Evaluation of a voluntary menu-labeling program in full-service restaurants.

  title={Evaluation of a voluntary menu-labeling program in full-service restaurants.},
  author={Elizabeth Pulos and Kirsten Leng},
  journal={American journal of public health},
  volume={100 6},
OBJECTIVES We assessed whether labeling restaurant menus with information on the nutrient content of menu items would cause customers to alter their ordering patterns. METHODS Six full-service restaurants in Pierce County, Washington, added nutrition information to their menus, and they provided data on entrée sales for 30 days before and 30 days after the information was added. We assessed the prelabeling versus postlabeling difference in nutrient content of entrées sold, and we surveyed… CONTINUE READING


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