This article discusses a study that examined changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the U.S. between 1997-1998 and 2009-2010. Researchers found that there have been few changes to the energy content of menu offerings among the selected restaurants. During the 14-year period, the number of food items offered increased by 53%. Across the entire menu and within entrée and drink categories, the median energy content of food items remained relatively stable. Among the condiments and desserts categories, the mean and median energy content of food items gradually increased; and among the side items category, the energy content decreased.