Photo from letsmove.gov

For years, Americans have been hearing about the rising rate of obesity in the country.   Books and movies like Fast Food Nation (2001) and Super Size Me (2004) have warned against the harm of eating an unhealthy diet based mostly in convenience foods.   But even with all of this cautioning, only when First Lady Michelle Obama’s introduced the Let’s Move initiative in February of 2010 did the message really begin to make an impact on both parents and schools.   Due to this new take on feeding children a more nutritious diet, many cafeterias have begun providing healthier options for students with a large focus on following the newly introduced MyPlate nutrition guide.  While this turn for the wholesome in the lunch room has been a step in the right direction, it seems to be apparent that there is still something missing in the equation as much of the healthier choices are being wasted or overlooked.  So what is the key to getting children to eat their vegetables?  While parents have been wondering this for years, recently teachers, cafeteria workers and even chefs have begun discovering what might just be the key to solving the mystery.

One huge push coming from everyone from Mrs. Obama to Chef Jamie Oliver is that of educating children on what they eat while involving them in the process of how it comes to be.   A big reason for the average child’s aversion to eating healthier items could be that they simply don’t know what it is.  Chef Oliver found out the hard way that currently children aren’t getting the food education that they need as a base to grow as health eaters.

The answer to this problem could be as simple teaching students about the different foods available.  In today’s society with schools being required to tighten budgets and raise scores on standardized tests, many nutrition programs have disappeared.   However, several institutions aren’t giving up and instead have found new ways to both educate and involve their students while incorporating nutrition in the daily curriculum.

Photo from naturalvitalitykids.com

In an article from Natural Vitality Kids, one example of food and education was discovered at Abernethy Elementary School in Portland, Oregon.  The school has a garden classroom and a “harvest of the month program” that allows students to get first-hand experience on various levels with a particular crop each month.  While a local farm provides the crop to serve in the cafeterias, the students also grow it in the school’s garden and learn about it in the classroom. 

Photo from seriouseats.com

The nutrition education program has been taken a step further at the Metropolitan Expeditionary Learning School in New York.   At this school for 6^th through 12^th graders, they recently took on the topic of food, because as Principal Damon McCord told Serious Eats, “Food is a great lens through which to look at history, nutrition and science.”  For six-weeks, students learned about nutrition by doing things like studying crops around the world in Social Studies, learning about the growing process and diseases caused by food in Science, reading and writing about industrial meat production in English and even starting their own community garden.   The school’s goal is for students to learn about topics covered in standardized testing while at the same time providing them with nutritional information that can be carried on with them into the real world.

Photo from mywesthartfordlife.com

A final move for educating students about nutrition is the national movement Chefs Move to School (part of the Let’s Move! Campaign), run by the U.S. Department of Agriculture.   This program helps schools partner with local chefs to help their schools meet dietary guidelines and budgets and at the same time educate students on nutrition and healthy choices.  According to My West Hartford Life, three charter schools in West Hartford, Connecticut are currently testing this program out with a fair amount of success among students.   In this case, while students are already currently learning about food as part of their curriculum, it seems the cafeteria staff is receiving more of an educational benefit from the program.  Local chef Hunter Morgan has come in to teach cafeteria staff members how to make meals that are healthy in all aspects, like spinach lasagna and broccoli, in order to provide them with the skills and recipes it will take to keep the healthy food coming once he goes back to his usual job as executive chef of local restaurant Max Downtown.  

While not every school has the money and resources to do a complete overhaul like many of these schools have, there are still plenty of ways to help bring nutrition education in at some level.  Check out low-cost educational programs like Veggiecation or research grants and resources at The Lunch Box for more information on improving or building a program at your school.  

What does your school do to educate about food and nutrition?  Please share your comments below. 

1.With the NBA commissioner cancelling the first two weeks of the basketball season due to the lockout, it’s not just the owners and teams feeling the effects.  Restaurants all over the country are struggling with the current situation and fear what could happen if the lockout doesn’t end soon.  For example, in Indianapolis, Mayor Greg Ballard told WTHR between 10,000 and 15,000 people visit the downtown area 50 times per year for basketball.  One pub owner told them he’s already lost six employees.  Hopefully the lockout will end soon and the hospitality industry can get back to business as usual.

Image from The Thrill of It

2. As a part of her Let’s Move! campaign, First Lady Michell Obama teamed up with  National Geographic Kids for the Let’s Jump! event.  The October 11 event kicked off an attempt to break a Guinness World Record®.  What record? The most people doing jumping jacks in a 24 hour period.  She started Let’s Jump! on the White House’s south lawn, along with 400 local children.  The goal was to exceed over 20,000 people from all over the world and those who participated had to record and document their jumping jacks then send it in for review.  It’s still unknown whether or not the record was broken, but we’ll be sure to share the information as it becomes available!

Official White House Photo by Chuck Kennedy on the Let's Move! Website

3. The holiday season is just around the corner, which means restaurants are gearing up for sales.  In this NRN article, they said the National Retail Foundation “projected that retail industry sales for the months of November and December will increase 2.8 percent.” While that is an increase, it doesn’t quite match up to last year’s 5.2 percent increase. However, as they mentioned in the article, improvement is improvement and some restaurants are already pushing out their LTOs (limited time offers) to be in the minds of consumers.

NRF Historical Holiday Sales Chart

4. San Antonio’s J. Anthony’s Seafood Cafe had quite the interesting experience this week when they were robbed by three women, one of which whom got stuck in the drive-thru window while attempting to make her escape.  The incident happened around 1 a.m. on October 12.  The other two women have not yet been found.  Read more about this story at the KENS5 news website.

Photo from KENS 5 website

5. Sometimes restaurants create some real head-scratching policies.  Zagat picked out 10 of the most controversial restaurant policies then took a look at both the pros and cons in this article. Take a look at these 10 and let us know which ones you stand by and which ones you don’t!

Photo from Zagat

Mrs. Q’s Fed up with Lunch blog caused quite a stir and while Wu did continually fear that at any time she could be ousted and possibly lose her job, she continued to share her thoughts on the state of school food.  This persistence has paid off with national recognition of her efforts on outlets like Good Morning America and National Public Radio.  This public acknowledgment went a step further on Wednesday, October 05, 2011 when Wu relinquished her anonymity as Mrs. Q in order to release a book about her experience called “Fed up with Lunch: How One Anonymous Teacher Revealed the Truth about School Lunches – And How We Can Change Them”.

And while Wu is now busier than ever, she will continue to blog, as she has since the challenge ended, about school lunch reform and to share the eating habits of her own family and her decision to eliminate   gluten from her own diet.  Because of this dedication to a healthier, more balanced diet, as well as her first hand knowledge of food allergies, we asked Wu to share with us her experience with dietary issues and how similar eating habits could play a part in school meals.

Central Restaurant Products:  What was your diet like before the lunch project and looking back how did it affect your health?

Sarah Wu: I always thought of my diet as healthy. I made sure we ate balanced meals and planned dinner with a meat, a grain, and a veggie. But I wasn’t focused on ingredients or organics like I do now. We never ate fast food on a regular basis, but we did eat out quite a bit. My health was ok, but I have been suffering with IBS for almost ten years.

CRP: Without the school lunch project, do you think you would have looked into going gluten free?  Why or why not? 

Wu at home with husband Mike and son Charlie. Photo from Bostonherald.com

SW: As I discuss very briefly in the book, I went gluten free for a couple of weeks about four years ago. In the book, I said that my brief voyage into gluten free living was because of my IBS. It was also because I was having difficulty getting pregnant and I was reading fertility books obsessively. One book mentioned going gluten free and drinking whole milk. I was desperate to get pregnant so I tried their recommendations. I felt really good (and I ended up getting pregnant that month) and did a little research online and found “Celiac disease.” Because my IBS was better, I thought I must have Celiac disease so I went to a GI doctor (gastroenterologist) for a test. The blood test was negative and the doctor told me, “You do not have a problem with wheat so go ahead and resume a normal diet.” Although I was relieved that I didn’t have an autoimmune disorder like Celiac, I was stumped because I felt oddly better without wheat. Since I trusted the doctor, I started eating wheat again.

I never would have questioned the doctor’s recommendations again because the test results were clear. Additionally my father is a doctor and we believe in medical science and technology.

It just so happened that when I was appearing anonymously on a food blogging conference in San Francisco in October 2010, I started talking to Alison St. Sure, who is a food blogger who has Celiac disease. We just started chatting and she mentioned her diagnosis. I told her something like, “That’s funny, a few years ago I thought I had Celiac disease, but my test was negative.” She said something then that changed my life, “You know just because you don’t have Celiac disease doesn’t mean you don’t have a problem with wheat. What the doctor should have said was that you could be gluten sensitive.” I was stunned. I decided that night that when the project was over I would try gluten free living again.
 

CRP: What sources did you use to go gluten free? 

SW: I relied on the internet for my information especially The University of Chicago – Celiac Disease Center for basic information and then I delved into blog’s like Alison St. Sure and other gluten free bloggers like Gluten Free Girl. One thing I really like are Facebook pages like Gluten Free Easily and The Center for Celiac Research. 

CRP: What advice would you give to someone thinking about going gluten free?

SW: It’s important that someone who thinks that they have Celiac disease gets tested prior to going gluten free. If you are gluten free prior to the test, your body will stop producing the antibodies to wheat and those are what reveal a problem. Get tested and then try the diet. Celiac disease is a serious autoimmune disease whose rates are doubling every 15 years. It is very troubling. Research the symptoms. Even if you don’t have Celiac disease, you may find a benefit to gluten free living like I had. I feel amazing and I’ll never go back.

Wu with son Charlie. Photo from chicagotribune.com

CRP: What benefits are there to going gluten free?  What are the drawbacks?

SW: For someone like me, the benefits are incredible. My IBS is totally gone. I also have more energy. Many people who say they go gluten free mention having more energy. For me I think that having chronic digestive troubles drained my energy. Now my body can focus on other things, which makes me feel physically stronger.

The drawback is eating out. It can be hard to find a restaurant that understands what gluten can do to people like me. But I have found lots of restaurants, including major chains, have gluten free menus. All you have to do is ask.

CRP: How have you had to change your shopping routine since going gluten free?

SW: Now I read all labels. I’m aware of ingredients more than ever. Also we are eating more whole foods (fruits, veggies, meats) and those are naturally gluten free.

CRP: Are there any food item substitutes that just don’t measure up to the original?  Any items you or your family miss having?

SW: I think it’s hard to find a perfect match for pasta that doesn’t contain gluten. I have been able to find equivalents to most things. It just takes time. When I feel bad it’s usually when we go out to dinner and we get a bread basket on the table. My son is able to wait for his food, but I just feel bad he has to miss out at certain restaurants.

CRP: What products have been easiest to switch from?

SW: Finding gluten free cereal and oatmeal is not hard. I think breakfast is pretty easy to make gluten free because eggs, bacon and OJ are gluten free (check individual brands).

CRP: What foods do you find yourself eating more often due to your change in diet?

SW: I think that my overall awareness of food has made me eat more fruits and veggies than before. I still eat too many cookies — some things never change!

Wu holding a typical school lunch. Photo from usatoday.com

CRP: How difficult do you think it would be for a school (yours or your son’s daycare for example) to go gluten free?  What specific roadblocks do you see them running into?  If money and administrative restraints were no issue, would you recommend schools going this route?

SW: I think it would be hard to meet the USDA requirements (each school lunch averages about two servings of grain) and not incorporate wheat. But if you look at school lunch, they are serving a ton of wheat –what happened to other grains? Rice? Corn? Quinoa? Spelt? Barley? Rye? I believe everything in moderation and people are consuming more wheat than ever before. Oddly, rates of Celiac disease have been doubling every 15 years. That might be a sign that people should each a more diverse diet.

If money and administrative costs were not a concern, I would advise schools to back off the overabundance of wheat. A varied diet is more wholesome.

CRP: How do you believe students would benefit from going gluten free?

SW: Well, 97% of people with Celiac disease have not been diagnosed. One in 133 people are living with Celiac disease and most of them don’t know it.  This can lead to living with another chronic disease as people with undiagnosed Celiac disease are at risk of developing other ailments including cancer. I consider this to be an epidemic. So I think that if more students ate a varied diet, they might be able to notice a correlation between how they feel after they eat a gluten free meal versus a wheat-heavy meal.

In discussing Celiac disease, I make no mention of people like me who have some kind of undiagnosed gluten sensitivity. Who knows how many people there are who could benefit from eating less gluten.

Photo from abcnews.com

For more information on gluten-free eating, be sure to check out our post: Living with Dietary Restrictions: Gluten-Free.

To learn more about Sarah Wu and her book “Fed up with Lunch: How One Anonymous Teacher Revealed the Truth about School Lunches – And How We Can Change Them”, visit her site Fed Up With Lunch.

Photo from thedeliciousrevolution.com

                  What is a soy allergy and how does it develop?

Just like many other allergies, reactions to soy come from the body seeing the proteins of the food as something that shouldn’t be in the body.   In order to get rid of this foreign object, the body develops a reaction to fight it off and get rid of it.   While doctors do know that proteins are what causes the allergic reactions they still are 100% sure exactly which particular protein causes it.  The Asthma and Allergy Foundation of America says, “Researchers are still not completely certain which component of soy causes the reactions, but so far 15 allergenic proteins have been found in soy.”  With all that said unlike other legumes (peanuts, tree nuts, beans, etc.), soy usually brings on much more mild symptoms, although anaphylaxis can still happen in rare cases.  

As with most allergies, soy allergies most often develop and/or become evident early in life.   These allergies come into being in infancy so often mostly due to formula.  The Mayo Clinic states, “Soy allergy in infants often begins with the introduction of a soy-based formula. Soy allergy may develop when a child is switched to a soy-based formula after an allergic reaction to a milk-based formula.”   However, this early introduction isn’t necessarily the only reason for the sensitivity to develop.  Other factors like family history (others with the allergy) and reactions to other food items can put a person more at risk for developing this intolerance as well.

Photo from carolgoesvegan.files.wordpress.com

                                        What should be avoided?

Today soy is found in almost everything, especially processed food.   This makes the list of items to avoid virtually endless.   This means it is still extremely important to know what to keep an eye out for, read labels carefully and make decisions using this information.  WebMD provides the handy chart below to know what base items to look out for.

Due to the items on this list, it is very important to avoid most Asian cuisine because of  the use of broths, soy sauce, vegetable starch and even tofu.    Since soy is a legume it may also be necessary to avoid other members of that family like peanuts, beans, lentils, peas and licorice.  However, soy allergies don’t always mean reactions will occur with any legumes.   It’s important to discuss with your doctor which you may need to avoid and which may be safe to consume.   Finally, a somewhat hidden item to be aware of is food that has been injected.   Often meats and other food items are injected with salt water or broth to enhance flavor and moisture which seems harmless but if broth is used it could cause an outbreak.   If you believe an item could be injected with broth, don’t hesitate to further investigate or request a substitution.

                                Soy alternatives and eating on the go

Being allergic to soy and its inclusion in a plethora of processed foods can make it seem like the only foods available are those made at home with only food fresh from your garden.   While eating this way can be a great healthy option, it’s also not always possible.  Luckily there are great foods made outside the home that are also perfectly safe for those with soy sensitivities.   The Your Not-So-Professional Personal Chef blog has compiled an extensive list of great alternatives that don’t contain soy.   Among this list are items like Earth Balance Soy-Free Natural Buttery Spread (also great for those with dairy allergies), Kitchen Basic’s Stock (beef, vegetable, seafood and turkey),  some Frito Lay products and even many non-microwavable popcorn like Popcorn, Indiana.  The Allergy Free and Sugar Free Snacks site also recommends  vegetables and fruits that are either frozen or packed in their own juice.

Photo from surefoodsliving.com

The choices don’t just stop at in-home food products for those with soy allergies though.  Eating out, while a bit difficult, can still be possible when you’re careful, aware and do the research.    However, you may not always have the opportunity to look into restaurants.  If you run into this, it’s helpful to know that there are many convenient establishments like Zaxby’s, Romano’s Macaroni Grill, Dunkin’ Donuts and even Baskin Robins that have soy-free options and are always willing to cater to those with the allergy while also providing plenty of choices for fellow diners.

Along with knowing which places are safe to dine at with a food allergy it is also extremely important to talk to your wait staff to ensure that they are aware of your food needs.   With this, if your wait staff is attentive to these needs it’s important to treat them with similar respect by both commending them and tipping well.   Eating With Food Allergies recommends this and adds that, “If you do, you’ll probably get to know the chef and restaurant staff and you’ll find that they are even more willing to take good care of you.”  

Photo from recipes.prevention.com

                          Delicious soy-free recipes to try at home

Chicken Goat-Cheese Quesadillas from Women’s Health

Caramel Banana Crepes from Prevention

How do you or your family members deal with being Soy-Free?  Please share your story. 

Photo from reason.com

Back in September of 1992, the Organic Trade Association started “Organic Harvest Month™” to promote the use of “organic food and agriculture through regional and local events,” laying down the path for what would eventually become the  Farm-to-Fork movement.   More recently the United States Department of Agriculture brought the Farm-to-Fork movement to the forefront by starting the “Know Your Farmer Know Your Food” program as a “commitment to strengthening local and regional food systems.”    

Photo from theecologycenter.org

The main interest for both of these programs lies in something that is quickly becoming one of the hottest trends in food, Farm-to-Fork (also sometimes referred to as Farm-to-Table).   This trend is basically defined as food coming directly from a local source.  A hundred years ago this local sourcing of  food was commonplace.   However, as more people moved away from farms and into cities, the ritual of obtaining food became something most often done within the walls of a grocery store where produce, meats and other products usually come from different states and even occasionally another country.   But within the last few decades, many people have started going back to the Farm-to-Fork way of eating both to ensure fresher (often organic) foods and to help their local farmers.

As the summer comes to an end, many Farm-to-Fork events are popping up all over the country to help get the word out about the movement.  We’ve found a few of the annual Farm-to-Fork festivals around the U.S. that may just inspire you to take the leap and join in on the trend. 

Photo from farmtoforkevents.com

Festival:  Farm to Fork Events
Where:  Oregon
When:  Various dates from June to October
What:  Every few weeks a dinner is hosted on a local Oregon farm.  Each dinner features one local winery, a producer and/or chef to create the meal from the farm’s harvest and even live music from local bands.   During the event guests are provided with a tour of the host-farm, a meal and information on the meal’s elements and any non-profit partners involved.  This year there was also a 4-day Farm to Fork Rafting adventure down Oregon’s Rogue River.

Photo from facebook.com/foodinvasion

Festival:  Farm to Fork Food Invasion
Where: Alabama
When:  Dates vary from year to year.  In 2011, it will be held November 11^th and 12^th.
What: This two day event is put on by the Hampstead Institute, a non-profit dedicated to sustainable living and growing a healthier community.   The first night consists of a 35-seat, Farm-to-Fork Dinner.  The second day is a Farm-to-Fork festival with live music, food and drink tastings wrapping up with a pig roast. 

And just in case you can’t make it to one of these festivals, we’ve also found five great restaurants across the U.S. that follow the movement and are open year-around.

Photo from huskrestaurant.com

1)      The Inn at Red Hills in Dundee, Oregon
2)      Husk in Charleston, South Carolina
3)      Station 220 in Bloomington, Illinois
4)      Woodberry Kitchen in Baltimore, Maryland
5)      Route 7 Grill in Great Barrington, Massachusetts

For more information on the benefits of the Farm-to-Fork movement or the “Know Your Farmer Know Your Food” program be sure to visit Food Insight.

Photo from gfreefoodie.com

       How do egg allergies develop and can they be prevented?

Like most allergies, egg allergies are the body’s immune system attacking an element that it thinks is invading, in this case the egg protein.  According to the Mayo Clinic these attacks can manifest in symptoms including: Skin inflammation (most common), asthma, nasal inflammation, stomach issues and in severe cases anaphylaxis.  The reason for this allergy can range from a family history of the allergy and most often the immaturity of the digestive system, which is why the allergy shows up in children, but can be outgrown.  The Mayo Clinic continues to say those that suffer from this particular allergy are also more likely to suffer from other health problems as well.  These problems include other food allergies, hay fever, atopic dermatitis and allergic asthma.

As said before, many children do outgrow the allergy as their digestive system develops.  Kids Health says that an, “Egg allergy usually first appears when kids are very young, and most kids outgrow it by the time they’re 5 years old.”  However, it’s important to know that this is not always the case.   Allergic Child reported on a recent research study done on this topic at Johns Hopkins Children’s Center.   According to the study, “In what are believed to be the largest studies to date of children with milk and egg allergies, researchers followed more than 800 patients with milk allergy and nearly 900 with egg allergy over 13 years, finding that, contrary to popular belief, most of these allergies persist well into the school years and beyond.”

There has also been work done to help to actually prevent the allergy from appearing in the first place.  The study presented in the Journal of Allergy and Clinical Immunology, suggested introducing eggs to a baby’s diet between the ages of four to six months.  While it’s not conclusive whether or not it actually prevents the allergy, it has been found that it at least does not increase its development.

Photo from gourmet.com

                                     What should be avoided?

With every food allergy, it’s essential to be aware of what a dish or product contains by reading labels and asking questions.  With eggs it’s also imperative to know the names of items that are egg related yet are not just simply called eggs.  The Mayo Clinic list these terms as the following: Albumin, Globulin, Lecithin, Livetin, Lysozyme, Simplesse, Vitellin, and words starting with “ova” or “ovo,” such as ovalbumin or ovoglobulin.  It’s also a good rule of thumb to avoid certain foods in general, unless they are specifically noted as not containing eggs.  Some of these items are anything made with a mix or batter, mayonnaise and items that include this ingredient, marshmallows, salad dressings and most baked goods and pastries.   It’s also wise to avoid drinks like beer, lattes and cappuccinos that use eggs in foaming agents, anything glazed and even many shampoos which use egg proteins for strengthening.  A final item that might not be as obvious is the vaccine for the flu.  The reason behind this according to the Center for Disease Control is that the vaccines are grown on egg embryos, which means they’ve been mixed with proteins from the egg itself.  However, with this item it’s important to talk with your health service provider before making a decision as they will be able to tell you if your allergy is or isn’t severe enough to cause a reaction to the small amount of protein.

Photo from rodale.com

                   Egg alternatives and eating on the go

While there are some specific alternatives to cooking with eggs like Egg Replacer by Ener-G, there are also many items that you may currently have in your house that can be used in place of eggs as well.  PETA provides many detailed options on how and what to use to substitute for egg use.  Similarly, you can try these great options compiled by Calorie Lab:

1 gelatin packet, 2 tbsp. warm water
1 tsp. baking powder, 1 tbsp. vinegar, 1 tbsp. liquid (such as water)
1 tsp. baking powder, 1 1/2 tbsp. oil, 1 1/2 tbsp. water
1 tsp. yeast, 1/4 cup warm water
1/2 of a medium-sized mashed banana
1 tbsp. ground flaxseed and 3 tbsp. warm water
1/4 cup applesauce
1 tsp. xanthan gum
In place of an egg wash, use melted margarine.
*Note:  It is important to know that these alternatives may not turn out well when a recipe calls for more than three eggs though.

When eating out with food allergies of any kind, Eating With Food Allergies advises that it’s helpful to either eat earlier or later than the normal crowds (i.e. before 6 PM or after 9 PM).   Doing so will help in allowing you to get more attentive service both at the table and in the kitchen.  Another handy item to remember when venturing out to eat is a Kids Health great cutout for your wallet that lists different foods and ingredients to avoid.  In addition to this cutout, checking sites like Special Gourmets can assist you in making decisions on the most appropriate place to eat.  The search engine bills itself as, “The largest global guide to restaurants, shops & hotels with options for gluten-free, dairy-free & other allergen-free diets.”   Not only is this guide helpful when looking for new places to try or when out of town, but it’s also handy when your or others you’re with are allergic to more than one item since it allows you to check off multiple items for your search.

While you’re out, the most reliable dining option would be to find a specifically Vegan venue.  These restaurants are always a great option for those with egg allergies because Vegans do not eat products that come from animals like eggs and the food is unlikely to suffer from cross-contamination as well.  Unfortunately, Vegan based dining options can be few and far between.  If you’re on the go and looking for an often occurring fast option, check out Taco Bell and Dairy Queen.  Taco Bell is a helpful option because most items do not contain egg products and since most items that do contain them are not necessarily created on-site, the risk for cross-contamination is lowered a bit.  As for Dairy Queen, there are some great options for you to get your ice cream fix.  However, even on their website they do warn of cross-contamination possibilities and encourage getting an ingredient listing from that specific restaurant for extra safety.   For a sit-down experience, On the Border provides a viable egg free option.  Most items there can be enjoyed normally since most of them don’t use eggs, but often require requesting the item without sauce and/or sour cream.

Photo from egglesscooking.com

                  Delicious egg free recipes to try at home

Oven Baked Eggless Zucchini Fries from Eggless Cooking

Sweet Potato Biscuits from The Sensitive Pantry

How do you or your family members deal with being Egg Free?  Please share your story. 

What Does a Restaurant Have to Do Under This New Law?*

Photo from nytimes.com

If a restaurant chain has 20 or more locations, they will be required to begin posting calories counts on the menu in 2012.  Restaurants that don’t necessarily meet this requirement, but would like to participate are allowed to do so as long as they follow the same guidelines.  From there, the menu labeling begins.  The first requirement is similar to that of the labeling currently on the pre-packaged items that we’re all used to, which is to include the following somewhere on the menu: “A 2,000 calorie daily diet is used as the basis for general nutrition advice; however, individual needs may vary.”  This information has to be the same size as any calorie information and placed at the bottom or top of the menu.  In addition, it is necessary is to post that other nutritional information is available upon request, using the same sizing rules.

With fine print covered, it’s important to then know the requirements for the actual calorie information.  The must-do items are that the calorie information has to have a contrasting background from other items, it cannot be smaller than the price and/or name of the item (whichever is smallest) and the information has to reside in an area labeled as Cal or Calories.  It’s also required to follow the Nutrition Labeling and Education Act rules for rounding calories on the menu (see the FDA site for a technical version or FoodCalc for a more basic model). 

Photo from theatlantic.com

While these rules are pretty basic there are a few extras to remember as well.  One is that no matter how big the portion (if it’s meant for a single person or meant to share), the total calories for the dish must be reported.  Second, is that in an atmosphere like a buffet, the calories are to be calculated using the scoop or piece size.   Finally, for items like combo meals where choices are available a range of calories for the choices should be listed.

Once these rules have been followed, it’s also good to know what the exceptions are.   One of the big ones is that temporary menu items (defined as an item that is on the menu for less than 60 continuous days) and test menu items (defined as an item being tested and on the menu for less than 90 days) are not required to have calories posted.  Another exception is that custom orders do not require any labeling since they are made to special requirements specified by the guest.  Other items that do not require this labeling are alcoholic drinks and condiments.

Will This Menu Addition Create a Change in How People Eat?    

Photo from scientificamerican.com

With this new law effecting a huge amount of restaurant locations by adding on additional work, financial investment and even possibly having to rework menu items to bring down the calorie counts, will it all be worth it?   Many are not so sure that by simply posting numbers, patrons will totally change their decisions on what to choose the next time they are out.  While others think it’s definitely a step in the right direction.  So far many studies and experiments have been done to find an answer, but the conclusions still aren’t exactly clear cut.

Some people believe that by just putting the information out there for public consumption it will begin to make a difference.  In an article on the Kaiser Health News site, Senator Tom Harkin, D-Iowa, said, “For nearly 20 years, consumers have benefitted from nutrition labels on packaged foods, but have remained in the dark about the nutritional quality of their restaurant meals, the passage of menu labeling closes this glaring loophole.”   Similarly, Lorien Urban, a nutrition researcher at Tufts University, said on Reuters Health, “We think labeling of all foods is going to be helpful, because people are eating a lot more calories than they think.” 

However, there are others that think that this information alone may not really make a difference due to a lack of truly understanding what calories really mean to their health.  In the same Kaiser Health News article, executive director of the American Public Health Association, Georges Benjamin, stated that he believes that while the tool is there, people must also be educated in order to understand how calories translate into weight gain and possibly even obesity.  He compares this to the long term education of the public on the hazards of cigarettes versus simply putting a warning on packages.

Photo from latimes.com

Still one study does show hope that reading the calories really can make an impression on a customer’s final choice.  According to the LA Times, “A British Medical Journal study released last month found that menu labeling made a difference of 106 calories, on average, in what more than 8,000 people ordered at New York fast-food restaurants — but only among the 15% who said they saw or used the information.”   This study does show that seeing what the amount of calories are does help influence decisions and helps patrons cut back.  However, like Benjamin’s thoughts above, it brings up the issue that not everyone will actually pay attention to, notice or even understand this new available information.

Due to this possible lack of education on calories and the chance to not even notice their new place on menus, in an article in The New York Times, Richard Williams, retired member of the Center for Food Safety and applied Nutrition at the FDA, suggests a more user friendly alternative.   Williams feels that instead of simply focusing on calories and how too many could be harmful, that a symbol system be used to know if a food is a healthy choice overall.  Williams’ approach is that it’s more important to know what is the healthier option, not just which option is higher in calories, since this focus could essentially lead to lower calorie intake but higher intake in other not-so-healthy areas like fat, cholesterol and carbohydrates.

So what is the solution?  For now, the restaurants will need to begin working on getting calorie counts added to their menu for the 2012 deadline.  Will that make a big difference in the rate of obesity in the U.S.?   That will no doubt be studied over time and eventually lead to a more widespread labeling practice or spark an outcry for a better system.  Only time will tell how well just presenting calories will work for the ever-growing population.

 Will this new addition of calories on menus influence your choices?  Why or why not?  Please share your answer in our comment section below.

*All information in this section comes from the FoodCalc.com National Menu Labeling Law White Paper

 1. While food trucks and restaurants have been battling it out since the trend began, a part of Canada may just be figuring out how to make the relationship work.  This Calgary Herald article discusses a new food truck pilot program, which essentially maps out where food trucks can park. One of the individuals interviewed even told the reporter he had received calls from restaurants and pubs in the area asking he park near them!

Image from Calgary Herald website

2. Lately restaurants have been getting slack for unhealthy menu items, but let’s not forget those who really are making changes for the better.  MSN Fitbie covered the topic showcasing some of these healthier changes such as Cheesecake Factory’s SkinnyLicious menu items, McDonald’s revised Happy Meal that replaces fries with apples and Chick-fil-A’s multigrain oatmeal.

Image from MSN Fitbie Website/Business Wire

3. Where do Millennials (ages 16-24) enjoy dining the most?  Quick-service restaurants.  It makes sense, after all they are always on the go.  Convenience Store News recently wrote about the Executive Insights report that looked into this, finding 20 percent of Generation Y go to a QSR every other day.  Some favorite QSRs found in the study included Chick-fil-A, Dunkin’ Donuts, McDonalds, Chipolte and Boston Market.

Image from Intel Website

4. Schools are continuously looking for ways to curb childhood obesity.  This USA Today article discusses one of the latest topics from a School Nutrition Association (SNA) survey, which looked into how long students actually have for lunch.  They found the average time was 25-30 minutes, but after factoring in using the restroom then waiting in the lunch line, it’s approximately 10-15 minutes.  SNA found healthy foods can take longer to eat and in a rush, students opt for the unhealthier quicker items. Perhaps making lunch a little longer could help in solving the childhood obesity problem?

Image on the USA Today Website, by Toby Talbot, AP

5. “Rockuccinos” and “You Shook Me All Night Long Moscatos” makes one wonder if rock bands are taking over the foodservice industry.  Well, it might be a possibility! KISS will be opening up a coffee house in Las Vegas, which will be their second location (the first being in Myrtle Beach).  Then band AC/DC recently announced a new partnership with New South Wales on a wine collection.  This New York Post article mentions some of the names which are “Back in Black” Shiraz, “Highway to Hell” Cabernet Sauvignon and “Hells Bells” Sauvignon Blanc.

Image from Brisbane Times Website