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Menu Labeling

Nutrition labeling can be defined as the provision of nutritional information about standard menu items at the point of purchase. For example, this can include disclosing calories on menu boards and making available upon request, written information about total calories and calories from fat, amounts of fat and saturated fat, cholesterol, sodium, total and complex carbohydrates, sugars, dietary fiber, and protein.  The 2010 Patient Protection and Afordable Care Act established national labeling requirements for specified classes of restaurants and vending machines. Public health studies are beginning to show that menu labeling may influence a consumer to choose menu items with a lower number of calories.
 
Background Information

 
Federal Legislation Related to Menu Labeling

 

Local Authorities Related to Menu Labeling

 
Additional Resources Related to Menu Labeling
Studies conducted by the NYC Department of Health and New York University researchers are beginning to show that menu labeling to inform consumers about healthier menu choices is working:

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