Why is menu labeling important

In , Sonja L. Connor, MS, RD, LD, then president of the Academy of Nutrition and Dietetics, said, "These initiatives are supported by legitimate research, but, to be truly effective, must include nutrition education and policy evaluation, and ensure calorie counts are accurate.

Dietitians already have been essential in ensuring that calorie and additional nutrient information displayed is accurate and not misleading. During the implementation phase, dietitians helped restaurants conduct nutrient analyses for their meals and decide how this information should be displayed. Of the numerous restaurants I consulted with during this phase, all of them relied on dietitians to help conduct and confirm the nutrient analyses and determine how to best display the information on menus and menu boards.

Now that the law has gone into effect, restaurants also will need ongoing assistance with nutrient analyses as recipes are reformulated and menus are updated accordingly. Database recipe analysis is the most widely used method of nutrient analysis, although some meals such as those that are fried or that contain marinades also may need to be sent for lab analysis.

Dietitians must be cognizant of certain considerations when analyzing restaurant meals with nutrient analysis software eg, accounting for recipes that aren't standardized and how different cooking methods impact the nutrient content of the final product.

Dietitians also must understand cooking methods that may not result in accurate nutrient analyses using a database, such as deep frying and the use of marinades or stocks. Converting between weight and volume and understanding the effects of evaporation and absorption also are necessary skills. In addition, dietitians can play a role in recipe reformulation.

When I worked with restaurants to prepare them for the menu labeling requirements, one concern that was expressed frequently was that consumers wouldn't order certain meals anymore once they realized how many calories they contained. In some cases, this enabled me to work with the restaurant to help reformulate the meal or side dish to improve the nutrient profile, as well as ensure the accuracy of any nutrient content and health claim displayed on the menu.

Dietitians also should talk with the chef to see whether it's standard practice to add a "pinch" of salt before serving the menu item, even if the recipe doesn't call for it, as this could affect the sodium content of the recipe.

Similarly, talk with the chef to ensure that all garnishes, such as pickles added to the plate just before serving, are accounted for in the recipe. Complying with the menu labeling requirements has created the added expense of nutrient analyses for restaurateurs—not just for staff time but also for hiring outside consultants to assist with analyses and compliance.

According to the FDA, the major cost considerations associated with complying with the final rule include the following: collecting and managing recipe analysis records for standard menu items, revising or replacing existing menus and menu boards eg, marketing, design, and printing , providing full written nutrition information, training employees to understand nutrition information to ensure compliance, and legal team review. Understanding not only how loyal customers might perceive ingredient substitutions or recipe reformulations but also the cost implications of suggested changes is essential to a beneficial working relationship with the restaurant.

Dietitians helping restaurants comply with menu labeling requirements also must be knowledgeable about the specific requirements, be detail oriented regarding data reporting and record keeping, and have a breadth of knowledge about nutrient and health claim requirements.

Dietitians should maintain adequate liability insurance coverage for this endeavor and make sure they sign a contract detailing the scope of work, terms, and payment before they begin working with the restaurant. When working with the public, dietitians can help consumers visualize portion sizes since some allowable serving size descriptions aren't consistent with the tools used to scoop ingredients. For example, restaurants can display calories for 1 cup of spinach when the utensils used are tongs, and gas stations can display a 1-oz serving of frozen yogurt toppings when the tools used are also tongs, but these quantities may be hard for consumers to estimate and visualize.

If they're useful to their original intent, the new menu labeling requirements won't only help consumers make more healthful choices when dining out, but also create a new niche for dietitians wanting to consult with the restaurant industry. You can read more of her articles at BalancedPantry. References 1. This study has some limitations including, firstly, that as a cross-sectional study, it only allows associations to be addressed. Third, given that the correct answer to the caloric knowledge questions was the same for all groups e.

This would bias our results downwards and may partially explain our finding of low caloric literacy about inactive adults. The results of this study encourage further research concerning the implementation of menu labeling in restaurants.

This is especially significant given that this is a new concept in the UAE. Additionally, research studies of nutrient and calorie awareness are needed to ensure that UAE residents understand calorie requirements and how to read and apply nutrition facts on product labels to their consumption practices. Studies should identify how and where menu labeling can be best presented to most effectively help consumers make healthier choices and lower their caloric intake.

Given that there is an increasing frequency of restaurant visitors in UAE, mandating calorie posting in dine-in, as well as fast food restaurants may be a useful policy tool for promoting appropriate energy intake, to help consumers make food choices in restaurants, contributing to lower rates of obesity.

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Musaiger AO. Overweight and obesity in eastern Mediterranean region: prevalence and possible causes. J Obes. Food purchased away from home as a predictor of change in BMI z-score among girls. Int J Obes. CAS Google Scholar. Differential associations of fast food and restaurant food consumption with 3-y changes in body mass index: the coronary artery risk development in young adults study. Am J Clin Nutr. Menu labeling as a potential strategy for combating the obesity epidemic: a health impact assessment.

Download references. HR and EF and RO contributed to conception and design, acquisition of data, and interpretation of data. The menu labeling laws go beyond our individual establishments to improve the health of America as a whole. While it is true that menu labeling requires financial output and effort on your part, knowing your restaurant is fulfilling its social responsibility and contributing to a healthier nation is important on so many levels.

And the good news is, the cost and effort on your part can be minimized if you use an affordable and reputable online nutrition analysis software, like MenuCalc. Are you ready to take the first step towards a healthier America by providing calorie counts and nutritional information on your menu?

MenuCalc provides easy-to-use, affordable nutrition analysis to help you help your customers. Contact us to learn more. Labeling Tips , Menu labeling , Nutritional Information.

The day is officially upon us when health, not just weight loss, is a revenue-builder for those in food service. As a Nutritionist, I have to admit that I am absolutely thrilled. Watching people become passionate about the health of their bodies and the foods that As we're moving into the 2nd month of Q4 of the year, can we just pause and reflect on what a year it's been? We're a solid 20 months or so into post-Covid world, we've pivoted to contactless everything, and technology has taken the restaurant industry by storm