RSVP: Changes in the Energy and Sodium Content of Main Entrees

Who brought this to our attention?

• A study done from 2010-2011, from the Journal of the Academy of Nutrition and Dietetics, showed changes in the energy and sodium content of main entrees in US chain restaurants. 

What did it do?

• Researchers from this study, looked at changes in energy and sodium content of US restaurants after the federal menu labeling requirement was passed. 

         Their results included:

• Sodium was lowered by 70 mg across all restaurants
• Fast-food restaurants decreased mean energy in children's main entrees by 40 calories
• Regular menu items at fast-food restaurants decreased by 57 calories
• Family-style restaurants decreased energy and sodium at the 75th percentile
• 10% of restaurants overall had a decrease in calories

Where did this change happen?

• A large and diverse group of US chain restaurants:
• Family-style restaurants
• Fast food restaurants
• Up scale dining restaurants

When did this change happen?

• The Patient Protection and Affordable Care Act for nutrition labeling was passed on March 23, 2010.  This study looked at the year after this act was passed, from Spring 2010 to Spring 2011. 

How did this change happen?

• Policy change on menu labeling as part of the Patient Protection and Affordable Care Act that was passed in Spring of 2010.  This policy required restaurants to show nutrient content (item for sale, number of kcals contained) labeled adjacent to restaurant's menu item.  As new labeling laws and public health pressures are evolving, restaurants are starting to introduce new food options that lead to changes of energy and sodium intake.

 

 

 

New York Ban on Sugar Sweetened Beverages

Obesity is a huge problem and a lot of blame is on the larger and larger portion sizes we are seeing in restaurants each year.  The mayor of New York, Michael R. Bloomberg, has seen this issue and knows how big of a concern it is to New Yorkers and the rising health care costs.  People consume these larger beverages and food items without any consideration of the extra calories they are consuming.  If people consumer smaller portions, they will consume less calories and in the long run be happier and healthier. In 2012, Mayor Michael R. Bloomberg, put a ban on sugar sweetened beverages of 16 ounces or more.  The restriction was for both fountain and bottled drinks, including: soda, sweetened coffee drinks/teas, juice drinks, and sports drinks such as Gatorade. The ban affected restaurants, movie theaters, sports venues, coffee shops, pizza shops, delis, food trucks and street carts throughout New York City.  Items that are not included under this restrictions include pure fruit juice-based drinks, diet drinks, alcoholic beverages, customer-made drinks like coffee, and drinks mixed with half-milk.  Customers at restaurants are still allowed to get as many refills as they want but this is their decision.  Although, on March 11,2013 the Supreme Court struck down this ban,  I believe this is a huge and great start to controlling the obesity crisis in America. 

References: 

Mike bloomberg: Combating obesity. (n.d.). Retrieved from http://www.mikebloomberg.com/index.cfm?objectid=B7EE3B90-C29C-7CA2-FE35C0860A2075BD 

New yorkers for beverage choices. (n.d.). Retrieved from http://nycbeveragechoices.com/

Where are these current restaurant trends coming from?

Hey ya'll! My name is Debi Armbruster.  I am a graduate student at Eastern Kentucky University and have my Bachelor's in the science of Dietetics from the University of Cincinnati.  In today's world a big part of American's diet is eating out.  Huge healthy trends have been happening in our local food service industry and I am a strong advocate for the changes that have happened so far and will be happening in the up and coming future. 

The purpose of this blog is to update you on the positive healthful changes that have happened in the food service industry so far and will be happening in the near future.  Current food trends in our local restaurants are making huge strides towards having foods on their menu for people with restrictive dietary diseases, offering nutrition facts, and providing healthier options.  People are becoming more concerned about the way they are eating so restaurants are too.  Restaurants are starting to focus on healthier kids meals, gluten free diets, low sugar desserts, locally grown produce, and restaurants growing their own gardens.  At a national level we are also seeing involvement, they are wanting to help provide consumers with information to make better food choices when they are outside of their homes, as well. 

The U.S. Food and Drug Administration has issued two proposed regulations that would ensure calorie labeling on menus and menu boards in chain restaurants, retail food establishments, and vending machines with 20 or more locations.  The FDA requires that these restaurants list the calorie content of each food item next to the food on the menu, drive-thru boards, and open display cases.  A lot of these food establishments do not like the fact that they have to provide this type of information to the consumer, as they say it will take away from their business. 

For more information on the FDA food labeling regulations issued by the FDA can be found on:
http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm248732.htm

These restaurants are also seeing the change that is happening with people being more and more concerned about their health.  Restaurants guests are becoming more knowledgeable about items that are better for them and are starting to look for help for this information to be displayed on their local restaurant's menus.  These food chains and retail food establishment trends include gluten free cuisines, local sourcing, whole-grain food items, fruit and veggie side items in kid's meals, lower calorie items, lower salt items, and smaller portions for a lower price.  They are starting to think of individuals in providing gluten free items, lower salt items, and sugar free items for their consumers with restrictive dietary needs. 

There are several groups that are involved in these healthful trends, at a local and national level.  The National Restaurant Association has provided many current trends, regulations, and healthy dining resources for those who are interested in finding out more.  Also, all of the local farmer markets are trying to do their part by providing their fresh grown fruits and vegetables to these businesses.  So, not only are the consumers getting fresh produce right on their plate, the farmers are getting better business than ever before.  The U.S. Food and Drug Administration are also advocates for this specific cause.

Current Advocates:

National Restaurant Association
http://www.restaurant.org/Industry-Impact/Food-Healthy-Living/Trending-Healthy

U.S. Food and Drug Administration
http://www.fda.gov