Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011 Padmini Kirpalani PhD...
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The Importance of Nutritional Information on Menus Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011
Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011 Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall,
Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert
Marino Fall, 2011 Padmini Kirpalani PhD Walden University PUBH-8165
Dr. Robert Marino Fall, 2011
Slide 3
Addressing the needs of the consumer. Presentation to motivate
restaurants in the community to include nutrition information on
the menu. Dumanovsky, T., Huang, C. Y., Bassett, M. T., &
Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie
Information in New York City After Implementation of a Menu
Labeling Regulation. American Journal of Public Health, 100(12),
2520-2525. Addressing the needs of the consumer. Presentation to
motivate restaurants in the community to include nutrition
information on the menu. Dumanovsky, T., Huang, C. Y., Bassett, M.
T., & Silver, L. D. (2010). Consumer Awareness of Fast-Food
Calorie Information in New York City After Implementation of a Menu
Labeling Regulation. American Journal of Public Health, 100(12),
2520-2525.
Slide 4
Welcome Members of the Food Industry & Managers of the Top
Ten Restaurants in Alabama.
Slide 5
Learning outcomes At the end of this presentation you would be
able to: Describe the importance of sound nutritional features.
Develop substitutes and options in ingredients which favor low fat
and higher nutritional value. Implement accurate calorie measures
and nutritional data on menus for consumers to compare their
choices. Dumanovsky, T., Huang, C. Y., Bassett, M. T., &
Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie
Information in New York City After Implementation of a Menu
Labeling Regulation. American Journal of Public Health, 100(12),
2520-2525.
Slide 6
Learning outcomes Recognize the severity of the obesity
epidemic and its causes. Design menus to provide a variety of
options to promote the consumption of fresh vegetables. Develop
substitutes and options in ingredients which favor low fat and
higher nutritional value.
Slide 7
Obesity has become an epidemic and an important public health
concern. This Problem is multidimensional. The solution will
require an interdisciplinary approach involving the cooperation of
the food industry with other stakeholders, such as the government,
academia, and health care providers. (Shaharudin, Ismail, Mansor,
Elias, Jalil, & Omar,2011).
Slide 8
The consumer is an important player in the solution to obesity
because the consumer can make healthy lifestyle choices at the
individual level. The food industry should be committed to
providing the consumer with healthy food options and reliable
nutrition information. (Dumanovsky, Huang, Bassett, & Silver,
2010).
Slide 9
Current Data Which Reflects Alarming Rates Of Diabetes
(cdc.org, 2010).
Slide 10
Health Consequences of Obesity Obesity increases the risk of
many health conditions, including the following: Coronary heart
disease, stroke, and high blood pressure. Type 2 diabetes. Cancers,
such as endometrial, breast, and colon cancer. High total
cholesterol or high levels of triglycerides. (cdc.org, 2010).
Slide 11
Health Consequences of Obesity Liver and gallbladder disease.
Sleep apnea and respiratory problems. Degeneration of cartilage and
underlying bone within a joint (osteoarthritis). Reproductive
health complications such as infertility. Mental health conditions.
(Bray, Most, Rood, Redmann, Smith, 2007).
Slide 12
The Impact of Obesity on Cost & Society In 2008, overall
medical care costs related to obesity for U.S. adults were
estimated to be as high as $147 billion. People who were obese had
medical costs that were $1,429 higher than the cost for people of
normal body weight. Obesity also has been linked with reduced
worker productivity and chronic absence from work.
(www.cdc.gov).
Slide 13
Creating awareness about benefits of eating foods that are low
in saturated animal based fats, low in sugars, high in fiber.
Encouraging healthy patterns of eating more fruits, vegetables,
nuts, grains, vegetable oil based fats, natural foods and less or
preferably no intake of processed and packaged foods. (Bray, Most,
Rood, Redmann, Smith, 2007).
Slide 14
Globalization of the food industry with massive spurt in
urbanization and boom in the packaged foods industry has made food
products reach far corners of the world. Consumption of foods laden
with fats including saturated fats and sugars is on the rise.
Lifestyle modernizations have increased usage of automobiles,
physically passive recreational activities and technologically
advanced home appliances, which reduce physical hard work. This has
tremendous drawbacks. (www.cdc.gov).
Slide 15
Slide 16
Suggestions to encourage Individual choices Provide options for
preparation-encourage grilled or baked instead of fried entrees.
Substitute bread baskets for baked tortilla chips and salsa or less
calorie dense options. Provide a choice of fresh fruit for deserts
and sugar free/fat free options. (cdc.org,2009).
Slide 17
Using illustrations which portray a variety of colorful
vegetables and a baked or grilled entre. Provide side salads at
affordable prices. Provide flexible menu options which encourage
side vegetables or salad options. Provide smaller portion sizes at
affordable prices. (Bray, Most, Rood, Redmann, Smith, 2007).
Slide 18
Suggestions for Variety Generally boredom may lead to
frustration. Use ingredients and recipes from various ethnic
backgrounds to provide variety which is healthily Limit the use of
salt and fat in food preparation. (Tangari, Burton, Howlett.
Yoon-Na,& Thyroff, 2010).
Slide 19
Provide options for individuals with high blood pressure-Low
sodium Provide fresh wholesome choices instead of canned or
prepared options. Illustrate menus with graphic pictures and
options for tasting. (Tangari, Burton, Howlett. Yoon-Na, &
Thyroff, 2010).
Slide 20
Creating the right ambience to encourage clientele. Provide
both dim as well as well lit areas for families and individuals
dating. Provide healthy menu options for children to promote sound
nutritional choices. (Tangari, Burton, Howlett. Yoon-Na &
Thyroff, 2010).
Slide 21
Current Trends in Foodservice Industries Convenience Health
& wellness Sophistication (regional fusion) Pleasure/fun
Current Trends in Foodservice Industries Convenience Health &
wellness Sophistication (regional fusion) Pleasure/fun
To help fight the battle against obesity, the food industry
must team up with the government, academia, and the medical
community to help inform consumers, strengthen nutrition education,
and develop healthier product choices. Giving consumers the best
nutrition information and the best nutritional food options may
empower them to make individualized lifestyle changes that will
help overcome energy imbalance and, in the long term, may help curb
our struggle with obesity. (cdc.org,2010).
Slide 24
Recommended Resources Kireeva, I. & O'Connor, B. (2011).
Food Alone is Not Enough? A Legal Overview of the Fortification
Regulation of the European Union. European Food & Feed Law
Review, 6(2), 104-115. Retrieved from EBSCOhost. Haber, B. &
Meisterernst, A. (2011). Proposals for a revision of regulation
(EC) 1924/2006. European Food & Feed Law Review, 6(1), 27-40.
Retrieved from EBSCOhost. Ortega-Rias, E. & Perez-Vega, S. B.
(2011). Solid-liquid separations in the food industry: operating
aspects and relevant applications. Journal of Food & Nutrition
Research, 50(2), 86-105. Retrieved from EBSCOhost.
Slide 25
Learning Goals 1. Appreciate the consequences of the epidemic
levels of obesity and the responsibility of individuals in the food
industry towards social change. 2. Provide substitutes and options
in ingredients which favor low fat and higher nutritional value
while educating the public. 3. Provide accurate calorie measures
and nutritional data on menus for consumers to compare their
choices.
Slide 26
Bray, G. A., Most, M., Rood, J., Redmann, S., & Smith, S.
R. (2007). Hormonal Responses to a Fast-Food Meal Compared with
Nutritionally Comparable Meals of Different Composition. Annals of
Nutrition & Metabolism, 51(2), 163-171. Dumanovsky, T., Huang,
C. Y., Bassett, M. T., & Silver, L. D. (2010). Consumer
Awareness of Fast-Food Calorie Information in New York City After
Implementation of a Menu Labeling Regulation. American Journal of
Public Health, 100(12), 2520-2525. Shaharudin, M. Ismail, A.
Mansor, S. Elias, S. Jalil, M. & Omar, M. (2011). Innovative
Food and Its Effects toward Consumers' Purchase Intention of Fast
Food Product. Canadian Social Science. Academic Search Complete.
Tangari, A. Burton, S. Howlett. E. Yoon-Na, C. & Thyroff, A.
(2010). Weighing in on fast food consumption: The effects of meal
and calorie disclosures on consumer fast food evaluations. Journal
of Consumer Affairs, 44(3), 431-462.
Slide 27
Alabama Department of Public Health American Diabetic
Association National Institute of Diabetes and Digestive and Kidney
Diseases (NIDDK) National Heart, Lung and Blood Institute (NHLBI)
Office of Behavioral and Social Sciences Research (OBSSR) Office of
Disease Prevention (ODP)