The Importance of Including Nutrition Information on Menus

1. The Importance of Including Nutrition Information on Menus Netheli Toussaint Ph.D. Student: Public health Walden University PUBH 8165-1 Instructor: Dr. Rebecca Heick Spring, 2010

2. Key Considerations • Obesity is of epidemic proportion and is the second leading cause of preventable death • Obesity is not just a problem of the individual, but also a problem embedded in environmentaland community factors • Multifaceted approaches to change our food and physical activity environments are needed now • There is an urgent need for potential policy and programmatic solutions to the obesity epidemic Reference: Institute of Medicine (2010). Bridging the evidence gap in obesity prevention: a framework in inform decision making. Retrieved April 24, 2010 from the Institute of Medicine website: http://www.iom.edu/~/media/Files/Report%20Files/2010/Bridging-the-Evidence-Gap-in-Obesity-Prevention/Bridging%20the%20Evidence%20Gap%202010%20%20Report%20Brief.ashx

3. Overview of the Problem • Approximately 68% of all adults 20 yrs and older in the United States are overweight or obese • Approximately 32% of children are overweight and obese • Unhealthy eating habits leads to poor health • We pay a high price forpoor nutrition: cost on health (coronary heart disease, type 2 diabetes, stroke, hypertension, dyslipidema, and many more) and the economy (over $92.6 billion in 2002) References: Centers for Disease Control and Prevention (2010). Overweight and obesity: causes and consequences. Retrieved April 20, 2010 from the Centers for Disease Control and Prevention website: http://www.cdc.gov/obesity/causes/index.htm Institute of Medicine (2010). Bridging the evidence gap in obesity prevention: a framework in inform decision making. Retrieved April 24, 2010 from the Institute of Medicine website: http://www.iom.edu/~/media/Files/Report%20Files/2010/Bridging-the-Evidence-Gap-in-Obesity-Prevention/Bridging%20the%20Evidence%20Gap%202010%20%20Report%20Brief.ashx Office of the Surgeon General (2000). The Surgeon general’s call to action to prevent and decrease overweight and obesity. Retrieved April 20, 2010 from the Office of the Surgeon General website: http://www.surgeongeneral.gov/topics/obesity/ l

4. Overweight and Obesity Prevalence & Consequence in Bay County, FL • Approximately 60% of adults in Bay County are overweight and 24.8% are obese • Only 24.7% eat the recommended 5 servings of fruits and vegetables a day • Estimated annual cost of obesity in Florida is $398.7 million • Bay County ranked 32nd out of 67 countiesin healthy behaviors such as adult smoking and obesity References: Centers for Disease Control and Prevention (2010). Overweight and obesity: causes and consequences. Retrieved April 20, 2010 from the Centers for Disease Control and Prevention website:http://www.cdc.gov/obesity/causes/index.html Florida Community Health Assessment Resources Tool Set (2008). County chronic disease profile. Retrieved from Florida Department of Health Office of Health Statistics & Assessment website: http://www.floridacharts.com/charts/SpecReport.aspx?RepID=7244 Robert Wood Johnson Foundation & the University of Wisconsin Population Health Institute (2010). County health rankings. Retrieved from the County Health Rankings website: http://www.countyhealthrankings.org/florida/bay

5. Causes Environment + Genetics • Urbanization • Drop in physical activity • Changes in food supply, portion sizes, frequency of eating & types of foods being eaten Reference: Centers for Disease Control and Prevention (2010). Overweight and obesity: causes and consequences. Retrieved April 20, 2010 from the Centers for Disease Control and Prevention website: http://www.cdc.gov/obesity/causes/index.html

6. Background

7. People are Eating Out More • Since the 1960s, the percent of food expenditures spent on foods eaten away from home has increased steadily, along with obesity rates. • In 2006, away-from-home food purchases accounted for 48% of the American food dollar. • On average Americans age 8 and above consume 4.2 commercially prepared meals per week Reference: National Restaurant Association (2002). Americans dining-out habits. Retrieved April 20, 2010 from the National Restaurant Association website: http://www.restaurant.org/tools/magazines/rusa/magArchive/year/article/?ArticleID=138

8. Fast Food is Associated With More Calorie Intake • Fast food  higher calorie intake • Adults: 205 more calories/day • Children: 155 more calories/day • At once/week, would lead to 3 pound weight gain/year • More fast food  more obesity • Adults: 27-31% increase in overweight • Young children: twice as likely to be obese • Among adolescents, more days of fast food predicts increases in BMI Reference: Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt

9. Increasing Portion Sizes Increase Caloric Intake Reference: Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt

10. Dietary Guidelines for Americans According to US Dept of Health & Human Services a healthy plan is one that: • Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. • Includes lean meats, poultry, fish, beans, eggs, and nuts. • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars. Reference: U. S. Department of Health & Human Services (2005). Dietary guidelines for Americans. Retrieved April 24, 2010 from the website of the U.S. Department of Health and Human Services website: http://www.health.gov/dietaryguidelines/dga2005/document/html/brochu

11. Most Customers Underestimate Calorie Content Reference: Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt

12. Calorie Information Makes a Difference in Amount People Eat Reference: Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt

13. Nutrition Labeling Influences Decision • 3/4 of U.S. adults report using nutrition labels on packaged foods • 1/2 of U.S. adults say nutrition information influences their purchasing • When nutrition information for menu items is readily available, consumers choose high-calorie items about 1/3 less often Reference: Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt

14. Summary • Its important to include nutrition content on menus: • Because the obesity epidemic needs to be address with a multifaceted approach • A significant number of families eat out on a daily basis • Eating out is associated with higher calorie intake and obesity

15. Additional Resources • Prevention institute. Nutrition labeling Regulations: http://ww.preventioninstitute.org/CHI_labeling.html • US Department of Agriculture. Nutrition and Your Health: Dietary Guidelines for American. http://www.health.gov/dietaryguidelines/dga2000/DIETGD.PDF. • The University of California Center for Weight & Health. Potential impact of menu labeling of fast foods in California: http://www.publichealthadvocacy.org/menulabelingdocs/UC-CWH_Menu_Labeling_Report.pdf • NYC Department of Health and Mental Hygiene. Notice of adoption of a resolution to repeal and reenact of the New York City Health Code: http://www.nyc.gov/html/doh/downloads/pdf/public/notice-adoption-hc-art81-50-0108.pdf

16. Any Questions?

17. References Angell, S., Sliver, L., D. (2008). Calorie labeling in New York City Restaurants: an approach to inform consumers PPT presentation. Retrieved April 20, 2010 from Google search: http://www.cspinet.org/reports/generationexcess/nycdh.ppt Centers for Disease Control and Prevention (2010). Overweight and obesity: causes and consequences. Retrieved April 20, 2010 from the Centers for Disease Control and Prevention website: http://www.cdc.gov/obesity/causes/index.html Florida Community Health Assessment Resources Tool Set (2008). County chronic disease profile. Retrieved April 20, 2010 from Florida Department of Health Office of Health Statistics & Assessment website: http://www.floridacharts.com/charts/SpecReport.aspx?RepID=7244 Institute of Medicine (2010). Bridging the evidence gap in obesity prevention: a framework in inform decision making. Retrieved April 24, 2010 from the Institute of Medicine website: http://www.iom.edu/~/media/Files/Report%20Files/2010/Bridging-the-Evidence-Gap-in-Obesity-Prevention/Bridging%20the%20Evidence%20Gap%202010%20%20Report%20Brief.ashx

18. References cont… National Restaurant Association (2002). Americans dining-out habits. Retrieved April 20, 2010 from the National Restaurant Association website: http://www.restaurant.org/tools/magazines/rusa/magArchive/year/article/?ArticleID=138 Robert Wood Johnson Foundation & the University of Wisconsin Population Health Institute (2010). County health rankings. Retrieved April 20, 2010 from the County Health Rankings website: http://www.countyhealthrankings.org/florida/bay Office of the Surgeon General (2000). The Surgeon general’s call to action to prevent and decrease overweight and obesity. Retrieved April 20, 2010 from the Office of the Surgeon General website: http://www.surgeongeneral.gov/topics/obesity/ U. S. Department of Health & Human Services (2005). Dietary guidelines for Americans. Retrieved April 24, 2010 from the website of the U.S. Department of Health and Human Services website: http://www.health.gov/dietaryguidelines/dga2005/document/html/brochure.htm#b2