Abstract
The corporate headquarters of 83 grocery store chains were contacted to determine whether these chains used in-store nutrition information programs. Thirty of the chains (36%) were using such programs, which focused primarily on using shelf labels to identify foods that were low or lower in calories, sodium, fat, cholesterol, or sugar, or that had favorable ratios of polyunsaturated to saturated fat. Most of the programs used color-coded shelf tags to identify the foods. The product labels and manufacturers' data were the primary sources of the programs' nutrient information. Although the programs used similar techniques, nutrients selected for tagging and the terminology and criteria for tagging were different.
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