| Greetings!
Welcome to my monthly update to help marketing, food, and health professionals keep up with away-from-home health trends. If you know of others who could benefit from this information, please forward this email to them.
I also write two other enewsletters:
- Escape the Monday Madness - helping busy people stay healthy, sane, and productive
- Make More Dough in Dietetics - ideas and inspiration to help dietitians can make more money
Interested in signing up? Use the "Update Profile/Email" link at the very bottom.
Dr. Jo |
| New Menu Items |
Lat month, KFC introduced Kentucky Grilled Chicken. Each piece of marinated, slow roasted chicken has 70 to 180 calories (and 4 to 9 grams of fat) - compared to 110 to 370 calories (and 7 to 21 grams of fat) per piece in the Original Recipe chicken.
Full nutritional information is available at the KFC website. |
| Trends: Chili's Adds Smaller Plates |
Chili's adds "10 under $7" menu items - designed to bring back customers who are scrimping on eating out. Most are smaller versions of existing choices - and smaller portions mean...fewer calories! Offerings include half order Monterey Chicken (430 calories w/sides as served), half order Chicken Quesadillas (740 calories w/o condiments), or half order Cajun Chicken Pasta (670 calories as served).
This is similar to T.G.I.Friday's "Right Portion, Right Price" program which was launched in March 2007. |
| Trends: Gluten-Free |
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Approximately 1% of the population suffers from celiac disease, a digestive disease triggered by the consumption of gluten (found in foods that contain wheat, rye, and barley).
It's often difficult for those with celiac disease to eat out because menus are filled with bread, pasta, soy sauce, and many desserts containing gluten. But that's beginning to change.
Restaurants including Outback Steakhouse and P.F. Chang's now offer gluten-free menus.
Want to find out more about accommodating those with celiac disease? NFCA ( National Foundation for Celiac Awareness) offers a Gluten-Free Resource Education Awareness Training (GREAT) program - a comprehensive tool to educate chefs, dietitians, cafeteria workers and other hospitality industry professionals about celiac disease and the gluten-free diet. |
| Calories on Menu Laws: Update |
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The first state to pass a law requiring restaurants to post calories on the menu was California. Now, Massachusetts has passed a law requiring chain restaurants with 20+ locations in the state to post calorie counts on the menu beginning November 2010. Read more in the Wall Street Journal.
Perhaps New York is next? New York Gov. David Paterson introduced legislation requiring chain restaurants, grocery stores, and convenience stores to post calories. Read more in Fast Casual.
In addition, there are two federal bills that have been proposed:
- LEAN (Labeling Education and Nutrition Act) Act supported by the National Restaurant Association would require restaurants with 20+ units to post calories, but have other information available upon request.
- MEAL (Menu Education and Labeling) Act would require chain restaurants with 20+ locations (and vending machines) to provide information on calories, sodium, saturated fat, trans fat and carbohydrates - to be posted on the menu.
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 NEW!
I've just finished my " Carb Counting in Restaurants" presentation kit - everything you need (PowerPoint, script and handout) to educate people with diabetes how to watch their carbs when dining out. Find out more here.
"This presentation kit is ready to go! Although the focus is carb counting which is essential for individuals with diabetes, the informative presentation can benefit everyone dining out in restaurants."
-- Nita Durham, RD, CDE, Program Coordinator,
Diabetes Wellness Program,
Queen of the Valley Medical Center, Napa, CA |
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| Are You Going...? |
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Are you attending the American Diabetes Association conference next month in New Orleans? If so, please stop by the Canola Info booth and say hi. I'll also be working with them at their booth at the American Association of Diabetes Educators in August.
Looking for an experienced, go-getter to help with your booth at another trade show (or speak on behalf of your organization? Well, that would be me! (check out my media kit). Go ahead, give me a call!
Dr. Jo
407-852-9171
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