All Blog Posts Tagged 'foodcalc' (26)

Who says that eating out can’t be low cal?  I say as long as you have the information available, you can make healthier decisions at any eatery.  Working the San Francisco Financial District (or as we locals call it the FiDi) I have a lot of dining options at my fingertips.  Here is an example full day of restaurant-purchased meals complete with calorie counts in my healthy eating range:

BREAKFAST: 

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Earlier this week during an in-office conversation about America’s obesity epidemic (these conversations happen a lot at FoodCALC) I was reminded of a Time Magazine article from a few years ago that really struck me.  I handed the article off to my colleague Lara Baldwin who also had some of my similar thoughts on the matter I thought I’d share them with you:

Childhood obesity is a hot topic these days, and it seems that…

Link to video:  http://www.myfoxal.com/category/195956/video-landing-page?autoStart=true&topVideoCatNo=default&clipId=5887033

A few years ago a local news station released an exposé on a few major chain restaurants revealing that the nutrition facts that they had been disclosing to the public about some of their healthier meal offerings…

Hi all, a busy week at the office, so I took some blog material from the FoodCALC consumer blog Dining by Numbers, I hope you like it:

As someone who works in the restaurant industry, I know that a big complaint among restaurant operators when I ask them about providing calorie information to their customers is simple: cost.  You see, the traditional method that…

This situation happens to me a lot and it is beginning to drive me crazy: I go into a restaurant (generally speaking, quick service) and ask “do you have nutrition information?”. Instead of “No” I get: “All of our ingredients are organic,” or “locally sourced,” or “made without animal products,” or something else equally as irrelevant. Don’t get me wrong, all of these things are GREAT, but they aren’t going to help me or anyone else with our weight goals.…

Do you ever go to the grocery store and get lost in all the health symbols on packaging? It’s like looking at a map with no key. What the H does all of this mean? Once you learn one it seems like three more come out. Between the Hannaford Guiding Stars that are only seen on the East Coast, the Smart Choices program that had some major issues with its criteria,…

As most of us know menu labeling laws only affect larger chain restaurants, but I am getting a lot more clients who are smaller chains and even independents. In an industry that vigorously fought menu labeling, why now are so many operators starting to provide nutrition information voluntarily. I thought up and researched a few reasons, and now I’d like to share them with you:…

Anyone who knows me well knows that I am a fair weather dieter. I eat well when it’s convenient (i.e. in the FoodCALC offices). But there are certain situations that call for certain foods: chicken wings on football Sundays, Indian delivery the day after a long night out, fast food onroad trips; some things you just have to do.

No matter how healthy we should be, and how well…

First it was saturated fat, and then it was trans fat, the new culprit on the menu: SODIUM. And not without reason: In salt-sensitive people, elevated levels of sodium in the diet have been shown to raise blood pressure and increase the risk of heart disease and stroke. So it’s no surprise that health advocates like the Center for Science in the Public Interest (CSPI) have been lobbying for government control over the use of…