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Promoting Restaurant involvement in Healthy Eating

Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009. Promoting Restaurant involvement in Healthy Eating. Presentation Objectives. Current national and local obesity statistics Current trends in family dining

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Promoting Restaurant involvement in Healthy Eating

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  1. Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009 Promoting Restaurant involvement in Healthy Eating

  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 • Legislatures on nutritional guidelines • Current barriers

  3. Jackson County Statistics • 2001 population – 58,838 • 1999 - 33.2% of households in Jackson County earned less than $15,000 with the median household income at $24,946 • Leading causes of death: heart disease, coronary heart disease, cancers, cerebrovascular disease, chronic obstructive respiratory disease, and lung cancer

  4. 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.

  5. Obesity Related to Health Conditions • 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

  6. Obesity’s Impact on Healthcare Costs (2007) • 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

  7. 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.

  8. 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.

  9. 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

  10. Targeted Audience • Restaurant vendors & suppliers • Restaurant managers/ owners • Jackson County residents • Within schools • Public meetings

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

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

  13. References Centers for Disease Control and Prevention (CDC). (2009a). Obesity and overweight: Introduction. Retrieved July 18, 2009 from http://www.cdc.gov CIA. (2009). The World Factbook. Retrieved April 22, 2009 from https://www.cia.gov/library/publications/the-world-factbook/print/us.html Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on July 17, 2009, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf

  14. References (cont.) Jackson County, IL: Health Data Profile. (2004). Retrieved on July 16, 2009 from jchdonline.org Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5):533-535. Savage, L.C., Johnson, R.K., (2006). Labeling in restaurants: will it make a difference? Nutrition Bulletin, 31(4): 332-338. Thomas L. & Mills, J.E., (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice. 17(1): 6-22.

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