02/07/97 Menu- And Personnel-Related Challenges Are Deterring Restaurants from Offering Nutrition Labeling

Menu- And Personnel-Related Challenges Are Deterring Restaurants from Offering Nutrition Labeling

With people eating out more than ever, restaurant meals are having a greater impact on the American diet. But, if nutrition labeling for restaurants became mandatory, where would a restaurateur list the information on an already-crowded menu? Or how would nutrition training keep pace with a waitstaff that is constantly changing?

CHICAGO, February 7, 1997

Contrary to the popular belief that foodservice companies are reluctant to provide nutrition information to consumers due to high costs, a study published this month in the Journal of The American Dietetic Association shows that the major obstacles to nutrition labeling are menu and personnel related.

Based on a 1994 survey of research and development directors of the largest foodservice corporations in the U.S., researchers at Purdue University, West Lafayette, Ind., found that two thirds of the respondents were not providing nutrition and ingredient information for menu items because of perceived obstacles. Only one third of the surveyed companies thought it was their responsibility to offer nutrition information.

Major challenges cited by the respondents include:
Too many menu variations;
limited space on the menu for labeling and difficulty in identifying an additional location readily accessible to customers;
loss of flexibility with changing menus;
lack of central operating facilities which makes standardization impossible;
difficulty in training a constantly changing employee force; and,
lack of resources.

"The results support the concept that foodservice operators appear to be willing to implement nutrition labeling. However, they are confronted with unique operational challenges," says Barbara Almanza, Ph.D., R.D. (registered dietitian), associate professor in the department of Restaurant, Hotel, Institutional and Tourism Management at Purdue University and co-author of the study.

Sixty-eight foodservice companies participated in the survey. Names were taken from the 1993 Restaurants & Institutions magazine listing of the top 400 foodservice organizations, many of which had U.S. sales of at least $33.6 million between July 1992 and June 1993.

Nutrition labeling is not yet mandatory for restaurants. However, when specific health claims are made on menus, the federal government requires support for specific claims through recipe evaluation and proof of proper preparation methods. The nutrition information can be provided to customers upon request, either orally or in written form.

Almanza predicts that if the federal government mandates nutrition labeling for restaurants, it will be difficult to implement without the help of dietetics practitioners.

"Foodservice operators will need assistance with nutritional analysis, evaluation of menu items, interpretation of nutrition information and guidance on how to alter recipes to meet the dietary guidelines," adds Almanza. "Studies need to be conducted to determine the most appropriate format for nutrition labeling to make sure that it is easy to implement and clear to consumers."

With headquarters in Chicago, the nearly 70,000-member American Dietetic Association is the nation's largest group of food and nutrition professionals. ADA serves the public through the promotion of optimal nutrition, health and well-being.

The Journal of The American Dietetic Association is the most widely read, peer-reviewed periodical in the dietetics field. Published monthly, it brings original research, critical reviews and reports, authoritative information and expert commentary to nutrition and dietetics professionals throughout the world.

Highlighted JADA study:

Almanza B, Nelson D, Chi S, Obstacles to nutrition labeling in restaurants, Journal of the American Dietetic Association, February 1997 Volume 97, Number 2, pages 157-161.