BY PATRICE BARBER, RD At USC, a nutrition kiosk in the servery allows customers to evaluate different meal choices and the effect various ingredients have on them. The question is no longer, "Should we provide nutrition information to our customers?" Rather, the questions today are "What kind of information," "How much information?" and, "How do we share it?" The answers to these depend on yet another question: "What are your objectives?" At the University of Southern California we ...

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