Performance Standards for Restaurants

Performance Standards for Restaurants: A New Approach to Addressing the Obesity Epidemic

Deborah Cohen
Rajiv Bhatia
Mary T. Story
Stephen D. Sugarman
Margo Wootan
Christina D. Economos
Linda Van Horn
Laurie P. Whitsel
Susan Roberts
Lisa M. Powell
Angela Odoms-Young
Jerome D. Williams
Brian Elbel
Jennifer Harris
Manel Kappagoda
Catherine M. Champagne
Kathleen Shields
Lenard I. Lesser
Tracy Fox
Nancy Becker
Copyright Date: 2013
Published by: RAND Corporation
https://www.jstor.org/stable/10.7249/j.ctt6wq7t8
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  • Book Info
    Performance Standards for Restaurants
    Book Description:

    This report presents the results of a conference of 38 national experts in nutrition and public health who met to develop performance standards that could guide restaurants toward facilitating healthier choices among consumers and that local communities or states could use as a model for developing and implementing either voluntary or mandatory certification programs.

    eISBN: 978-0-8330-8275-6
    Subjects: Health Sciences

Table of Contents

  1. Performance Standards for Restaurants A New Approach to Addressing the Obesity Epidemic
    (pp. 1-10)
    Deborah Cohen, Rajiv Bhatia, Mary T. Story, Stephen D. Sugarman, Margo Wootan, Christina D. Economos, Linda Van Horn, Laurie P. Whitsel, Susan Roberts, Lisa M. Powell, Angela Odoms-Young, Jerome D. Williams, Brian Elbel, Jennifer Harris, Manel Kappagoda, Catherine M. Champagne, Kathleen Shields, Lenard I. Lesser, Tracy Fox and Nancy Becker

    The United States is in the throes of an unprecedented epidemic of obesity, fueled in part by consumption of food away from home (FAFH), which comprises an increasing share of the American diet. From 1962 to 2002, spending on FAFH rose from 27 percent to 46 percent of all food dollars (Variyam, 2005). About one-third of a person’s daily calories now come from food prepared outside of the home (Lin, Frazao, and Guthrie, 1999).

    FAFH is a public health concern because of its generally poorer nutritional quality and higher calorie content than food consumed at home (Todd, Mancino, and Lin,...