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Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009. Promoting Restaurant involvement in Healthy Eating. Presentation Objectives. Current national and local obesity statistics Current trends in family dining

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Promoting Restaurant involvement in Healthy Eating

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Anita Singh, MPH Student

Walden University

PUBH 6165-5, Environmental Health

Instructor: Dr. Rebecca Heick

Summer, 2009

Promoting Restaurant involvement in Healthy Eating


Presentation Objectives

  • Current national and local obesity statistics

  • Current trends in family dining

  • Which restaurants currently carry nutritional information

  • Health risks associated with bad food choices

  • Legislatures on nutritional guidelines

  • Current barriers


Jackson County Statistics

  • 2001 population – 58,838

  • 1999 - 33.2% of households in Jackson County earned less than $15,000 with the median household income at $24,946

  • Leading causes of death: heart disease, coronary heart disease, cancers, cerebrovascular disease, chronic obstructive respiratory disease, and lung cancer


National Statistics

  • 58 million Americans are overweight (BMI 25-29)

  • 40 million are obese (BMI > 30)

  • 3 million are morbidly obese (BMI > 35)

  • 8 out of 10 adults over age 25 are overweight

  • Healthy People 2010 goals for obesity are 15% for adults and less than 5% for children.


Obesity Related to Health Conditions

  • 80% of Type II diabetes

  • 70% of cardiovascular diseases

  • 42% of breast & colon cancer diagnoses are among obese patients

  • 26% of obese individuals have high blood pressure


Obesity’s Impact on Healthcare Costs (2007)

  • Moderate obesity ($670 increase – 21%)

  • Severe obesity ($2,441 increase – 75%)

  • A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs


Nutritional Information

  • 1/3 of a person’s daily calories come from restaurants

  • Consumers spend over $400 billion annually dining out.

  • Majority of consumers underestimate sodium levels, saturated fats, calories, & fat intake.


Fast Food vs “Dine-In”

  • Fast food restaurants are more likely to make nutritional information available to consumers through brochures or websites

    • Ex. Subway, Taco Bell, McDonald’s, Starbucks

  • Most “dine-in” restaurant do not disclose their food’s nutritional information

    • It is harder because of custom orders, daily specials, etc.

  • Only 54% of large chain restaurants in the U.S. provide nutritional information to consumers.


Labeling Laws

  • Nutrition Labeling and Education Act (NLEA) of 1990

  • Requirements: serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron


Targeted Audience

  • Restaurant vendors & suppliers

  • Restaurant managers/ owners

  • Jackson County residents

    • Within schools

    • Public meetings


Addressing the Community

  • Educational presentation

  • Fact sheet distribution & informal exchange

  • Small group discussions

  • Group recommendation compilation


Outcomes

  • Increased number of local restaurants with healthy options and nutritional information

  • Increased community interest in making healthier choices


References

Centers for Disease Control and Prevention (CDC). (2009a). Obesity and overweight: Introduction. Retrieved July 18, 2009 from http://www.cdc.gov

CIA. (2009). The World Factbook. Retrieved April 22, 2009 from https://www.cia.gov/library/publications/the-world-factbook/print/us.html

Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov

Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on July 17, 2009, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf


References (cont.)

Jackson County, IL: Health Data Profile. (2004). Retrieved on July 16, 2009 from jchdonline.org

Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5):533-535.

Savage, L.C., Johnson, R.K., (2006). Labeling in restaurants: will it make a difference? Nutrition Bulletin, 31(4): 332-338.

Thomas L. & Mills, J.E., (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice. 17(1): 6-22.


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