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    1. Obstacles to nutrition labeling in restaurants

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    2. Paucity of nutrition and food safety "news you can use" reveals opportunity for dietetics practitioners

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    3. Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit

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    4. Reported adoption of dietary fat and finer recommendations among consumers

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    5. Fit for the future: outcomes of a nutrition education program

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    6. More effective nutrition label formats not necessarily preferred

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    7. Stereotypes associated with a low-fat diet and their relevance to nutrition education

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    9. The obesity crisis: don't blame it on the pyramid

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    10. Consumer attitudes on food irradiation

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