The new Dietary Guidelines for Americans released last month were very similar to those released in January 2005, and that is good news for restaurants.
Good news in that the efforts many restaurant companies have made — and are continuing to make — are right on target. For example, restaurants are adding more fruits, vegetables, whole grains, low-fat or fat-free dairy and lean proteins. They also are decreasing saturated fats, trans fats, sodium, sugar and excess calories.
Still, there are a few new aspects of the 2010 guidelines that have important implications for restaurants:
1. Two major concepts that will be emphasized through every aspect of government, whether local or national, are:
• Maintenance of calorie balance over time to achieve and sustain a healthy weight – through continued attention to consuming just enough calories to meet needs
• Focus on consuming nutrient-dense foods and beverages, including vegetables, fruits, whole grains, fat-free and low-fat milk products, seafood, lean meats and poultry, eggs, beans and peas, and nuts and seeds.
What this means for restaurants: With national standardized menu labeling in full force in the next year or so, guests will have heightened awareness of how many calories they are consuming. Some guests may ignore the information, yet a growing percentage will make decisions about which restaurants to patronize by how many choices meet their calorie quota. Restaurants should guard against the veto vote and offer a wide variety of great-tasting, nutrient-dense items.
Educational efforts will emphasize the nutrient density of foods (i.e., the quality of calories vs. the number of calories). Therefore, by adding more fruits, vegetables, whole grains, lean proteins and low-fat or fat-free dairy, your restaurant will naturally be increasing the nutrient density of the meals you serve.
2. The 2010 guidelines specify two levels of recommended daily intake:
• No more than 1500 milligrams of sodium should be consumed by persons who are 51 and older, African Americans of any age, and those who have hypertension, diabetes or chronic kidney disease. This new recommendation applies to almost half of the U.S. population and was based on compelling research suggesting that lower sodium intake is a critical public health focus and essential to disease prevention.
• All other Americans are advised to limit sodium intake to 2,300 milligrams or less.
What this means for restaurants: As consumers become more educated about the importance of reducing sodium, they are looking at the levels of sodium in the foods they eat at home and while away from home. Reducing sodium may prove to be more challenging and time-consuming than other nutrition-related changes you’ve attempted, so it’s not too early to get started. Many restaurant companies are in the process of identifying sodium sources, testing eliminating or reducing amounts of added salt and/or high-sodium ingredients, reformulating, and/or purchasing lower sodium products.
3. The new guidelines come at a time of increased industry scrutiny. Never before has nutrition been at the forefront of our national attention like it is now. Throughout the 100-plus-page Dietary Guidelines for Americans, 2010, the advisory committee states the urgency of the need for improved nutrition. Comments include:
• “This is a time of rising concern about the health of the American public.”
• “72 percent of men and 64 percent of women are overweight or obese.”
• “32 percent of children and adolescents are overweight or obese.”
• “Even in the absence of [being] overweight, poor diet and inactivity are associated with major causes of morbidity and mortality.”
• “It is clear that urgent and systems-wide efforts are needed to address America’s obesity epidemic as top priority.”
• “This is an environment in critical need of change.”
What this means for restaurants: The first lady and her team are making great strides in bringing this issue to the minds of all Americans through the Let’s Move! initiative. In addition, multidimensional efforts through schools, communities, workplaces, government and health organizations are becoming more unified than ever in supporting the compelling evidence that nutrient-dense foods and physical activity are vital components in a healthier lifestyle. Restaurants are finding that it can be good for business to offer guests a selection of healthier options while also identifying strategies to cut calories, fat and sodium in standard menu choices.
“Based on the recommendations of the guidelines for Americans, the diet quality of Americans can be improved by building healthy eating patterns. Restaurants can play a critical role in building these patterns,” states Joy Dubost Ph.D. R.D., director of nutrition at the National Restaurant Association.
What is your restaurant doing to be a part of the solution and help Americans dine out more healthfully? Let me know at Anita@HealthyDiningFinder.com.
