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)

Nutritional Guidelines: Oil

(City of Yuma, 2010)(The United States Department of Agriculture)

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)

Obesity

(Centers for Disease Control and Prevention, 2008)

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

(Center For Science In The Public Interest, 2010)

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)

Value of Menu Labeling

(Daniels, 2010)

Menu Labeling : Consumer

(Zelman, 2008)

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