1.National Center for Health Statistics (2011) National Health and Nutrition Examination Survey Data. Hyattsville, MD: US DHHS, CDC.
2.Kant AK & Graubard BI (2004) Eating out in America, 1987–2000: trends and nutritional correlates. Prev Med 38, 243–249.
3.Farley TA, Caffarelli A, Bassett MTet al. (2009) New York City's fight over calorie labeling. Health Aff (Millwood) 28, w1098–w1109.
4.Bleich SN & Pollack KM (2010) The public's understanding of daily caloric recommendations and their perceptions of calorie posting in chain restaurants. BMC Public Health 10, 121.
5.Krukowski RA, Harvey-Berino J, Kolodinsky Jet al. (2006) Consumers may not use or understand calorie labeling in restaurants. J Am Diet Assoc 106, 917–920.
6.Elbel B, Kersh R, Brescoll VLet al. (2009) Calorie labeling and food choices: a first look at the effects on low-income people in New York City. Health Aff (Millwood) 28, w1110–w1121.
7.Dumanovsky T, Huang CY, Bassett MTet al. (2010) Consumer awareness of fast-food calorie information in New York City after implementation of a menu labeling regulation. Am J Public Health 100, 2520–2525.
8.Auchincloss AH, Mallya G, Loenberg Bet al. (2013) Customer responses to mandatory menu labeling at full service chain restaurants. Manuscript submitted to Am J Prev Med.
9.Pulos E & Leng K (2010) Evaluation of a voluntary menu-labeling program in full-service restaurants. Am J Public Health 100, 1035–1039.
12.US Department of Agriculture & US Department of Health and Human Services (2011) Dietary Guidelines for Americans, 2010, 7th ed.Washington, DC: US Government Printing Office.
13.Auchincloss AH, Loenberg BL, Glanz Ket al. (2013) The healthfulness of sit-down chain restaurants: an analysis of restaurant menus. J Nutr Educ Behav (In the Press).
14.Lin LI (1989) A concordance correlation coefficient to evaluate reproducibility. Biometrics 45, 255–268.
15.Brod M, Tesler L & Christensen T (2009) Qualitative research and content validity: developing best practices based on science and experience. Qual Life Res 18, 1263–1278.
16.Campos S, Doxey J & Hammond D (2011) Nutrition labels on pre-packaged foods: a systematic review. Public Health Nutr 14, 1496–1506.
17.Ary DV, Toobert D, Wilson Wet al. (1986) Patient perspective on factors contributing to nonadherence to diabetes regimen. Diabetes Care 9, 168–172.
18.Wu HW & Sturm R (2012) What's on the menu? A review of the energy and nutritional content of US chain restaurant menus. Public Health Nutr (Epublication ahead of print version).
19.Burton S, Creyer EH, Kees Jet al. (2006) Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. Am J Public Health 96, 1669–1675.
20.Papadakis S, Pipe AL, Moroz IAet al. (2010) Knowledge, attitudes and behaviours related to dietary sodium among 35- to 50-year-old Ontario residents. Can J Cardiol 26, e164–e169.
22.US Food and Drug Administration (1994) Guide to Nutrition Labeling and Education Act (NLEA) Requirements. Silver Spring, MD: FDA, Division of Field Investigations, Office of Regional Operations, Office of Regulatory Affairs.
23.Steenhuis IH & Vermeer WM (2009) Portion size: review and framework for interventions. Int J Behav Nutr Phys Act 6, 58.
25.Rothman RL, Housam R, Weiss Het al. (2006) Patient understanding of food labels: the role of literacy and numeracy. Am J Prev Med 31, 391–398.
26.O'Dougherty M, Harnack LJ, French SAet al. (2006) Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective. Am J Health Promot 20, 247–250.
27.Rydell SA, Harnack LJ, Oakes JMet al. (2008) Why eat at fast-food restaurants: reported reasons among frequent consumers. J Am Diet Assoc 108, 2066–2070.
28.Harnack LJ & French SA (2008) Effect of point-of-purchase calorie labeling on restaurant and cafeteria food choices: a review of the literature. Int J Behav Nutr Phys Act 5, 51.
29.Bellitz S (2012) An analysis of a sit-down chain restaurant menu and its customers: how ‘healthy’ are menu items and what are customers purchasing? Master's Thesis, Drexel University.
30.Saelens BE, Glanz K, Sallis JFet al. (2007) Nutrition Environment Measures Study in restaurants (NEMS-R): development and evaluation. Am J Prev Med 32, 273–281.
31.Hawley KL, Roberto CA, Bragg MAet al. (2013) The science on front-of-package food labels. Public Health Nutr 16, 430–439.
32.Feunekes GI, Gortemaker IA, Willems AAet al. (2008) Front-of-pack nutrition labelling: testing effectiveness of different nutrition labelling formats front-of-pack in four European countries. Appetite 50, 57–70.
33.Roberto CA, Bragg MA, Seamans MJet al. (2012) Evaluation of consumer understanding of different front-of-package nutrition labels, 2010–2011. Prev Chronic Dis 9, E149.
34.Hebert JR, Clemow L, Pbert Let al. (1995) Social desirability bias in dietary self-report may compromise the validity of dietary intake measures. Int J Epidemiol 24, 389–398.
35.Wang YF, Beydoun MA, Liang Let al. (2008) Will all Americans become overweight or obese? Estimating the progression and cost of the US obesity epidemic. Obesity (Silver Spring) 16, 2323–2330.
36.Herman CP, Roth DA & Polivy J (2003) Effects of the presence of others on food intake: a normative interpretation. Psychol Bull 129, 873–886.
37.McFerran B, Dahl DW, Fitzsimons GJet al. (2010) ‘I'll have what she's having’: effects of social influence and body type on the food choices of others. J Consum Res 36, 915–929.
38.Burke MA & Heiland F (2006) The strength of social interactions and obesity among women. In Agent-Based Computational Modelling, pp. 117–137 [FC Billari, T Fent, A Prskawetz et al., editors]. Heidelberg: Physica Verlag.
39.Stein K (2010) A national approach to restaurant menu labeling: the Patient Protection and Affordable Health Care Act, Section 4205. J Am Diet Assoc 110, 1280–1286, 1288–1289.