***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: OBJECTIVE : To examine demographic , behavioral and dietary correlates of frequency of fast food restaurant use in a community-based sample of 891 adult women . DESIGN : A survey was administered at baseline and 3 y later as part of a r and omized , prospect i ve intervention trial on weight gain prevention . SUBJECTS : Women ( n=891 ) aged 20–45 y who enrolled in the Pound of Prevention study . MEASUREMENTS : Frequency of fast food restaurant use ,  dietary intake  , demographic and behavioral measures were self-reported . Dietary intake was measured using the 60-item Block Food Frequency Question naire . Body weight and height were directly measured . RESULTS : Twenty-one percent of the sample reported eating ≥3 fast food meals per week . Frequency of fast food restaurant use was associated with higher total energy intake , higher percentage fat energy , more frequent consumption of hamburgers , French fries and soft drinks , and less frequent consumption of fiber and fruit . Frequency of fast food restaurant use was higher among younger women , those with lower income , non-White ethnicity , greater body weight , lower dietary restraint , fewer low-fat eating behaviors , and greater television viewing . Over 3 y , increases in frequency of fast food restaurant use were associated with increases in body weight , total energy intake , percentage fat intake , intake of hamburgers , French fries and soft drinks , and with decreases in physical activity , dietary restraint and low-fat eating behaviors . Intake of several other foods , including fruits and vegetables , did not differ by frequency of fast food restaurant use . CONCLUSION : Frequency of fast food restaurant use is associated with higher energy and fat intake and greater body weight , and could be an important risk factor for excess weight gain in the population OBJECTIVE To compare the average out-of-home ( OH ) consumption of foods and beverages , as well as energy intake , among population s from 10 European countries and to describe the characteristics of substantial OH eaters , as defined for the purpose of the present study , in comparison to other individuals . DESIGN Cross-sectional study . Dietary data were collected through single 24-hour dietary recalls , in which the place of consumption was recorded . For the present study , substantial OH eaters were defined as those who consumed more than 25 % of total daily energy intake at locations other than the household premises . Mean dietary intakes and the proportion of substantial OH eaters are presented by food group and country . Logistic regression analyses were used to estimate the odds of being a substantial OH eater in comparison to not being one , using mutually adjusted possible non-dietary determinants . SETTING Ten European countries participating in the European Prospect i ve Investigation into Cancer and Nutrition ( EPIC ) . SUBJECTS The subjects were 34 270 individuals , 12 537 men and 21 733 women , aged 35 - 74 years . RESULTS The fraction of energy intake during OH eating was generally higher in northern European countries than in the southern ones . Among the food and beverage groups , those selectively consumed outside the home were coffee/tea/waters and sweets and , to a lesser extent , cereals , meats , added lipids and vegetables . Substantial OH eating was positively associated with energy intake and inversely associated with age and physical activity . Substantial OH eating was less common among the less educated compared with the more educated , and more common during weekdays in central and north Europe and during the weekend in south Europe . CONCLUSIONS Eating outside the home was associated with sedentary lifestyle and increased energy intake ; it was more common among the young and concerned in particular coffee/tea/waters and sweets The influence of information about the fat content of food and cardiovascular disease ( CVD ) prevention on taste ratings and food intake in a test meal was examined . Forty Ss were allocated at r and om to CVD information or control conditions . Ss rated 2 br and s of yogurt and 2 cheese s and wiches , with 1 flavor of each food labeled full-fat and the other low-fat . In fact , fat levels were identical , and the label-flavor pairings were counterbalanced . Overall , Ss gave lower liking ratings to the low-fat labeled foods . However , Ss in the information condition tended to eat a smaller proportion of the full-fat s and wiches . The results supported the utility of a laboratory setting for evaluating the influence of health-relevant information on responses to food The purpose of this study was to investigate the impact of nutritional labelling on energy intake , appetite perceptions and attitudes towards food . During a 10-d period , seventy normal-weight ( BMI < 25 kg/m2 ) and seventy-one obese women ( BMI ≥30 kg/m2 ) were given three meals per d under ad libitum conditions . Participants were r and omly assigned to one of three experimental labelling groups in which the only difference was the label posted on lunch meal entrée : ( 1 ) low-fat label , ( 2 ) energy label ( energy content of the entrée and average daily needs ) and ( 3 ) no label ( control ) . Average energy intake was calculated by weighing all foods before v. after daily consumption . Hunger and fullness perceptions were rated on visual analogue scales immediately before and after each meal . Satiety efficiency was assessed through the calculation of the satiety quotient ( SQ ) . The appreciation and perceived healthiness of the lunch entrées were rated on eight-point Likert scales . There was no difference in energy intake , SQ and attitudes towards food between the three labelling groups . Fasting hunger perception was higher in the low-fat label group compared with the two others groups ( P=0·0037 ) . No interactions between labelling groups and BMI categories were observed . In conclusion , although labelling does not seem to influence energy intake , a low-fat label may increase women 's fasting hunger perceptions compared with an energy label or no label Background There has been a trend towards increased dining out in many countries . Consuming food prepared out of the home has been linked to poor diet quality , weight gain , and diabetes risk , but whether having meals prepared at home ( MPAH ) is associated with risk of type 2 diabetes ( T2D ) remains unknown . Methods and Findings We followed 58,051 women ( from 1986 to 2012 ) and 41,676 men ( from 1986 to 2010 ) in two prospect i ve cohort studies of health professionals . Frequencies of consuming midday or evening MPAH were assessed at baseline and during follow-up . Incident T2D was identified through self-report and confirmed using a vali date d supplementary question naire . During 2.1 million person-years of follow-up , 9,356 T2D cases were documented . After adjusting for demographic , socioeconomic , and lifestyle factors , hazard ratios ( HRs ) and 95 % confidence intervals ( 95 % CIs ) of T2D were 1 ( reference ) , 0.93 ( 0.88–0.99 ) , 0.96 ( 0.90–1.03 ) , and 0.86 ( 0.81–0.91 ) for those eating 0–6 , 7–8 , 9–10 , and 11–14 MPAH ( p-trend < 0.001 ) per week , respectively . Participants eating 5–7 midday MPAH had 9 % lower T2D risk than those with 0–2 midday MPAH , and participants having 5–7 evening MPAH had 15 % lower risk than those with 0–2 evening MPAH ( both p-trend < 0.001 ) . In the first 8 y of follow-up , women and men who consumed 11–14 MPAH per week had 0.34 kg ( 95 % CI : 0.15–0.53 ; p < 0.001 ) and 1.23 kg ( 95 % CI : 0.92–1.54 ) less weight gain than those with 0–6 MPAH , respectively . Among participants who were nonobese ( body mass index [ BMI ] < 30 kg/m2 ) at baseline , pooled HR ( 95 % CI ) of developing obesity ( BMI ≥ 30 kg/m2 ) was 0.86 ( 0.82–0.91 ; p-trend < 0.001 ) when extreme MPAH groups ( 11–14 MPAH versus 0–6 MPAH ) were compared . When midday and evening MPAH were analyzed separately , HRs comparing extreme groups ( 5–7 MPAH versus 0–2 MPAH ) were 0.93 ( 95 % CI : 0.89–0.97 , p-trend = 0.003 ) for midday MPAH and 0.76 ( 95 % CI : 0.70–0.83 ; p-trend < 0.001 ) for evening MPAH . Further adjusting for BMI during follow-up attenuated the association between MPAH and T2D risk : the HR ( 95 % CI ) for participants with 11–14 MPAH was 0.95 ( 0.89–1.01 , p-trend = 0.13 ) . The main limitations of our study were that it lacked assessment s on individual foods constituting the MPAH and that the findings were limited to health professionals with a relatively homogeneous socioeconomic status . Conclusions In two large prospect i ve cohort studies , frequent consumption of MPAH is associated with a lower risk of developing T2D , and this association is partly attributable to less weight gain linked with this dining behavior The present study examined whether low-fat labeling and caloric information affect food intake , calorie estimates , taste preference , and health perceptions .  Participants included 175 female undergraduate students who were r and omly assigned to one of four experimental conditions . A 2 × 2 between subjects factorial design was used in which the fat content label and caloric information of chocolate c and y was manipulated . The differences in food intake across conditions did not reach statistical significance . However , participants significantly underestimated the calorie content of low-fat-labeled c and y. Participants also rated low-fat-labeled c and y as significantly better tasting when they had caloric information available . Participants endorsed more positive health attributions for low-fat-labeled c and y than for regular-labeled c and y , independent of caloric information . The inclusion of eating attitudes and behaviors as covariates did not alter the results . The study findings may be related to the " health halo " associated with low-fat foods and add to the research base by examining the interaction between low-fat and calorie labeling Purpose . Determine the effect of menu labels displaying the energy content of food items or the exercise equivalent on energy ordered and consumed at lunch and energy intake for the remainder of the day in young adults . Design . Subjects were r and omized to a menu with no labels ( no-labels ) , menu with kilocalorie labels displaying the energy content of the food items ( kcal-labels ) , or menu with exercise labels displaying the minutes of brisk walking needed to burn the food energy ( exercise-labels ) . Setting . The study was conducted in one dining area located in a metabolic kitchen at the Texas Christian University and another located in a residence occupied by graduate students . Subjects . Of the 300 subjects , 55.7 % were female , 77.3 % were college students , 88 % were white , and 88 % were non-Hispanic . Mean body mass index and age were 24.2 ± 4.5 kg/m2 and 21.9 ± 2.3 years , respectively . Intervention . All menus contained the same food/beverage choices . Subjects ordered and consumed foods/beverages for lunch from the menu to which they were assigned . Subjects were blinded to study purpose . Measures . Energy ordered and consumed at lunch were assessed from the weight of the food ordered and consumed , respectively , and the energy content of the same foods available on the restaurant Web site . Postlunch energy intake was assessed by food recall . Analysis . Analysis of covariance , adjusted for premeal hunger levels and gender , determined the effect of menu type on energy ordered and consumed and postlunch energy intake . Results . Significant menu effect was observed for energy ordered ( p = .008 ) and consumed ( p = .04 ) at lunch . The exercise-labels group ordered significantly ( p = .002 ) less energy ( adjusted mean [ confidence intervals ] : 763 [ 703 , 824 ] kcal ) at lunch , compared to the no-labels group ( 902 [ 840 , 963 ] kcal ) but not compared to the kcal-labels group ( 827 [ 766 , 888 ] kcal ) . The exercise-labels group also consumed significantly ( p = .01 ) less energy ( 673 [ 620 , 725 ] kcal ) at lunch , compared to the no-labels group ( 770 ( 717 , 823 ) kcal ) but not compared to the kcal-labels group ( 722 [ 669 , 776 ] kcal ) . Energy ordered and consumed were not different between kcal-labels and no-labels groups . There was no difference in postlunch energy intake by menu type . Conclusion . The menu with exercise-labels result ed in less energy ordered and consumed and this did not lead to greater energy consumption post lunch , compared to the menu with no-labels in young adults largely made up of normal-weight , non-Hispanic white college students Increased visibility of food labels is a potential method to reduce the rate of obesity . However , few empirical studies have investigated the impact of nutrition labeling on food selection or energy intake . This study tested the hypothesis that nutrition labeling in combination with nutrition label education would promote reductions in energy int 
    Output:
    
Conclusions Nutrition and health information presented on food labels has varying impacts on portion sizes consumed , from increased to decreased intake .