trans fat phase out in nyc

Walking into Junior's restaurant is like being on the set of "Happy Days." Minus Fonzie and the rest of the gang, Junior's entrance rep-' licates the 1950s/60s TV diner. The first thing to greet customer's eyes is a display of itsundeniablely deli- cious cheesecake. "That's what we are known for," said Nancy Weinberger, director of marketing at Junior's. "Our history is the cheesecake." While patrons enjoy the hospi- table service a.nd exquisite aroma of the food that' ••• rved to them; back Junior's along the city is ch ber in pure v We'veb months." As of July 1, phase out - issued 06 NYC Board of Health v moval- will sweep the city' ies to ensure a healthier alt for consumer's intakes. "Junior's has already been on board, working hard- to phase out Trans fat in advance of the city's deadline," said Laura Stanley..coor- dinator at the Trans fat Help Center from the New York City Health De- partment. Along with leading health orga- nizations: American Heart Associa- tion and World Health Or.s.anization, . - :::-.... ~ dark oil and blue haze surrounding ~~'dfrtY'of1," said Law- with the appre- m a young age. lping her family with rations was her early pas- Now at Brooklyn College she hOM students how to prepare for nutritionist career. A vast knowl- 'llC of cooking, Lawson provides beneflciul account of how Trans It became prevalent in processed food. 'The food industry incorpo- lied trans fat into their usage, be- uuse of the behavior in the food, und unique physical property," she said. Trans fat is liquid vegetable oil that goes through a chemical process known as hydrogenation. When hydrogen is added, the oil becomes solid, and provides a Ion shelf-life that gives food it able taste, sh unhealthy be saturat "Everytim their oil it cost money, Hauck-Lawson, aI of New York City's ••~.,t.·tltv' ", '~*2 'bI develop- .Irtdiseuse und stroke. Med- I sciences believe trans fat oil s unhealthy in every. consump- tion. With the unhealthy knowledge s fat known, why was it • so prevalent for consumers to con- sume? According to Gail P Goldstein, deputy director at the Cardiovascular Disease prevention and Control Pro- gram, the harmful side of trans fat was not always established. "The unhealthy effects of trans fat haven't always been known," he said. "Up until the 1980s into the 1990s partially hydroaenat oil was considered healthier than buU and lard, which contains saturat Scientific consensus about the harmful effect of trans fat was only achieved after a large body of evi studies conducted over th years became available •• Major food compamol: -'-!'Io.' to-Lay, Tyson Fo such as Wendy's now preparina/lab~liftl trans u With conglomerates using tb large portions to supply alternative choices in the manufacturing of food, and the city's July 1, 200TTl'~ns fat phase out regulation, consumers wm have a better chance of indulging themselves with a wholesome label at- tach to their food of choice.

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Trans Fat Phase Out in New York City, during the mid 2000s

TRANSCRIPT

Walking into Junior's restaurantis like being on the set of "HappyDays." Minus Fonzie and the restof the gang, Junior's entrance rep-'licates the 1950s/60s TV diner. Thefirst thing to greet customer's eyesis a display of itsundeniablely deli-cious cheesecake.

"That's what we are known for,"said Nancy Weinberger, director ofmarketing at Junior's. "Our historyis the cheesecake."

While patrons enjoy the hospi-table service a.nd exquisite aroma ofthe food that' rved to them; back

Junior's alongthe city is

chberin pure vWe'vebmonths."

As of July 1,phase out - issued06 NYC Board of Health vmoval- will sweep the city'ies to ensure a healthier altfor consumer's intakes.

"Junior's has already been onboard, working hard- to phase outTrans fat in advance of the city'sdeadline," said Laura Stanley..coor-dinator at the Trans fat Help Centerfrom the New York City Health De-partment.

Along with leading health orga-nizations: American Heart Associa-tion and World Health Or.s.anization,

. - :::-.... ~

dark oil and blue haze surrounding~~'dfrtY'of1," said Law-

with the appre-m a young age.

lping her family withrations was her early pas-

Now at Brooklyn College shehOM students how to prepare for

nutritionist career. A vast knowl-'llC of cooking, Lawson providesbeneflciul account of how TransIt became prevalent in processed

food.'The food industry incorpo-

lied trans fat into their usage, be-uuse of the behavior in the food,

und unique physical property," shesaid.

Trans fat is liquid vegetableoil that goes through a chemicalprocess known as hydrogenation.When hydrogen is added, the oilbecomes solid, and provides a Ionshelf-life that gives food itable taste, sh

unhealthybe saturat

"Everytimtheir oil it cost money,Hauck-Lawson, a Iof New York City's~.,t.tltv'", '~*2 'bI

develop-.Irtdiseuse und stroke. Med-

I sciences believe trans fat oils unhealthy in every. consump-tion.

With the unhealthy knowledges fat known, why was it

so prevalent for consumers to con-sume?

According to Gail P Goldstein,deputy director at the CardiovascularDisease prevention and Control Pro-gram, the harmful side of trans fat wasnot always established. "The unhealthyeffects of trans fat haven't always beenknown," he said. "Up until the 1980sinto the 1990s partially hydroaenatoil was considered healthier than buUand lard, which contains saturatScientific consensus about the harmfuleffect of trans fat was only achievedafter a large body of evistudies conducted over thyears became available

Major food compamol: -'-!'Io.'to-Lay, Tyson Fosuch as Wendy'snow preparina/lab~liftltransu

With conglomerates using tblarge portions to supply alternativechoices in the manufacturing of food,and the city's July 1, 200TTl'~ns fatphase out regulation, consumers wmhave a better chance of indulgingthemselves with a wholesome label at-tach to their food of choice.