Summary: As we see rates of obesity and chronic diseases continue to grow, we also see more proposals for legislation over food. The recent menu labeling laws are based on the assumption that “unhealthy” food choices stem from a lack of knowledge. For the most part, we in the U.S. have information coming out of our ears. So, will putting nutrition data on the menu result in healthier ordering on the part of the consumer? Has it changed your meal choices?<br> [divider]<br> Transcript for Is Menu Labeling The Answer?<br> Hi and welcome to Nutritionally Speaking. I’m your host, Michaela Ballmann. I recently received an email from a listener asking my opinion on food menu labeling laws. The listener also inquired specifically about the most important nutrient information a consumer should notice when making a menu selection and how these restaurant changes will benefit consumers.<br> Here is my response:<br> <br> What are the most important nutrient information a consumer should notice when making a menu selection?<br> I think the most important nutrients to pay attention to when eating out at restaurant are:<br> <br> * Total Calories in the dish<br> * Total Fat, Saturated Fat,<br> * Sugar<br> * Fiber<br> * Total or Net Carbohydrates (for people with Diabetes)<br> <br> <br> The reason I put Calories first is because this is the main contributor to the issue of weight gain from eating out too often. Yes, the lack of fiber is also an issue in satiety and satiation, but the main factor is the Caloric density of restaurant/fast-food meals. People need to be aware of how many Calories they will be consuming if they eat the entire salad/entree/dessert/etc.<br> Though I don’t necessarily promote a low-fat diet across the board, it is better to eat naturally occurring plant fats (i.e. olives/olive oil, nuts/seeds, avocado, etc.) rather than animal fats and added fats. It is important to choose foods with little added fat (in other words, keep the cooking oil to a minimum) and ones low in saturated fat (which is predominant in animal products like high-fat meat cuts and full-fat dairy: milk, cream, butter, and cheese). Since saturated fat appears to be a prime suspect in raising total and LDL cholesterol, as well as contributing to atherosclerosis and heart disease in general, this should be limited.<br> Sugar is popping up in all sorts of packaged and pre-made foods, and in places we (or the consumer) wouldn’t ordinarily expect. Salad dressings, sauces, marinades, glazes, and other hidden sources of sugar are often overlooked. Sugar is a significant source of Calories, but is a nutrient-poor food, making it something to limit or watch out for.<br> Total fiber is a good stat to know because it shows whether the grain product in the dish is whole or refined. Often restaurants use “fancy” and misleading terms like “multigrain, 9-grain, wheat…”, and most think that this means the dish is “healthy” and fiber-containing when that is often not the case. The first ingredient in these products is usually enriched wheat (read “white”) flour. We want to be choosing fiber for its many benefits not only to curb our Caloric intake, but also to help lower our cholesterol (soluble) and promote a healthy colon (insoluble).<br> Lastly, people with Diabetes who are counting Carbohydrates need to know how many exchanges (equivalent to 15g of carbs) are in the meal, especially if they are taking insulin. Knowing the amount of carbohydrate can also be helpful for the general population in assessing whether this is a balanced meal, or if it is just a heavy load of carbs with little protein.<br> <br> How do you think these restaurant changes will benefit consumers?<br> Menu labeling will benefit consumers if:<br> <br> * The labeling is clear and accessible<br> * Consumers read the label<br>
