Advertisement

Nutrition beyond the Numbers: Counseling Clients on Nutrient Value Interpretation

      Although extensive research has been conducted to determine recommendations for optimal diet, these guidelines generally apply to the “average person” and specific demographic groups. However, average people do not typically have the requisite knowledge or training to understand and practically apply the nutrition information they are provided.
      To read this article in full you will need to make a payment

      Purchase one-time access:

      Academic & Personal: 24 hour online accessCorporate R&D Professionals: 24 hour online access
      One-time access price info
      • For academic or personal research use, select 'Academic and Personal'
      • For corporate R&D use, select 'Corporate R&D Professionals'

      Subscribe:

      Subscribe to Journal of the Academy of Nutrition and Dietetics
      Already a print subscriber? Claim online access
      Already an online subscriber? Sign in
      Institutional Access: Sign in to ScienceDirect

      References

        • Stein K.
        A national approach to restaurant menu labeling: The Patient Protection and Affordable Health Care Act, Section 4205.
        J Am Diet Assoc. 2010; 110: 1280-1289
        • Roberto C.A.
        • Agnew H.
        • Brownell K.D.
        An observational study of consumers' accessing of nutrition information in chain restaurants [abstract].
        Am J Public Health. 2009; 99: 820-821
        • Robert Wood Johnson Foundation, Healthy Eating Research
        Menu labeling: Does providing nutrition information at the point of purchase affect consumer behavior?.
        (Accessed August 29, 2010)
        • Rosenbloom S.
        Calorie data to be posted at most chains.
        New York Times. March 23, 2010 (Accessed September 30, 2010)
        • Burton S.
        • Creyer E.
        • Kees J.
        • Huggins K.
        Attacking the obesity epidemic: The potential health benefits of providing nutrition information in restaurants.
        Am J Public Health. 2006; 96: 1669-1675
        • Chandon P.
        • Wansink B.
        The biasing health halos of fast-food restaurant health claims: Lower calorie estimates and high side dish consumption intentions.
        J Consumer Res. 2007; 34 (Accessed August 31, 2010): 301-314
        • Medical News Today
        Low-calorie cheesecake?.
        Why we have trouble estimating calories. September 22, 2010 (Accessed September 30, 2010)
        • Nestle M.
        Health care reform in action—Calorie labeling goes national.
        N Engl J Med. 2010; 362: 2343-2345
        • Peregrin T.
        Next on the menu: Labeling law could mean new career opportunities for RDs.
        J Am Diet Assoc. 2010; 110: 1144-1147
        • US Food and Drug Administration
        Draft Guidance for Industry: Questions and Answers Regarding Implementation of the Menu Labeling Provisions of Section 4205 of the Patient Protection and Affordable Care Act of 2010.
        (Accessed August 25, 2010)
        • Gregory S.
        Fast food: Would you like 1,000 calories with that?.
        Time. June 29, 2009 (Accessed October 5, 2010)
        • Wharton School of the University of Pennsylvania
        Serving up smaller restaurant portions: Will consumers bite?.
        Knowledge Wharton. May 16, 2007 (Accessed August 31, 2010)
        • Rudd Center for Food Policy & Obesity, Yale University
        Menu Labeling in Chain Restaurants: Opportunities for Public Policy. 2008