondents were involved in the study. Multistage sampling technique was employed in the study. Data were coded and analyzed using Statistical Product for Service Solution (SPSS) version 25.0. Data were presented as frequency and percentages. Chi-Square test was used to determine the relationship between variables and P≤0.05 was accepted as the level of significance. The results showed that more than half (65.8%) of the respondents were males, who were between the ages of 25-40 years, 56.8% were married. Less than half (41.4%) of the respondents had a doctorate degree. More than half (52.3%) of the respondents earned a monthly income between (100,000-200,000) naira. The results showed that 41.9% of the respondents had excellent knowledge of food label information, while 8.6% had poor knowledge. On attitude towards food label information, 44.1% of the respondents agreed that they were interested in learning more about food label information, while very few (5.9%) strongly disagree. More than half (52.7%) of the respondents indicated that they read food labels every time they buy a food product, while a lower percentage (47.3%) stated that they did not. There was no significant relationship between highest educational qualification and the level of knowledge of food labelling information among the respondents. There was a significant relationship between level of knowledge and level of income of the respondents. In conclusion, the study suggests that the respondents demonstrated a high level of knowledge, positive attitudes towards food label information, as well as well effective utilization of this knowledge. There is need for regular workshops on food labelling and nutrition to maintain and enhance their knowledge of food labels.