11 Dec 2013 --- The selection of portion size and actual consumption are driven by many physiological, environmental, sensory and cognitive cues which surround the eating experience. Researchers from the Northern Ireland Centre for Food and Health (NICHE), in collaboration with the University of Hertfordshire, in the UK, and the University of Alberta, in Canada, recently published the results of a study regarding the impact of nutrition labelling on food and energy intake (i.e. how consumers derive meaning from nutrition labels and how this influences their consumption).
