Performance Standards for Restaurants: A New Approach to Addressing the Obesity Epidemic. Americans rely on foods prepared away from home for an estimated 3. Most restaurants serve foods that have excessive calories, fat, sugar, and salt while omitting fruit, vegetables, and whole grains, the very foods needed to meet the Dietary Guidelines for Americans. In an effort to offer guidance to restaurants and communities as they seek to promote healthy food choices, a conference was held on March 1. Santa Monica, California, that was funded, in part, by the National Institutes of Health/National Institute of Minority Health and Health Disparities and was organized by the RAND Corporation. A group of 3. 8 national experts in nutrition and public health met to develop performance standards that could guide restaurants toward facilitating healthier choices among consumers. The guidelines are based on the best available science, while also considering feasibility and acceptability. They recommend limiting a single meal to 7. Adult meals should include at least 1. Children's meals should include at least 0. A set of common-sense guidelines discouraging restaurant serving practices that. Performance Standards for Restaurants. Neither meal should include a sugar- sweetened beverage. In addition, the expert panel developed common- sense guidelines discouraging serving practices that increase caloric consumption or undermine a nutritious diet. Local communities or states could develop and implement certification programs to evaluate adherence to these guidelines on a voluntary or mandatory basis. For example, restaurants could be certified as . RESTAURANT & CASUAL DINING INSIGHT REPORT September 2014 EY Supp-001.indd 1 10/09/2014 16:16. If you're not a member, please take a minute to see how we can help turn your good restaurant into a great business. The two most significant costs that a restaurant incurs. Normally when the prime cost percentage exceeds 60%, it is difficult for a. Located in the heart of Brooklyn's Park Slope neighborhood, Benchmark Restaurant features New American cuisine focused on pasture-raised animals and locally-grown. While offering healthier choices may improve dietary quality, studies are needed to evaluate the economic impact on businesses that adopt them and their effectiveness in reducing caloric intake among diners. This research was conducted in RAND Health, a division of the RAND Corporation. This report is part of the RAND Corporation conference proceeding series. RAND conference proceedings present a collection of papers delivered at a conference or a summary of the conference. Permission is given to duplicate this electronic document for personal use only, as long as it is unaltered and complete. Copies may not be duplicated for commercial purposes. Unauthorized posting of RAND PDFs to a non- RAND Web site is prohibited. RAND PDFs are protected under copyright law. For information on reprint and linking permissions, please visit the RAND Permissions page. The RAND Corporation is a nonprofit institution that helps improve policy and decisionmaking through research and analysis. RAND's publications do not necessarily reflect the opinions of its research clients and sponsors.
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