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Energy labelling at point-of-choice in catering establishments

  • C. Sadler (a1) and W. Wrieden (a1)
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References

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1.CSPI (Center for Science in the Public Interest) (2010) Health reform to deliver calorie counts to chain restaurant menus nationwide. Washington, DC:CSPI. http://www.cspinet.org/new/201003211.html
2.Food Standards Agency (FSA) (2009) Food Standards Agency Consultation. Provision of calorie labelling at point of choice in catering outlets. London: FSA. http://www.food.gov.uk/multimedia/pdfs/consultation/calorielabellingcateroutlets.pdf
3.MINTEL (2009) Eating out meal occasions – UK – October 2009. http://academic.mintel.com
4.Mackison, D, Wrieden, WL & Anderson, AS (2009) J Hum Nutr Diet 22, 567573.
5.IGD (Institute Of Grocery Distribution) (2009) Working group report. Portion size: understanding the consumer perspective. Watford: IGD. http://www.igd.com/index.asp?id=1&fid=1&sid=4&tid=54&cid=1052
6.Clegg, S, Jordan, E & Slade, Z (2009) An evaluation of provision of calorie information by catering outlets. London: FSA. http://www.food.gov.uk/multimedia/pdfs/publication/evalcalinfocateringoutlets.pdf
7.Francis, JJ et al. (2004) Constructing questionnaires based on the theory of planned behaviour. A manual for health services researchers. Newcastle upon Tyne: ReBEQI. http://www.rebeqi.org/ViewFile.aspx?itemID=212
8.EUFIC (European Food Information Council) (2009) Nutrition information on food labels – is it read and understood? http://www.eufic.org/article/en/health-and-lifestyle/food-choice/artid/Nutrition-information-food-labels-read-understood/

Energy labelling at point-of-choice in catering establishments

  • C. Sadler (a1) and W. Wrieden (a1)

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