Nutrition Labeling At Restaurants: Education for Restaurant Owners
Michelle Popa, PhD StudentWalden University
PUBH 8165 Environmental HealthInstructor: Dr. Donald Goodwin
ObjectiveOverview of nutritional guidelinesDemonstrate the benefits of
healthy eating habitsDemonstrate the associated risks
to unhealthy eatingDemonstrate the benefits of
providing nutritional facts on menus
Nutritional Guidelines
(Roche, 2009)
• Food Guide PyramidRevised in 2005
• New updatesBased on age, gender and exercise
•Food group breakdownFruitsVegetablesWhole grainsMeatsFats
(American Dietetic Association, 2009)
Nutritional Guidelines: Fruits
(Hammock Bridge,2010)(The United States Department of Agriculture, 2008)
Nutritional Guidelines: Vegetables
(Starling Fitness, 2010)(The United States Department of Agriculture, 2008)
Nutritional Guidelines: Grains
(American Dietetic Association, 2010)(The United States Department of Agriculture)
Nutritional Guidelines: Meats and Beans
(Reader’s Digest, 2008)(Fresher Than Fresh, 2010) (Broiler King, 2008)
(The United States Department of Agriculture,2008)
Nutritional Guidelines: Milk
(Mohave County WIC, 2010)(The United States Department of Agriculture,
2008)
Eating Healthy
(Shropshire Council, 2010)
• Healthy eating will decrease medical care costsPrevent expenditures up to 7.1 billion
annually
• Joint participation between restaurants and the consumer can help encourage healthier food choices and portion sizes
(AARP, Public Policy Institute, 2004)
http://www.youtube.com/watch_popup?v=WHH8agtF2UQ
Menu Labeling
(Harvard School of Public Health, 2010)
• Meals consumed outside the home has doubled over the past three decades
• Average cost of meals consumed outside the home has doubled over the past three decades
(American Heart Association, 2009)
Menu Labeling Support
(Center For Science In The Public Interest, 2010)
•Agencies supporting restaurant menu labeling
Institute of Medicine
American Public Health Association
American Heart Association
American Dietetic Association
American Academy of Pediatrics
(The American Heart Association, 2009)
Menu Label: Not A New Concept
(Carpenter, 2008)
• Department of Medicine at Stanford University Study Results of Menu Labeling and Sales
Increase in sales for items with nutritional information
Awareness of menu changes were recognized
(Albright, Flora, & Fortmann, 1990)
Nationwide Menu Labeling
Affordable Health Choices Act Restaurants with 20+ locations with same name Caloric content on standard menu items Include FDA standards for nutritional information Additional nutrition information available upon customer’s request
(Indiana, 2010)(Robert Wood Johnson Foundation, 2009)
Conclusion:
950+ CALORIES
• Reviewed nutritional guidelines• Education on the benefits of healthy eating habits• Discussed the associated risks to unhealthy eating• Showed the benefits of providing nutritional facts on menus
Other Helpful Sources Center for Science in the Public Interest. Menu Labeling;
www.menulabeling.org
Culinology. The Future of Menu Marketing; www.culinologyonline.com
National Conference of State Legislatures. Trans Fat & Menu Labeling Legislation; www.ncsl.org/issuesresearch/health/.../tabid/14362/default.aspx
Oregon Department of Veteran Affairs. Menu Labeling Act; www.oregon.gov/DHS/ph/menu/restaurants.shtml
ReferencesAARP Public Policy Institute. (2004). Nutrition Labeling at Fast Food and Other Chain Restaurants. Retrieved on January 10, 2010 from www.assets.aarp.org/rgcenter/consume/ib71_nutrition.pdf
Albright, C., Flora, J., Fortmann, S. (1990). Restaurant Menu Labeling: Impact of Nutrition Information on Entrée Sales and Patron Attitudes. Retrieved on January 9, 2010 from http://heb.sagepub.com/cgi/content/abstract/17/2/157
American Diabetes Association. (2009). Food. Retrieved on January 10, 2010 from www.diabetes.org
American Heart Association. (2009). Position Statement on Menu Labeling. Retrieved on January 9, 2010 from www.americanheart.org/downloadable/heart/...
References Continued American Public Health Association. (2004). Support for Nutrition Labeling in Fast Food and Other Chain Restaurants. Retrieved on January 10, 2010 from www.apha.org/advocacy/policy/policysearch/default.htm?id=1300
Burton, S., Creyer, E., Kees, J., & Huggins, K. (2006). Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants. Retrieved on January 10, 2010 from www.ncbi.nlm.nih.gov/pmc/articles/pmc1551968/?tool=pubmed
Camona, R. (2003). The Obesity Crisis in America. Retrieved on January 11, 2010 from www.surgeongeneral.gov/news/testimony/obesity07162003.htm
References Continued Robert Wood Johnson Foundation. (2009). Menu Labeling: Does Providing Nutrition Information at the Point of Purchase Affect Consumer Behavior. Retrieved on January 9, 2010 from www.rwjf.org/files/research/20090630hermenulabeling.pdf
Soltis, C. (2009). Indiana Joins NYC’s Efforts to Combat Obesity, House Passes Menu Labeling Bill. Retrieved on January 10, 2010 from www.fdalawblog.net/fda_law_blog_hyman_phelps/2009/03/indiana-joins-nyces-effort..
The United States Department of Agriculture. (2008). My Pyramid. Retrieved on January 10, 2010 from www.mypyramid.gov
Washington Post. (2007). Put Nutritional Facts on the Menu. Retrieved on January 10, 2010 from http://wwwsptimes.com/2007/04/03/news_pf/opinion/put_nutritional_facts.shtml
Picture ReferencesAmerican Dietetic Association. (2009). Eat Right. Retrieved on January 10, 2010 from http://www.eatright.org
Broiler King. (2008). Retrieved on January 10, 2010 from http://www.broilerking.com/articles/Buying-and-Grilling-Steak.php
Carpenter, E. (2006). Retrieved on January 10, 2010 from http://www.healthassociates.com/MathDiet.htm
Center for Disease Control. (2008). Retrieved on January 10, 2010 from http://www.cdc.gov/Features/dsObesity
Picture References ContinuedCity of Yuma. (2010). Retrieved on January 10, 2010 from http://www.yumaaz.gov/8370.htm
Daniels, M. (2010). Retrieved on January 10, 2010 from http://images.google.com/imgres?imgurl=http://www.mdaniels.com
Fresher than Fresh. (2010). Retrieved on January 10, 2010 from http://www.fresherthanfresh.com
Picture References Continued Hammock Bridge. (2010). Retrieved on January 10, 2010 from http://hammockbridge.com/home/information/restaurant-and-bar.html
Harvard School of Public Health. (2010). Retrieved on January 10, 2010 from http://www.hsph.harvard.edu/nutritionsource/questions
Indiana. (2010). Retrieved on January 10, 2010 from http://www.50states.com/maps/indiana.gif
Mohave County WIC. (2010). Retrieved January 10, 2010 from http://legacy.co.mohave.az.us/WIC/gestationaldiabetes.htm
Mount McKinley. (2005). Retrieved January 10, 2010 from http://www.happiecamper.com/html/mt_mckinley.html
Picture References ContinuedNorth Carolina Department of Agriculture and Consumer Services. (2010). Retrieved on January 10, 2010 from http://www.agr.state.nc.us/cyber/kidswrld/nutrition/gifs/nutr2.gif
Reader’s Digest. (2008). Retrieved on January 10, 2010 from http://www.readersdigest.com.au/food-and-recipes/eggs-facts/article92429-1.html
Roche. (2009). Retrieved on January 10, 2010 from https://www.diabetesbehaviorchange.com/dbx/patient/resources/food-guide-pyramid.html
Picture References ContinuedShropshire Council. (2010). Retrieved on January 10, 2010 from http://www.shropshire.gov.uk/schoolmeals.nsf/open/895D03C3A85B426F802574D6004D9C55
Starling Fitness. (2010) Retrieved on January 10, 2010 from www.starling-fitness.com/wp-content/uploads/veggies.jpg
The United States Department of Agriculture. (2008). My Pyramid. Retrieved on January 10, 2010 from www.mypyramid.gov
Picture References ContinuedWord Press. (2009). Retrieved on January 10, 2010 from http://4pack.wordpress.com/2009/08/07/ideal-healthy-foods-fruits-and-vegetables-are-best-eaten-or-prepared-with-skin-on
Zelman, K. (2008). Retrieved on January 10, 2008 from http://img.webmd.com/dtmcms/live/webmd/consumer_assets/site_images/media/pdf/diet/portion-control-guide.pdf