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Introduction: Food labels provide some useful information about the consumer about food and contribute to information as well as on sound and healthy choices about what needs to be consumed. Most food packages are labeled with a variety of information. Purpose: The present study investigated the extent of reading, understanding and use of the information contained in the nutrition labels from residents of Thessaloniki, their view of the importance of information, the frequency with which they eat ready-made meals from restaurants, affect the choice of food, and the degree of compliance of their diet with the Mediterranean model. Methodology: The sample selected was 1,200, of which 507 (42.3%) were men and 693 (57.8%) women. 600 (50.1%) are 18-30 years of age, 328 (27.4%) are 131-45 years of age, 200 (16.7%) are between 46 and 60 years of age, and 70 %) is over 60 years old. A questionnaire of 33 questions was used as a tool for preparing this survey. The software used for this analysis is "IBM SPSS STATISTICS V.23". In the first year, descriptive methods, such as charts and frequency tables, were used to better present the distribution of the sample. The correlations between selected instrument variables using ch2- square and the correlation coefficient interpretation such as Cramer's V, Pearson's R and Spearman Correlation were then tested. Results: As shown by the results, 157 (13.1%) men never look at the health claims on the food label, against 138 (11.5%) women. Health claims 215 (18%) and 261 (21.8%) men and women respectively are rarely examined. Often, 100 (8.4%) men and 219 (18.3%) of women were answered in the same question, and 34 (2.8%) and 72 (6%) women were always examined. Asked if they avoided reading food information on the label of food because of lack of time, the majority of students did not respond. From individuals aged 18 to 30, 303 (25.3%) disagree with the difficulty of understanding the nutritional information of a product's label. Of the people who believe that the terminology used in food labels is not scientific at all, 2 have completed elementary school (0.2% sample), 5 (0.4%) high school, 81 (6.8%) high school and 203 (17%) of a higher education institution. Alumni and TEI graduates are very much influenced by food safety. Finally, of those aged 18 to 30, 470 (39.4%) replied that the recommendation was mandatory, while 38 (3.2%) replied that it was not. Conclusions: The frequency with which consumers perceive health claims on food labels is differentiated between people of different sexes. Among consumers of different age groups, we see a difference in the understanding of the nutrition information appearing on the food label. The view that the terminology on food labels is very scientific is quite pronounced in consumers of low educational attainment. The occupation of consumers seems to affect the frequency of their physical exercise. It also affects the extent to which they avoid reading nutrition information on the food label due to lack of time. Specifically, students and employees tend to be exercised a little more often than unemployed and retired.