February 2014 Summary

It is becoming increasingly more common for families to eat outside of the home. Unfortunately restaurants do not always encourage healthy eating with high calorie entrees and large portion sizes. This study tracked the changes that restaurants made to their menus why they faced the passage of the federal menu labeling provision as part of the Patient Protection and Affordable Care Act. The results of the study showed that the implementation of a federal menu labeling law did not lead to meaningful changes in the average energy or sodium content of entrees however a longer time frame is warranted.

Q1: What are some tips you would give clients to eat healthier when dining out?

The most common response to this question was that they would inform their clients to research the nutrition information online before going to the restaurant. It is beneficial that we now have nutrition information at our fingertips and we can use it towards are advantage to make healthier food choices. Another common suggestion was to have the waiter/waitress bring a to-go box to the table when the entrée is served so you could put half of the meal in it. This will help with cutting back on overeating, which is not hard to do with portion sizes served today in restaurants. Another great idea that many of you suggested was skipping the appetizer and the soda. This will both help with cutting back on calories and price! Brady had a great idea of having the client tell you a common meal they might order at a restaurant and giving them tips on how to make that meal healthier. Sarah gave a wonderful idea to educate the clients to look for descriptors on the menu such as baked, grilled, or broiled that will lead to client to healthier options. Susan and Courtney suggested using technology to aid in making healthy decisions when dining out. Susan gave a wonderful website that can be beneficial to clients and Courtney suggested using an app. Sammy and Tina suggested getting dressings or sauces on the side so that you can control how much is put on your entrée. Lastly, Erin suggested subbing out sides for healthier options. This is a simple and easy change that a client can make.

Q2: As Americans we live in a fast paced society where we are eating a large portion of our meals away from the home and reaching for unhealthy fast foods. How can we as dietitians show or advertise the importance of the family table?

Family meals are not only important for family bonding but also for nutrition. Many of you suggested targeting parents because they are in charge of preparing the meals and doing the grocery shopping. Alyssa had an opposite idea to target the children, as the parents might be more receptive to the idea of family meals if they hear it from their children rather than an outside source. Sarah and Carly both made a good point that during a family meal there is more communication, which slows down eating and allows a person to identify that they are full. This will help with cutting down on overeating. Lynetta had a great point that family meal time does not have to be limited to dinner but can be done at breakfast or even snack time. Haley made a good point that even though family mealtime is important it may not always be practical so promoting quick healthy meals will also be important. Many of you suggested having parents start out small and set a goal of eating a few meals together a week is more realistic for families today. Caroline made several good remarks. She suggested that all technology should be turned off at mealtime. This is extremely important for all families, especially those with teenagers. Caroline also stated that often times there are left overs after cooking at home and those could be eaten the next day or later on in the week instead of ordering out. Jeanne made a great point that fast food may not always be faster after travel and wait time. With a little preparation the only thing that needs to be done is to heat up a meal at home.

Q3: How would you educate individuals who feel that it is cheaper and easier to eat away from the home?

A popular response to this question was to do a cost analysis comparison to show the client just how much cheaper it is to cook at home to eat out. Brady made a great point that when it is appropriate (depending on the client), shifting the focus more towards health benefits achieved rather than cost benefits achieved when cooking at home will be important. Jessica made a good point that by cooking more at home a persons is also investing in their health which will likely save money in the long run on health care costs. Another popular response was to promote the ease of crockpot meals and planning meals a head of time on a day when they are not so busy. Lynetta made a valid point that having the client share why it is a challenge and more expensive for them to eat at home. It is our job as dietitians to help the client overcome those obstacles. Kaitlin had a wonderful idea of doing a grocery store tour. Grocery store tours are vital because they give a person a hands on education, which will hopefully help with a greater retention of information.