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Promoting Healthy Eating: How Restaurants Can Help

Promoting Healthy Eating: How Restaurants Can Help. Oma Ramsaroop, MPH student Walden University PUBH 6165 - 4 Instructor: Stephen D. Arnold, Ph. D. Spring, 2010. Presentation Objectives. Current national and local obesity statistics Current trends in family dining

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Promoting Healthy Eating: How Restaurants Can Help

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  1. Promoting Healthy Eating: How Restaurants Can Help Oma Ramsaroop, MPH student Walden UniversityPUBH 6165 - 4Instructor: Stephen D. Arnold, Ph. D.Spring, 2010

  2. 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 • Nutritional Guidelines • Current barriers Objectives

  3. 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. Reference: Huse, 2007

  4. Percentage of Obesity in US Adults Reference: http://www.cdc.gov/obesity/data/trends.html#State

  5. Broward County Statistics Reference: http://www.floridacharts.com/charts/DisplayHTML.aspx?ReportType=7244&County=6&year=2008

  6. Obesity Related Health Problems • 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 Reference: Huse, 2007

  7. Obesity and Healthcare Costs • 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 Reference: Huse, 2007

  8. 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. Reference: Macera, 2010

  9. 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. Reference: Macera, 2010

  10. 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 Reference: http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074948.htm

  11. Target Audience • Restaurant vendors & suppliers • Restaurant managers/ owners • Broward County residents • Within schools • Public meetings Target Audience

  12. Addressing the Community • Educational presentation • Fact sheet distribution & informal exchange • Small group discussions • Group recommendation compilation Addressing the Community

  13. Outcomes • Increased number of local • restaurants with healthy • options and nutritional • information • Increased community interest • in making healthier choices Outcomes

  14. How will restaurants benefit from providing nutritional info??? • Increased ratings  increased customers  increased income Benefits to Restaurants

  15. References Centers for Disease Control and Prevention (CDC). (2009). Obesity and overweight: Introduction. Retrieved on April 25, 2010 from http://www.cdc.gov Food and Drug Administration (FDA). (2009). Nutritional Labeling and Education Act (NLEA) Requirements (8/94 – 2/95). Retrieved from http://www.fda.gov/ICECI/Inspections/InspectionGuides/ucm074948.htm on April 25, 2010. Florida Department of Health (FLDOH). (2008). Broward County Chronic Disease Profile. Retrieved on April 25, 2010 from http://www.floridacharts.com/charts/DisplayHTML.aspx?ReportType=7244&County=6&year=2008 References

  16. References (cont) Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on April 25, 2010, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf Macera, C.A. (2010). Promoting Healthy Eating and Physical Activity for a Healthier Nation. National Center for Chronic Disease Prevention and Health Promotion. References (cont)

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