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S. R. COHN, Health and Safety Regulatory Affairs Dept., National Restaurant Association, 1200 17th St. N.W., Washington, DC 20036 The restaurant industry has a longstanding commitment to promoting healthy lifestyles, which can best be obtained via balance and moderation in diet combined with physical activity. Healthy options have always been available on restaurant menus everywhere. While 76 percent of meals are eaten at home, when individuals do dine out, the nation's 878,000 restaurants are responding to consumer demand with even more menu options. As an industry of choice, restaurants offer myriad menu options to satisfy the diverse needs of a diverse population. In addition, 75 percent of consumers customize their meals by asking for alternative preparation methods, off-the-menu orders and substitutions -- requests which virtually all restaurants welcome and encourage. To cater to increasingly health-conscious diners, restaurants across the country are increasing their efforts to provide what their guests ask for, including developing special menu items for those watching their calorie, carbohydrate and/or fat intake, voluntarily providing nutritional information in brochures and on Web sites, and establishing their own initiatives to assist consumers live a healthy lifestyle. This presentation will provide an in-depth look at how the 2005 Dietary Guidelines has affected the restaurant industry and what we are doing to promote nutrition and healthy lifestyles. In addition, focus will be placed on consumer choices, expectations, and satisfaction when dining in our nation's restaurants.
Session 38, 2005 Dietary Guidelines for Americans: What consumers and food product developers tell us
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |