www.cspinet.org/nutritionpolicy

CSPI Center for Sciencein the Public Interest

Publisher of Nutrition Action Healthletter

Margo G. Wootan, D.Sc.Director, Nutrition Policy

Available calories have increased

2900

3000

3100

3200

3300

3400

3500

3600

3700

3800

3900

1970 1975 1980 1985 1990

Cal

orie

s pe

r pe

rson

per

day

Restaurant foods

Appetizers Calories Sat + Trans Fat (g)Buffalo Wings (12) w/ Dressing 1,010 22Stuffed Potato Skins (8) 1,120 40Cheese Fries (4 c) w/ Dressing 3,010 91

EntreesFrench Toast w/ Syrup & Margarine 910 13Schlotzsky’s Chicken Breast Sandwich, Light & Flavorful (Large) 1,010 4Spaghetti with Meatballs (3½ c) 1,160 10

MealsGrand Slam-Type Breakfast Platter 1,010 19Fried Seafood Platter 2,170 39BK Double Whopper w/ Cheese King Size Value Meal 2,180 48

SweetsCinnabon (1) 670 14Fudge Brownie Sundae 1,130 30Cheesecake Factory Carrot Cake (1 slice) 1,560 23

Portion sizes7-Eleven

Double Gulp

Can Official serving

8 cups (64 oz.) 1 1/2 c. (12 oz.) 1 cup (8 oz.)

600 calories 140 calories 100 calories

Steak House serving (Porterhouse)

Dinner House serving (Sirloin)

Official serving (Sirloin)

About 1.25 lb., cooked (20 oz.)

About 1/2 lb., cooked (7 oz.)

About 1/5 lb, cooked (3 oz.)

1,100 calories 410 calories 220 calories

Restaurant serving Official serving

1/4 lb. (4 oz.) 1/8 lb. (2 oz.)

430 calories 190 calories

Dietitians’ estimates of the calorie content of popular

restaurant foodsfood item average calorie actual calorie percent

estimate contentdifference

Whole milk (1 c) 155 150 3% over

Lasagna (2 c) 695 960 28% under

Grilled chicken Caesar salad 440 660 33% under with dressing (4)

Porterhouse steak dinner* 1,240 1,860 33% under

Hamburger ( 10 oz.) and 865 1,550 44% under onion rings (11 rings)

Tuna salad sandwich (11 oz.) 375 720 48% under

*The dinner included a Porterhouse steak (untrimmed, 20 oz. before cooking) with a Caesar salad

(2 cups), vegetable of the day (1 cup) and a baked potato with butter (1 tablespoon).

Nutritional Quality of Restaurant Foods Vary

WidelyDeli Sandwich Calories Sat Fat

(g)Roast Beef with Mustard 460 4Tuna Salad 720 8

Dinner House Side DishesVegetable of the Day 60 1Baked Potato w/ Sour Cream 310 2French Fries 590 12

Starbucks Caffe Latte w/ Skim Milk, Grande 160 1

Caffe Latte w/ Whole Milk, Grande 270 9Caffe Mocha w/ Whole Milk & Whipped Cream, Grande 420 13Caffe Mocha w/ Whole Milk & Whipped Cream, Venti 530 16

Cinnabonprice calories

Minibon $2.01 300

Classic Cinnabon $2.49 670

7 Eleven

Gulp $.89 150

Double gulp $1.26 600

Theater Popcorn

Small $3.13 400

Medium $3.84 900

Wendy’sClassic Double w/ CheeseCombo Meal

$3.32$5.28

7601,540

From Wallet to Waistline, June 2002

Consumption of Away-from-Home Foods Has Doubled

26%

46%

Dollars Spent

0

10%

20%

30%

40%

50%

1970 2002

18%

34%

Calories Consumed

0

10%

20%

30%

40%

50%

1978 1995

SANDWICHES

Daily Values are based on a 2,000 calorie diet.

2/3 of Americans

support calorie labeling in restaurants

Anyone’s GuessThe Need for Nutrition Labeling at

Fast-Food and Other ChainRestaurants

?

?

?

?

www.cspinet.org?

Why Policy:Why nutrition policy is

important

Policy Options:Policies and programs to

promote nutrition and physical activity

Get Involved:What you can do

Find Out More:Why its hard to eat well

and be active in America today

The National Alliance for Nutrition and Activity

Learn more about how to eat well

• Eating well and being physically active takes more than just willpower. We need programs and policies that make healthy food more available, that disclose the calorie content of restaurant foods, and that teach people how to make healthy eating easier. There are existing nutrition policies and programs, like Nutrition Facts labels on packaged foods, nutrition standards for school lunches, and regulation of food additives. But more needs to be done to help people who want to eat well and prevent diet-related disease.

www.cspinet.org/nutritionpolicy

Portion Control• Food Industry:

– Nutrition info at POP– “Value meals” with healthier sides– “Value meals” with small sides

• Consumers:– Order small– Share– Order healthier menu items– Request changes to menu items