Decreasing Calories, Fat & Sodium in Restaurant Meals for Widespread Industry Ado

减少卡路里、脂肪

• 批准号: 7911942
• 负责人: ESTHER P HILL
• 金额: $ 10万
• 依托单位: HEALTHY DINING INC
• 依托单位国家: 美国
• 财政年份: 2010
• 资助国家: 美国
• 起止时间: 2010-06-01 至 2011-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7911942
• 关键词: Address; Adopted; Adoption; American; Beverages; Budgets; Butter; California; Calories; Cause of Death; Cheese; Consultations; Cost Savings; Costs and Benefits; Diabetes Mellitus; Dietitian; Eating; Effectiveness; Employee; Fatty acid glycerol esters; Food; Foundations; Frequencies; Health; Health Care Costs; Heart Diseases; Home environment; Human Resources; Industry; Interview; Malignant Neoplasms; Marketing; Measurement; Methods; Modification; Nutrient; Nutritional; Obesity; Oils; Overweight; Phase; Preparation; Prevalence; Procedures; Public Health; Recipe; Research; Restaurants; Savings; Sodium; Sodium Chloride; Statutes and Laws; Sterile coverings; Stroke; Surveys; Taste Perception; Telephone Interviews; Testing; Texture; Time; United States; Work; Writing; base; cost; experience; food quality; improved; informant; insight; interest; member; nutrition; public health relevance; research and development; saturated fat; sugar

DESCRIPTION (provided by applicant): The prevalence of nutrition-related conditions (overweight/obesity, cancer, diabetes, heart disease, etc.) among Americans is widely documented. During the last twenty years, the frequency of dining out has increased, with Americans currently eating restaurant-prepared foods an average of five to six times per week. Compared to meals prepared at home, restaurant fare tends to contain more calories, total fat, saturated fat, and sodium. Conventional efforts aimed at addressing the situation described above have focused on encouraging consumers to minimize eating out and/or guiding diners in identifying and selecting healthier menu options, approaches fraught with challenges. Instead, the "default strategy" approach proposed here seeks to test the feasibility of modifying standard restaurant recipes to include less cheese, oil, butter, mayonnaise, salad dressings, etc., to a degree that is not detected and/or is acceptable to restaurant customers. The modifications will result in corresponding reductions in the levels of calories, fat, saturated fat, and sodium. The advantage of the proposed approach is that restaurant consumers will benefit from the modified preparation methods without having to be knowledgeable about nutrition or motivated to make healthier choices. The consumer does not even need to take any specific action to benefit. Instead, this approach relies on the participation and cooperation of restaurants. The appeal of this approach to restaurants includes (1) lower food costs, and (2) the fact that, as menu legislation is requiring more restaurants to reveal nutrient values for their menu items, there is more interest by restaurants to improve the nutrition profiles. Restaurant chefs and R&D teams will work with HEALTHY DINING, a California-based company with nearly two decades' experience in restaurant nutrition, to revise and then test modified recipes. During Phase I, three restaurant companies will be participating in this project. Measurements and calculations will include (1) interviews with restaurant executives, (2) surveys of participating restaurants' staff members acting as taste testers, (3) surveys of consumers at a commercial taste test facility, (4) calculations of calorie, fat, saturated fat and sodium reduction as a result of the menu item modifications (found to be acceptable through the testing) and (5) cost savings to the restaurants. During Phase II, the research will expand to examine the effect of modifying more restaurant meals from more restaurants with testing that will provide a high degree of statistical certainty. This will provide a strong foundation to develop projections about the potential public health impact of such practices, if widely adopted by the restaurant industry. If this approach is found to be successful, HEALTHY DINING will collaborate with the National Restaurant Association to publicize the effectiveness of the "default strategies" to restaurant chains throughout the nation. 1 PUBLIC HEALTH RELEVANCE: Obesity and poor nutrition contribute significantly to four of the ten leading causes of death in the United States (cancer, heart disease, stroke and diabetes) and cost an estimated $200 billion in health care costs each year. The fact that Americans are eating restaurant-prepared foods four to five times per week, along with the fact that restaurant meals tend to be less healthful and larger than meals prepared at home, contribute significantly to the health problems stated above. Therefore, it is increasingly important for overall public health that restaurants provide healthier meals.

描述（由申请人提供）：营养相关疾病（超重/肥胖、癌症、糖尿病、心脏病等）的患病率在美国人中是被广泛记录的。在过去的二十年里，外出就餐的频率增加了，美国人现在平均每周吃五到六次餐馆准备的食物。与在家准备的饭菜相比，餐馆的饭菜往往含有更多的卡路里，总脂肪，饱和脂肪和钠。旨在解决上述情况的常规努力集中于鼓励消费者最小化外出就餐和/或指导用餐者识别和选择更健康的菜单选项，这些方法充满挑战。相反，这里提出的“默认策略”方法试图测试修改标准餐厅食谱的可行性，以减少奶酪、油、黄油、蛋黄酱、沙拉酱等，达到不被检测到和/或餐馆顾客可接受的程度。这些改变将导致卡路里、脂肪、饱和脂肪和钠的水平相应降低。该方法的优点是，餐厅消费者将从改进的准备方法中受益，而无需了解营养知识或有动力做出更健康的选择。消费者甚至不需要采取任何具体行动来获益。相反，这种方法依赖于餐馆的参与和合作。这种方法对餐馆的吸引力包括：（1）降低食品成本，以及（2）由于菜单立法要求更多的餐馆披露其菜单项的营养价值，餐馆对改善营养状况更感兴趣。餐厅厨师和研发团队将与总部位于加州的健康餐饮公司合作，该公司在餐厅营养方面拥有近20年的经验，他们将修改并测试修改后的食谱。在第一阶段，三家餐饮公司将参与该项目。测量和计算将包括（1）与餐馆管理人员的访谈，（2）对参与餐馆的工作人员作为品尝者的调查，（3）在商业品尝测试设施对消费者的调查，（4）计算卡路里，脂肪，由于菜单项的修改，饱和脂肪和钠减少（通过测试发现是可接受的）和（5）为餐馆节省成本。在第二阶段，研究将扩大到检查修改更多餐馆的影响，从更多的餐馆与测试，将提供一个高度的统计确定性。这将提供一个坚实的基础，以制定关于这种做法的潜在公共卫生影响的预测，如果广泛采用的餐饮业。如果这种方法被发现是成功的，健康餐饮将与全国餐馆协会合作，向全国各地的连锁餐馆宣传“默认策略”的有效性。1 公共卫生关系：肥胖和营养不良是美国十大死亡原因中的四个（癌症，心脏病，中风和糖尿病），每年估计花费2000亿美元的医疗保健费用。事实上，美国人每周吃四到五次餐馆准备的食物，沿着，餐馆的饭菜往往比家里准备的饭菜更不健康，更大，这对上述健康问题有很大的影响。因此，餐馆提供更健康的膳食对整体公共健康越来越重要。