Low parental awareness about energy (calorie) recommendations for children’s restaurant meals: findings from a national survey in the USA

Lynskey, Vanessa M.; Anzman‐Frasca, Stephanie; Harelick, Linda; Korn, Ariella R.; Sharma, Sapna; Simms, Stephanie; Economos, Christina D.

doi:10.1017/s1368980017000647

Cited by 3 publications

(2 citation statements)

References 39 publications

(40 reference statements)

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“…This is similar to findings on fast food restaurants in previous studies. 22,47 Although fruit was an option in place of fries at 50% of the fast food restaurants in this study, which could reduce both the calorie and fat content of meals, previous research has found that these choices aren't popular. In 2011, McDonalds reported that although 80% of customers knew that they served apples slices instead of fries, only 11% of consumers in the U.S.A. made the apple choice.…”

Section: Discussionmentioning

confidence: 82%

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

Young

Coppinger

Reeves

2019

Journal of Nutrition Education and Behavior

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Objective: Obesity in the UK and the Republic of Ireland is rising, as is the frequency of eating out in restaurants. The aim of this study was to investigate the nutritional quality of children's menus in restaurants. Design: Cross sectional review of menus aimed at children from 20 popular chain restaurants in the UK and Ireland. Main Outcome Measures: Total energy, fat, saturated fat and salt were collected from every food item on the menu in each restaurant. All potential meal combinations were created. A total of 39266 meals were analysed. Analysis: Meals were compared to UK nutritional guidelines. Meals from fast food and fullservice restaurants and, main meals and meal deals were compared. Results: The average meal for younger children (aged 2-5 years) contained 609 ±117 kcal and for older children (6-12 years) 653 ± 136 kcal compared to guidelines of 364 kcal and 550 kcal, respectively. A total 68% of younger children's and 55% of older children's meals contained more total fat than recommended and more than four times the amount of saturated fat. Fast food restaurant meals contained less energy, fat and salt than full-service restaurants and meal deals were less likely to meet dietary guidelines than main meals alone. Conclusion and Implications: Eating in chain restaurants, and in particular meal deals do not contribute positively to the diet of children in the UK and Ireland.

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Section: Discussionmentioning

confidence: 82%

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

Young

Coppinger

Reeves

2019

Journal of Nutrition Education and Behavior

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“…However, the children’s meals still exceeded the recommended ≤600 calories/meal target and did not fully meet other nutrient targets [ 68 , 69 , 70 ]. Moreover, most parents are unaware of the energy recommendation of ≤600 calories/children’s meal [ 132 ], and many restaurant offerings exceed the recommended 700 calories/meal target for teens and adults.…”

Section: Discussionmentioning

confidence: 99%

Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

Kraak

Englund

Misyak

et al. 2017

IJERPH

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Consumption of restaurant food and beverage products high in fat, sugar and sodium contribute to obesity and non-communicable diseases. We evaluated restaurant-sector progress to promote healthy food environments for Americans. We conducted a desk review of seven electronic databases (January 2006–January 2017) to examine restaurant strategies used to promote healthful options in the United States (U.S.). Evidence selection (n = 84) was guided by the LEAD principles (i.e., locate, evaluate, and assemble evidence to inform decisions) and verified by data and investigator triangulation. A marketing-mix and choice-architecture framework was used to examine eight voluntary strategies (i.e., place, profile, portion, pricing, promotion, healthy default picks, priming or prompting and proximity) to evaluate progress (i.e., no, limited, some or extensive) toward 12 performance metrics based on available published evidence. The U.S. restaurant sector has made limited progress to use pricing, profile (reformulation), healthy default picks (choices), promotion (responsible marketing) and priming and prompting (information and labeling); and some progress to reduce portions. No evidence was available to assess progress for place (ambience) and proximity (positioning) to promote healthy choices during the 10-year review period. Chain and non-chain restaurants can apply comprehensive marketing-mix and nudge strategies to promote healthy food environments for customers.

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Position of the Society for Nutrition Education and Behavior: Healthful Food for Children is the Same as Adults

Rothpletz‐Puglia

Fredericks²,

Dreker³

et al. 2022

Journal of Nutrition Education and Behavior

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Low parental awareness about energy (calorie) recommendations for children’s restaurant meals: findings from a national survey in the USA

Abstract: Parent education about calorie recommendations for children could improve understanding and use of menu labelling information in restaurants. Targeted strategies are recommended to ensure that such efforts address, rather than exacerbate, health disparities.

Cited by 3 publications

References 39 publications

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

The Nutritional Value of Children's Menus in Chain Restaurants in the United Kingdom and Ireland

Progress Evaluation for the Restaurant Industry Assessed by a Voluntary Marketing-Mix and Choice-Architecture Framework That Offers Strategies to Nudge American Customers toward Healthy Food Environments, 2006–2017

Position of the Society for Nutrition Education and Behavior: Healthful Food for Children is the Same as Adults

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