Nutrition labeling and restaurant menus

Presented by Dana Scheunemann MS RD CD Walden University Student in public health

Background on labeling laws

• Nutrition Labeling and Education Act (NLEA) of 1990

• Requirements: serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron

• Proposal of Labeling Education and Nutrition Act (LEAN act) in 2008

Objectives

• Discuss the magnitude of obesity and chronic disease and why the nutrition label is important

• Review barriers to nutrition labels on menus

• Offer methods of recipe analysis and menu labeling.

Why is nutrition labeling important?

• Increasing number of meals away from home

• Current health issues- obesity, heart disease, diabetes, and renal disease

• Treatment of these issues includes intake of food

• Informed selections

Obesity rates from 2006

• Adult males is 31.1%• Adult females is 35.3%• Children 2-19 years of age is 16.3%• Healthy People 2010 goals are 15%

for adults and less than 5% for children.

Cost of obesity

• Annual hospital costs related to obesity were $127 million during 1997–1999

• In 2000, the total cost of obesity in the United States was estimated to be $117 billion

• A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs

Treatment of obesity

• Simply put the only treatment for obesity is a decrease in overall calorie intake.• Nutrition labels inform individuals of

caloric content.

Heart disease

• Poor food choices• The leading cause of death in men and

women• $304 billion in 2009• Treatment includes weight loss and

healthy food choices

Diabetes

• Two types of diabetes• Type II is diet related• Cost of diabetes was 174 billion dollars in

2007• Treatment for both types of diabetes

includes not only medication but dietary control

• Managing carbohydrates

End stage renal disease

• 485, 012 people undergoing dialysis for renal disease• Patients must follow a strict diet • Low fluid intake, low sodium, low

potassium, and low phosphorus

Barriers to labeling

• Negative effect on business?• Cost of labeling• Time to label• Limit space for labeling• Restrictions on menu variation

Negative effect on business?

• Limit research•Conflicting results•Why should I label?

Barriers• Space•Menu variation•Cost

First stepWhat you want on your

label?

First method- hand analysis

• Food suppliers• USDA database http://www.nal.usda.gov/fnic/foodcomp/search/

Second method- software or online programs

Free programsCalorie counthttp://caloriecount.about.com/cc/recipes_analysis.php

Nutrition Datahttp://www.nutritiondata.com

Software packages

• 1) What type of support is provided?• 2) What foods and nutrients are in the database?• 3) Can you customize the database?• 4) Is the program user friendly?• 5) What type of information is generated?• 6) Are upgrades free?• 7) What hardware is needed to support this program?• 8) Are recipes easily entered and easily adjusted?

**Information obtained from Vozenilek, G. (1999). Choosing the best nutrient analysis software for your needs . The Journal of the American Dietetic Association, 99(11), 1356-1358.

Examples of software packages

• Computrition which costs between $495-995 per package www.computrition.com

• Nutritionist Pro which costs $595 per package www.nutritionistpro.com

• NutriBase which costs $595 per packagewww.nutribase.com

**Information obtained from National Resource Center on Nutrition, Physical Activity, & Aging. (2003). Nutrient Analysis Software for Menu Planning and Evaluation. Retrieved April 14, 2009, from http://nutritionandaging.fiu.edu/

Third method- Hire a professional

• Time savings• Registered dietitian or dietetic

technician• Cost varies Call your local hospital to find a professional or

contact the WDA http://www.eatrightwisc.org

Summary

•Health issues surround food intake.• Informed decisions

Questions?

References• Almanza, B.A. (1997). Obstacles to nutrition labeling in restaurants. The Journal of

American Dietetic Association, 97(2), 157-161.• Carper, Thomas. (2008). Sen. Carper & Murkowski Introduce Bill to Help American

Make Smart and Healthy Choices When Dining Out. Retrieved April 13, 2009 from http://carper.senate.gov/press/record.cfm?id=303597

• Centers for Disease Control and Prevention (CDC). (2009a). Obesity and overweight: Introduction. Retrieved April 9, 2009 from http://www.cdc.gov

• Centers for Disease Control and Prevention (CDC). (2009b). Heart disease facts and statistics. Retrieved April 9, 2009, from http://www.cdc.gov/heartdisease/statistics.htm

• Centers for Disease Control and Prevention (CDC). (2008). Preventing obesity and chronic diseases through good nutrition and physical activity. Retrieved April 20, 2009, from http://www.cdc.gov/nccdphp/publications/factsheets/prevention/obesity.htm

References• Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act

requirements. Retrieved April 6, 2009, from http://www.fda.gov• Frumkin, P. (2009, March 11). Congress to reconsider LEAN act. Nation’s Restaurant News.

Retrieved April 6, 2009, from http://www.nrn.com• National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). (2008a). National

diabetes statistics. Retrieved April 9, 2009, from http://www.diabetes.niddk.nih.gov• National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). (2008b). Kidney

and urologic diseases statistics for the United States. Retrieved April 9, 2009, from http://www.kidney.niddk.nih.gov

• National Resource Center on Nutrition, Physical Activity, & Aging. (2003). Nutrient Analysis Software for Menu Planning and Evaluation. Retrieved April 14, 2009, from http://nutritionandaging.fiu.edu/

• Variyam, J. N. (2005). Nutrition labeling in the food-away-from-home sector: an economic assessment. Retrieved April 22, 2009, from http://www.ers.usda.gov/publications/err4/err4.pdf