Enhancing the Effectiveness of Food Labeling in 545 Restaurants. JAMA 2010;303(6):553-4.Blumenthal, K. and Volpp, K.G. (2010), "Enhancing the effectiveness of food labeling in restaurants", Journal of the American Medicine Association, Vol. 303 No. 6, pp. 553-554....
The authors discusses the potential benefits of calorie labeling services for food menu services offered by restaurants in the U.S. One of the author mentions the released of a preliminary regulations by the U.S. Food and Drug Administration which listed the effects of menu labeling on consumer...
There is an increased need for food safety education for mana... CE Holt - 《Topics in Clinical Nutrition》 被引量: 0发表: 1999年 FDA Wants YOUR Input On New Restaurant, Vending Calorie Label Recos nutrition labeling requirements for food sold in restaurants, similar retail food establishments...
Roberto, PhD; Joshua Petimar, ScD JAMA Network Open Key Points Question Is providing nutrition information on menus associated with calories purchased in a national fast food restaurant chain? Findings In this cohort study of 2329 Mexican-inspired fast food restaurants in 6 US locations, menu ...
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Restaurants & Food Service School & Institutions Farmers & Growers At Nutrition Food Labels, we are experts in Nutrition, Labeling and Regulatory Compliance. Look to us as your source for all your nutritional analysis needs from recipe development to full label compliance, complete with ingredient an...
Food sold at restaurants whose menus display energy information are lower in fat and salt than that of their competitors, according to new research from the University of Cambridge.
these foods should meet all of the requirements FDA has established for a food labeled gluten-free, including not containing 20 parts per million or more gluten, whether or not the presence of gluten is due to accidental cross-contact occurring in the kitchen. If restaurants cannot ensure that...
VIII. On the conditions of “prepackaged food offered to customers indirectly” First, the prepackaged foods that offered to other food producers by the producer; second, the prepackaged foods that offered to restaurants as raw or auxiliary materials by the producer. The above stipulations should al...
VIII. On the conditions of “prepackaged food offered to customers indirectly” First, the prepackaged foods that offered to other food producers by the producer; second, the prepackaged foods that offered to restaurants as raw or auxiliary materials by the producer. The above stipulations should al...