Work

Modifying placement and simplifying menu labels in a foodservice operation reduces the energy content purchased by patrons

Year: 2012

Type: article

Source: The FASEB Journal

DOI: 10.1096/fasebj.26.1_supplement.32.8

Authors: Yong H. Chu, Sonya J. Jones, Edward A. Frongillo, James F. Thrasher, Robin B. DiPietro

Institution: University of South Carolina

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: University of South Carolina

OpenAlex ID: W3173381336

FWCI:

Cites:

Cited by: 1

Related to: 10