Food nutrition labels are becoming ubiquitous— in restaurants, on the front of packaged food, and soon, on meat products. But is all of this nutrition information actually impacting consumer behavior and encouraging healthier food choices? Hosted by Dr. Maurice Pickard's guest is Dr. George Blackburn, associate professor of surgery and nutrition, associate director of the division of nutrition, and the S. Daniel Abraham chair in nutrition medicine at Harvard Medical School, says nutrition labeling is beneficial, but all of the information can be overwhelming. How can we help consumers and patients, find clarity in the food aisles, and steer away from marketing "nutrition keys" featured on the front of many packaged foods? How could nutrition fact labels be re-designed to improve consumer understanding?