IntroductionThe increase in obesity and diet-related chronic diseases worldwide in recent decades justifies the need for approaches to combat these troubles. Poor dietary practices, high energy intake, high intake of fat, saturated fat and cholesterol, as well as low fiber intake and low physical activity are the main risk factors for these disorders. To overcome these problems, the Nutrition Labeling and Education Act (NLEA) of 1990 requires all packaged foods to carry nutrition labeling and all health claims. This law aimed to provide clearer information to consumers and allow them to better compare the nutritional merits of products.1 Palestine is not far from these diseases, as it is experiencing a rapid health transition, with a large and growing burden chronic diseases. diseases which are estimated to account for a large proportion of all deaths.2 Therefore, it is important to help Palestinians make better dietary choices when purchasing food, as appropriate use of food labels will allow consumers to know the amount of energy, fat, sodium and carbohydrates found in a certain food before eating it, making food labels play an important role in the consumer's purchasing decision, leading to healthy food choices. Thus, food labels are an important way to facilitate the choice of nutrient-rich foods.3,4DefinitionAccording to the Palestinian Ministry of Supply, food labels are defined as all words, details, brand names, documented names, graphic elements or symbols related to the food product which have been affixed to any cover, document, warning, card accompanying this food product which contains a variety of information on the nutritional value and quality of a food product. 5...... middle of paper ......initial sampling, 13 of 17 were available for second sampling. In the first analysis, these foods contained an average measured energy content of 289 kcal/serving (95% CI, 186 to 392 kcal/serving) more than the reported energy content; in the second analysis, these foods contained a mean measured energy content of 258 kcal/serving (95% CI, 154 to 361 kcal/serving) more than the reported energy content (P < 0.001 for each vs. 0 kcal/serving of difference). Additionally, foods with lower reported energy contents contained higher measured energy contents than reported, whereas foods with higher reported energy contents contained lower measured energy contents (P < 0.001). Overall, the reported energy contents of restaurant foods were generally accurate. However, there was substantial inaccuracy for some individual foods, with energy contents underestimated for those with lower energy content...