messages from food organisations (Cairns, Angus, Hastings & Caraher, 2013). Harris, Pomeranz, Lobstein, & Brownell (2009) suggest that food marketers have been using child-targeting marketing practices in order to persuade children to eat unhealthy or poorly suitable foods. Organisations achieve this through direct and indirect marketing tactics on television adverts, games, social media and food packaging (Freeman, Kelly, Baur, Chapman, Chapman, Gill & King, 2014). These tactics have an explicit effect on children's consumption patterns, diet-related health, nutritional knowledge, purchase behaviour and preferences (Vandevijvere & Swinburn, 2015). Overall, it has been found that food marketing is one of the leading contributors to an increase in childhood obesity (Schor & Ford, 2007). This is increasingly becoming a global issue. In order to prevent the current unhealthy food marketing culture, Sacks, Mialon, Vandevijvere, Trevena, Snowdon, Crino & Swinburn (2015) believe that there are methods and policies that should be put into place by governments. Firstly, parents should be informed of the nutritional values of the foods that they are giving to their children (Grier, Mensinger, Huang, Kumanyika & Stettler, 2007). For example, an easy-to-read nutritional label on food packaging that provides the nutrient values and their definitions (Nikolova & Inman, 2015). This will create healthier food environments for families around the world (Sacks et al., 2015). Secondly, parents could restrict which advertisements that their children are exposed to (Newman & Oates, 2014). For example, parents could use ad-blocking applications or limit television watching time (Thaichon & Quach, 2016). Through the implementation of these strategies, governments can contribute in decreasing the rates of childhood obesity through food marketing. The World Health Organization published a report which highlights food marketing is especially prevalent where children are and what they watch on TV. Predominantly promoting ultra-processed food which includes sugar-sweetened beverages, and chocolate and confectionery. It confirms food marketing is pervasive, persuasive and bad for health. Misleading nutritional information In order to persuade consumers to buy food products, organisations may present misleading nutritional information on its food products (Schermel, Emrich, Arcand, Wong & L'abbé, 2013). It has become more prevalent that food organisations are not entirely transparent in regard to what is contained in its food products. For example, saturated fats, sodium and added sugars (Harris, LoDolce & Schwartz, 2015). Wording such as "less sugar", "fat free" and "all natural" lead consumers to believe that the foods they are consuming are healthy (Nikolova & Inman,