Archive for Food service

Women eat less when dining with men

A woman’s choice of food is influenced by the gender of her dining companions, according to a new study published in Appetite. MResearchers at McMaster University in Canada observed 469 students as they ate in university cafes.

Two women eating together consumed an average of 665 calories each, but for a male and female pair the woman opted for just over 550 calories. When women dined in larger groups without men, their calorie consumption edged higher to almost 800. Men seem to eat the same amount regardless of their dining partners; a little over 715 calories on average.

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Unsafe Sodium Levels at Denny’s Prompt Class Action Lawsuit

Most Denny’s meals are dangerously high in sodium, putting the restaurant chain’s customers at greater risk of high blood pressure, heart attack and stroke, according to a class action lawsuit filed today by a New Jersey man with the support of the Center for Science in the Public Interest.

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Succesful Salt Advocacy

CSPI in May published a report on the salt content in popular resturant chain meals. It led to quite a lot of press coverage. Just take a look:

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New report: British retailers are committed in the fight against obesity

british retailing: a commitment to healthThe British Retail Consortium (BRC) just published a substantial catalogue of evidence from its major food retailing members. It shows they are responding to customer demand in the UK’s highly competitive grocery market and delivering healthier choices, food information and actual change in what customers buy – more comprehensively than legislation ever could.

From reducing salt, fat and sugar to portion size options, promotions and on-pack labelling, BRC members are enabling healthier choices which are being taken up by customers.

What we’re seeing is responsible retailers enthusiastically putting their resources and reputations firmly behind making their contribution to healthier diets.

The report covers a string of current food-retailing issues including: Labelling, Reformulation and Portion sizes.

Increasing consumption of healthy foods is really happening.  One step that has made a real difference has been running price promotions on fruit and vegetables and the introduction of ranges of highly nutritious but lower cosmetic quality produce.

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Chain Restaurants Are Making Americans Fatter And Sicker

America’s chain restaurants are making Americans fatter and sicker say consumer watchdog Center for Science in the Public Interest (CSPI) who have just awarded their Xtreme eating awards 2009 to chains like the Cheesecake Factory, Olive Garden, and Applebee for offering appetisers, entrées, and desserts that give you a whole day’s worth of calories in one dish.

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See also Medical News Today

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Real Food Can Be Cheaper Than Junk Food

But if you don’t have a kitchen it is really hard to cook.

When you suggest that people buy rice, pasta, and beans, you presuppose that they have resources for capital investment for future meals: a kitchen, pots, pans, utensils, gas, electricity, a refrigerator, a home with rent paid, the time to cook. Those healthy rice and beans can take hours; another class bias is that poor people’s time is worthless.

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Can the private sector improve public health?

Policy interventions to encourage healthy eating in European member states have included prohibitions on advertising certain foods to children, promotion of fruit and vegetable consumption, nutrition labelling, dialogue with the food industry to improve food product composition, regulation of school meals and public sector canteens to ensure healthy food offerings. To date, these have not been systematically evaluated.

It is becoming increasingly apparent that there is a clear rationale for further government involvement in food choice. Obesity, driven partly by food choice, now accounts for between 5 and 7% of total health care costs in the EU. In addition to its contribution via obesity, poor dietary quality directly contributes to a range of preventable diseases that raise health care costs.” Obesity has been estimated to cost the EU some €70 billion annually through health care costs and lost productivity.

The new 3 year 2.5 million euros European research project, EATWELL, led by the University of Reading, will, for the first time, catalogue these interventions, evaluating what has worked well and why. It will investigate how the public sector can effectively market promising dietary interventions to the population, and what attitudinal barriers may be faced in implementation in the range of countries.

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Takeaway food consumption and its association with diet quality and abdominal obesity: a cross-sectional study of young adults

A national sample of 1,277 Australian men and 1,585 women aged 26-36 completed a self-administered questionnaire on demographic and lifestyle factors, a 127 item food frequency questionnaire, usual daily frequency of fruit and vegetable consumption and usual weekly frequency of takeaway food consumption.

After adjusting for confounding variables (age, leisure time physical activity, TV viewing and employment status), consuming takeaway food twice a week or more was associated with a 31% higher prevalence of moderate abdominal obesity in men and a 25% higher prevalence in women.

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I changed my blog

Dear subscriber,

I just wanted to let you know that I over the past weekend made some major changes to my email and  RSS news feeds. From now on all stories are made as posts on my blog at morten.me.  Searching and navigating my blog is now much easier. Hope you will enjoy it. Each heading will take you to my blog and from there you can click on ‘Read me” for access to the original information.

Sorry that many old stories will be repeat posted in feeds and mails today. We will soon be back to normal.

All the best
Morten

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Better food at work

1st announcement for the conference Better food at work the Nordic & Baltic experience is now online. The conference will be held in Tallinn, Estonia, 23 – 25 September 2009.

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