Barbara Rolls, director of nutritional sciences at Penn State, explained that when restaurant chains send their food to be tested, scientists put the food in a compartment and blow it up. Based on the energy given off by the food, its calories can be counted.
Barbara Rolls, director of nutritional sciences at Penn State, explained that when restaurant chains send their food to be tested, scientists put the food in a compartment and blow it up. Based on the energy given off by the food, its calories can be counted.
Barbara Rolls, director of nutritional sciences at Penn State, explained that when restaurant chains send their food to be tested, scientists put the food in a compartment and blow it up. Based on the energy given off by the food, its calories can be counted.

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April 18, 2015 07:26 PM