Milling & Baking News - September 30, 2014 - 29

Nutrition and Health



Study explores effectiveness of
calorie labeling at restaurants

for Americans and scored on a scale of
0 to 100, had a strong correlation with
their answers. Those who answered
"often" had the highest average H.E.I.
WASHINGTON - With the grow- seen the nutrition information on the scores, with the scores progressively
ing issue of obesity and poor diets, menu, and then, if affirmative, were getting lower for those who answered
steps are being made to address the asked if the nutrition information af- "sometimes," "rarely" and "never."
The Affordable Care Act assumes
concerns. Grocery retailers are re- fected their order.
Most people go out to eat, with that people will use the nutrition inquired to list nutrition information
labeling on products, but restaurants 90% responding that they had gone formation. But this assumption may
have not been subject to those same out to fast food/pizza places and be a blind spot if the goal is to help
88% said they had gone to a full-ser- consumers make healthier choices
guidelines.
An attempt has been made to tackle vice restaurant. However, few saw across the board. The study found
the problem with a clause in the 2010 nutrition information. Only 21% of that those who use nutrition inforPatient Protection and Affordable fast-food customers and 17% of full- mation have markedly better diets
Care Act stating that all chain restau- service restaurant customers saw the than those who do not. Similarly,
rants with 20 or more locations must nutrition facts. Of those who saw those who are more aware of their
provide calorie information on its the information, 42% of fast-food food choices in regard to nutrition
would be more willing to use
menu. The U.S. Food and Drug
the information if provided
Administration is finalizing
Women more likely than men to use
on menus. The implementathe implementation of listing
nutrition information when eating out tion of the labeling law theoother nutrients.
Per cent of respondents
retically will benefit consumThe law prompts the ques59.6%
Male
ers aware of their food choiction whether caloric and
48.7%
48.1%
es, the study said, but will
other nutrient labeling at resFemale
33.1%
do little to benefit consumers
taurants will actually spur
21.1% 22.3%
19.5%
who do not have healthful
customers to make healthier
13.7%
diets. One of the concerns
choices when eating out.
pointed out in the study is if
Researchers at the U.S. DeSaw nutrition Used nutrition Saw nutrition Used nutrition
the law is seen as a solution
partment of Agriculture's
information
information*
information
information*
to the unhealthful food choicEconomic Research Service
Fast-food places
Full-service restaurants
es at restaurants, it will only
examined consumers' use *Among those who said they saw the nutrition information
create a greater disparity beof nutrition labeling and exSource: U.S. Department of Agriculture, Economic Research Service using
tween healthy and unhealthy
plored whether it had a posiNational Health and Nutrition Examination Survey (NHANES) 2007-10 data
dieters.
tive effect on the customer.
"It may be too optimistic to expect
In the study conducted by the patrons and 55% of full service used
E.R.S. and published in the Septem- the information. Of all of the respon- that, after implementation of the nuber issue of Amber Waves, consumers dents to the survey, only 8% reported trition disclosure law, consumers who
were asked about their awareness that they had used the nutrition in- have not previously used nutrition
information or have shown little deand use of nutrition information. formation provided on menus.
An F.C.B.S. follow-up phone call sire to use it in the future will adopt
The researchers used data from the
2007-08 and 2009-10 Flexible Con- asked respondents whether, if more healthier diets," the study said. "One
sumer Behavior Survey module of widely available, they would use concern, then, about the labeling manthe National Health and Nutrition nutrition information. The question date is whether it will increase nutriExamination Survey to examine the was asked to those who said they tion and health disparities between
demographic and health-related had eaten at a restaurant in the past those who currently use nutrition
12 months. Response options were information while grocery shopping
risks of those who eat out.
Three key questions were asked, "often," "sometimes," "rarely" and and eating out and those who do not
use it. If this is the case, then further
with each relying on a "yes" answer "never."
A person's Healthy Eating Index work on how best to increase the use
to continue to the second question.
Respondents were asked if they (H.E.I.) score, measurement based on of nutrition information and dietary
had eaten out in the past 12 months, a person's adherence to dietary recom- health among people with subpar dithen, if yes, were asked if they had mendations in the Dietary Guidelines ets is critical." MBN

Durum varieties may increase
fiber levels in pasta
ADELAIDE, AUSTRALIA - Using
different durum wheat varieties potentially could increase the fiber content in pasta by up to 20%, according
to a project involving researchers from
Australia and Italy.
Xylan, a component in the cell wall
bakingbusiness.com / world-grain.com

of durum wheat, is a source of dietary
fiber. Durum varieties currently used
for making pasta contain about 6%
xylan.
"We have already identified some
new Italian varieties with over 10%
xylan, but most of this extra xylan is

in the bran and so would only be in
wholemeal flour," said Ilaria Marcotuli, a Ph.D. student at The University of Bari in Italy. "However,
in the endosperm, the white flour
component, the structure of xylan
is different and may produce better
flour properties or have beneficial
health properties, such as reducing
the risk of heart disease or bowel
cancer." MBN
Milling & Baking News September 30, 2014 / 29

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 30, 2014

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