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Informed Dining: INCLUDING NUTRITIONAL INFORMATION ON RESTAURANT MENUS. Jasmine L. Tinoco, MPH Student Walden University Spring 2014. Learning Outcomes. Understanding the need for menu labeling
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Informed Dining: INCLUDING NUTRITIONAL INFORMATION ON RESTAURANT MENUS Jasmine L. Tinoco, MPH Student Walden University Spring2014
Learning Outcomes • Understanding the need for menu labeling • Understanding that there is an Obesity Epidemic in the United States, Northern Virginia, & the City of Alexandria and its burden • Adding nutritional information to restaurant menus is a strategy to reduce obesity rates in the United States • Menu labeling can possibly heighten restaurants’ accountability in delivering quality food that is healthy and tasteful
Why menu labeling is needed • Environmental changes have greatly influenced the way our community eats: • Reduction in grocery stores while increasing fast-food stores in low income urban areas • School food is consisted of high-calories and there are multiple avenues in which low-nutritional foods can become available • Parents work longer hours which reduces family meals while increasing meals away from home • More processed and convenient foods are readily available in large portion sizes at a cheaper price
Get the facts: Obesity in the united states • What is obesity and overweight? • They are labels for various ranges of weight that are greater than what is considered a healthy weight for a given height. • Obesity in adults is considered having a body mass index of 30 or higher • Overweight in adults is considered having a body mass index between 25 and 29 • Obesity in Adults: • 35.7% of adults, 20 years and older, are obese • 30.8% of adults, 20 years and older, are overweight • Obesity in Children & Adolescents: • 16.9% of children and adolescents are obese • Costs of Obesity: • Annual medical cost of obesity on the U.S. equated to $147 billion in 2008 • Individuals who are obese spends approximately $1,429 higher on medical expenses than those who maintain a healthier weight.
Prevalence of Obesity in U.S. 2012 15%–<20%20%–<25% 25%–<30% 30%–<35% ≥35%
Get The facts: obesity in Virginia • 58% of Virginians are overweight or obese • In Northern Virginia, 26.4% of children between the ages of 2 and 18 are overweight or obese • In Alexandria, 43.5% of children between the ages of 2 and 5are overweight or obese
Consequences of Obesity • When a proper eating habits and a healthy weight is not maintained individuals have an increased risk for various health problems such as: • Type 2 diabetes • Cardiovascular diseases • Cancer • I.e. breast cancer • High blood pressure • Hypertension • Premature death
Eliminating obesity in America and Northern Virginia • Ultimately an individual decision to make healthy choices can only occur in a supportive environment • Home • Work • Schools • Restaurants • Supermarkets
GOAL OF PUBLIC HEALTH AND MENU LABELING • To address and improve the obesity epidemic in the United States through helping people make healthier choices by: • Consuming fewer calories • Lower their body weight • Improve their overall health outcome
Laws, Regulations, and Guidelines • Affordable Care Act requires that restaurants that have 20 or more locations post calorie counts and other nutritional information on their menus. • The FDA has been charged with the task of implementing the law • There goal is to raise customer awareness of the calorie content of entrees that restaurants offer • Reduce the calorie content of existing menu items • Increase the number of lower calorie options • Link to the Patient Protection and Affordable Care Act • http://www.hhs.gov/healthcare/rights/law/patient-protection.pdf
Benefits of Menu Labeling • Reduces the obesity epidemic • Increases transparency and heightens restaurant’s accountability for the foods that they serve • Aid individuals with certain health conditions • Promotes and subsequently alters consumer habits and vender practices • Helps to improve the overall health of the community.
FDA menu labeling requirements: Image and/or description of menu item, cost, and caloric data Supplemental model 1: Image and/or description of menu item, cost, caloric data, and core nutritional data in a pie chart format Supplemental model 2: Image and/or description of menu item, cost, caloric data, and core nutritional data in form of a “stoplight” image Supplemental model 3: Image and/or description of menu item, cost, caloric data, and heart healthy figure How should I post nutritional information?
Key Goals • Bring awareness to restaurant managers of the obesity epidemic in the Unites States and in the City of Alexandria • Provide understanding how adding nutritional information to restaurant menus will help reduce the obesity epidemic in the United States and the City of Alexandria • Motivate restaurants in the area who are not required to include nutritional information on their menu to implement menu labeling.
Additional Sources • Dietary Guidelines for America 2010 • http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf • Healthy People 2020: Nutrition and Weight Status • http://www.healthypeople.gov/2020/topicsobjectives2020/overview.aspx?topicId=29 • Creating Healthy Communities: Success Stories from ACHIEVE • http://www.achievecommunities.org/communities/communityuploads/NACDD_ACHIEVE_2011.pdf • Supplementing National Menu Labeling • file://localhost/Users/tinocojasmine/Documents/Walden/Environmental Health/Week 7/Article1.pdf
References Alexandria Childhood Obesity Action Network. (2013). Who We Are. Retrieved April 19, 2014, from Partnership for a Healthier Alexandria: http://healthieralexandria.org/HealthyLifestyles/content.aspx?id=29890 Centers for Disease Control and Prevention. (2014, March 28). Adults Obesity Facts. Retrieved April 19, 2014, from Overweight and Obesity: http://www.cdc.gov/obesity/data/adult.html Centers for Disease Control and Prevention. (2012, April 27). Defining Overweight and Obesity. Retrieved April 19, 2014, from Overweight and Obesity: http://www.cdc.gov/obesity/adult/defining.html Hodge, J., & White, L. (2012, December). Supplementing National Menu Labeling. American Journal of Public Health , 11-13.
References Pharmacy Times. (2011). Federal Law Targets Restaurant Menu Labels. News & Views Outlook: Obesity , p. 64. Story, M., Kaphingst, K., Robinson-O’Brien, R., & Glanz, K. (2008). Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annual Review of Public Health, 253-272. U.S. Department of Agriculture and U.S. Department of Health & Human Services. (2010, December). Dietary Guidelines for Americans, 2010. Retrieved April 19, 2014, from http://www.health.gov/dietaryguidelines/2010.asp U.S. Food and Drug Administration. (2013, March 6). Menu & Vending Machines Labeling Requirements. Retrieved April 19, 2014, from U.S. Food and Drug Administration: http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm217762.htm