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Promoting Healthy Eating by Listing Caloric Information on Restaurant Menus

Promoting Healthy Eating by Listing Caloric Information on Restaurant Menus. Kyle Riding MPH student Walden University PUBH 6165-3 Dr. Howard Rubin Spring Term, 2010. Overview. Current Overview of the Obesity Epidemic Causes of Obesity Negative Health Outcomes Associated with Obesity

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Promoting Healthy Eating by Listing Caloric Information on Restaurant Menus

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  1. Promoting Healthy Eating by Listing Caloric Information on Restaurant Menus Kyle Riding MPH student Walden University PUBH 6165-3 Dr. Howard Rubin Spring Term, 2010

  2. Overview • Current Overview of the Obesity Epidemic • Causes of Obesity • Negative Health Outcomes Associated with Obesity • Why Include Caloric Information on Menus? • Public Attitudes/Beliefs on Caloric Intake • Current Federal Legislation’s Impact on Restaurant Menus

  3. The Obesity Epidemic • The overall obesity prevalence within the United States is greater than 30%. • During the 1980’s and 1990’s prevalence increased at an unprecedented rate. • Obesity rates have stabilized overall • The risk of large increases in obesity occurring again cannot be ruled out. • Flegal, K.M., Carroll, M.D., Ogden, C.L., Curtin, L.R. (2010). Prevalence and Trends in Obesity Among US Adults, 1999-2008. Journal of the American Medical Association, 303(3), 235-241.

  4. Childhood Obesity • Currently 31.9% of children within the United States between 2-19 years old are overweight or obese • Falls in line with the overall population statistic • This number has tripled over the last 30 years! • Creates the threat of another large increase in overall obesity prevalence • Let’s Move. (2010). http://www.letsmove.gov/. Accessed on: 4/15/2010.  • Ogden, C.L., Carroll, M.D., Flegal, K.M. High Body Mass Index for age among US children and adolescents, 2003-2006. JAMA, 299(20) 2401-2405.

  5. Massachusetts Statistics • The Commonwealth has 4th lowest level of overweight among all US states • However, the rate of overweight has increased by 30% over the past decade • In 2002 one out of two adults within the Commonwealth were either overweight or obese! Bureau of Health Statistics, Research, and Evaluation. (2002). Growing Concerns about Obesity Among Adults in Massachusetts: A Statistical Analysis of BRFSS Data. Mass. Department of Public Health.

  6. Defining Overweight and Obesity • The CDC uses BMI as a scale for measuring obesity and overweight status • BMI is derived from a calculation that compares height and weight • Adult Overweight • BMI between 25 and 29.9 • Adult Obesity • BMI 30 or above • Childhood Overweight • Having a BMI between the 85th and 95th percentile for the age of the child • Overweight Obesity • Having a BMI over the 95th percentile for the age of the child • CDC. (2009). Obesity and overweight. http://www.cdc.gov/obesity/index.html. Accessed on: 4/10/10.

  7. What Causes Obesity? • As noted by the CDC the cause of obesity is very well known • The body functions by having a balance between calories taken in and calories exerted • When the balance tips in favor of too many calories taken in weight gain occurs • CDC. (2009). Obesity and Overweight for Professionals: Causes. http://www.cdc.gov/obesity/causes/index.html. Accessed on: 4/10/2010.

  8. Negative Health Outcomes • Being overweight or obese carries with it the risk of many negative health outcomes: • type 2 diabetes • hypertension • coronary heart disease • forms of cancer • renal and liver disease • sleep apnea • osteoarthritis • Gade, W., Gade, J., Collins, M., Schmit, J., & Schupp, N. (2010). Failures of feedback: Rush hour along the obesity highway. Clinical Laboratory Science, 23(1), 39-50.

  9. The Community Environment & Obesity • The community environment has been known to cause obesity • Several things can be done to limit cases of overweight and obesity: • Promote healthier choices • Create Opportunity for physical activities • Encourage the food industry to provide reasonable food and beverage choices • CDC. (2009). Obesity and Overweight for Professionals: Causes. http://www.cdc.gov/obesity/causes/index.html. Accessed on: 4/10/2010.

  10. Public’s Understanding of Caloric Intake • Consumers are not savvy at understanding their caloric intake • One study found that actual calories was almost two times the amount estimated by participants • Creates an environment that is unsuitable for preventing obesity. • Burton, S., Creyer, E.H., Kees, J., Huggins, K. (2006). Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants. American Journal of Public Health, 96(9).

  11. Adding Caloric Information to Menus • A recent study looked at the effects of presenting caloric information on menus: • The study had three groups of menus: • Menus with no caloric information • Menus with caloric information • Menus with caloric info and recommended allowances • The groups that used menus with caloric information consumed 14% fewer calories Roberto, C.A., Larsen, P.D., Agnew, H., Baik, J., Brownell, K.D. (2010). Evaluating the Impact of Menu Labeling on Food Choices and Intake. American Journal of Public Health, 100(2), 312-318.

  12. Children’s Menus • While the previous study shows that food labeling can effect calorie consumption for adults, can the same be true for children? • One study says YES! • The study was conducted on a small sample (n=99) • The group of parents who had calorie information ordered meals with an average of 102 fewer calories. Tandon, P.S., Wright, J., Zhou, C., Rogers, C.B., Christakis, D.A. (2010). Nutrition MenuLabeling May Lead to Lower-CalorieRestaurant Meal Choices for Children. Pediatric, 125(2), 244-248.

  13. Public Perception • Will including this information on all restaurant menus be acceptable to the public? • One study set up several focus groups across 4 U.S. cities • Results indicated • Individuals were interested in having info available to them (even if they wouldn’t use it) • Food serving sizes should represent a true portion size • Symbolic icons indicating healthy food options would be welcome • Lando, A.M., Labiner-Wolfe, J. (2007). Helping Consumers Make More Healthful Food Choices: • Consumer Views on Modifying Food Labels and • Providing Point-of-Purchase Nutrition Information at • Quick-service Restaurants. J Nutr Educ Behav, 39, 157-163.

  14. New Federal Regulations • Within the recent healthcare reform legislation there was a provision for labeling menus with calorie information • This part of the legislation only affects large chains and does not affect any other types of restaurants Rosenbloom, S. (2010). Calorie Data to Be Posted at Most Chains. The New York Times, March 23, 2010.

  15. Why are the New Federal Regulations Not Enough? • Targeting large chain restaurants will allow consumers to make healthier decisions at many fast food chains • However, one recent study indicates that fast food chains are not always the worst option • The federal legislation may not provide enough coverage Serrano, E.L., Jedda, V.B. (2009). Comparison of Fast-Food and Non-Fast-Food Children’s Menu Items. Journal of Nutrition Education and Behavior, 41(2), 132-137.

  16. What would it look like??

  17. Conclusion • The country and the state of Massachusetts are in the midst of an obesity epidemic • Caloric imbalance is the cause of weight gain • An environment that doesn’t provide information about caloric content of food can lead to obesity • The Commonwealth should have all restaurants include caloric information onto their menus • The addition of this information is effective, supported by the public, and must occur across all types of restaurants

  18. References • Bureau of Health Statistics, Research, and Evaluation. (2002). Growing Concerns about Obesity Among Adults in Massachusetts: A Statistical Analysis of BRFSS Data. Mass. Department of Public Health. • Burton, S., Creyer, E.H., Kees, J., Huggins, K. (2006). Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants. American Journal of Public Health, 96(9). • CDC. (2009). Obesity and overweight. http://www.cdc.gov/obesity/index.html. Accessed on: 4/10/10. • CDC. (2009). Obesity and Overweight for Professionals: Causes. http://www.cdc.gov/obesity/causes/index.html. Accessed on: 4/10/2010. • Flegal, K.M., Carroll, M.D., Ogden, C.L., Curtin, L.R. (2010). Prevalence and Trends in Obesity Among US Adults, 1999-2008. Journal of the American Medical Association, 303(3), 235-241. • Gade, W., Gade, J., Collins, M., Schmit, J., & Schupp, N. (2010). Failures of feedback: Rush hour along the obesity highway. Clinical Laboratory Science, 23(1), 39-50. • Lando, A.M., Labiner-Wolfe, J. (2007). Helping Consumers Make More Healthful Food Choices: • Consumer Views on Modifying Food Labels and • Providing Point-of-Purchase Nutrition Information at • Quick-service Restaurants. J NutrEducBehav, 39, 157-163. • Let’s Move. (2010). http://www.letsmove.gov/. Accessed on: 4/15/2010.  • Ogden, C.L., Carroll, M.D., Flegal, K.M. High Body Mass Index for age among US children and adolescents, 2003-2006. JAMA, 299(20) 2401-2405. • Roberto, C.A., Larsen, P.D., Agnew, H., Baik, J., Brownell, K.D. (2010). Evaluating the Impact of Menu Labeling on Food Choices and Intake. American Journal of Public Health, 100(2), 312-318. • Rosenbloom, S. (2010). Calorie Data to Be Posted at Most Chains. The New York Times, March 23, 2010. • Serrano, E.L., Jedda, V.B. (2009). Comparison of Fast-Food and Non-Fast-Food Children’s Menu Items. Journal of Nutrition Education and Behavior, 41(2), 132-137. • Tandon, P.S., Wright, J., Zhou, C., Rogers, C.B., Christakis, D.A. (2010). Nutrition MenuLabeling May Lead to Lower-CalorieRestaurant Meal Choices for Children. Pediatric, 125(2), 244-248.

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