NEW ON THE MENU: Nutrition Facts

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Edward Potter
5 years ago
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1 NEW ON THE MENU: Nutrition Facts

2 Nutrition Information on Menus In many places, it s largely a guess as to what s in your order Generally, food away from home is larger in quantity, higher in fat and in sodium Patient Protection and Affordable Care Act has a provision to require nutrition info on the menu

4 The Road to National Labeling Several states, counties, and cities at least tried to have information available Each was different The National Restaurant Association opposed every one

5 Menu Labeling Studies in the News News report 1 News Report 2 News Report 3

6 Inclusion in Obamacare All restaurants with at least 20 outlets need to have calorie information on the menu and/or menu boards, including drive-thrus by March, 2011 So do retail food businesses (like campus food service companies) So do vending machines when owner/operator has at least 20 machines

7 More to the Regs Labeled items include Standard items, including combinations On the menu for 60 days or more Foods on display Self-service foods Items meant for immediate consumption Multi-serving foods (like a bucket of chicken) Salad dressing

8 Also Calories need to be on the menu, other info needs to be available in writing on request Total calories (listed as Calories or Cal) Total fat and saturated fat Cholesterol Sodium Total carbohydrates, sugars, and fiber Total protein

9 AND A 2,000 calorie diet is used as the basis for general nutrition advice; however, individual calorie needs may vary.

10 What Food Outlets are Included? Generally YES Table service dining establishments Fast food establishments Cafeterias Pastry, sweet, and coffee shops Snack bars Ice cream parlors Establishments within larger establishments that are part of a chain with other locations (e.g., chain coffee shop in a bookstore; Grocery stores Convenience stores Generally NO Movie Theaters Amusement Parks Bowling Alleys General Merchandise Stores Planes Trains

11 Support for the Provision The National Restaurant Association The American Dietetic Association The American Pediatric Association The American Beverage Association Many others And Against- American for Limited Government Probably a few others

12 It s Not on the Menu Yet?? Setting the regulations is taking a long time FDA is responsible Final comments were due in July Completing the analyses is also time-consuming Recipes need to be standardized Recipe component differences need to be disclosed

14 What About a Meal? FDA s conclusion is to give ranges But consider the options: Sandwich type Fries or salad? Regular or diet?

15 The issue of combos and condiments

16 While we re waiting Research has shown that labeling is most effective when people have some idea of their calorie need And have an idea of what fats, carbohydrates, protein contributes to their bodies An an idea about differences in cooking methods

17 One tough assignment! Everybody s different But average needs are used and DO help Food choices depend on far more than nutrition info alone Taste preference Peer choices Much, much more

18 Some Teaching Ideas First, a little background needed Average calorie need for age group by gender An idea of serving size and how restaurant portions are usually bigger What foods contribute fat (butter, margarine, fat in milk or on meat, gravy or sauces, cream) and sugar (sugar, honey, syrup) And maybe some caution: The information isn t meant to get people to eat as few calories as they can!

19 How will I know if what I choose Is high or low? Not even the FDA has a good answer for this. The guidelines on food package labels don t really work for many restaurant items Need to consider entire days need and contribution of entire meal in relation to other meals and snacks.

20 A starter exercise At a coffee shop, you can choose a doughnut (shown here) or a muffin providing 450 kcals. Assume other vitamins and minerals are the same. You can have 2200 calories daily which would you pick?

21 You can have 2200 calories what works from this menu?

23 Let s Kick It Up a Notch The nutrition info for these menu items are given in servings, not by item. If you were to eat it all, how many? If you were to split the dip among 3 people, how many?

24 Would you like something to drink? Milk vs milk, sweetened vs unsweetened pop or tea What size?? How to make a small coffee contribute 15% of your daily calories

25 What about vending machines? Need to have calories for items near the selection button or near the food More difficult than it sounds

26 Snack Time Program Color coding system for identification of good choice snack options Does not display calories

27 Snack Time! Color coding system for identification of good choice snack options System based off NEMS-V and ADPH guidelines Does not show calorie content Future plans

28 Potential Discussion Questions Is it helpful to have nutrition information on menus? Why or why not? How should menus be labeled total calories per item, or calories per serving? Do you think people will use the information on menus? Why or why not? How will they use it?

29 Other Potential Activities Check the school cafeteria or favorite hang-outs for Calories listed on food items Develop a healthy choices list Collect local menus and compare nutrition information Can also be used as a role play prop Develop a service learning project around cafeteria and/or vending labels

30 More Ideas? Or Questions??

Nine in 10 consumers say they enjoy going to restaurants Total Food Away From Home represents up to 32% of total daily calories Seven in 10 consumers

Sara Zook, RD-CD Nine in 10 consumers say they enjoy going to restaurants Total Food Away From Home represents up to 32% of total daily calories Seven in 10 consumers say their favorite restaurant foods