promoting restaurant involvement in healthy eating
DESCRIPTION
Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009. Promoting Restaurant involvement in Healthy Eating. Presentation Objectives. Current national and local obesity statistics Current trends in family dining - PowerPoint PPT PresentationTRANSCRIPT
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Anita Singh, MPH StudentWalden UniversityPUBH 6165-5, Environmental HealthInstructor: Dr. Rebecca HeickSummer, 2009
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Presentation Objectives
Current national and local obesity statistics
Current trends in family dining Which restaurants currently carry
nutritional information Health risks associated with bad food
choices Legislatures on nutritional guidelines Current barriers
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Jackson County Statistics 2001 population – 58,838 1999 - 33.2% of households in Jackson County earned
less than $15,000 with the median household income at $24,946
Leading causes of death: heart disease, coronary heart disease, cancers, cerebrovascular disease, chronic obstructive respiratory disease, and lung cancer
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National Statistics
58 million Americans are overweight (BMI 25-29)
40 million are obese (BMI > 30) 3 million are morbidly obese (BMI > 35) 8 out of 10 adults over age 25 are
overweight Healthy People 2010 goals for
obesity are 15% for adults and less than 5% for children.
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Obesity Related to Health Conditions
80% of Type II diabetes 70% of cardiovascular diseases 42% of breast & colon cancer
diagnoses are among obese patients 26% of obese individuals have high
blood pressure
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Obesity’s Impact on Healthcare Costs (2007)
Moderate obesity ($670 increase – 21%) Severe obesity ($2,441 increase – 75%)
A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs
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Nutritional Information
1/3 of a person’s daily calories come from restaurants
Consumers spend over $400 billion annually dining out.
Majority of consumers underestimate sodium levels, saturated fats, calories, & fat intake.
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Fast Food vs “Dine-In”
Fast food restaurants are more likely to make nutritional information available to consumers through brochures or websites Ex. Subway, Taco Bell, McDonald’s, Starbucks
Most “dine-in” restaurant do not disclose their food’s nutritional information It is harder because of custom orders, daily
specials, etc. Only 54% of large chain restaurants in
the U.S. provide nutritional information to consumers.
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Labeling Laws
Nutrition Labeling and Education Act (NLEA) of 1990
Requirements: serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron
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Targeted Audience
Restaurant vendors & suppliers Restaurant managers/ owners
Jackson County residents Within schools Public meetings
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Addressing the Community
Educational presentation Fact sheet distribution & informal
exchange Small group discussions Group recommendation compilation
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Outcomes
Increased number of local restaurants with healthy options and nutritional information
Increased community interest in making healthier choices
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ReferencesCenters for Disease Control and Prevention (CDC).
(2009a). Obesity and overweight: Introduction. Retrieved July 18, 2009 from http://www.cdc.gov
CIA. (2009). The World Factbook. Retrieved April 22, 2009 from https://www.cia.gov/library/publications/the-world-factbook/print/us.html
Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov
Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on July 17, 2009, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf
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References (cont.)
Jackson County, IL: Health Data Profile. (2004). Retrieved on July 16, 2009 from jchdonline.org
Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5):533-535.
Savage, L.C., Johnson, R.K., (2006). Labeling in restaurants: will it make a difference? Nutrition Bulletin, 31(4): 332-338.
Thomas L. & Mills, J.E., (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice. 17(1): 6-22.