Published May 1962. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Revised January 1963. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
This exploratory study examined the degree of involvement of Oregon State University students in nutrition information. Specific objectives were to: (1) determine the relationship between, a) use of nutrition information, b) interest in nutrient information, c) satisfaction with the amount of information required by law, d) kinds of foods to...
The recency of the Food and Drug Administration menu-labeling regulations and the lack of research available on restaurateur response initiated this study. Advocates claim the new regulations will protect consumers and foster the selection of nutritious choices, however, critics believe the regulations will result in restaurateurs removing all nutrition information...
An increased frequency of eating meals away from home, increasing portion sizes in foods and a lack of information about the nutrient content of restaurant foods may be important factors related to increases in obesity. Methods to improve the healthfulness of meals eaten away from home have been highly debated....
As rates of obesity continue to rise in the United States, interest in restaurant menu labeling has become a growing phenomenon. Many proposed initiatives to require posted nutrition information at the point of sale or decision point for choosing restaurant fare are gaining attention. Research to explore how nutrition labeling...
The debate surrounding Measure 27, to require labeling of genetically modified (GM) foods sold or distributed in or from Oregon, encompasses many aspects of an important and complex topic. At one level, questions are raised about the benefits and potential risks of GM foods.
