Proposal for improved ingredient and allergen labelling at food establishments in the AMS Student Nest
I. Introduction
A. Background information on the UBC AMS.
B. Statement and overview of problem
C. Purpose of this report
D. Brief description of data sources and methods
II. Data Section
A. Analysis of current labelling practices
B. Survey data from UBC Students
C. Research regarding diets, allergens, and food labelling practices
III. Conclusion
A. Summary and interpretation of findings
B. Limitations
C. Recommendations to improve food labelling practices
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