What's on the menu? A review of the energy and nutritional content of US chain restaurant menus

Public Health Nutrition
Helen W Wu, Roland Sturm

Abstract

The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated dai...Continue Reading

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Citations

Oct 20, 2012·American Journal of Public Health·James G Hodge, Lexi C White
Jul 20, 2013·American Journal of Public Health·Joyce MaaloufRobert Merritt
Feb 15, 2014·American Journal of Public Health·Deborah A Cohen, Mary Story
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