Anita Singh, MPH StudentWalden UniversityPUBH 6165-5, Environmental HealthInstructor: Dr. Rebecca HeickSummer, 2009

Presentation Objectives

Current national and local obesity statistics

Current trends in family dining Which restaurants currently carry

nutritional information Health risks associated with bad food

choices Legislatures on nutritional guidelines Current barriers

Jackson County Statistics 2001 population – 58,838 1999 - 33.2% of households in Jackson County earned

less than $15,000 with the median household income at $24,946

Leading causes of death: heart disease, coronary heart disease, cancers, cerebrovascular disease, chronic obstructive respiratory disease, and lung cancer

National Statistics

58 million Americans are overweight (BMI 25-29)

40 million are obese (BMI > 30) 3 million are morbidly obese (BMI > 35) 8 out of 10 adults over age 25 are

overweight Healthy People 2010 goals for

obesity are 15% for adults and less than 5% for children.

Obesity Related to Health Conditions

80% of Type II diabetes 70% of cardiovascular diseases 42% of breast & colon cancer

diagnoses are among obese patients 26% of obese individuals have high

blood pressure

Obesity’s Impact on Healthcare Costs (2007)

Moderate obesity ($670 increase – 21%) Severe obesity ($2,441 increase – 75%)

A weight loss of 10% in an obese individual is estimated to save $2,200 to $5,300 in medical costs

Nutritional Information

1/3 of a person’s daily calories come from restaurants

Consumers spend over $400 billion annually dining out.

Majority of consumers underestimate sodium levels, saturated fats, calories, & fat intake.

Fast Food vs “Dine-In”

Fast food restaurants are more likely to make nutritional information available to consumers through brochures or websites Ex. Subway, Taco Bell, McDonald’s, Starbucks

Most “dine-in” restaurant do not disclose their food’s nutritional information It is harder because of custom orders, daily

specials, etc. Only 54% of large chain restaurants in

the U.S. provide nutritional information to consumers.

Labeling Laws

Nutrition Labeling and Education Act (NLEA) of 1990

Requirements: serving size, servings per container, amount per serving, calories, percent daily value, fat, cholesterol, sodium, carbohydrates, dietary fiber, protein, vitamins A & C, calcium, and iron

Targeted Audience

Restaurant vendors & suppliers Restaurant managers/ owners

Jackson County residents Within schools Public meetings

Addressing the Community

Educational presentation Fact sheet distribution & informal

exchange Small group discussions Group recommendation compilation

Outcomes

Increased number of local restaurants with healthy options and nutritional information

Increased community interest in making healthier choices

ReferencesCenters for Disease Control and Prevention (CDC).

(2009a). Obesity and overweight: Introduction. Retrieved July 18, 2009 from http://www.cdc.gov

CIA. (2009). The World Factbook. Retrieved April 22, 2009 from https://www.cia.gov/library/publications/the-world-factbook/print/us.html

Food and Drug Administration (FDA). (2005). Guide to nutrition labeling and education act requirements. Retrieved April 6, 2009, from http://www.fda.gov

Huse, D.M. (2007, April). Obesity in the workforce: Health effects and healthcare costs. Retrieved on July 17, 2009, from: http://home.thomsonhealthcare.com/uploadedFiles/Cost_of_Obesity_in_the%20Workplace.pdf

References (cont.)

Jackson County, IL: Health Data Profile. (2004). Retrieved on July 16, 2009 from jchdonline.org

Ludwig, D.S. & Pollack, H.A. (2009, February 4). Obesity & the economy: From crisis to Opportunity. Journal of the American Medical Association. 301(5):533-535.

Savage, L.C., Johnson, R.K., (2006). Labeling in restaurants: will it make a difference? Nutrition Bulletin, 31(4): 332-338.

Thomas L. & Mills, J.E., (2006). Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of Foodservice. 17(1): 6-22.