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How many calories? The Importance of Nutrition Information On Menus. J Jackie Leibovitz PUBH 6165-2 Walden University January, 2012 Professor Patrick Tschida. Risk Factors Associated with increased calorie intake. Immediate Risk

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how many calories the importance of nutrition information on menus

How many calories?The Importance of Nutrition InformationOn Menus

J

Jackie Leibovitz

PUBH 6165-2

Walden University

January, 2012

Professor Patrick Tschida

risk factors associated with increased calorie intake
Risk Factors Associated with increased calorie intake

Immediate Risk

  • “Heart Disease ( high cholesterol, hypertension, circulatory diseases)
  • Obesity
  • Increased risk for Diabetes
  • Reduced life expectancy
  • Death
  • Gastroenterological complications” (CDC, 2011)

Associated Risk

  • “Environmental Impact
  • Increased cost of living
  • Breakdown of family structure
  • Social stigma
  • Osteoarthritis
  • Asthma
  • Sleep Apnea” (CDC, 2011)

CDC, 2011

historical view of portion size
Historical View of Portion Size
  • Cheeseburger

Image: NIH, 2011

portion comparison
Portion Comparison
  • Soda
  • 20 Years Ago
  • 6.5 ounces 85 calories

Today

  • 16 Ounce
  • 250 calories, 40 grams of sugar

Image: NIH, 2011

portion comparison6
Portion Comparison

Spaghetti and

Meatballs

20 Years Ago

  • 500 Calories
  • Today

1,025 calories

Image: NIH, 2011

away from home consumption
Away from Home Consumption

Data- USDA, ARS 2008

away from home consumption8
Away From Home Consumption

Data- USDA, ARS 2008

away from home consumption9
Away from Home Consumption

Data- USDA, ARS 2008

away from home consumption10
Away from Home Consumption

Data- USDA, ARS 2008

away from home consumption11
Away from Home Consumption

Data- USDA, ARS 2008

position largest fast food restaurants
Position- Largest Fast Food Restaurants
  • McDonalds
  • Burger King
  • Wendy’s
soda portion size 1998 fl oz
Soda Portion Size 1998 (fl. Oz)

Data- Nestle et. al., 2007

soda portion size 2002 fl oz
Soda Portion Size -2002(fl. Oz)

Data- Nestle et. al., 2007

soda portion size 2006 fl oz
Soda Portion Size- 2006 (fl. Oz.)

Data- Nestle et. al., 2007

french fries portion size 1998 oz
French Fries Portion Size- 1998 (Oz.)

Data- Nestle et. al., 2007

some notable facts about the restaurant business 2011
Some Notable Facts about The Restaurant Business-2011
  • “$1.7 trillion: In economic impact from the industry.
  • Approx $1.7 billion in sales on a typical day.
  • 88 percent of adults say they enjoy going to restaurants.
  • 71 percent of adults say they try to eat healthier now at restaurants than they did two years ago.
  • 69 percent of adults say they are more likely to visit a restaurant that offers food grown or raised in an organic or environmentally-friendly way”.
  • National Restaurant Association, 2011
benefits
Benefits
  • Adapting the guidelines as stated in the Nutrition Labeling and Education Act of 1990 by the FDA would be an enviable company mission.
  • Joining the efforts as depicted by California, Montgomery County Maryland and Oregon (US National Library of Medicine, NIH, 2011), shows stalwart business ethics.
  • Eliminate current fears with visionary business tactics and long term benefits.
benefits25
Benefits
  • Considering recommendations based on the Patient Protection and Affordable Care Act of March 2010, is encouraging to the community.
  • Save money and resources
  • Cleaner air quality for current and future generations.
  • Adapting the EPA Food Waste Recovery Hierarchy, carriers much needed assistance and less waste disposal.
  • Acquiring the ideology of Social Responsibility allows the industry to rise above and be exemplified.
reference
Reference
  • CDC. (2011). Obesity Health Consequences. Retrieved from http://www.cdc.gov/obesity/causes/health.html
  • CNPP. (2011). Nutrition Insights. Retrieved from

http://www.cnpp.usda.gov/Publications/NutritionInsights/insight11.pdf

  • EPA. (2011). Food Waste. Retrieved from http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm
  • EPA. (2011). Municipal Waste. Retrieved from http://www.epa.gov/wastes/nonhaz/municipal/
  • National Restaurant Association. (2011). Fact Sheet. 2011 Restaurant Industry Overview. Retrieved from http://www.restaurant.org/research/facts/ and http://www.restaurant.org/pdfs/research/2011forecast_pfb.pdf
  • Nestle, Marion, and Lisa R. Young. "Portion sizes and obesity: responses of fast-food companies."Journal of Public Health Policy 28.2 (2007). Retrieved from http://go.galegroup.com.ezp.waldenulibrary.org/ps/retrieve.do?sgHitCountType=None&sort=DA-SORT&inPS=true&prodId=EAIM&userGroupName=minn4020&tabID=T002&searchId=R1&resultListType=RESULT_LIST&contentSegment=&searchType=AdvancedSearchForm&currentPosition=3&contentSet=GALE%7CA166241023&&docId=GALE|A166241023&docType=GALE&role=
references contd
References Contd.
  • NIH. (2011). Portion Distortion Interactive Quiz. Retrieved from http://hp2010.nhlbihin.net/portion/portion.cgi
  • US National Library of Medicine (NIH). (2011). State and Local Sodium Labeling Initiatives. Retrieved from http://www.ncbi.nlm.nih.gov/books/NBK50953/
  • USDA. (2011). Nutrition Insight. Health Eating Index. Retrieved from http://www.cnpp.usda.gov/Publications/NutritionInsights/Insight37.pdf
  • USDA. (2011). Agricultural Research Service. NHANES. What We Eat Away From Home. Retrieved from http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/0708/Table_9_AWY_GEN_07.pdf