Background on labeling laws

1. Nutrition labeling and restaurant menusPresented by Dana Scheunemann MS RD CD Walden University Student in public health

2. Background on 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 • Proposal of Labeling Education and Nutrition Act (LEAN act) in 2008

3. Objectives • Discuss the magnitude of obesity and chronic disease and why the nutrition label is important • Review barriers to nutrition labels on menus • Offer methods of recipe analysis and menu labeling.

4. Why is nutrition labeling important? • Increasing number of meals away from home • Current health issues- obesity, heart disease, diabetes, and renal disease • Treatment of these issues includes intake of food • Informed selections

5. Obesity rates from 2006 • Adult males is 31.1% • Adult females is 35.3% • Children 2-19 years of age is 16.3% • Healthy People 2010 goals are 15% for adults and less than 5% for children.

6. Cost of obesity • Annual hospital costs related to obesity were $127 million during 1997–1999 • In 2000, the total cost of obesity in the United States was estimated to be $117 billion • A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs

7. Treatment of obesity • Simply put the only treatment for obesity is a decrease in overall calorie intake. • Nutrition labels inform individuals of caloric content.

8. Heart disease • Poor food choices • The leading cause of death in men and women • $304 billion in 2009 • Treatment includes weight loss and healthy food choices

9. Diabetes • Two types of diabetes • Type II is diet related • Cost of diabetes was 174 billion dollars in 2007 • Treatment for both types of diabetes includes not only medication but dietary control • Managing carbohydrates

10. End stage renal disease • 485, 012 people undergoing dialysis for renal disease • Patients must follow a strict diet • Low fluid intake, low sodium, low potassium, and low phosphorus

11. Barriers to labeling • Negative effect on business? • Cost of labeling • Time to label • Limit space for labeling • Restrictions on menu variation

12. Negative effect on business? • Limit research • Conflicting results • Why should I label?

13. Barriers • Space • Menu variation • Cost

14. First step What you want on your label?

15. First method- hand analysis • Food suppliers • USDA database http://www.nal.usda.gov/fnic/foodcomp/search/

16. Second method- software or online programs Free programs Calorie count http://caloriecount.about.com/cc/recipes_analysis.php Nutrition Data http://www.nutritiondata.com

17. Software packages • 1) What type of support is provided? • 2) What foods and nutrients are in the database? • 3) Can you customize the database? • 4) Is the program user friendly? • 5) What type of information is generated? • 6) Are upgrades free? • 7) What hardware is needed to support this program? • 8) Are recipes easily entered and easily adjusted? **Information obtained from Vozenilek, G. (1999). Choosing the best nutrient analysis software for your needs. The Journal of the American Dietetic Association, 99(11), 1356-1358.

18. Examples of software packages • Computrition which costs between $495-995 per package www.computrition.com • Nutritionist Pro which costs $595 per package www.nutritionistpro.com • NutriBase which costs $595 per package www.nutribase.com **Information obtained from National Resource Center on Nutrition, Physical Activity, & Aging. (2003). Nutrient Analysis Software for Menu Planning and Evaluation. Retrieved April 14, 2009, from http://nutritionandaging.fiu.edu/

19. Third method- Hire a professional • Time savings • Registered dietitian or dietetic technician • Cost varies Call your local hospital to find a professional or contact the WDA http://www.eatrightwisc.org

20. Summary • Health issues surround food intake. • Informed decisions

21. Questions?

22. References • Almanza, B.A. (1997). Obstacles to nutrition labeling in restaurants. The Journal of American Dietetic Association, 97(2), 157-161. • Carper, Thomas. (2008). Sen. Carper & Murkowski Introduce Bill to Help American Make Smart and Healthy Choices When Dining Out. Retrieved April 13, 2009 from http://carper.senate.gov/press/record.cfm?id=303597 • Centers for Disease Control and Prevention (CDC). (2009a). Obesity and overweight: Introduction. Retrieved April 9, 2009 from http://www.cdc.gov • Centers for Disease Control and Prevention (CDC). (2009b). Heart disease facts and statistics. Retrieved April 9, 2009, from http://www.cdc.gov/heartdisease/statistics.htm • Centers for Disease Control and Prevention (CDC). (2008). Preventing obesity and chronic diseases through good nutrition and physical activity. Retrieved April 20, 2009, from http://www.cdc.gov/nccdphp/publications/factsheets/prevention/obesity.htm

23. References • Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov • Frumkin, P. (2009, March 11). Congress to reconsider LEAN act. Nation’s Restaurant News. Retrieved April 6, 2009, from http://www.nrn.com • National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). (2008a). National diabetes statistics. Retrieved April 9, 2009, from http://www.diabetes.niddk.nih.gov • National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). (2008b). Kidney and urologic diseases statistics for the United States. Retrieved April 9, 2009, from http://www.kidney.niddk.nih.gov • National Resource Center on Nutrition, Physical Activity, & Aging. (2003). Nutrient Analysis Software for Menu Planning and Evaluation. Retrieved April 14, 2009, from http://nutritionandaging.fiu.edu/ • Variyam, J. N. (2005). Nutrition labeling in the food-away-from-home sector: an economic assessment. Retrieved April 22, 2009, from http://www.ers.usda.gov/publications/err4/err4.pdf