**19. Conclusions and Recommendations**

More than three-quarter of the respondents are knowledgeable about the effect of sugar on health, while only one-third of the respondents could interpret the sugar content of SSBs as the equivalence of teaspoons of sugar. More than one-half of the respondents have knowledge of sugar in SSBs, with M = 56.02%, SD = 22.03%.

There is sufficient evidence that there is a relationship between the gender of University of Limpopo postgraduate students and their level of knowledge of added sugar in SSBs, with more females having more knowledge of sugar in SSBs than their male counterparts, with the value of (t (25) = 2.763, p = .011). The mean and standard deviation of male University of Limpopo postgraduate students are M = 46.67 and SD = 21.89, and for females' M = 67.71 and SD = 16.39, indicating a significant difference in the knowledge of sugar between WSG female and male students, using the 5% level of significance. Furthermore, there is no evidence to support the hypothesis that suggests a relationship between BMI and knowledge of added sugar on SSBs.

Less than half (i.e., 41%) of the respondents reported not looking at the nutrition label before they purchase food products. Regardless of this study targeting postgraduate students, the respondents fared in a range of forty-one to fifty-six per cent to questions relating to interpreting technical language, such as sodium, kilojoules and grams of sugar, on the nutrition label confirming the findings by earlier studies that the technical language used on food products is a barrier to serve the primary purpose it was initiated, as consumers struggle to comprehend it and thus make informed purchasing decisions.

These findings similar to earlier studies recommend user-friendly language that ordinary people would understand to be used on the nutrition labels and this could be either in a form of images or a number of teaspoons of sugar, to enable ordinary citizens to understand the contents of the food they purchase.

As reported earlier, University of Limpopo postgraduate students' knowledge and awareness of added sugar in food products did not seem sufficient to influence their purchasing and consumption behaviours, thus supporting the recommendations made by Drichoutis et al. [29]; Hieke and Taylor [5], that additional focus must be on the social factors such as that knowledge and awareness consumer beliefs, values and opinions, since awareness to change consumers' behaviour.
