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Nutritional quality at fast-food restaurants still needs improvement
Date:5/6/2013

enu offerings across eight-fast-food restaurant chains were observed, which is consistent with both legislative efforts (e.g., banning trans fat) and the industry's own statements about creating healthier menu options. However, considering that fast food is ubiquitous in the U.S. diet, there is much room for improvement."

In a commentary accompanying the article, Margo G. Wootan, DSc, of the Center for Science in the Public Interest, Washington, DC, emphasizes that the nutritional quality of fast food has improved little, only three points out of the 100-point HEI-2005 scale. She says, "This tiny increase is disappointing, and a bit surprising, given the many pronouncements by companies that they have added healthier menu options, switched to healthier cooking fats, are reducing sodium, and are touting other changes in company press releases and advertising." Wootan outlines a six-step program for restaurants to offer and promote healthier options, firmly establishing that they can and must do better than the small improvements Dr. Hearst and her colleagues measured over 14 years.


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Contact: Brianna Lee
eAJPM@ucsd.edu
858-534-9407
Elsevier Health Sciences
Source:Eurekalert

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