1 / 14

Promoting Restaurant involvement in Healthy Eating

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

ronia
Download Presentation

Promoting Restaurant involvement in Healthy Eating

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Anita Singh, MPH Student Walden University PUBH 6165-5, Environmental Health Instructor: Dr. Rebecca Heick Summer, 2009 Promoting Restaurant involvement in Healthy Eating

  2. 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

  3. 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

  4. 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.

  5. 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

  6. 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

  7. 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.

  8. 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.

  9. 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

  10. Targeted Audience • Restaurant vendors & suppliers • Restaurant managers/ owners • Jackson County residents • Within schools • Public meetings

  11. Addressing the Community • Educational presentation • Fact sheet distribution & informal exchange • Small group discussions • Group recommendation compilation

  12. Outcomes • Increased number of local restaurants with healthy options and nutritional information • Increased community interest in making healthier choices

  13. 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

  14. 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.

More Related