Restaurant nutrition reporting and impact on surveillance

Niederman, Sarah A.; Leonard, Elizabeth; Clapp, Jenifer

doi:10.1016/j.jfca.2017.04.011

Cited by 7 publications

(4 citation statements)

References 5 publications

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“…Particularmente, los hallazgos de aquellos establecimientos norteamericanos donde se hace alusión a opciones saludables, a información nutricional, campañas y facilitadores, dan cuenta de la relevancia de la regulación en estos casos. Para ilustrar esto, en el 2008, New York fue la primera ciudad en promulgar una legislación que establecía informar sobre el aporte calórico de los menús a los consumidores de alimentos preparados 55 y a la fecha este tipo de regulación se ha ampliado 1,57,58 . De ahí, que, entre otras razones, estos restaurantes extranjeros emprendan este tipo de acciones.…”

Section: Discussionunclassified

“…Las comidas poco saludables en los restaurantes han sido identificadas como un factor que contribuye al exceso de peso, el cual constituye un problema de salud pública a nivel mundial 1,2 . Por ejemplo, para los Estados Unidos se estima que los costos asociados a enfermedades crónicas no transmisibles relacionadas con obesidad ascenderán de 44 a 66 billones de dólares por año para el 2030 3 .…”

Section: Cita Introducciónunclassified

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Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos

Díaz-Beltrán

Caicedo-Ortiz

2019

Rev Esp Nutr Hum Diet

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Introducción: La alimentación fuera de casa se ha identificado como uno de los factores que contribuye a la aparición de enfermedades no transmisibles, lo que constituye un problema de salud pública mundial. En este contexto, el presente estudio exploró cómo los restaurantes promocionan alimentación saludable.Material y métodos: La investigación fue de tipo cualitativo con un diseño basado en el estudio de casos. Se incluyeron 68 establecimientos pertenecientes al Top 100 de restaurantes con mayores ventas en Colombia, ubicados en la ciudad capital. Se realizó observación y revisión documental de contenidos dispuestos por dichos restaurantes en su página web, redes sociales oficiales y menú web entre abril de 2016 y febrero de 2017. El análisis de la información fue realizado para atributos en Epiinfo 7.2 y para información categorizada con el programa Nvivo 11.0Resultados: De los 68 restaurantes, ocho declararon el desarrollo de acciones de alimentación saludable como parte de su concepto de negocio; no obstante, otros 25 establecimientos también emprendieron acciones en el tema. En mayor medida, se encontró que los restaurantes promocionan alimentación saludable por medio de la oferta de verduras, o por medio de mensajes, en redes sociales, promocionando sus platos saludables.Conclusiones: Sería beneficioso una aproximación más integral en referencia a la promoción de alimentación saludable en restaurantes. Esto no solo en términos de la oferta, sino también de aquellos mecanismos que persuaden elecciones saludables. Al explorar fueron escasos lo resultados sobre estrategias de precios, campañas o información nutricional. Los resultados expuestos son un aporte al reconocimiento de las características de los ambientes alimentarios colombianos, dada la escasa información al respecto y la necesidad de trabajo en este tema con el sector de la restauración.

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Section: Discussionunclassified

Section: Cita Introducciónunclassified

Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos

Díaz-Beltrán

Caicedo-Ortiz

2019

Rev Esp Nutr Hum Diet

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“…Recent studies of nutrient composition changes have used the Menustat database, which is the most comprehensive public nutrition database for U.S. restaurant food and beverage products. However, there are still information gaps for serving sizes and weights for this database [ 128 ]. Restaurants could provide the NYC Department of Health with updated information on a periodic basis to enable researchers to conduct independent evaluations of the nutrient profiles of restaurant products [ 128 ].…”

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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“…Many restaurants post nutritional information of their menu items online, and this information can be valuable for research. In the United States, a longitudinal restaurant nutritional database, MenuStat, was established in 2013 using information sourced from restaurant websites [22]. It has proven to be a valuable resource for researchers to advance the understanding of the restaurant food environment [23,24], assess changes in restaurant foods over time [25][26][27][28], and evaluate the potential impact of the calorie menu labeling policy in the United States [29].…”

Section: Introductionmentioning

confidence: 99%

Monitoring the Nutrient Composition of Food Prepared Out-of-Home in the United Kingdom: Database Development and Case Study

Huang¹,

Burgoine²,

Essman³

et al. 2022

JMIR Public Health Surveill

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Background Hand transcribing nutrient composition data from websites requires extensive human resources and is prone to error. As a result, there are limited nutrient composition data on food prepared out of the home in the United Kingdom. Such data are crucial for understanding and monitoring the out-of-home food environment, which aids policy making. Automated data collection from publicly available sources offers a potential low-resource solution to address this gap. Objective In this paper, we describe the first UK longitudinal nutritional database of food prepared out of the home, MenuTracker. As large chains will be required to display calorie information on their UK menus from April 2022, we also aimed to identify which chains reported their nutritional information online in November 2021. In a case study to demonstrate the utility of MenuTracker, we estimated the proportions of menu items exceeding recommended energy and nutrient intake (eg, >600 kcal per meal). Methods We have collated nutrient composition data of menu items sold by large chain restaurants quarterly since March 2021. Large chains were defined as those with 250 employees or more (those covered by the new calorie labeling policy) or belonging to the top 100 restaurants based on sales volume. We developed scripts in Python to automate the data collection process from business websites. Various techniques were used to harvest web data and extract data from nutritional tables in PDF format. Results Automated Python programs reduced approximately 85% of manual work, totaling 500 hours saved for each wave of data collection. As of January 2022, MenuTracker has 76,405 records from 88 large out-of-home food chains at 4 different time points (ie, March, June, September, and December) in 2021. In constructing the database, we found that one-quarter (24.5%, 256/1043) of large chains, which are likely to be subject to the United Kingdom’s calorie menu labeling regulations, provided their nutritional information online in November 2021. Across these chains, 24.7% (16,391/66,295) of menu items exceeded the UK government’s recommendation of a maximum of 600 kcal for a single meal. Comparable figures were 46.4% (29,411/63,416) for saturated fat, 34.7% (21,964/63,388) for total fat, 17.6% (11,260/64,051) for carbohydrates, 17.8% (11,434/64,059) for sugar, and 35.2% (22,588/64,086) for salt. Furthermore, 0.7% to 7.1% of the menu items exceeded the maximum daily recommended intake for these nutrients. Conclusions MenuTracker is a valuable resource that harnesses the power of data science techniques to use publicly available data online. Researchers, policy makers, and consumers can use MenuTracker to understand and assess foods available from out-of-home food outlets. The methods used in development are available online and can be used to establish similar databases elsewhere.

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Restaurant nutrition reporting and impact on surveillance

Cited by 7 publications

References 5 publications

Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos

Promoción de alimentación saludable en restaurantes: investigación cualitativa de estudio de casos colombianos

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

Monitoring the Nutrient Composition of Food Prepared Out-of-Home in the United Kingdom: Database Development and Case Study

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