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100   $a20150220d2014      ua             0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aMenu labeling imparts new information about the calorie content of restaurant foods /$fHayden Stewart ; Jeffrey Hyman ; Diansheng Dong
210  1$a[Washington, D.C.] :$cUnited States Department of Agriculture, Economic Research Service,$d[2014]
215   $a1 online resource (vi unnumbered pages, 32 pages) $ccolor illustrations
225 1 $aEconomic research report ;$vnumber 179
300   $aTitle from title screen (viewed February 20, 2015).
300   $a"December 2014."
300   $aAccompanied by summary report.
320   $aIncludes bibliographical references (pages 24-26).
606   $aFood$xLabeling
606   $aFood$xCaloric content
606   $aMenus$xHealth aspects$zUnited States
606   $aConsumer behavior$xHealth aspects$zUnited States
606   $aFood preferences$zUnited States
606   $aRestaurants$xLaw and legislation$zUnited States
615  0$aFood$xLabeling.
615  0$aFood$xCaloric content.
615  0$aMenus$xHealth aspects
615  0$aConsumer behavior$xHealth aspects
615  0$aFood preferences
615  0$aRestaurants$xLaw and legislation
700   $aStewart$b Hayden$01389445
702   $aHyman$b J. D$g(Jeffrey D.),
702   $aDong$b Diansheng$f1964-
712 02$aUnited States.$bDepartment of Agriculture.$bEconomic Research Service,
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910703526103321
996   $aMenu labeling imparts new information about the calorie content of restaurant foods$93441004
997   $aUNINA