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Color coding health content of foods

Calorie counts, nutrition boxes, and a lot of fine print.
Navigating the grocery store aisle or lunch room with healthy food in mind can be daunting for anyone.
What if it was simpler, and it worked?
ABC's Dr. Timothy Johnson has some ideas for helping you make healthy choices.

A traffic light turned into a way to eat healthier...

Researchers at Massachusetts General Hospital say using a simple red-yellow-green system, stop, caution, and go, can influence people's choices in the hospital cafeteria.

And as we wrestle with weight issues and new year's resolutions solutions are badly needed.

Researchers started using "green labels" for healthy foods, "yellow" labels for less healthy items and "red" labels for unhealthy items.

Not only that, the new system placed healthier items at eye level with less healthy items lower down.

The results? Purchases of healthy "green" foods went up 12 percent and unhealthy "red" item purchases dropped 20 percent.

Something to think about that the next time you need to "stop" yourself from a diet mistake.

With this Medical Minute, I'm Dr Timothy Johnson.