Jacobson said restaurants have had more than enough time to voluntarily provide nutritional data such as calorie, fat and salt content but many do not.

　
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  • 雅各布森說(shuō)，餐館完全有時(shí)間主動(dòng)向顧客提供食物中如熱量、肪和鹽等營(yíng)養成分的含量。但很多餐館都沒(méi)有做到這一點(diǎn)。
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