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Visit www.restaurant.org/events/nutrition for more information.
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The Cutting Edge: Regulatory Updates and New Policy Approaches
Nutrient Essentials: Sodium and the Healthy PlateJuly 9, 2008
Sheila C. Weiss, RDDirector, Nutrition Policy
Fullservice
Quickservice
Cafeterias and buffets
Caterers
Snack and nonalcoholic beverage bars
Managed services/contractors at
•Industrial plants•Hospital/nursing homes•Schools and universities•Airlines•Recreation and sports centers
Lodging places
Retail hosts• Book stores
• Service stations
• Convenience stores
Self-operated restaurant services
Military restaurant services
The Industry Mosaic
Restaurant Industry 2008Sales……………………..558 Billion
Locations………………..945,000
Employees………………13.1 Million
Share of Food $……........48%
Meals………..……………70 Billion
Typical Person…………..5.8 meals / wk
All adults 76%
Women 79%
Men 72%
Proportion of adults who say they are trying to eat healthier now at restaurants than they did two years ago
Source: National Restaurant Association, October 2007
Efforts to Reduce Sodium in Restaurant Foods
Using different spices and ingredients as substitutes for salt and other condiments
Chef education
Offering more fresh produce items on menus
Switching to only reduced-sodium (i.e., soy sauce), and/or no-salt-added ingredients
Working with suppliers to reformulate and gradually decrease sodium
Looking for new solutions, such as value added produce with a custom packed sauce (that is lower in sodium)
AskUs! Voluntary Nutrition Information Program
The Cutting Edge: Regulatory Updates and New Policy Approaches
Nutrient Essentials: Sodium and the Healthy PlateJuly 9, 2008
Sheila C. Weiss, RDDirector, Nutrition Policy