An evaluation team led by the Drexel University School of Public Health has published a new study demonstrating that customers of full-service restaurants use nutritional labeling on menus to make healthier food choices. “This is the first field-based study of mandatory menu labeling laws that found a large overall adjusted difference in calories between customers who dined at labeled restaurants when compared to unlabeled restaurants – about 155 fewer calories purchased,” said Dr. Amy Auchincloss, an assistant professor in the Drexel University School of Public Health and lead author of the study, which was published online and will be in the December issue of the American Journal of Preventive Medicine.