Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011 Padmini Kirpalani PhD...

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Transcript of Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011 Padmini Kirpalani PhD...

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  • Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011 Padmini Kirpalani PhD Walden University PUBH-8165 Dr. Robert Marino Fall, 2011
  • Slide 3
  • Addressing the needs of the consumer. Presentation to motivate restaurants in the community to include nutrition information on the menu. Dumanovsky, T., Huang, C. Y., Bassett, M. T., & Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation. American Journal of Public Health, 100(12), 2520-2525. Addressing the needs of the consumer. Presentation to motivate restaurants in the community to include nutrition information on the menu. Dumanovsky, T., Huang, C. Y., Bassett, M. T., & Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation. American Journal of Public Health, 100(12), 2520-2525.
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  • Welcome Members of the Food Industry & Managers of the Top Ten Restaurants in Alabama.
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  • Learning outcomes At the end of this presentation you would be able to: Describe the importance of sound nutritional features. Develop substitutes and options in ingredients which favor low fat and higher nutritional value. Implement accurate calorie measures and nutritional data on menus for consumers to compare their choices. Dumanovsky, T., Huang, C. Y., Bassett, M. T., & Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation. American Journal of Public Health, 100(12), 2520-2525.
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  • Learning outcomes Recognize the severity of the obesity epidemic and its causes. Design menus to provide a variety of options to promote the consumption of fresh vegetables. Develop substitutes and options in ingredients which favor low fat and higher nutritional value.
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  • Obesity has become an epidemic and an important public health concern. This Problem is multidimensional. The solution will require an interdisciplinary approach involving the cooperation of the food industry with other stakeholders, such as the government, academia, and health care providers. (Shaharudin, Ismail, Mansor, Elias, Jalil, & Omar,2011).
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  • The consumer is an important player in the solution to obesity because the consumer can make healthy lifestyle choices at the individual level. The food industry should be committed to providing the consumer with healthy food options and reliable nutrition information. (Dumanovsky, Huang, Bassett, & Silver, 2010).
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  • Current Data Which Reflects Alarming Rates Of Diabetes (cdc.org, 2010).
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  • Health Consequences of Obesity Obesity increases the risk of many health conditions, including the following: Coronary heart disease, stroke, and high blood pressure. Type 2 diabetes. Cancers, such as endometrial, breast, and colon cancer. High total cholesterol or high levels of triglycerides. (cdc.org, 2010).
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  • Health Consequences of Obesity Liver and gallbladder disease. Sleep apnea and respiratory problems. Degeneration of cartilage and underlying bone within a joint (osteoarthritis). Reproductive health complications such as infertility. Mental health conditions. (Bray, Most, Rood, Redmann, Smith, 2007).
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  • The Impact of Obesity on Cost & Society In 2008, overall medical care costs related to obesity for U.S. adults were estimated to be as high as $147 billion. People who were obese had medical costs that were $1,429 higher than the cost for people of normal body weight. Obesity also has been linked with reduced worker productivity and chronic absence from work. (www.cdc.gov).
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  • Creating awareness about benefits of eating foods that are low in saturated animal based fats, low in sugars, high in fiber. Encouraging healthy patterns of eating more fruits, vegetables, nuts, grains, vegetable oil based fats, natural foods and less or preferably no intake of processed and packaged foods. (Bray, Most, Rood, Redmann, Smith, 2007).
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  • Globalization of the food industry with massive spurt in urbanization and boom in the packaged foods industry has made food products reach far corners of the world. Consumption of foods laden with fats including saturated fats and sugars is on the rise. Lifestyle modernizations have increased usage of automobiles, physically passive recreational activities and technologically advanced home appliances, which reduce physical hard work. This has tremendous drawbacks. (www.cdc.gov).
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  • Suggestions to encourage Individual choices Provide options for preparation-encourage grilled or baked instead of fried entrees. Substitute bread baskets for baked tortilla chips and salsa or less calorie dense options. Provide a choice of fresh fruit for deserts and sugar free/fat free options. (cdc.org,2009).
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  • Using illustrations which portray a variety of colorful vegetables and a baked or grilled entre. Provide side salads at affordable prices. Provide flexible menu options which encourage side vegetables or salad options. Provide smaller portion sizes at affordable prices. (Bray, Most, Rood, Redmann, Smith, 2007).
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  • Suggestions for Variety Generally boredom may lead to frustration. Use ingredients and recipes from various ethnic backgrounds to provide variety which is healthily Limit the use of salt and fat in food preparation. (Tangari, Burton, Howlett. Yoon-Na,& Thyroff, 2010).
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  • Provide options for individuals with high blood pressure-Low sodium Provide fresh wholesome choices instead of canned or prepared options. Illustrate menus with graphic pictures and options for tasting. (Tangari, Burton, Howlett. Yoon-Na, & Thyroff, 2010).
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  • Creating the right ambience to encourage clientele. Provide both dim as well as well lit areas for families and individuals dating. Provide healthy menu options for children to promote sound nutritional choices. (Tangari, Burton, Howlett. Yoon-Na & Thyroff, 2010).
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  • Current Trends in Foodservice Industries Convenience Health & wellness Sophistication (regional fusion) Pleasure/fun Current Trends in Foodservice Industries Convenience Health & wellness Sophistication (regional fusion) Pleasure/fun
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  • Purchase Intention Freshness Innovative Food Presentation Taste
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  • To help fight the battle against obesity, the food industry must team up with the government, academia, and the medical community to help inform consumers, strengthen nutrition education, and develop healthier product choices. Giving consumers the best nutrition information and the best nutritional food options may empower them to make individualized lifestyle changes that will help overcome energy imbalance and, in the long term, may help curb our struggle with obesity. (cdc.org,2010).
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  • Recommended Resources Kireeva, I. & O'Connor, B. (2011). Food Alone is Not Enough? A Legal Overview of the Fortification Regulation of the European Union. European Food & Feed Law Review, 6(2), 104-115. Retrieved from EBSCOhost. Haber, B. & Meisterernst, A. (2011). Proposals for a revision of regulation (EC) 1924/2006. European Food & Feed Law Review, 6(1), 27-40. Retrieved from EBSCOhost. Ortega-Rias, E. & Perez-Vega, S. B. (2011). Solid-liquid separations in the food industry: operating aspects and relevant applications. Journal of Food & Nutrition Research, 50(2), 86-105. Retrieved from EBSCOhost.
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  • Learning Goals 1. Appreciate the consequences of the epidemic levels of obesity and the responsibility of individuals in the food industry towards social change. 2. Provide substitutes and options in ingredients which favor low fat and higher nutritional value while educating the public. 3. Provide accurate calorie measures and nutritional data on menus for consumers to compare their choices.
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  • Bray, G. A., Most, M., Rood, J., Redmann, S., & Smith, S. R. (2007). Hormonal Responses to a Fast-Food Meal Compared with Nutritionally Comparable Meals of Different Composition. Annals of Nutrition & Metabolism, 51(2), 163-171. Dumanovsky, T., Huang, C. Y., Bassett, M. T., & Silver, L. D. (2010). Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation. American Journal of Public Health, 100(12), 2520-2525. Shaharudin, M. Ismail, A. Mansor, S. Elias, S. Jalil, M. & Omar, M. (2011). Innovative Food and Its Effects toward Consumers' Purchase Intention of Fast Food Product. Canadian Social Science. Academic Search Complete. Tangari, A. Burton, S. Howlett. E. Yoon-Na, C. & Thyroff, A. (2010). Weighing in on fast food consumption: The effects of meal and calorie disclosures on consumer fast food evaluations. Journal of Consumer Affairs, 44(3), 431-462.
  • Slide 27
  • Alabama Department of Public Health American Diabetic Association National Institute of Diabetes and Digestive and Kidney