Restaurant Nutrition Labelling, Bill 156 Survey

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1. Is the posting of caloric content of food at point of purchase (e.g. menu boards or menus) an effective means of public education and modifying food choices?
2. Are voluntary methods to provide nutrition information in restaurants adequate to support public health goals?
3. If mandatory labelling is enacted, what nutrients should be required for posting? (Check all that apply)
4. Is a mandatory trans fat ban/restriction required to encourage foodservice operators and manufacturers to change product offerings?
5. Please rate your level of agreement with each of the following statements:
Strongly AgreeAgreeNot SureDisagreeStrongly Disagree
Consumers have the right to know the nutrient content of foods purchased away from home.
Consumer behaviour is altered by knowledge of caloric content of foods.
Consumers will choose lower fat foods if they are provided with nutrition information on fat content of menu items.
Food product manufacturers will change product formulations to meet guidelines for healthier eating if nutrient content is made public.
If nutritional information is available in restaurants, consumers will refer to it.
Consumers use calorie content of food to make decisions on what foods to purchase for a healthy diet.
6. Do you have any other comments on this proposed legislation and DC's response, or links to evidence of the effectiveness of use of nutrition information in restaurants?
7. Which province do you practice in?
8. What is your primary area of practice? Choose one only.
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