British Nutrition Foundation Nutrition Bulletin’s article “Labelling in restaurants: will it make a difference?” was written by Professor L. C. Savage and Professor R. K. Johnson. L.C. Savage is apart of the Department of Nutrition and Food Sciences, at The University of Vermont, Burlington and R. K. Johnson is a Professor of Nutrition, at the College of Agriculture and Life Sciences of The University of Vermont, Burlington. The authors of this article are highly respected professors and lecturers at The University of Vermont. Rachel K Johnson has her PhD in Nutrition, from Pennsylvania State University. She is also an expert on national nutrition policy, pediatric nutrition, and dietary intake methodology and energy metabolism.
According to their website the Nutrition Bulletin was founded in 1967 by Professor Alastair Frazer. The Nutrition Bulletin is a well-known journal based in Great Britain, which is published quarterly; the scientific credibility of this journal is maintained through an editing process and through submission of all articles and original research to a peer review process, which is then over looked by an Editorial Board. It provides scientific reviews on aspects of nutrition and news of important or emerging issues in the field of human nutrition (Emma Williams, Sara Stanner and Judy Buttriss n.p.). I believe this publication is credible because other experts within that same field of expertise review it before it is published it in an academic journal. That also goes through a stringent and rigorous review process. Also the authors have gone through many years of education, to become leaders in the field of study.
The article “Labelling in restaurants: will it make a difference?” is written strictly on the...
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...nything has changed, such as things being added or things being taken out. I also plan to evaluate if there options are truly “healthy”, because they do have options that very high in calories.
Works Cited
Williams, Emma, Sara Stanner, and Judy Buttriss . "About Nutrition Bulletin." About Nutrition Bulletin. British Nutrition Foundation, n.d. Web. 16 Apr. 2014. .
"Department of Nutrition and Food Sciences : University of Vermont." Department of Nutrition and Food Sciences : University of Vermont. THE UNIVERSITY OF VERMONT , n.d. Web. 17 Apr. 2014. .
Savage, L. C., and R. K. Johnson. "Labelling In Restaurants: Will It Make A Difference?." Nutrition Bulletin 31.4 (2006): 332-338. Academic Search Complete. Web. 17 Apr. 2014.
Restaurants have a greater possibility of getting more money if they have "special" nutritional labels. Many people dislike the food label, yet some people are for them. Labels would not benefit anyone because they are not always right, and they sometimes just want the state to give them As for their grade, yet it sometimes if negative to have new foods on the menu. A food has to be evaluated before put on the menu, therefore it would be even more complicated. The author proclaims, "But for the restaurant, it is a nuisance and a potential threat to their business. It means that before a new item goes on the menu, it has to be evaluated." This statement explains that before a new item goes on the menu trouble is beginning. Labels are no help they just bring in more money because prices get higher from healthy
In conclusion, all aspects of food labelling, from nutrition facts to words and symbols, are all regulated to help provide consumers with accurate information about products. However, industry practices seeking to inflate product values through labelling or hide seemingly undesirable facts only serve to limit the consumers’ knowledge. Legislation attempts to deal with this, but food companies are still generally able to work around laws. If implemented correctly, the benefits of nutrition labelling according to the Food and Consumer Products of Canada (FCPC), " over the next 20 years will save $5 billion in health costs in preventing cancer, diabetes, and heart disease, according to a government study." (Starphoenix). Sadly, labelling is still used as a method of influencing sales and international trade rather than helping consumers make good purchasing choices.
For instance, in McDonald’s grilled honey mustard snack warp plus small French fries, 420 calories 24g (6.0g saturated)that could be about six dollars. When fast food chains put labels on their food like McDonalds its consumer can’t blame McDonalds for selling them unhealthy food when they could see how many calories the food contains. Even though the article “Don’t blame the eater” is outdated, fast food chains have made a change for its customer by putting websites about their nutrition and even putting the calories table on the wrappers of the burgers or other food items. Zinczenko had many valid points on what fast food chain should do about the calorie labels. Then in 2011 many fast food chains had started to put the calorie charts on their food, but in 2015 the FDA has passed the labeling requirement for a restaurant which also go’s for retail food establishment and vending machines. So when it comes to people over eating it’s on them for not looking at the labels on the food. But it could also be that the food of the fast food is so cheap that people don’t care what is in their food and how bad the food is for them. Even if the families see how badly the food is they could still make an effort to exercise and balances how they
T., Kraak, V. I., 2005, p.153). The book will be used in the sections where food industry and advertising could change their marketing toward healthy choices to help reducing and preventing
Wardlaw, G. M., & Smith, A. M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.
This article’s main claim is that providing healthy food options in fast food menus allows individuals to perceive the food on the menu overall as healthy; and therefore enhances the likelihood that they will over consume unhealthy food options as well. Downs supports her argument by first providing context and introduces the question why “labels in restaurants do not change behavior”? (429). She finds that “restaurants who have provided nutritional labeling did not change consumer behavior nor did consumers take the opportunity to read them as well” (429). She notes that this critical because fast food has been referred to as one of the reasons behind the rise of obesity in the United States. In addition, she states that her findings about
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
In discussions of Zinczenko, one controversial issue has been whether we should blame fast food restaurant on obesity. On the one hand, Zinczenko argues that we should blame the fast food restaurant, for their lack of warning labels. My own view is that they both play a big part , yes fast food should label their foods nonetheless consumers should know to control themselves and not buy extra-large drinks and just sit on the
Whitney, E., Debruyne, L. K., Pinna, K., & Rolfes, S. R. (2011). Nutrition for health and health
Prepared foods aren’t covered under Food and Drug Administration labeling laws” (Zinczenko, 242). Although true, we do not need warning labels on unhealthy foods. Every single child in America is brought up in elementary school systems that have nutritional based classes. These children know from a young age that fast food is not good for you. They do not need a label to tell them something that they already know. Also, even if a label was to be put on these products, it would not change anything. People go into these places with the intent to eat and one label will not ultimately make them leave and go drive somewhere else since they are already at that
There once was a time where words like "light" and "low-fat" on food packages that had no nutritional meaning. As a result, shoppers were often led to believe they were buying products that were more helpful than they really were. Nutrition panels on labels were also confusing and hard to read. But the Australia New Zealand Authority (ANZFA) changed all that. In March 2001 the ANZFA defined new standardized terms that appear on food labels such as "low-fat", "reduced" and "lean" to control how food manufacturers could put their facts that are relevant to most of our dietary needs. This meaning that food labeling helps consumers to make the best possible food choice.
Phillips, F. “Vegetarian Nutrition.” British Nutrition Foundation: Nutrition Bulletin 30.2 (2005): 132-167. Web. 3 Apr. 2014.
New nutrition laws are being created to help familiarize people with the high amount of calories in fast food. California was the first state to make a law requiring the calorie count of food to be posted on the menu boards (“Judge” par. 15). On July 1, 2007, the New York City Board of Health created a new regulation which requires the calorie count of the food to be on fast food menus (“New” par. 2). The New York State Restaurant Association is currently fighting to reject this law (“Judge” par. 2). The idea of putting the amount of calories on fast food menu boards is currently spreading...
While fast food restaurant options abound, the fast food market is nearly devoid of healthy alternatives. In the last ten years select restaurants such as McDonald’s and Wendy’s have taken steps toward balancing out their menus by offering healt...
On every food product there is a table of nutritional information that states the exact health contents of the food. There is also a list of ingredients that provides consumers with details regarding the food. In today’s times, consumers are flooded with choices of seemingly similar products. I do not know the difference in nutrition amongst these products. Food labelling is often misleading and deceptive, and I feel as if I have been left in the dark, but also that there is a hidden shadow side that may exist as consumers’ ignoracne may lead to naive incorrect choices.