Knowledge, Attitudes, and Practices Regarding Food-Label Reading and Healthy Food Choices among University Students in Sialkot, Pakistan: A Cross-Sectional Study

guarantee that consumers understand or use it. University students are increasingly responsible for their own dietary decisions and are heavily exposed to packaged foods. To assess knowledge, attitudes and practices (KAP) regarding food label reading and healthy food choices among university students, to examine associations between selected variables and KAP, and to identify barriers to label use. A quantitative, cross-sectional descriptive study was conducted among 200 university students aged 18 years or older, recruited by convenience sampling. Data were collected with a structured, self-administered questionnaire covering sociodemographic characteristics, food-label knowledge, attitudes and label-reading practices, and were analysed in SPSS with descriptive statistics and chi-square tests (significance, p < 0.05). Percentages are based on 199 analysable responses. Overall knowledge was good in 50.8%, moderate in 43.7% and poor in 5.5% of students, and attitudes were positive in 54.8% and moderate in 45.2%; none was negative. Students knew the meaning of expiry dates (89.9%), the Nutrition Facts Panel (88.4%) and the link between sodium and hypertension (86.9%), but only 47.7% understood serving size and 45.7% could compare two products. Most agreed that label reading is important for health (92.5%), yet 67.3% found it too time-consuming and 82.4% wanted labels to be easier to understand. Only 10.1% always and 44.7% often read labels before purchase, and 24.1% never compared products. Attitude level was associated with practice (χ² = 12.445, p = 0.014), whereas knowledge level was not (χ² = 3.127, p = 0.537). Knowledge level differed by gender (p < 0.001). Students had moderate-to-good knowledge and favourable attitudes, but label-reading practice was inconsistent, indicating a knowledge–practice gap. Education should emphasise practical skills, particularly serving size and product compar