Transcript Nutrition Labeling At Restaurants: Education for Restaurant Owners Michelle Popa, PhD Student Walden University PUBH 8165 Environmental Health Instructor: Dr.

Nutrition Labeling At Restaurants:
Education for Restaurant Owners
Michelle Popa, PhD Student
Walden University
PUBH 8165 Environmental Health
Instructor: Dr. Donald Goodwin
Objective
Overview of nutritional guidelines
 Demonstrate the benefits of healthy
eating habits
 Demonstrate the associated risks to
unhealthy eating
 Demonstrate the benefits of providing
nutritional facts on menus

Nutritional Guidelines
• Food Guide Pyramid
Revised in 2005
• New updates
Based on age, gender and exercise
•Food group breakdown
Fruits
Vegetables
Whole grains
Meats
Fats
(American Dietetic Association, 2009)
(Roche, 2009)
Nutritional Guidelines: Fruits
(Hammock Bridge,2010)
(The United States Department of Agriculture, 2008)
Nutritional Guidelines:Vegetables
(Starling Fitness, 2010)
(The United States Department of Agriculture, 2008)
Nutritional Guidelines: Grains
(American Dietetic Association, 2010)
(The United States Department of Agriculture)
Nutritional Guidelines:
Meats and Beans
(Fresher Than Fresh, 2010)
(The United States Department of Agriculture,2008)
(Broiler King, 2008)
(Reader’s Digest, 2008)
Nutritional Guidelines: Milk
(Mohave County WIC, 2010)
(The United States Department of Agriculture, 2008)
Nutritional Guidelines: Oil
(City of Yuma, 2010)
(The United States Department of Agriculture)
Eating Healthy
• Healthy eating will decrease medical care costs
Prevent expenditures up to 7.1 billion annually
• Joint participation between restaurants and the
consumer can help encourage healthier food choices
and portion sizes
(AARP, Public Policy Institute, 2004)
(Shropshire Council, 2010)
Obesity
(Centers for Disease Control and Prevention, 2008)
http://www.youtube.com/watch_popup?v=WH
H8agtF2UQ
Menu Labeling
• Meals consumed outside the home has doubled over the past
three decades
• Average cost of meals consumed outside the home has
doubled over the past three decades
(American Heart Association, 2009)
(Harvard School of Public Health, 2010)
Menu Labeling
(Center For Science In The Public Interest, 2010)
Menu Labeling Support
•Agencies supporting
restaurant menu labeling
Institute of Medicine
American Public
Health Association
American Heart
Association
American Dietetic
Association
(The American Heart Association, 2009)
(Center For Science In The Public Interest, 2010)
American Academy of
Pediatrics
Value of Menu Labeling
(Daniels, 2010)
Menu Labeling : Consumer
(Zelman, 2008)
Menu Label: Not A New Concept
• Department of Medicine at
Stanford University Study
Results of Menu Labeling
and Sales
Increase in sales for
items with nutritional
information
Awareness of menu
changes were
recognized
(Carpenter, 2008)
(Albright, Flora, & Fortmann, 1990)
Nationwide Menu Labeling

Affordable Health Choices Act
 Restaurants with 20+ locations
with same name
 Caloric content on standard
menu items
 Include FDA standards for
nutritional information
 Additional nutrition information
available upon customer’s
request
(Robert Wood Johnson Foundation, 2009)
(Indiana, 2010)
Conclusion:
• Reviewed nutritional guidelines
• Education on the benefits of healthy eating habits
• Discussed the associated risks to unhealthy eating
• Showed the benefits of providing nutritional facts on menus
950+
CALORIES
Other Helpful Sources


Center for Science in the Public Interest. Menu Labeling;
www.menulabeling.org
Culinology. The Future of Menu Marketing; www.culinologyonline.com

National Conference of State Legislatures. Trans Fat & Menu Labeling
Legislation; www.ncsl.org/issuesresearch/health/.../tabid/14362/default.aspx

Oregon Department of Veteran Affairs. Menu Labeling Act;
www.oregon.gov/DHS/ph/menu/restaurants.shtml
References
AARP Public Policy Institute. (2004). Nutrition Labeling at Fast Food
and Other Chain Restaurants. Retrieved on January 10, 2010 from
www.assets.aarp.org/rgcenter/consume/ib71_nutrition.pdf
Albright, C., Flora, J., Fortmann, S. (1990). Restaurant Menu Labeling:
Impact of Nutrition Information on Entrée Sales and Patron Attitudes.
Retrieved on January 9, 2010 from http://heb.sagepub.com/cgi/content/abstract/17/2/
American Diabetes Association. (2009). Food. Retrieved on
January 10, 2010 from www.diabetes.org
American Heart Association. (2009). Position Statement on Menu Labeling.
Retrieved on January 9, 2010 from
www.americanheart.org/downloadable/heart/...
References Continued
American Public Health Association. (2004). Support for Nutrition
Labeling in Fast Food and Other Chain Restaurants. Retrieved on
January 10, 2010 from www.apha.org/advocacy/policy/policysearch/default.htm?id=130
Burton, S., Creyer, E., Kees, J., & Huggins, K. (2006). Attacking the
Obesity Epidemic: The Potential Health Benefits of Providing Nutrition
Information in Restaurants. Retrieved on January 10, 2010 from
www.ncbi.nlm.nih.gov/pmc/articles/pmc1551968/?tool=pubmed
Camona, R. (2003). The Obesity Crisis in America. Retrieved on
January 11, 2010 from
www.surgeongeneral.gov/news/testimony/obesity07162003.htm
References Continued
Robert Wood Johnson Foundation. (2009). Menu Labeling: Does Providing
Nutrition Information at the Point of Purchase Affect Consumer Behavior.
Retrieved on January 9, 2010 from
www.rwjf.org/files/research/20090630hermenulabeling.pdf
Soltis, C. (2009). Indiana Joins NYC’s Efforts to Combat Obesity, House Passes
Menu Labeling Bill. Retrieved on January 10, 2010 from
www.fdalawblog.net/fda_law_blog_hyman_phelps/2009/03/indiana-joins-nyceseffort..
The United States Department of Agriculture. (2008). My Pyramid.
Retrieved on January 10, 2010 from www.mypyramid.gov
Washington Post. (2007). Put Nutritional Facts on the Menu. Retrieved on January
10, 2010 from
http://wwwsptimes.com/2007/04/03/news_pf/opinion/put_nutritional_facts.shtml
Picture References
American Dietetic Association. (2009). Eat Right. Retrieved on
January 10, 2010 from http://www.eatright.org
Broiler King. (2008). Retrieved on January 10, 2010 from
http://www.broilerking.com/articles/Buying-and-Grilling-Steak.php
Carpenter, E. (2006). Retrieved on January 10, 2010 from
http://www.healthassociates.com/MathDiet.htm
Center for Disease Control. (2008). Retrieved on January 10, 2010 from
http://www.cdc.gov/Features/dsObesity
Picture References Continued
City of Yuma. (2010). Retrieved on January 10, 2010 from
http://www.yumaaz.gov/8370.htm
Daniels, M. (2010). Retrieved on January 10, 2010 from
http://images.google.com/imgres?imgurl=http://www.mdaniels.com
Fresher than Fresh. (2010). Retrieved on January 10, 2010 from
http://www.fresherthanfresh.com
Picture References Continued
Hammock Bridge. (2010). Retrieved on January 10, 2010 from
http://hammockbridge.com/home/information/restaurant-andbar.html
Harvard School of Public Health. (2010). Retrieved on
January 10, 2010
from http://www.hsph.harvard.edu/nutritionsource/questions
Indiana. (2010). Retrieved on January 10, 2010 from
http://www.50states.com/maps/indiana.gif
Mohave County WIC. (2010). Retrieved January 10, 2010 from
http://legacy.co.mohave.az.us/WIC/gestationaldiabetes.htm
Mount McKinley. (2005). Retrieved January 10, 2010 from
http://www.happiecamper.com/html/mt_mckinley.html
Picture References Continued
North Carolina Department of Agriculture and Consumer
Services. (2010). Retrieved on January 10, 2010 from
http://www.agr.state.nc.us/cyber/kidswrld/nutrition/gifs/nutr2.g
if
Reader’s Digest. (2008). Retrieved on January 10, 2010 from
http://www.readersdigest.com.au/food-and-recipes/eggsfacts/article92429-1.html
Roche. (2009). Retrieved on January 10, 2010 from
https://www.diabetesbehaviorchange.com/dbx/patient/resourc
es/food-guide-pyramid.html
Picture References Continued
Shropshire Council. (2010). Retrieved on January 10, 2010 from
http://www.shropshire.gov.uk/schoolmeals.nsf/open/895D03C3A85
B426F802574D6004D9C55
Starling Fitness. (2010) Retrieved on January 10, 2010 from
www.starling-fitness.com/wp-content/uploads/veggies.jpg
The United States Department of Agriculture. (2008). My Pyramid.
Retrieved on January 10, 2010 from www.mypyramid.gov
Picture References Continued
Word Press. (2009). Retrieved on January 10, 2010 from
http://4pack.wordpress.com/2009/08/07/ideal-healthy-foodsfruits-and-vegetables-are-best-eaten-or-prepared-with-skin-on
Zelman, K. (2008). Retrieved on January 10, 2008 from
http://img.webmd.com/dtmcms/live/webmd/consumer_assets/sit
e_images/media/pdf/diet/portion-control-guide.pdf