INFORMED DINING: INCLUDING NUTRITIONAL

INFORMATION ON RESTAURANT MENUS

Jasmine L. Tinoco, MPH StudentWalden UniversitySpring 2014

Understanding the need for menu labelingUnderstanding that there is an Obesity Epidemic in

the United States, Northern Virginia, & the City of Alexandria and its burden

Adding nutritional information to restaurant menus is a strategy to reduce obesity rates in the United States

Menu labeling can possibly heighten restaurants’ accountability in delivering quality food that is healthy and tasteful

LEARNING OUTCOMES

Environmental changes have greatly influenced the way our community eats: Reduction in grocery stores while increasing fast-food

stores in low income urban areas School food is consisted of high-calories and there are

multiple avenues in which low-nutritional foods can become available

Parents work longer hours which reduces family meals while increasing meals away from home

More processed and convenient foods are readily available in large portion sizes at a cheaper price

WHY MENU LABELING IS NEEDED

What is obesity and overweight? They are labels for various ranges of weight that are greater than what

is considered a healthy weight for a given height. Obesity in adults is considered having a body mass index of 30 or higher Overweight in adults is considered having a body mass index between

25 and 29

Obesity in Adults: 35.7% of adults, 20 years and older, are obese 30.8% of adults, 20 years and older, are overweight

Obesity in Children & Adolescents: 16.9% of children and adolescents are obese

Costs of Obesity: Annual medical cost of obesity on the U.S. equated to $147 billion in

2008 Individuals who are obese spends approximately $1,429 higher on

medical expenses than those who maintain a healthier weight.

GET THE FACTS: OBESITY IN THE UNITED STATES

PREVALENCE OF OBESITY IN U.S. 2012

15%–<20% 20%–<25% 25%–<30% 30%–<35% ≥35%

58% of Virginians are overweight or obese In Northern Virginia, 26.4% of children between the ages of 2 and 18 are overweight or obese

In Alexandria, 43.5% of children between the ages of 2 and 5are overweight or obese

GET THE FACTS: OBESITY IN VIRGINIA

When a proper eating habits and a healthy weight is not maintained individuals have an increased risk for various health problems such as: Type 2 diabetes Cardiovascular diseases Cancer

I.e. breast cancer High blood pressure Hypertension Premature death

CONSEQUENCES OF OBESITY

Ultimately an individual decision to make healthy choices can only occur in a supportive environment Home Work Schools Restaurants Supermarkets

ELIMINATING OBESITY IN AMERICA AND NORTHERN VIRGINIA

To address and improve the obesity epidemic in the United States through helping people make healthier choices by: Consuming fewer calories Lower their body weight Improve their overall health outcome

GOAL OF PUBLIC HEALTH AND MENU LABELING

Aff ordable Care Act requires that restaurants that have 20 or more locations post calorie counts and other nutrit ional information on their menus.

The FDA has been charged with the task of implementing the law There goal is to raise customer

awareness of the calorie content of entrees that restaurants off er

Reduce the calorie content of existing menu items

Increase the number of lower calorie options

Link to the Patient Protection and Aff ordable Care Act

http://www.hhs.gov/healthcare/rights/law/patient-protection.pdf

LAWS, REGULATIONS, AND GUIDELINES

Reduces the obesity epidemic

Increases transparency and heightens restaurant’s accountability for the foods that they serve

Aid individuals with certain health conditions

Promotes and subsequently alters consumer habits and vender practices

Helps to improve the overall health of the community.

BENEFITS OF MENU LABELING

HOW SHOULD I POST NUTRITIONAL INFORMATION?

FDA menu labeling requirements: Image and/or description of menu item, cost, and caloric

dataSupplemental model 1:

Image and/or description of menu item, cost, caloric data, and core nutritional data in a pie chart format

Supplemental model 2: Image and/or description of menu item, cost, caloric data,

and core nutritional data in form of a “stoplight” imageSupplemental model 3:

Image and/or description of menu item, cost, caloric data, and heart healthy figure

Bring awareness to restaurant managers of the obesity epidemic in the Unites States and in the City of Alexandria

Provide understanding how adding nutritional information to restaurant menus will help reduce the obesity epidemic in the United States and the City of Alexandria

Motivate restaurants in the area who are not required to include nutritional information on their menu to implement menu labeling.

KEY GOALS

Dietary Guidelines for America 2010 http://www.health.gov/dietaryguidelines/dga2010/DietaryGu

idelines2010.pdfHealthy People 2020: Nutrition and Weight Status

http://www.healthypeople.gov/2020/topicsobjectives2020/overview.aspx?topicId=29

Creating Healthy Communities: Success Stories from ACHIEVE http://www.achievecommunities.org/communities/communit

yuploads/NACDD_ACHIEVE_2011.pdfSupplementing National Menu Labeling

file://localhost/Users/tinocojasmine/Documents/Walden/Environmental Health/Week 7/Article1.pdf

ADDITIONAL SOURCES

Questions

Alexandria Childhood Obesity Action Network. (2013). Who We Are . Retrieved April 19, 2014, from Partnership for a Healthier Alexandria: http://healthieralexandria.org/HealthyLifestyles/content.aspx?id=29890

Centers for Disease Control and Prevention. (2014, March 28). Adults Obesity Facts . Retrieved April 19, 2014, from Overweight and Obesity: http://www.cdc.gov/obesity/data/adult.html

Centers for Disease Control and Prevention. (2012, April 27). Defi ning Overweight and Obesity . Retrieved April 19, 2014, from Overweight and Obesity: http://www.cdc.gov/obesity/adult/defi ning.html

Hodge, J., & White, L. (2012, December). Supplementing National Menu Labeling. American Journal of Public Health , 11-13.

REFERENCES

Pharmacy Times. (2011). Federal Law Targets Restaurant Menu Labels. News & Views Outlook: Obesity , p. 64.

Story, M., Kaphingst, K., Robinson-O’Brien, R., & Glanz, K. (2008). Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annual Review of Public Health , 253-272.

U.S. Department of Agriculture and U.S. Department of Health & Human Services. (2010, December). Dietary Guidelines for Americans, 2010. Retrieved April 19, 2014, from http://www.health.gov/dietaryguidelines/2010.asp

U.S. Food and Drug Administration. (2013, March 6). Menu & Vending Machines Labeling Requirements . Retrieved April 19, 2014, from U.S. Food and Drug Administration: http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm217762.htm

REFERENCES