1. Wisconsin Division of Public Health
Restaurant Menu Labeling

2. To support economic prosperity and quality of life, the Department of Health Services exercises multiple roles in the protection and promotion of the health and safety of the people of Wisconsin
Mission Statement

3. Located in the Wisconsin Department of Health Services, the program and its partners have developed and are implementing the Wisconsin Nutrition, Physical Activity and Obesity State Plan to accomplish the overall goal of preventing obesity and chronic disease
Program

4. Nutrition, Physical Activity and Obesity Program
The Nutrition and Physical Activity Program provides statewide leadership to decrease overweight and obesity, increase physical activity and improve nutrition. Located in the Wisconsin Department of Health Services, the Program and its partners have developed and are implementing the Wisconsin Nutrition, Physical Activity and Obesity State Plan to accomplish the overall goal of preventing obesity and chronic disease.
Nutrition, Physical Activity and Obesity Program

5. The entire project is funded and guided by the CDC and they identified major focus areas for the program to address
Policies

6. Any person who consumes meals or snacks outside of the home
Target Population

7. Objective 1 Assessment 1 Activities
Understand and research evidence related nutrition criteria for restaurants using data from the last 2-3 years
The compiled data we collect, anything new found, any old information confirmed, summary of findings/criteria
Two months of research as well as a review of their current research which we compiled for them
Assessment 1
Activities

8. Coalitions Coalition Icon Icon Meaning Site Participants
Eat Smart in Winnebago
Green = prepared from fruits, vegetables, lean proteins, healthy fats
Granary Supper Club, Goose Blind Grill and Bar, Dinner Helpers, Green Grecko Grocer and Deli, Landerman’s Family Restaurant, Becket’s, Lara’s Tortilla Flats, Planet Perk
Waupaca Eating Smart
700 calories or less, including 1 cup of fruits/vegetables for a “bundled meal” of an entrée and side; 300 calories or less and ½ cup fruits/vegetables for a side offering
Waupaca Ale House, Waupaca Culvers, Weasel’s Restaurant, TW Martins Irish Pub, Waupaca Woods Restaurant, Sisters Fine Deli, Cronies Café, Piggly Wiggly
Talk about location, differences/similarities, which ones we interviewed briefly
Coalitions

9. Coalitions Continued Coalition Icon Icon Meaning Site Participants
500 Club in LaCrosse
Foods that have the 500 Club stamp show they are controlled in fat and approximately 500 calories or less
Smart Meal in Wood County
Adult Menu: 2+ servings of beans, whole grains, fruits, vegetables; milk/milk equivalent, 700 or less calories, <23g total fat, <8g saturated fat, <0.5g trans fat, <1500g sodium
Kids Menu: similar to adult menu (smaller portions)
China Chef, Belvedere Supper Club, Red Mill Supper Club, Jamacian Kitchens, Hidden Creek Kitchens, Shaw Lee, American Lammer’s Smokehouse BBQ, Blue Heron BrewPub, and West 14th
Coalitions Continued

10. Objective 2 Assessment 2 Activities
Develop an interview guide for restaurants, coalitions in Wisconsin, and/or consumers regarding restaurant menu nutrition labeling
Number of interviews, data compiled from different populations, their willingness to answer questions/how many interviews we provide
Create interview questions for coalitions, restaurant owners, and customers then contact the four coalitions throughout Central Wisconsin to set up interviews
Assessment 2
Activities

11. Interview Questions Owners:
What made you decide to participate in a menu labeling program?
What challenges have you encountered in implementing the labeling program?
We have heard from the restaurant industry that reducing sodium levels in foods served will be a major challenge. What are your thoughts?
Here are a few sets of nutrition criteria currently being used. Do you have a preference? Explain.
What are you thoughts on nutrition criteria for children’s menus?
Interview Questions

12. Interview Questions Customers
Here are a few sets of nutrition criteria currently being used. Do you have a preference? Explain
Would you rather see labeling of specific nutrition information or food groups/servings? Is one easier to understand than the other?
Does nutrition criteria or menu labeling influence you r decision of what to purchase when eating out?
What are your thoughts on nutrition criteria for children’s menus?
Interview Questions

13. Interview Questions Coalitions
How do you reach out to restaurants and consumers?
How did you develop your guidelines?
How did you develop your logo?
What are your promotion strategies?
What’s working well with your labeling program?
What problems/barriers have you encountered?
Would you have any recommendations for us?
Interview Questions

14. Objective 3 Assessment 3 Activities
Compare evidence based research about nutrition criteria and the feedback from interviews to compile feasible guidelines for restaurants statewide to label menus
Summary of findings, feedback from preceptor
Unable to formulate guidelines for restaurants due to the need for more statewide interviews
Assessment 3
Activities

15. Spend more time conducting interviews than completing research
Increase contact in between conference calls
Ask more questions during conference calls
Improvements

16. Professional Skills Haley-
Goals: Improve oral and written communication, interview skills
Improvements: oral communication (solely phone conversations), teamwork
Professional Skills

17. Professional Skills Beth-
Goals: Improve oral and written communication
Improvements: oral and written communication, civic engagement, critical thinking
Professional Skills

18. Questions?