Introduction The increase in obesity and diet-related chronic diseases worldwide in recent decades justifies the need for approaches to combat these disorders. Poor dietary practices, high energy intake, high intake of fat, saturated fat and cholesterol along with 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 that all packaged foods carry a nutrition label and all health claims. This law was intended 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 Palestine is undergoing a rapid health transition, with a large and growing burden of chronic diseases diseases that are estimated to be responsible for a large part of all deaths.2 Therefore, it is important to help Palestinians make better food choices when purchasing food since the appropriate use of food labels will allow consumers to know how much energy, fat, sodium and carbohydrates are found in a particular food before eating it, which makes food labels an important part of the consumer purchasing decision that leads to healthy food choices, therefore, food labels are important means to facilitate the choice of nutrient-rich foods.3,4DefinitionAccording to the Palestinian Ministry of Supply, food labels are defined as any word, detail, brand name, documented name, graphic material or symbol relating to the food product that has been placed on any cover, document, warning, sheet accompanying this food product which contains information on the nutritional value and quality of a food product. 5......half of the document......initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained a measured mean energy content of 289 kcal/serving (95% CI, 186 to 392 kcal/serving) more than the declared energy content; in the second analysis, these foods contained a measured mean energy content of 258 kcal/serving (95% CI, 154 to 361 kcal/serving) more than the declared energy content (P < 0.001 for each compared to 0 kcal/serving of difference). Furthermore, foods with lower declared energy content contained higher measured energy content than declared, whereas foods with higher declared energy content contained lower measured energy content (P < .001). Overall, the declared energy contents of restaurant foods were overall accurate. However, there was substantial inaccuracy for some individual foods, with energy contents underestimated for those with lower energy content.