Practice Application Topics of Professional Interest| Volume 110, ISSUE 11, P1624, November 2010

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Making Wellness Delicious: Building a Healthier Chicago's FIT City Program

      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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        • Building a Healthier Chicago
        BHC Charter.
        (Type=B_BASIC&SEC={85FE4487-CA79-4944-929D-0A69EBD9438F}. Accessed June 12, 2010)
        • Building a Healthier Chicago
        FIT City Restaurant Innovation Initiative.
        (Type=B_BASIC&SEC={7A3D070B-E6C5-4BA9-9A1F-4756DAD5685E}. Accessed June 12, 2010)
        • Centers for Disease Control and Prevention
        National Center for Chronic Disease Prevention and Health Promotion.
        (Accessed June 12, 2010)
        • International Food Information Council Foundation
        Addressing the Obesity Debate: A Consumer Point of View.
        (Accessed June 12, 2010)
        • Rudd Center for Food Policy and Obesity
        Who We Are: Funding Guidelines.
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        • US Food and Drug Administration, Center for Food Safety and Applied Nutrition
        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)