NUTRITION KNOWLEDGE OF CONSUMERS AND HEALTH PROFESSIONALS AND THE USE OF MENU CALORIE LABELING

NUTRITION KNOWLEDGE OF CONSUMERS AND HEALTH PROFESSIONALS AND THE USE OF MENU CALORIE LABELING

The purpose of this study is to assess the need for menu labeling of calories based on the ability of food consumers to identify lower calorie options. By surveying consumers in Kentucky and Ohio and health professionals in Kentucky about their awareness of caloric content, basic nutrition knowledge...

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Bibliographic Details
Main Author: Perkins, Kate Louise
Format: Others
Published: UKnowledge 2012
Subjects:
Menu labeling
Calorie labeling
Consumers
Health professionals
quick serve
Human and Clinical Nutrition
Nutrition
Online Access:http://uknowledge.uky.edu/foodsci_etds/7
http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1006&context=foodsci_etds

Internet

http://uknowledge.uky.edu/foodsci_etds/7
http://uknowledge.uky.edu/cgi/viewcontent.cgi?article=1006&context=foodsci_etds

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