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

• 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

• 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)

Public Health

• Vision:• Healthy People in Healthy Communities• Mission:• Improving the health, safety, and well-being of

America (HHS, 2010)

Public Health

FOOD

Food is essential for us to live and grow.

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 2005http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf

United States Department of Agriculture

The USDA also recommends eating less and exercising to maintain a healthy lifestyle.

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

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

Nutritional Information on Restaurant Menus

Benefits:• Wiser and informed choices • Aid to individuals with certain health conditions• Reduce obesity

Point of Purchase

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

Nutritional Labeling and Education Act of 1990

• Predecessor for restaurant menu nutrition labeling• Valuable information for U.S. grocery shoppers

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.

Menu Nutrition Labeling

What does research tell us?Observational study-New York City, New York

Menu Nutrition Labeling

What does research say?Consumer Selections –Study dinner

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.

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

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

ReferencesAmerican 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: A Health Impact Assessment. American Journal of Public Health; Sep2009, Vol. 99 Issue 9, p1680-1686, 7p

Merriam-Webster website (2010). Retrieved on January 20, 2010 fromhttp://www.merriam-webster.com/dictionary/nourishment

ReferencesRoberto, C. A., Agnew, H., Brownell, K. D.(2009). An Observational Study of Consumers' Accessing of Nutrition

Information in Chain 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

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