RSVP: The History of Portion Distortion

The PROBLEM is that the more that's on your plate the more you will eat.  Over the past few decades, portion sizes from cheeseburgers to muffins have grown substantially.  Unfortunately, American's waist bands have too....  Everyone wants more bang for their buck.  This holds true for eating out as well, especially with the last decade. 

Who:  Restaurants are seeming to be the biggest to blame for this incident due to:

• Increased portion sizes:
•  give us more calories
• encourage us to eat more
• distort perceptions of appropriate food quantities

Along, with our lazy sedentary lifestyles this does not help with obesity control.

What: Ways to watch portion control include:

• Measure how much the bowls, glasses, cups, and plates you usually use hold
• Measure a fixed amount of some foods and drinks to see what they look like in your glasses 
• If there is still food on your plate or on the table, put it away (or throw it out).

Other helpful tips will be included on this website:
              http://www.choosemyplate.gov/weight-management-calories/weight-   management/better-              choices/decrease-portions.html

Where: This is happening at almost every restaurant.  But, the good news is is that a lot of restuarants are starting to label their foods with the nutrition facts.  This allows you to see how many calories you will specifically be consuming. 

When: Data from 2 national surveys of over 60,000 Americans, found that serving sizes have grown drastically over the past 20 years.  Between 1977-1996, food portion sizes increased both inside and outside the house. 

•  Hamburger sizes increased by 23%. 
•  Mexican food increased by 27%. 
•  Soft drinks increased by 52%. 
•  Snacks, such as potato chips, pretzels, and crackers increased by 60%. 

Not surprising, the prevalence of adult obesity in the United States has increased from 14.5 in 1971 to 30.9 percent in 1996.

Additional obesity statistics:

                          http://www.cdc.gov/obesity/data/adult.html
     1971                                      1996

 

RSVP: St. Patrick's Day and the Effects of Food Dye

In light of today being St. Paddy's day and all of the different green foods and drinks being circulated,  I have decided to write this blog entry about added food dyes at restaurants.  Added food coloring is chemical compounds made from coal-tar derivatives to enhance color.

 

Who consumes food dye?

 

• Everyone.  If you have been eaten green eggs while out to eat on St. Patrick's day or have just eaten a bag of Cheetos you have consumed some sort of added food dye.  Children are the number one target for restaurant's when it comes to consuming food dye.  Food industries want their food to look colorful and appetizing for the child so they want to come back.  This especially holds true if you have eaten out at a fast food restaurant at any point in your life.  Although, restaurants don't have quite as much food dye in their foods as compared to the kinds of foods found at the grocery stores and super markets.  

 

What can happen if too much food dye is consumed?

 

• Artificial food dyes and additives are often not meant to be absorbed by the body so it weighs heavily on the bowel which causes it to suck water into the bowels, resulting in diarrhea.
• Food dye is also related to allergic reactions, asthma, skin rashes, hyperactivity, and headaches. 

Where can food dye be found?

 

• Restaurants  have dyed anything from beer to  ketchup green on St. Patrick's day.  But, several food dyes can be found in kids' menu items, such as: lemonade, sugar-free lemonade, caramel dip, chips, pickles, rice, sauces, condiments, cookies, frozen yogurt, ice cream, "fruit" punch, and juice. Also, it is warned to be cautious of water taps that do double duty with highly dyed soda.   
• These specific food items tend to have a high amount of food dyes:
• cereals
• chips and salty snacks
• cookies and baked goods
• candies and confections
• dairy products
• energy drinks and soda
• fruit punch and juices

When was food dye approved and banned?

 

• A good amount of the artificial dyes used today were approved by the F.D.A.  FDA in the 1930s were made of coal tar.  They are now made with petroleum. In 1950, many children became ill after eating Halloween candy, which contained Orange Dye #1. In 1976 the F.D.A. finally banned Red Dye #2 because it was "suspected" to be carcinogenic. 

• The following artificial dyes have been banned in the U.S. because they have been found to be either carcinogenic or nerve toxins:
• Red No2
• Red No4
• Red No32
• Orange No1
• Orange No2
• Yellow No 1, 2, 3, 4
• Violet No1

How to avoid food dye?

Artificial Food Dye	The Potential Dangers*	The Natural Alternatives**3-11
Red No. 40	Possible Carcinogen  Potential Hyperactivity (kids)  Potential Behavioral Problems (kids)	Annatto Beet Juice  Pomegranate Juice  Saffron Paprika   Cochineal
Red No. 3	Possible Carcinogen  Reported Thyroid Problems	Annatto Beet Juice  Pomegranate Juice  Saffron Paprika Cochineal
Yellow No. 5	Reported Allergies  Reported Thyroid Problems  Potential Asthma (kids)  Potential Hyperactivity (kids)	Turmeric Dried Mustard Seed Powder
Yellow No. 6	Possible Carcinogen  Reported Allergies  Reported Thyroid Problems  Potential Asthma (kids)	Turmeric Dried Mustard Seed Powder
Green No. 3	Possible Carcinogen	Chlorella
Blue No. 1	Potential Asthma (kids)	Butterfly pea Elderberry Juice
Blue No. 2	Potential Asthma (kids)	Butterfly pea  Elderberry Juice
Yellow No.11	Reports of Dermatitis	Turmeric Dried Mustard Seed Powder
Orange B	Reported Allergies  Potential Asthma (kids)	Annatto   Saffron + Turmeric
Citrus Red 2  (red-orange)	Cancer in Animals	Saffron + Turmeric  Saffron Paprika

References: http://www.ift.org/Knowledge-Center/Focus-Areas/Product-Development-and-Ingredient-Innovations/Food-Additives.aspx
http://www.justaddgoodstuff.com/safe-food-coloring-alternatives/

 

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