Peningkatan konsumsi gula, garam, dan lemak dari pangan olahan termasuk mi instan menjadi salah satu ancaman kesehatan. Berdasarkan hasil observasi 20 produk mi instan ditemukan kandungan natrium mi instan per bungkus hampir ¾ AKG atau 2/3 AKG per 80 g. Pemerintah menetapkan Peraturan Badan POM Nomor 22 Tahun 2019 tentang Informasi Nilai Gizi pada Label Pangan Olahan. Penelitian bertujuan untuk mengetahui perilaku konsumen, karakteristik responden, pengetahuan gizi, sikap, kemampuan membaca label ING, dan keterpaparan sumber informasi pada konsumen berusia ≥18 tahun. Penelitian menggunakan metode kuantitatif melalui survei daring dengan aplikasi Google Form. Teori penelitian menggunakan teori modifikasi dari Drichoutis et al., (2006) dan Drichoutis et al., (2008) dengan variable dependen penggunaan informasi nilai gizi dan variabel independen karakteristik responden, pengetahuan zat gizi, sikap terhadap kesehatan dan label informasi nilai gizi, kemampuan membaca label informasi nilai gizi, persepsi terhadap karakteristik produk, dan keterpaparan sumber informasi. Hasil penelitian menunjukkan 47,9% responden menggunakan informasi nilai gizi dan 52,1% tidak menggunakan. Terdapat 60,9% yang membaca garam (natrium) dan karbohidrat. Ada hubungan signifikan antara diet khusus, persepsi terhadap kandungan gizi produk, dan keterpaparan sumber media informasi. Hasil analisis multivariat, ada hubungan signifikan antara diet khusus dengan penggunaan informasi nilai gizi dengan OR 7,0. Penelitian merekomendasikan perlunya strategi yang melibatkan lintas sektor baik dari pemerintah pusat, pemerintah daerah, maupun sektor swasta untuk meningkatkan penggunaan label informasi nilai gizi seperti upaya peningkatan penggunaan label informasi nilai gizi yang terintegrasi dengan upaya peningkatan perilaku hidup sehat, peningkatan pemahaman pentingnya label ING serta peningkatan kesadaran konsumen tentang kesehatan. Diusulkan penggunaan tools berbasis web sebagai sarana promosi kesehatan agar dapat menjangkau populasi lebih luas

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Increasing consumption of sugar, salt, and fat from processed foods including instant noodles is one of the challenges for health. Based on observations of 20 noodles it was found that instant noodle sodium per pack is almost ¾ AKG or almost 2/3 AKG per 80 g. The Government has established Regulation of NADFC Number 22 the Year 2019 regarding Nutrition Facts on Processed Food Labels. This study aims is to determine consumer behaviour, respondent characteristics, nutritional knowledge, attitudes, ability to read nutrition facts labels, and exposure to information sources for consumers aged ≥18 years. This research uses quantitative methods through online surveys with the Google Form application. The theory used in this research is the modification theory from Drichoutis et al., (2006) and Drichoutis et al., (2008) using the dependent variable the use of nutrition facts, and the independent variables are respondent characteristics, nutrient knowledge, attitudes to health and nutrition facts, ability to read nutrition facts labels, perceptions of product characteristics, and exposure to information sources. The results showed 47.9% of respondents used nutrition facts and 52.1% of respondents did not use. In the information section of the nutrition facts, 60.9% read salt (sodium) and carbohydrate. There is a significant association between residence, special diets, perceptions of product content, and exposure to sources of information media. Multivariate analysis results, there is a significant association between special diets with the use of nutrition facts with OR 7.0. This study recommends the need for strategies that involve cross-sector from the central government, regional governments, and the private sector to increase the use of nutrition information labels such as efforts to increase the use nutrition facts labels that are integrated with efforts to  improve healthy behaviour, increase understanding of the importance of nutrition facts and increase consumer awareness about health. A web-based tool is also proposed as a means of health promotion to facilitate wider participation.