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How many calories? The Importance of Nutrition Information On Menus

How many calories? The Importance of Nutrition Information On Menus. J Jackie Leibovitz PUBH 6165-2 Walden University January, 2012 Professor Patrick Tschida. Risk Factors Associated with increased calorie intake. Immediate Risk

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How many calories? The Importance of Nutrition Information On Menus

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  1. How many calories?The Importance of Nutrition InformationOn Menus J Jackie Leibovitz PUBH 6165-2 Walden University January, 2012 Professor Patrick Tschida

  2. Risk Factors Associated with increased calorie intake Immediate Risk • “Heart Disease ( high cholesterol, hypertension, circulatory diseases) • Obesity • Increased risk for Diabetes • Reduced life expectancy • Death • Gastroenterological complications” (CDC, 2011) Associated Risk • “Environmental Impact • Increased cost of living • Breakdown of family structure • Social stigma • Osteoarthritis • Asthma • Sleep Apnea” (CDC, 2011) CDC, 2011

  3. Food Pyramid

  4. Historical View of Portion Size • Cheeseburger Image: NIH, 2011

  5. Portion Comparison • Soda • 20 Years Ago • 6.5 ounces 85 calories Today • 16 Ounce • 250 calories, 40 grams of sugar Image: NIH, 2011

  6. Portion Comparison Spaghetti and Meatballs 20 Years Ago • 500 Calories • Today 1,025 calories Image: NIH, 2011

  7. Away from Home Consumption Data- USDA, ARS 2008

  8. Away From Home Consumption Data- USDA, ARS 2008

  9. Away from Home Consumption Data- USDA, ARS 2008

  10. Away from Home Consumption Data- USDA, ARS 2008

  11. Away from Home Consumption Data- USDA, ARS 2008

  12. Position- Largest Fast Food Restaurants • McDonalds • Burger King • Wendy’s

  13. Soda Portion Size 1998 (fl. Oz) Data- Nestle et. al., 2007

  14. Soda Portion Size -2002(fl. Oz) Data- Nestle et. al., 2007

  15. Soda Portion Size- 2006 (fl. Oz.) Data- Nestle et. al., 2007

  16. French Fries Portion Size- 1998 (Oz.) Data- Nestle et. al., 2007

  17. French Fries Portion Size2002 & 2006 (Oz.) Data- Nestle et. al., 2007

  18. Burger Portion Size- 1998, 2002 & 2006 (Oz.) Data- Nestle et. al., 2007

  19. Restaurant Sales (1970 – 2011)Billions $ Data- NRA, 2011

  20. Some Notable Facts about The Restaurant Business-2011 • “$1.7 trillion: In economic impact from the industry. • Approx $1.7 billion in sales on a typical day. • 88 percent of adults say they enjoy going to restaurants. • 71 percent of adults say they try to eat healthier now at restaurants than they did two years ago. • 69 percent of adults say they are more likely to visit a restaurant that offers food grown or raised in an organic or environmentally-friendly way”. • National Restaurant Association, 2011

  21. Restaurant Statistic 2011 Data- NRA, 2011

  22. EPA Waste Disposal- 2010 Data- EPA, 2011

  23. EPA- Food Waste Recovery Hierarchy EPA, 2011

  24. Benefits • Adapting the guidelines as stated in the Nutrition Labeling and Education Act of 1990 by the FDA would be an enviable company mission. • Joining the efforts as depicted by California, Montgomery County Maryland and Oregon (US National Library of Medicine, NIH, 2011), shows stalwart business ethics. • Eliminate current fears with visionary business tactics and long term benefits.

  25. Benefits • Considering recommendations based on the Patient Protection and Affordable Care Act of March 2010, is encouraging to the community. • Save money and resources • Cleaner air quality for current and future generations. • Adapting the EPA Food Waste Recovery Hierarchy, carriers much needed assistance and less waste disposal. • Acquiring the ideology of Social Responsibility allows the industry to rise above and be exemplified.

  26. Reference • CDC. (2011). Obesity Health Consequences. Retrieved from http://www.cdc.gov/obesity/causes/health.html • CNPP. (2011). Nutrition Insights. Retrieved from http://www.cnpp.usda.gov/Publications/NutritionInsights/insight11.pdf • EPA. (2011). Food Waste. Retrieved from http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm • EPA. (2011). Municipal Waste. Retrieved from http://www.epa.gov/wastes/nonhaz/municipal/ • National Restaurant Association. (2011). Fact Sheet. 2011 Restaurant Industry Overview. Retrieved from http://www.restaurant.org/research/facts/ and http://www.restaurant.org/pdfs/research/2011forecast_pfb.pdf • Nestle, Marion, and Lisa R. Young. "Portion sizes and obesity: responses of fast-food companies."Journal of Public Health Policy 28.2 (2007). Retrieved from http://go.galegroup.com.ezp.waldenulibrary.org/ps/retrieve.do?sgHitCountType=None&sort=DA-SORT&inPS=true&prodId=EAIM&userGroupName=minn4020&tabID=T002&searchId=R1&resultListType=RESULT_LIST&contentSegment=&searchType=AdvancedSearchForm&currentPosition=3&contentSet=GALE%7CA166241023&&docId=GALE|A166241023&docType=GALE&role=

  27. References Contd. • NIH. (2011). Portion Distortion Interactive Quiz. Retrieved from http://hp2010.nhlbihin.net/portion/portion.cgi • US National Library of Medicine (NIH). (2011). State and Local Sodium Labeling Initiatives. Retrieved from http://www.ncbi.nlm.nih.gov/books/NBK50953/ • USDA. (2011). Nutrition Insight. Health Eating Index. Retrieved from http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight37.pdf • USDA. (2011). Agricultural Research Service. NHANES. What We Eat Away From Home. Retrieved from http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/0708/Table_9_AWY_GEN_07.pdf

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