The Cutting Edge:  Regulatory Updates and New Policy Approaches Nutrient Essentials:  Sodium and the Healthy Plate July 9,...
<ul><li>Fullservice </li></ul><ul><li>Quickservice </li></ul><ul><li>Cafeterias and buffets </li></ul><ul><li>Caterers </l...
Restaurant Industry 2008 <ul><li>Sales……………………..558 Billion </li></ul><ul><li>Locations………………..945,000 </li></ul><ul><li>E...
<ul><li>All adults 76% </li></ul><ul><li>Women 79% </li></ul><ul><li>Men 72% </li></ul>Proportion of adults who say they a...
Efforts to Reduce Sodium in Restaurant Foods <ul><li>Using different spices and ingredients as substitutes for salt and ot...
 
AskUs! Voluntary Nutrition  Information Program
The Cutting Edge:  Regulatory Updates and New Policy Approaches Nutrient Essentials:  Sodium and the Healthy Plate July 9,...
Upcoming SlideShare
Loading in …5
×

The Cutting Edge: Regulatory Updates and New Policy Approaches

790 views
736 views

Published on

Visit www.restaurant.org/events/nutrition for more information.

Published in: Business, Health & Medicine
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
790
On SlideShare
0
From Embeds
0
Number of Embeds
8
Actions
Shares
0
Downloads
14
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

The Cutting Edge: Regulatory Updates and New Policy Approaches

  1. 1. The Cutting Edge: Regulatory Updates and New Policy Approaches Nutrient Essentials: Sodium and the Healthy Plate July 9, 2008 Sheila C. Weiss, RD Director, Nutrition Policy [email_address]
  2. 2. <ul><li>Fullservice </li></ul><ul><li>Quickservice </li></ul><ul><li>Cafeterias and buffets </li></ul><ul><li>Caterers </li></ul><ul><li>Snack and nonalcoholic beverage bars </li></ul><ul><li>Managed services/ contractors at </li></ul><ul><ul><li>Industrial plants </li></ul></ul><ul><ul><li>Hospital/nursing homes </li></ul></ul><ul><ul><li>Schools and universities </li></ul></ul><ul><ul><li>Airlines </li></ul></ul><ul><ul><li>Recreation and sports centers </li></ul></ul><ul><li>Lodging places </li></ul><ul><li>Retail hosts </li></ul><ul><ul><li>Book stores </li></ul></ul><ul><ul><li>Service stations </li></ul></ul><ul><ul><li>Convenience stores </li></ul></ul><ul><li>Self-operated restaurant services </li></ul><ul><li>Military restaurant services </li></ul>The Industry Mosaic
  3. 3. Restaurant Industry 2008 <ul><li>Sales……………………..558 Billion </li></ul><ul><li>Locations………………..945,000 </li></ul><ul><li>Employees………………13.1 Million </li></ul><ul><li>Share of Food $……........48% </li></ul><ul><li>Meals………..……………70 Billion </li></ul><ul><li>Typical Person…………..5.8 meals / wk </li></ul>
  4. 4. <ul><li>All adults 76% </li></ul><ul><li>Women 79% </li></ul><ul><li>Men 72% </li></ul>Proportion of adults who say they are trying to eat healthier now at restaurants than they did two years ago Source: National Restaurant Association, October 2007
  5. 5. Efforts to Reduce Sodium in Restaurant Foods <ul><li>Using different spices and ingredients as substitutes for salt and other condiments </li></ul><ul><li>Chef education </li></ul><ul><li>Offering more fresh produce items on menus </li></ul><ul><li>Switching to only reduced-sodium (i.e., soy sauce), and/or no-salt-added ingredients </li></ul><ul><li>Working with suppliers to reformulate and gradually decrease sodium </li></ul><ul><li>Looking for new solutions, such as value added produce with a custom packed sauce (that is lower in sodium) </li></ul>
  6. 7. AskUs! Voluntary Nutrition Information Program
  7. 8. The Cutting Edge: Regulatory Updates and New Policy Approaches Nutrient Essentials: Sodium and the Healthy Plate July 9, 2008 Sheila C. Weiss, RD Director, Nutrition Policy [email_address]

×