This article examines changes in the sodium 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 the mean sodium content of menu offerings across the eight restaurants increased by 23.4 percent over the 14 years studied. The mean sodium content of entrées More
The large increases in the prevalence of cigarette smoking and obesity in the 20th century are associated with changes in tobacco and food products, as well as social and physical environments that support or discourage smoking, unhealthy dietary intake, and sedentary behaviors. This paper focuses on several of the primary factors responsible for the increase More
This article assesses trends in the nutritional quality of menu offerings in eight U.S. fast-food restaurant chains from 1997/1998 to 2009/2010. Researchers calculated Healthy Eating Index (HEI)-2005 scores for each restaurant as a measure of the extent to which menu offerings were consistent with the Dietary Guidelines for Americans and compared the scores over time. More
More and more chain restaurants and cafeterias are labeling menus to provide consumers with calorie and other information about standard menu items. This trend is driven by the adoption of menu labeling regulations and other policies by states, localities, and institutions as they seek to prevent and reduce obesity. This research review examines the recent More
More and more chain restaurants and cafeterias are labeling menus to provide consumers with calorie and other information about standard menu items. This trend is driven by the adoption of menu labeling regulations and other policies by states, localities, and institutions as they seek to prevent and reduce obesity. This research review examines the recent More
A number of studies have been conducted to evaluate the effect of calorie labeling on consumer food choices. In contrast, very little is known about whether and how restaurant menu offerings may change in response to calorie labeling. To address this knowledge gap, investigators assembled a dataset to examine trends in the nutritional quality of More
The marketing of high-calorie and nutrient-poor foods and beverages is linked to overweight and obesity in the United States. American youths are still exposed to a disproportionate amount of marketing for unhealthy products across a variety of media and an examination of research and policy trends related to food and beverage marketing shows that industry More
The marketing of high-calorie and nutrient-poor foods and beverages is linked to overweight and obesity in the United States. American youths are still exposed to a disproportionate amount of marketing for unhealthy products across a variety of media and an examination of research and policy trends related to food and beverage marketing shows that industry More
This paper discusses availability of nutrition information and nutritional content of menu items in the largest chain restaurants in the United States. Researchers examined the nutritional content of 30,923 menu items–including items from children’s menus–from 245 restaurants across the country. They found that while most main entrees did not exceed 667 calories, which is one-third More
In accordance with a Massachusetts school nutrition bill (105 CMR 225.000) passed in 2010, the Massachusetts Departments of Public Health and Elementary and Secondary Education have developed new nutrition standards for all competitive foods and beverages served in schools in the state. These standards will be the most comprehensive in the U.S. and most closely More
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