Table A1.

Dimensions, items, measurement scale, and source of the constructs assessed in the questionnaire.

Constructs	Items/Dimensions	Measurement Scale	Source
Nutrition knowledge (NK)	NK 1: Lentils contain only few useful nutrients; therefore, their health benefit is not great. NK 2: If you have eaten high-fat foods, you can reverse the effects by eating apples. NK 3: If cream is whipped it contains less calories than in its liquid form. NK 4: A healthy meal should consist of half meat, a quarter vegetables, and a quarter side dishes. NK 5: Fat contains fewer calories than the same amount of fiber. NK 6: A salad dressing made with mayonnaise is as healthy as the same dressing made with mustard. NK 7: Fat is always bad for your health; you should therefore avoid it as much as possible. NK 8: Pasta with tomato sauce is healthier than pasta with mushroom and cream sauce. NK 9: A balanced diet implies eating all foods in the same amounts. NK 10: The health benefit of fruit and vegetables lies only in the supply of vitamins and minerals. NK 11: Bacon contains more calories than ham. NK 12: Oily fish (salmon, mackerel) contain healthier fats than red meat. NK 13: To eat healthily, you should eat less fat. Whether you also eat more fruit and vegetables does not matter. NK 14: A scoop of chocolate ice cream is just as healthy as a scoop of lemon sorbet. NK 15: The same amounts of beef steak and chicken breast contain an equal number of calories. NK 16: The same amounts of sugar and fat contain an equal number of calories. NK 17: A sandwich with mozzarella contains as many calories as the same sandwich with Gruyère cheese. NK 18: For healthy nutrition, dairy products should be consumed in the same amounts as fruit and vegetables. NK 19: Skimmed milk contains fewer minerals than full-fat milk. NK 20: Brown sugar is much healthier than white sugar.	Three-point scale (true, false, and do not know).	[24]
Attitude Toward Food Labels (ATFL)	ATFL 1: The Nutrition Facts label that appears on many food packages is a useful tool for consumers. ATFL 2: The nutrient information that is provided in the Nutrition Facts label is accurate. ATFL 3: The nutrition claims, such as “high fiber” and “no fat”, that appear on the front of food packages are truthful. ATFL 4: The health claims that appear on the front of food packages are truthful. An example of a health claim is: “Diet low in sodium may reduce the risk of high blood pressure, a disease associated with many factors”.	Seven-point Likert scale (1 = strongly disagree to 7 = strongly agree). Extended from the original measurement scale.	[21]
Reasons for Never Reading the Nutrition Information (NR)	I do not read the nutrition information because: NR. 1: I usually buy the same product; thus, I am familiar with the nutrition information. NR. 2: It takes too much time to read. NR. 3: I prefer getting information from other sources. NR. 4: I am just not interested. NR. 5: It is difficult to read. NR. 6: I really do not know what to do with the information. NR. 7: The information is not presented in the same way from one product to another. NR. 8: It is not always on products. NR. 9: I just pay attention to the price.	Seven-point Likert scale (1 = strongly disagree to 7 = strongly agree). Modified from the original measurement scale.	[22]
Food Choice Questionnaire (FCQ)	It is important to me that the food I eat on a typical day: FCQ Health   Keeps me healthy   Is nutritious FCQ Mood   Helps me to cope with life   Makes me feel good FCQ Convenience   Is easy to prepare   Can be bought in shops close to where I live or work FCQ Sensory Appeal   Smells nice   Tastes good FCQ Natural Content   Contains no additives   Contains natural ingredients FCQ Price   Is cheap   Is good value for money FCQ Weight Control   Is low in calories   Helps me control my weight FCQ Familiarity   Is what I usually eat   Is familiar	Seven-point Likert scale (1 = strongly disagree to 7 = strongly agree). Modified scale according to Prescott et al. 2002.	[16]
Perceived Importance of Nutrition Facts (PI)	Indicate the degree of importance of: PI. 1: Dietary fiber PI. 2: Additional sugar PI. 3: Saturated fat PI. 4: Sodium PI. 5: Mineral PI. 6: Carbohydrate PI. 7: Cholesterol PI. 8: Total fat PI. 9: Protein PI. 10: Calories PI. 11: Vitamin	Seven-point scale (1 = not important o 7 = very important). Extended from the original measurement scale.	[23]
Label-Reading Behavior (LRB)	LRB. 1: When you purchase a food product, do you look at the Nutrition Facts label on the package? I read the label to know the content of: LRB. 2: Total fat LRB. 3: Calories LRB. 4: Saturated fat LRB. 5: Sodium LRB. 6: Cholesterol LRB.7: Sugar LRB. 8: Carbohydrate LRB. 9: Vitamin C LRB. 10: Calcium LRB. 11: Protein LRB. 12: Iron LRB. 13: Vitamin A LRB. 14: Dietary fiber	Five-point scale (1 = never to 5 = always).	[21]