Nutrition BulletinVolume 27, Issue 4 p. 237-239 Improving provision of nutrition information in catering outlets and for foods sold loose Brigid McKevith, Corresponding Author Brigid McKevithMs Brigid McKevith, Nutrition Scientist, British Nutrition Foundation, 52–54 High Holborn, London WC1V 6RQ. E-mail: b.mckevith@nutrition.org.ukSearch for more papers by this authorJudy Buttriss, Judy Buttriss Claire MacEvilly, The Food Safety Promotion Board, Ireland, (previously at the BNF) was involved in the early stages of this project.Search for more papers by this author Brigid McKevith, Corresponding Author Brigid McKevithMs Brigid McKevith, Nutrition Scientist, British Nutrition Foundation, 52–54 High Holborn, London WC1V 6RQ. E-mail: b.mckevith@nutrition.org.ukSearch for more papers by this authorJudy Buttriss, Judy Buttriss Claire MacEvilly, The Food Safety Promotion Board, Ireland, (previously at the BNF) was involved in the early stages of this project.Search for more papers by this author First published: 17 December 2002 https://doi.org/10.1046/j.1467-3010.2002.00268.xCitations: 2 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume27, Issue4December 2002Pages 237-239 RelatedInformation