For many consumers, “diet” has become a four-letter word, especially when it comes
to dining out. Ordering from the diet, lower-calorie, or “healthy” section of a restaurant's
menu feels to some people like they're depriving themselves of the very pleasure they
hope to experience when going out to eat. As a dietetics practitioner, how can you
help your clients overcome this mental block to healthful eating? Building a Healthier
Chicago's (BHC's) new FIT City initiative seeks to answer this question by shifting
consumer perception from the grim self-denial often associated with “diet” meals,
to the enjoyment of “fresh, innovative, and tasty” dining options.
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References
- BHC Charter.(Type=B_BASIC&SEC={85FE4487-CA79-4944-929D-0A69EBD9438F}. Accessed June 12, 2010)
- FIT City Restaurant Innovation Initiative.(Type=B_BASIC&SEC={7A3D070B-E6C5-4BA9-9A1F-4756DAD5685E}. Accessed June 12, 2010)
- National Center for Chronic Disease Prevention and Health Promotion.(Accessed June 12, 2010)
- Addressing the Obesity Debate: A Consumer Point of View.(Accessed June 12, 2010)
- Who We Are: Funding Guidelines.(Accessed June 12, 2010)
- See salad, eat fries: When healthy menus backfire.(Science Daily)April 21, 2009 (Accessed June 16, 2010)
- Restaurants find healthy foods flop.(Houston Chronicle)August 18, 2005 (Accessed June 16, 2010)
- International cuisine reaches America's Main Street [press release].(Accessed June 16, 2010)
- City aims for a “healthy” “green” Taste of Chicago.(Chicago Tribune)June 10, 2008 (Accessed August 2, 2010)
- CSFAN Constituent Update: FDA releases details on how retail food establishments and vending machine operators with fewer than 20 locations can choose to become subject to the new federal menu labeling requirements.(Accessed August 2, 2010)
Article info
Footnotes
This article was written by Karen Stein, MFA, a freelance writer in Traverse City, MI, consultant editor for the Nutrition Care Manual, and a former editor at the Journal.
Identification
Copyright
© 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
