Will Restaurants' Posting Nutrition Info Help Fight Obesity?

What are your thoughts on this subject and the trend to more healthy menu choices?

Tags: nutrition, obesity, restaurants

Views: 8

Reply to This

Replies to This Discussion

Would you be deterred from ordering something because of the number of calories or amount of fat, sodium or sugar? I really wonder if that will fight obesity as much as consumers choosing to fight it without prodding because of all the messages everywhere these days about eating healthier. I'm sure I would not refrain from ordering a dessert because of the calorie count, but then again, I did recently choose one bottled peanut sauce over another because of the sodium content!
I have during certain periods in my life, now being one of them, made my food choices on calories, fat content salt and sugar content. As you get older you tend to make decisions that way. With the Baby Boomers reaching that age it seems there will be more choices or at least more information available on menus.
I expect there will be other states following California's lead as well.
With the population of Florida being Boomers I would expect Florida to do so but I don't see it happening. California is much more progressive.
I agree, but the boomers are all across the country and will be making a major mark on this industry, I think. Many will want to continue working past retirement age. Many will be health-conscious and want that concern reflected in menus.
Generation Y is also very aware of the health risks associated with certain types of food. I am 21 years old, and very aware of what goes into my body, among my oeers I am not alone. This could become a nationwide trend among a vast demographic plane.
I don't think it will help fight Obesity . The Surgeon Generals warning is on Cigarette Packs but lot of people still smoke . People will eventually get used to seeing the Nutrition Info and they will just ignore it .
As a former high school nutrition teacher, I found that students and parents alike didn't know a carbohydrate from a fat. Calorie count was a 4-letter word. What would help the entire restaurant industry the very most is to cut portion sizes to a realistic amount. In our ProStart national food contests, we restrict protein to 4-6 ounces, starch to 2 - 3 ounces and vegetables to 2 - 3 ounces. Even the dinner plate sizes are larger these days. We are simply eating too much food; even a fast food burger eaten occasionally can be "allowed" in a nutrient conscious diet. A picture is worth a thousand words: how about pictures of dinner plates with great presentations of a balanced meal instead of a "skillet" full of food. And, why isn't the industry using more herbs and spices to enhance flavor instead of depending on fat? How about fat free or lower fat sauce ingriedients? There are so many ways to enhance the nutritional content of good food but it does take time, effort, skill and desire.
As a journalist, I am, seeing a lot of what you're suggesting being done by contract foodservice management companies such as Unidine Corp. or Parkhurst Dining Services. Interesting that the non-commercial side of the industry seems to be ahead of the curve on this -
This idea that we need to post nutritional information is already getting annoying. I live in Tampa, FL and we also had a news story that raised the issue that there sould be an ingredients list on all menu items. I think that if a restaurant wants to post nutritional information because they are healtier, more power to them. I think though, that we can give the public enough credit that they will realize that the buttermilk fried chicken with southern gravy is going to be full of fat. As far as an ingredients list, or even a basic nutritional understanding, restaurants have a great way to let people who want to know these things stay informed. The waitstaff. Unlike prepackaged foods, restaurants have the advantage of sending representatives of their food to each and every customer. Adding the option of a server providing some nutritional information to a guest who asks seems like it might be the next step in outstanding customer service.
Part of the problem is the consumers themselves.
Numerous market research companies have done countless consumer surveys about healthier offerings in restaurants.
Just about everyone asked said they wanted to see more offerings of healthy foods.

But somehow, they seem to be speaking for others and not themselves. Just because they want to see healthier items on the menu doesn't mean that they are going to purchase them.

When people go out to eat, even if it's not a special occasion, they are going to indulge.
Nutritional information will be ignored.

Another problem is made from scratch to order type restaurants. After spending all that money on nutritional analysis, if a chef puts a little more seasoning on a dish...or a little less, the info becomes useless. If a little too much mayo gets spread on a sandwich, a little extra cheese on a burger etc.

So some activist with a team of lawyers will run around and buy a bunch of food from restaurants they don't like (or have deep pockets) and will have them analyzed for accuracy......and it won't be....and they will sue....and they will probably win.
I absolutely agree with you that demand may not be as great as indicated by the public, that is why I am also seeking to discover how industry professionals feel about the issue as it pertains to the clientel in their own establishments. If you wouldn't mind I would love to get your feedback on my brief survey ( no more than 5 minutes I promise!) Thanks a lot.
http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=Restua...

RSS

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service