Did you know that as of May 2018, menus at fast food and chain restaurants, as well as ready-to-eat foods in supermarkets will have to provide calorie and nutrition information to customers? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Margo Wootan, Ph.D., Director of Nutrition Policy at the Washington, D.C. – based Center for Science in the Public Interest, and key in creating new menu labeling laws. Wootan explains that with one third of our calories from meals eaten away from home, the food choices we make in restaurants and supermarkets can have a lifelong impact on our health and well-being. A 2018 review of nearly 30 studies found that menu labeling helps people cut approximately 50 calories per meal – significant because our national obesity epidemic is explained by about 200 calories extra per day. A typical entree at a restaurant can easily contain over 1,000 calories.