1 / 21

Why Restaurants Should Add Nutritional Information to Their Menus?

Why Restaurants Should Add Nutritional Information to Their Menus?. Winifred Beckles Dr. Raymond Thron Environmental Health (PUBH - 8165 - 3) Walden University January 31, 2010. Learning Outcomes. To establish adding nutritional information to restaurant menus is a public health issue

ramya
Download Presentation

Why Restaurants Should Add Nutritional Information to Their Menus?

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Why Restaurants Should Add Nutritional Information to Their Menus? Winifred Beckles Dr. Raymond Thron Environmental Health (PUBH - 8165 - 3) Walden University January 31, 2010

  2. Learning Outcomes • To establish adding nutritional information to restaurant menus is a public health issue • Nutritional information to restaurant menus is used best if placed at the point of sale • Adding nutritional information to restaurant menus is a strategy to reduce obesity rates in the United States • Consumers will be able to make informed decisions about food choices

  3. Public Health • Public Health is defined as the science and art of preventing disease, prolonging life, and promoting health through the organized efforts and informed choices of society, organizations, public and private, communities and individuals. (Schneider,2006)

  4. Public Health • Vision: • Healthy People in Healthy Communities • Mission: • Improving the health, safety, and well-being of America (HHS, 2010)

  5. FOOD Food is essential for us to live and grow.

  6. United States Department of Agriculture One of the roles of theUSDA is to provide Americans: • Nutrition policy coordination • Nutrition education • Dietary guidance For more information on the dietary guidelines for Americans: Dietary Guidelines 2005 http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf

  7. UnitedStates Department of Agriculture The USDA also recommends eating less and exercising to maintain a healthy lifestyle.

  8. Consequences of Overeating Some of the consequences of not maintaining a healthy weight and eating a healthy diet are: • Type 2 diabetes - http://www.diabetes.org • Cardiovascular disease- http://www.americanheart.org • Overweight or obese-National epidemic-Two thirds of Americans

  9. Away From Home Eating The average expenditure for away from home eating is $2, 698 and the restaurant share of the food dollar is 49% (Restaurant, 2010) . For more restaurant statistics: http://www.restaurant.org/research/facts

  10. Nutritional Information on Restaurant Menus Benefits: • Wiser and informed choices • Aid to individuals with certain health conditions • Reduce obesity

  11. Point of Purchase Options for restaurants: • Internet • Separate Menu • Posted in restaurants • Best option: Point of purchase

  12. Nutritional Labeling and Education Act of 1990 • Predecessor for restaurant menu nutrition labeling • Valuable information for U.S. grocery shoppers

  13. Menu Nutrition Labeling What does research tell us? Health Impact Assessment-Los Angeles County, California With modest changes in consumer behavior, menu labeling would have a positive impact on obesity.

  14. Menu Nutrition Labeling What does research tell us? Observational study-New York City, New York

  15. Menu Nutrition Labeling What does research say? Consumer Selections –Study dinner

  16. Menu Nutrition Labeling Public Health Issue?? Basic Public Health Characteristics Health promotion and prevention of diseases Epidemiology Studies the patterns of disease occurrence in human populations and the factors that influence these patterns. A collaborative effort will be needed with partners in health promotion.

  17. Key Goals • Mandate all restaurants with at least ten menu items to list nutritional information in the restaurant preferably at point of purchase • Collaborate with other organizations dedicated to health promotion to reduce obesity and chronic diseases linked to obesity and a sedentary lifestyle

  18. Additional Sources • Labeling Education and Nutrition (LEAN) Act of 2009 -http://www.govtrack.us • National Institute of Health-http://www.nih.gov • United States Department of Agriculture-http://www.mypyramid.gov • White House-First Lady Michelle Obama takes on childhood obesity http://www.whitehouse.gov/photos-and-video/video/first-lady-takes-childhood-obesity

  19. References American Diabetes Association (2010). Retrieved on January 23, 2010 from http://www.diabetes.org/diabetes-basics/diabetes-statistics/ Centers for Disease Prevention and Control Retrieved on January 23, 2010 from http://www.cdc.gov/obesity/causes/economics.html Food and Drug Administration (2010). Retrieved on January 10, 2010 from http://www.fda.gov/Food/LabelingNutrition/default.htm Georgia Division of Public Health website. Retrieved on January 28, 2010 from http://health.state.ga.us/visionmission.asp Kuo, T.,Jarosz, C. J., Simon, P., Fielding, J. E.(2009). Menu Labeling as a Potential Strategy for Combating the Obesity Epidemic: AHealthImpact Assessment. American Journal of Public Health; Sep2009, Vol. 99 Issue 9, p1680-1686, 7p Merriam-Webster website (2010). Retrieved on January 20, 2010 from http://www.merriam-webster.com/dictionary/nourishment

  20. References Roberto, C. A., Agnew, H., Brownell, K. D.(2009). An Observational Study of Consumers' Accessing of Nutrition Information inChain Restaurants. American Journal of Public Health, May2009, Vol. 99 Issue 5, p820-821, 2p 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, Feb 2010; 100: 312 – 318 National Institute of Health (2010).Weight control information network. Retrieved on January 23, 2010 from http://win.niddk.nih.gov/statistics/#preval National Restaurant Association (2010).Retrieved on January 17, 2010 from http://www.restaurant.org/research/facts Nielsen Company (2010) Retrieved on January 20, 2010 from http://en-us.nielsen.com/etc/medialib/nielsen_dotcom/en_us/documents/pdf/press_releases/2008/july.Par.99500.File.pdf Schneider, M.J. (2006) Introduction to public health (2nd edition). Sunbury, MA. Jones and Bartlett

  21. References United States Department of Agriculture(2010). Retrieved on January 10, 2010 from http://www.mypyramid.gov/guidelines/index.html United States Department of Agriculture(2010). Retrieved on January 10, 2010 from http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf U. S. Department of Health and Human Services website. Retrieved on January 28, 2010 from http://www.hhs.gov/ophs/index.html

More Related