Better kids' meals top trends list

If you think pizza, hot dogs and hamburgers are the only choices offered on children’s menus today, think again. Now you might find dishes adapted from adult menu items with more adventurous flavor profiles than traditional kids’ fare, and more healthful, too, new National Restaurant Association research finds.

Some of the restaurant industry’s hottest trends involve children’s items, according to the NRA’s 2015 What’s Hot culinary forecast. Topping the list: Increasingly sophisticated foods and flavors in kids meals, along with more healthful ingredients, such as whole grains, vegetables, oven-baked items and entrée salads. The survey was conducted with approximately 1,300 professional chef-members from the American Culinary Federation.

Joy Dubost, the NRA’s senior director of nutrition and healthy living, said the restaurant industry is making big strides in providing children with balanced choices. She cited the success of the NRA’s Kids LiveWell nutrition program, which now includes more than 150 brands at approximately 42,000 locations.

“The industry is committed to offering an array of nutritious and delicious options for children,” Dubost said. “That’s a top priority among many chefs and restaurant operators.”

Healthful kids’ meals ranked fourth among the survey’s top 20 food trends. Whole grains in kids’ meals came in 14^th and fruits and vegetables as kids’ side items ranked 19^th. Three-quarters of respondents rated healthful kids’ meals a hot trend. Among the other items ranked as “hot” for 2015: whole grains in kids’ menu items (cited as a hot trend by 68 percent of respondents), fruits and vegetables as kids’ meal side items (cited by 65 percent), and entrée salads as kids’ meals (cited by 61 percent).

“Though pizza, hamburgers and other kids’ menu staples aren’t going anywhere, we are seeing increasingly sophisticated dishes being offered to our youngest diners,” said Annika Stensson, the NRA's senior manager of research communications. “Children are more ‘food-experienced’ than ever before because they see parents satisfying their own more adventurous palates. At every age, we’re seeing an increased willingness to try new things.

“The restaurant industry is starting to commit itself to serving kid customers in the same way they do their adult patrons: by appealing to their taste buds while providing more nutritious options.”

Healthful foods, child nutrition tops on NRA's trends survey

Providing more healthful and flavorful menu options for children has ranked as a top culinary trend in the National Restaurant Association’s 2014 What’s Hot Culinary Forecast.

According to this year’s survey about 1,300 professional chef-members of the American Culinary Federation, whole grains, fruits, vegetables and oven-baked items all ranked as top trends in the category of kids’ meals. This year’s respondents further noted they make strong efforts to ensure their dishes and recipes are more healthful.

Additionally, the survey determined that in the categories of healthful dining and child nutrition, five trends in particular ranked as Top 20 trends overall. They were:

4. Healthful kids’ meals
7. Children’s nutrition
12. Whole grain items in kids’ meals
13. Health and nutrition
19. Fruits and vegetables as children’s side items

“The What's Hot survey confirms the enthusiasm we are hearing from chefs and restaurants participating in the Kids LiveWell program,” said Anita Jones-Mueller, founder and president of Healthy Dining., the California-based nutrition consultant and co-creator of the NRA’s Kids LiveWell child nutrition initiative. “The Kids LiveWell choices emphasize lean proteins, fruits, vegetables, whole grains and low-fat dairy -- the ingredients that help our nation’s children grow, thrive and be their best.”

Thomas Macrina, the ACF’s national president, agreed, saying, “The American Culinary Federation chefs who took part in this survey understand that…ongoing efforts to provide more healthful foods –especially for children benefits everyone. Chefs recognize that nutrition is a vital component of the foodservice industry, and constantly revise and update recipes to reflect the concerns and desires of a diverse group of consumers who are looking for good food choices to best meet their nutrition and other needs.”

Joy Dubost, the NRA’s director of nutrition and healthy living, added that the information contained in this year’s survey is encouraging because “it shows this is a true trend and not just a fad.”

Study: Restaurants don't contribute majority of calories

The majority of Americans’ caloric intake comes from food purchases made at supermarkets, grocery- and convenience stores, a new study has found.

The study, conducted by Dr. Adam Drewnowski of the Center for Public Health Nutrition at the University of Washington in Seattle on behalf of the National Restaurant Association, determined that food purchased from restaurants accounts for between 17 percent and 26 percent of Americans’ total caloric intake, based on age group.

The percentages are lower than many public-health activists have cited in urging cities and states to impose new restrictions on some restaurant foods and beverages.

Between 63 percent and 70 percent of caloric intake in the U.S. diet came from purchases made at supermarkets, grocery- and c-stores. The balance comes from school foods and other sources, the research found.

The peer-reviewed study, which was published in the Nutrition Journal, looked at the purchase locations and specific food sources of 22,852 people in the United States, including children aged 6 years to adults aged 51 years or older. The study was based on five years of data from 2003 to 2008 from the National Health and Nutrition Examination Survey, or NHANES.

Dr. Joy Dubost, the NRA’s director of nutrition, said the study provides the first real in-depth analysis of the caloric intake of different age groups by specific food location and food source.

“This study really is the first to look at caloric intake from purchase location and food categories by age group,” she said. “It dispels the notion that one-third of caloric intake in this country comes from restaurant food. Depending on age, the percentage of calories from either quickservice or fullservice restaurants can be much less.”

According to the study, food intake at quickservice restaurants represented between 12.5 percent and 17.5 percent of calories, while fullservice restaurants made up between 4.7 percent and 10.4 percent. School meals provided 9.8 percent of calories for children and 5.5 percent for adolescents.

The analysis further found that sugar-sweetened beverages served at quickservice restaurants made up between 1.0 and 1.4 percent of people’s caloric intake, whereas store-sourced sugary beverages made up four times that amount.

Dubost said the finding disproves the claim by New York City Mayor Michael Bloomberg and his administration that a ban on sugar-sweetened beverages in restaurants would reduce the rising obesity rate in that city.

On June 11 a state appeals court heard arguments regarding the ban and is now considering whether to reverse a judge’s ruling last March that struck down a regulation limiting the size of sugar-sweetened beverages sold at restaurants, delis, movie theaters, stadiums and arenas, to 16 ounces.

“The data show that restaurants do not largely contribute to the consumption of sugar-sweetened beverages,” Dubost said. “This will help us combat some policy initiatives that are based on myth and misperceptions, not on solid science.”

She added that the data would also help restaurateurs become more aware of which restaurant foods are the biggest contributors of calories to Americans’ diets.

“The industry as a whole has a role to play in fighting the obesity epidemic,” she said. “This data will help inform us, as we continue to try to reduce calories in the American diet.”

Study not accurate portrayal of sodium reduction efforts

A study on sodium intake published online in the Journal of the American Medical Association Internal Medicine does not indicate recent progress made by the foodservice industry in developing lower-sodium items for consumers, the National Restaurant Association’s director of nutrition said.

 

Joy Dubost, Ph.D., R.D.
National Restaurant Association

“Restaurants have made significant progress in developing lower-sodium menu options,” said Joy Dubost, Ph.D, R.D. “The industry is highly diverse, including restaurants that provide a wide range of dining options. On the whole, our members have evaluated their product lines to determine the areas in which sodium can be reduced and where existing menu items can be reformulated when feasible. They have considered lowering sodium levels as part of new product development. The industry’s proactive and ongoing efforts will better enable the gradual reduction of sodium in the food supply.”

The study, conducted by the Center for Science in the Public Interest from 2005 to 2011, found that sodium content in 402 processed foods declined by approximately 3.5 percent and increased 2.6 percent in 78 quickservice restaurant products.

The study claimed that the reduction of sodium levels in processed and restaurant foods has been “inconsistent and slow,” but the NRA’s Dubost said that using a small sample of just 78 quickservice restaurant products is not indicative of the strides made in lowering sodium levels in all restaurants’ foods.

“Only a small number of products were sampled from a limited number of brands, versus the thousands of menu items available to consumers,” she said. “The results do not accurately reflect all available choices, including those that are lower in sodium. In general, the results do not accurately reflect the overall availability of menu items including those that are top selling.”

Dubost noted the study did not capture new menu items that are lower in sodium because the study only compared the same items between 2005 and 2011. She also stated that, “Several of the largest quickservice and fullservice restaurant companies have made public commitments to significantly reduce sodium in their offerings over the next decade, but those commitments also are not reflected in the study.”

In April, the National Restaurant Association participated in a nutrition forum with the CSPI and the Grocery Manufacturers Association that addressed how the food industry is reducing sodium content in food products, the opportunities associated with continuing this progress and the technical challenges of achieving those reductions without sacrificing consumer acceptance.

According to the U.S. Food and Drug Administration’s 2010 Dietary Guidelines, no one should consume more than 2,300 mg of sodium per day.

"Ask the Nutritionist" video series encourages the use of more whole grains

The National Restaurant Association’s Director of Nutrition and Healthy Living Joy Dubost, Ph.D., R.D., explains how to incorporate more whole grains into restaurant menus.

Current recommendations suggest that half of our intake of grains should be whole grains, which means three of the six daily serving of grains should be whole grains. Nine out of 10 people do not meet the whole grain recommendations. Scientific evidence indicates that consuming whole grains may reduce heart disease, diabetes, some types of cancer and obesity.

Here are a few tips for restaurants to incorporate more whole grains into their menus:

• Serving oatmeal or whole grain cereal
• Brown rice or wild rice
• Whole wheat pasta
• Whole wheat bread
• Tortillas or wraps
• Quinoa
• Couscous

In cooking and baking, alternatives include:  

• White whole wheat
• Whole wheat
• Oat
• Barley
• Sorghum

When looking for whole grains make sure you look at the ingredient list and ensure that the word whole is used. You may also look for the Whole Grain Council stamp or that at least 8 grams of whole grains are being provided which is typically stated on the food package.

 

For more information on whole grains and delicious foodservice recipes, visit wholegrainscouncil.org and check out more Ask the Nutritionist videos for more helpful tips.  

Water is “key” to your productivity

It is amazing how, as temperatures soar into the high 90s, the statement, “It’s hot outside,” has replaced the polite greeting of, “how are you doing today?” How much water you drink during these heat surges can significantly impact your physical and mental wellbeing. You don’t have to be exercising or even sweating to need or benefit from a healthy sized glass of H2O.

According to National Restaurant Association nutritionist Dr. Joy Dubost, the average man should consume 16 cups of fluids each day, while a woman should consume 12 cups of fluid daily. Dubost shared that water is also found in the foods we eat like fruits and vegetables.

“If you are exercising for an hour or more, drinking a sports beverage with electrolytes is recommended,” Dubost added in the video above. “If you exercise for an hour of less, water will suffice.”

In the list of basic human needs, water tops the list. A person can live for three to five days without any water, and three to four weeks without food, so that fact shows the importance of water to one’s bodily functions and, in turn, productivity.
Gathering around the water cooler has come to refer to the spread of gossip in the workplace. However, the phrase interestingly gained its meaning by the fact that companies provided coolers to assist with employee productivity.

Dehydration can cause headaches and weakness especially if undergoing physical work and even if you are working in an office environment. An average human brain is made up of 90 percent water, while the entire body can contain anywhere from 55 to 78 percent water.

In addition to staying alert, drinking water has numerous other benefits. If you are seeking to lose weight, water will help reduce your appetite, flush out toxins and assist with breaking down fat in your body.  Want to look younger? Drink more water, as the liquid increases your skins elasticity and acts as a moisturizer. Water relieves fatigue, regulates body temperature and helps ward off sickness and even cramps and sprains.

Are you not feeling productive? Drink a glass of water, several times throughout your day.