November 18, 2013
An evaluation team led by the ÌÇÐÄVlog School of Public Health has published a new study demonstrating that customers of full-service restaurants use nutritional labeling on menus to make healthier food choices. The customers who reported they used labels purchased 400 fewer calories (representing a relative difference of 20 percent), 370 milligrams less sodium and 10 grams less saturated fat than the overall average.