| Obesity has become a huge problem around the | | | | count of every meal they are making, and it isn't |
| world, particularly in the United States. There are | | | | their job to know. Professional restaurant nutrition |
| some people that are blaming the restaurant | | | | testing is the only avenue for accurate fat |
| industry for failing to present nutritional value | | | | content, trans fats, sodium, carbohydrates, fibers, |
| information with all of their foods. The consumers | | | | etc. |
| that want this data feel that it will help to make | | | | There is testing available for many reasons. |
| more informed decisions regarding what they are | | | | Testing maintains a standard of honesty and full |
| eating. | | | | disclosure among restaurants and can also ensure |
| Restaurants prepare food for the taste, which | | | | accurate results. Also, typical nutrition labels don't |
| usually includes an increase in fat, sodium, or | | | | provide the detailed information that many |
| sugars. Americans expect a greater level of taste | | | | consumers would be looking for. Testing for |
| as a dining patron, and there is no denying that | | | | sodium levels and nutritional weight could help |
| cooking with fats, salt, or sugars makes food | | | | people choose foods that will better fit their |
| taste better than without; but because of the | | | | needs whether they are simply trying to lose |
| growing obesity epidemic in this country, health | | | | weight or if they're trying to maintain cholesterol |
| legislation is being considered to require some | | | | levels. |
| restaurants to include nutritional data in the menus. | | | | Testing also provides the benefit of forcing the |
| With nutritional labeling, patrons will at least have | | | | industry to begin making healthier options available. |
| the information to choose a menu item aligned | | | | Disclosing everything that goes in to making a |
| with their health and wellness needs. | | | | fast food french fry for example, or cocktail |
| It is unreasonable that the average consumer will | | | | sauce for shrimp, will often help patrons choose a |
| know the calorie content of any given food. | | | | healthier option. The restaurant industry is in no |
| There are foods that appear healthy but may | | | | way responsible the bulging waistlines, but in |
| have unrecognized oils or sodium. The chefs and | | | | providing data to their customers, restaurants |
| food preparation teams don't know the calorie | | | | may find an appreciative and loyal customer base. |