1. Presentation Information
Promoting Healthy Eating:
How Restaurants Can Help
Oma Ramsaroop, MPH student Walden University PUBH Instructor: Stephen D. Arnold, Ph. D. Spring, 2010
My name is Oma Ramsaroop, and I am a Masters of Public Health student at Walden University. The purpose of today’s presentation is to increase your awareness on the importance of nutritional information, and how we can incorporate that into being able to eat at some of our favorite restaurants. I hope that my presentation will inform you and the community on the benefits of making conscious healthy choices for yourselves and your family.
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2. Presentation Objectives
Presentation Information
Presentation Objectives
Current national and local obesity statistics
Current trends in family dining
Which restaurants currently carry nutritional information
Health risks associated with bad food choices
Nutritional Guidelines
Current barriers
At the end of this presentation, my goal is that all of you will have a better understanding on national statistics and where our county, Broward County, Florida, falls in regards to obesity.
Also, how family dining plays into these statistics and which restaurants provide necessary information to make healthful choices and reduce risk factors. Finally, I will discuss laws on nutritional guidelines and barriers that exist to help make our country a healthier place.
Objectives
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3. Presentation Information
National Statistics
58 million Americans are overweight
(BMI 25-29)
40 million are obese (BMI > 30)
3 million are morbidly obese (BMI > 35)
8 out of 10 adults over age 25 are overweight
Healthy People 2010 goals for obesity are 15% for adults and less than 5% for children.
It is understood that obesity is a significant problem for the United States, so here are some specific statistics about the general population. Busy schedules, increased technology use, and environmental factors have helped make more and more Americans live sedentary lifestyles. Busy schedules require food that is convenient and quick, which often times compromises the food’s quality, and more desk jobs decrease the amount of physical activity that people engage in.
Reference:
Huse, D.M. (2007, April). Obesity in the workforce: Health
effects and healthcare costs. Retrieved on April 25, 2010,
from:
Reference:
Huse, 2007
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4. Percentage of Obesity in US Adults
Presentation Information
Percentage of Obesity in US Adults
This chart obtained from CDC, shows how the state of Florida compares to the rest of the United States in The percentages are on a constant rise, and it is in the best interest of all of us to make a conscious effort towards change to help bring down these numbers.
Reference:
Center for Disease Control and Prevention (CDC). (2009). US Obesity Trends. Retrieved on April 25, 2010 from
Reference:
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5. Broward County Statistics
Presentation Information
Broward County Statistics
Behavioral Risk Factors (BRFSS) Data (Percent of Adults...)
Year(s)
Age-Adjusted Rate1
Quartile2
State Age-Adjusted Rate
U.S. Healthy People 2010 Goal3
With diagnosed hypertension
2007
26.5% 1
28.2%
Who have diagnosed high blood cholesterol
37.6% 3
37.1%
17%
Who had their cholesterol
checked in the past 5 years
79.9%
78.5%
Who meet moderate physical activity recommendations
33.8% 4
34.6%
Who meet vigorous physical activity recommendations
24.3%
26.0%
Who engage in no leisure-time physical activity
26.1% 2
26.4%
20%
Who eat at least 5 servings of fruits and vegetables a day
27.6%
26.2%
Who are overweight
36.9%
38.0%
Who are obese
20.4%
24.1%
15%
Florida Department of Health reported these numbers from the year All of these factors on the chart can be reduced by small adjustments made in daily lifestyle, including monitoring what they eat, either at home or at a restaurant. Obesity leads to many chronic diseases, which makes it very important to monitor everything that goes into your body.
Reference:
Reference:
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6. Obesity Related Health Problems
Presentation Information
Obesity Related Health Problems
80% of Type II diabetes
70% of cardiovascular diseases
42% of breast & colon cancer diagnoses are among obese patients
26% of obese individuals have high blood pressure
Obesity has an enormous impact on the health of our society. A study conducted at Thompson Healthcare demonstrated a relationship between increasing body weight and the prevalence of a wide range of health problems (Huse, 2007).
Reference:
Huse, D.M. (2007, April). Obesity in the workforce: Health
effects and healthcare costs. Retrieved on April 25, 2010,
from:
Reference:
Huse, 2007
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7. Obesity and Healthcare Costs
Presentation Information
Obesity and Healthcare Costs
Moderate obesity ($670 increase – 21%)
Severe obesity ($2,441 increase – 75%)
A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs
Huse (2007) also reported that obesity has become a contributing factor in a significant proportion of the total healthcare costs in the US. When compared to individuals with a normal weight, moderate obesity caused a $670 increase in costs, and severe obesity was associated with a $2441 increase in costs (Huse, 2007). Increases followed a similar pattern for inpatient, outpatient and pharmacy services as well (Huse, 2007). Health costs that are related to obesity are thought to top $100 billion (Ludwig & Pollack, 2009).
A weight loss of just 10% in an obese individual could save roughly $2200 to $5300 in medical costs per person!
Reference:
Huse, D.M. (2007, April). Obesity in the workforce: Health
effects and healthcare costs. Retrieved on April 25, 2010,
from:
Reference:
Huse, 2007
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8. Nutritional Information
Presentation Information
Nutritional Information
1/3 of a person’s daily calories come from restaurants
Consumers spend over $400 billion annually dining out.
Majority of consumers underestimate sodium levels, saturated fats, calories, & fat intake.
Nutritional information is something that more Americans need to become aware of. Most people, have no idea what they are really putting into their bodies and the long term consequences that these choices can have. On a national average, one third of a person’s daily calories comes from restaurants, and Americans spend more than four hundred billion dollars each year dining out. Studies have shown that once people are shown nutritional information and understand its meaning, they make healthier choices.
Reference:
Macera, C.A. (2010). Promoting Healthy Eating and Physical Activity for a
Healthier Nation. National Center for Chronic Disease Prevention and Health Promotion.
Reference:
Macera, 2010
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9. Presentation Information
Fast Food vs Dine - In
Fast food restaurants are more likely to make nutritional information available to consumers through brochures or websites
Ex. Subway, Taco Bell, McDonald’s, Starbucks
Most “dine-in” restaurant do not disclose their food’s nutritional information
It is harder because of custom orders, daily specials, etc.
Only 54% of large chain restaurants in the U.S. provide nutritional information to consumers.
Many fast food restaurants provide their customers with nutritional information via brochures or websites, but “dine-in” restaurants often do not provide any type of nutritional information due to the fact that it requires much more work on their parts. Some reasons include daily specials, custom orders, varying meat deliveries, etc. Although regulations exist requiring packaged foods to have nutritional information, restaurants are not currently required to provide consumers with nutritional information. With nearly 300 large chain restaurants within the United States, only fifty-four percent provide their consumers with nutritional information.
Reference:
Macera, C.A. (2010). Promoting Healthy Eating and Physical Activity for a
Healthier Nation. National Center for Chronic Disease Prevention and Health Promotion.
Reference:
Macera, 2010
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10. Presentation Information
Labeling Laws
Nutrition Labeling and Education Act (NLEA) of 1990
Requirements: serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron
The Nutrition Labeling and Education Act (NLEA) was brought on in 1990 by the Food and Drug Administration, with the purpose of requiring nutrition labels on regulated foods. These nutrition label requirements included serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron. Other vitamins and minerals were not required but could be added on a voluntary bases. The only exemptions to this act are certain small businesses, but this is determined based on gross annual sales and other criteria.
Reference:
Food and Drug Administration (FDA). (2009). Nutritional Labeling and Education Act (NLEA) Requirements (8/94 - 2/95). Retrieved from
on April 25, 2010.
Reference:
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11. Presentation Information
Target Audience
Restaurant vendors & suppliers
Restaurant managers/ owners
Broward County residents
Within schools
Public meetings
This project can only be affective if it is geared towards the targeted audience and in a manner that is appealing to them. It is very important to include local restaurant owners and management in discussions regarding the health of our community. They must provide diners with healthier choices to aid in the overall health of the community, especially because about a third of daily intake comes from restaurants. Also, the residents must be addressed directly, within schools or public meetings, in order to educate them about their own health and how their choices now will impact their futures and families. Students must be reached at younger ages to help provide a good foundation to their health.
Target Audience
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12. Addressing the Community
Presentation Information
Addressing the Community
Educational presentation
Fact sheet distribution & informal exchange
Small group discussions
Group recommendation compilation
The targeted audiences need different forms of information to be customized to their specific needs. However, these suggestions provide a starting point for addressing the community. Educational information must be provided in order for individuals to truly understand the importance of making healthier choices. Also, information needs to be provided in an effective manner in order to provoke change. One example of this is to provide healthier alternatives for their favorites. People are less likely to change if they are told that they must give up the things that they enjoy. Also, provide many various forms of exercise. In today’s economy people will be less likely to spend on a gym membership. However, alternatives such as taking a walk thru the park or going for a swim must be provided.
Addressing the Community
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13. Presentation Information
Outcomes
Increased number of local
restaurants with healthy
options and nutritional
information
Increased community interest
in making healthier choices
The hope of this project is that Broward County will take a forefront in their own health and in making healthier choices. Small changes must take place in order to lead to larger ones. However, these small changes are all we need to begin a healthy level of change.
Outcomes
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14. How will restaurants benefit from providing nutritional info???
Presentation Information
How will restaurants benefit from providing nutritional info???
Increased ratings
 increased customers
 increased income
In today’s world, more people are trying to become health conscious. People are being educated about preventative medicine, which includes monitoring every bite they take. By restaurants providing nutritional facts with their menus, it entices even the health-conscious to give into “outside food”. That will automatically build-up the ratings of the restaurant, because so many people are in search of a healthy bite. That automatically means better business and more money.
Benefits to Restaurants
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15. Presentation Information
References
Centers for Disease Control and Prevention (CDC). (2009).
Obesity and overweight: Introduction. Retrieved on April 25,
2010 from
Food and Drug Administration (FDA). (2009). Nutritional
Labeling and Education Act (NLEA) Requirements (8/94 –
2/95). Retrieved from
on April 25, 2010.
Florida Department of Health (FLDOH). (2008). Broward County Chronic
Disease Profile. Retrieved on April 25, 2010 from
References
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16. Presentation Information
References (cont)
Huse, D.M. (2007, April). Obesity in the workforce: Health
effects and healthcare costs. Retrieved on April 25, 2010,
from:
Macera, C.A. (2010). Promoting Healthy Eating and Physical Activity for a
Healthier Nation. National Center for Chronic Disease Prevention and Health Promotion.
References (cont)
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