US Food Policy: If you could change one thing...
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Require all restaurants to post nutritional information on their menus.
AMEN! It makes me so mad when a place doesn't have this! How are we suppose to make the right decisions if we don't have the right tools! If they don't want to broadcast it, at least have one on hand for those of us who want to see it!
Probably wont work. This happens in the UK anyway and obesity levels are rising. Ok, granted that if you went into your local non-chain kebab/burger place that they arent going to have this, but everybody knows this food is junk and calorie-laden anyaway, so why is looking a set of numbers going to do anything?
Kebabs are "junk."
Really? Grilled meat and veggies isn't even considered food to you?0 -
Nutrition labeling/information on all food sold (with the exception of uncooked meat and vegetables).
I don't mean that it all has to be tested (but some spot checking surely should be done), but good faith estimates using USDA published values for ingredients should be required.
It is a required social agreement between consumers and people that sell food that the food they sell doesn't get you sick. The next step is a social agreement between consumers and people that sell food that reasonably accurate nutrition information is available for the consumer for all food sold.
Though I don't think consumer expectation of this is terribly far off. I would wager within the next 10-20 years in the US, consumers will come to expect nutrition information on all food, those businesses that choose not supply it do so at their own peril. The arrow on this issue is moving in one direction, and critical mass/escape velocity is not terribly far off.
There is a large genre of restaurants in the US that is on the verge of being killed off, while there certainly are a lot of factors in this, nutrition without a doubt plays a small but real role. Dieter friendly restaurants are the ones that are thriving at the moment.0 -
Make it so the calorie info has to be correct (none of this +- 20% crap).0
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@VeryKatie - you probably aren't going to get an answer since that person posted that in 2014 and the account no longer exists.0 -
3dogsrunning wrote: »
@VeryKatie - you probably aren't going to get an answer since that person posted that in 2014 and the account no longer exists.
LOL every time haha.0 -
3dogsrunning wrote: »
@VeryKatie - you probably aren't going to get an answer since that person posted that in 2014 and the account no longer exists.
LOL every time haha.
I almost did until I saw a post from someone I hadn't seen around in a long time. Then I caught on. lol0 -
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Reopen slaughter houses for horses and let the needy have some protein. If they are really hungry, they will eat it. They have come around to eating venison.
Interesting thought. I have heard that horse and donkey meat are not necessarily bad. But why should it be stigmatized as only for the needy? Maybe other sources of meat should be normalized in American culture so we can try to get away from feedlots some. I live near rural Ohio and eating rabbits and squirrels is not unheard of, but is still considered sub par to beef, chicken, or pork.0 -
If serving size is for 1 cake... DON'T PUT TWO !0
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courtneylykins5 wrote: »Reopen slaughter houses for horses and let the needy have some protein. If they are really hungry, they will eat it. They have come around to eating venison.
Interesting thought. I have heard that horse and donkey meat are not necessarily bad. But why should it be stigmatized as only for the needy? Maybe other sources of meat should be normalized in American culture so we can try to get away from feedlots some. I live near rural Ohio and eating rabbits and squirrels is not unheard of, but is still considered sub par to beef, chicken, or pork.
Rabbit is delicious, and a popular animal among backyard farmers.0 -
$.03-.05 per ounce tax on sugar added soft drinks. Money to go to healthcare.0
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I would label GMOs and from what source. It shouldn't any more expensive, probably a few pennies. Also legalize raw milk.0
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If anyone is familiar with Feingold, it's a group that believes artificial dyes, preservatives, and flavors are bad for you. OK, whether or not you eat that way personally, it's reasonable to avoid that stuff if you want to, right?
Well, labeling lawsa are awful. If bread is put into a bread bag that has been sprayed with preservatives, it's not an "ingredient" in the bread and won't be on the nutrition label. That kind of thing is insane and should not be allowed.
Same with stuff like relabeled HFCS. Finally most people are educated about what it is (whether they choose to eat it or not) and now it's called something else! It'll be years/decades before the uninformed/uneducated understand it, then they'll change it again.
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Require all restaurants to post nutritional information on their menus.
Yup, accurate ones too.
So much this. Regardless of chain or not. They know what they're putting in it shouldn't be that hard. And let's be honest, if they had to start reporting calorie counts and sodium content a lot of places would stop the abuse of butter and salt in their recipes.
Most restaurants don't use butter in their recipes...............they use cheap seed oils such as canola, corn, soy, etc.
There is nothing wrong with butter in the least.
I was referring to quantities used. There is such thing as too much butter.
Restaurants don't use real butter and very few chain restaurants actually do cooking. Most of the crap they serve is either frozen or canned. The only butter might be on the potato they bring to you and maybe a bit for your bread at the table.
Your ignorance of the restaurant industry is outstanding
chef of 10 ten years.. um restaurants use 100% butter in fact there is ALWAYS a pot of clarified butter/ghee on the stove for all cooking purposes and thats been in EVERY SINGLE restaurant and catering business i worked for. Please dont speak on things you know nothing about.0 -
PaleoPath4Lyfe wrote: »
As someone who has spent decades in the restaurant business, I can quite honestly say that you have absolutely no idea what you are talking about. Not that you had much credibility before, but at least now I know for a fact that you just completely make up any lies you can to try and push your own misguided agenda.Require all restaurants to post nutritional information on their menus.
Yup, accurate ones too.
So much this. Regardless of chain or not. They know what they're putting in it shouldn't be that hard. And let's be honest, if they had to start reporting calorie counts and sodium content a lot of places would stop the abuse of butter and salt in their recipes.
Most restaurants don't use butter in their recipes...............they use cheap seed oils such as canola, corn, soy, etc.
There is nothing wrong with butter in the least.
I was referring to quantities used. There is such thing as too much butter.
Restaurants don't use real butter and very few chain restaurants actually do cooking. Most of the crap they serve is either frozen or canned. The only butter might be on the potato they bring to you and maybe a bit for your bread at the table.
My sister works in the restaurant industry as a general manager and has worked at a variety of different types of restaurants and she has told our family what that food is really like in the chain restaurants.
They use seed oils to cook with and most of that food is NOT fresh cooked, but rather warmed up from its frozen state. She has said about the only things that are actually cooked are steaks, burgers and some chicken. Its not cooked from scratch in the kitchens of those restaurants.
I do know what I am talking about.
Sounds to me like your sister is a lousy restaurant manager.
I don't think that equals "most restaurants don't cook food."
My sister is a fantastic restaurant manager and actually when she went to work at a different restaurant many of the employees also requested to go that restaurant or quit all together.
They don't cook most of the food. Its re-heated crap. This is why we rarely eat out any more.
There are plenty of people that work in the restaurant industry that corroborates what she is the rest of us family members also.
also in the 10 years ive been a chef, have a degree in culinary arts, culinary operations, a bachelors in restaurant management, and currently in the process of my masters in nutrition i have NEVER ONCE reheated or used frozen food. "Most" restaurants are NOT olive garden or chilis.0
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