Food & Healthy Living

The Centers for Disease Control and Prevention Feb. 7 released a "Vital Signs" report that looks at sources of sodium in the American diet -- and finds that grocery and convenience store foods account for about two-thirds of sodium consumption in the American diet.

Americans consume on average about 3,300 mg of sodium a day, according to the report, not including salt added at the table and in medicine/supplements. This is well above the current Dietary Guidelines for Americans recommendations of less than 2,300 mg overall and 1,500 mg for specific at-risk populations comprising about half of the population.

Of particular interest, the report says nearly two-thirds (65 percent) of the sodium Americans consume comes from food purchased at grocery, convenience and other stores. About a quarter of sodium consumption -- 24.8 percent -- comes from food purchased at restaurants, the report says: 13.6 percent from fast-food/pizza restaurants, and 11.2 percent from fullservice restaurants.

The CDC notes that restaurant foods/beverages contain more sodium per 1,000 calories than foods/beverages from supermarkets and other stores.

The CDC says 10 food categories account for 44 percent of sodium consumption in the United States. In restaurants, pizza, poultry and sandwiches are the leading contributors of sodium, the report notes. Get the CDC press release, study and fact sheet.

Consumer demand for environmentally-friendly menu items continues to grow, according to the National Restaurant Association's 2012 Restaurant Industry Forecast.

The data, part of the association's annual Restaurant Trends Survey, found the trend for sustainable foods increased among consumers in all segments, and most particularly at higher end establishments. In fact, 55 percent of adults said they were more likely to visit a restaurant that offered food grown or raised locally, organically or in environmentally friendly ways.

"The fact is diners of all ages are much more sophisticated and knowledgeable about food, nutrition and sustainable practices," said Hudson Riehle, senior vice president of the NRA's Research & Knowledge Group. "Not only do they want to be able to make more informed dining choices, they also want to help protect the environment when and where they can."

The National Restaurant Association launched Kids LiveWell in 2011 with 19 inaugural restaurant companies offering healthful children's menu options in more than 15,000 locations nationwide. The first-of-its-kind voluntary initiative focuses on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

On Feb. 9, the Association will announce the program's significant growth and a number of new restaurant participants.

In addition, the Association will host a "Twitter party" Feb. 9 from 2 p.m. to 3 p.m. ET via the hashtag #kidslivewell. Register here.

Want to stay up-to-date on the latest Kids LiveWell news? Follow us on Twitter and Facebook.

Kids LiveWell is just one example of how the National Restaurant Association is taking a proactive role in helping the industry address our nation's healthy living challenges and providing more options for consumers.

The National Restaurant Association’s Director of Nutrition & Healthy Living Joy Dubost, Ph.D., R.D., provides regular commentary on the NRA News blog. Her latest tips focus on the importance of a healthful breakfast.

Breakfast is important to everyone's overall health and performance. It is a morning refueling stop that your body needs to replenish its glucose, also called blood sugar, the main energy source for the brain.

Research has found that breakfast consumption:

Thousands of restaurants around the country are participating in Kids LiveWell, a program developed and initiated by the National Restaurant Association in collaboration with Healthy Dining.

The program, which debuted last July, helps parents and children make more healthful choices when dining out. Participating restaurants offer kids' meals that focus on increasing the consumption of fruits and vegetables, lean protein, whole grains and low-fat dairy items, while limiting the amount of unhealthful fats, sugars and sodium they eat.

As part of an occasional series on Kids LiveWell participants, here's a look at Cracker Barrel's Kids LiveWell offerings.

Cracker Barrel: Homemade and healthful

Though primarily known for its hearty home-style meals served up in generous-sized portions, the Lebanon, Tenn.-based Cracker Barrel chain wants its customers to know that offering hearty and healthy meals -- especially when it comes to feeding kids -- is not mutually exclusive.

Citing its Kid's "Made from Scratch Chicken n' Dumplins" meal as an example, the chain said the healthful entrée weighs in at just 270 calories, and its "Grilled Chicken Tenders", served with a side of corn, tips the scales at 310 calories. The items were just two the chain brought to the table when it signed up to participate in Kids Live Well last year.

"The Chicken n' Dumplins were the biggest hit with kids, and parents were pretty surprised to find out such a hearty meal could be healthy, too," said Vince Tyler, Cracker Barrel's product development manager.

Today, even more healthful options, including a vegetable plate featuring 72 potential variations, are available. Additionally, virtually all of Cracker Barrel's kids' meals are available with healthful sides.

Chris Ciavarra, the chain's senior vice president of marketing, says that with the chain' focus on providing healthful options for its young customers, "The Kids LiveWell program is a great fit with the Cracker Barrel brand. Healthy options for kids have been a part of our menu for years and we will continue to develop choices that not only appeal to children, but also meet the guidelines of this healthful initiative."

Despite sluggish recovery by the nation’s economy, the restaurant industry is projected to expand in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast released today.

Total restaurant industry sales are expected to reach a record high of $632 billion in 2012 – a 3.5 percent increase over 2011. In addition, overall restaurant industry employment will reach 12.9 million in 2012, representing 10 percent of the total U.S. workforce.

“As our nation slowly recovers from the economic downturn, restaurants continue to be a vital part of American lifestyles and our nation’s economy,” said Dawn Sweeney, president and CEO of the National Restaurant Association.

Technology is finding its place at the restaurant table, according to the National Restaurant Association's 2012 Restaurant Industry Forecast, released today. Although high-tech items such as wireless payment and iPad menus aren’t commonplace just yet, there is strong consumer interest in such options.

Nearly 4 in 10 consumers say they’d be likely to use an electronic ordering system and menus on tablet computers at tableservice restaurants. About half said they would use at-table electronic payment options and a restaurant’s smartphone app to view menus and make reservations. 

At quickservice restaurants, about 4 out of 10 consumers say they would place online orders for takeout, use in-store self-service ordering kiosks, and use smartphone apps to look at menus and order delivery.

Watch the National Restaurant Association's Senior Vice President of the Research and Knowledge Group Hudson Riehle summarize the 2012 Restaurant Industry Forecast. The annual Forecast provides details on economic, workforce and consumer trends expected in the year ahead.

Also, read our blog posts on top economic and consumer trends in 2012.

In her latest blog post, the National Restaurant Association’s Director of Nutrition & Healthy Living Joy Dubost, Ph.D., R.D., helps you come up with a nutrition game plan for watching the professional football championship game this Sunday.

Whether cheering for New England or New York this Sunday, the nutrition game-plan is the same - to balance the enjoyment of the food with a healthier approach while watching the two teams battle it out on the field. Many of us plan to watch the event at home, at a friend or family member's house, or at a restaurant or bar. No matter where we are, food and beverages are likely to be part of the event and it's a good idea to plan ahead so you can better manage your choices.

Recent research by the National Restaurant Association shows that salsa, dips and spreads top the list of must-have food items on game day, followed by chicken wings, and pizza. Somewhat surprisingly, healthful options and salads were also cited as must-haves by more than 4 out of 10 people who plan to watch the big game. This is very encouraging to me as a dietitian, and reminds us that food can and should be both delicious and nutritious even at special occasions.

The California Restaurant Association, representing 22,000 restaurants across the state, applauded the Los Angeles County Board of Supervisors last week for its approval of the Los Angeles County Healthy Design Ordinance that promotes exercise and increased access to fresh foods.

The organization also cautioned policymakers to avoid punitive and impractical policies that would create excessive zoning regulations on Los Angeles restaurants.