And Hilton Hotels is planning its second Fitness First program, which according to spokesman Douglas Cole will feature "fitness-related foods with a Mexican flavor."Ī restaurant in Chicago called Chapman Sisters Calorie Counter lists calorie counts on its menu board, which includes vegetarian chili and a reuben salad Jonathan's in Chicago is gaining a city-wide reputation for its willingness to prepare any menu item without salt. Stouffer's Hotels (among them the Mayflower) has a special "Lite and Lean" menu with such entrees as chicken marsala, veal piccata and pasta salad for under 450 calories. is participating in the AHA program in its hotels, with its "Good For You" menu, which lists dry-toasted English muffins, plain yogurt and decaffeinated coffee among its offerings. Some chapters, such as the Prince George's County (Md.) and Los Angeles (which calls its program "Dine to Your Heart's Content") affiliates, have been successful in using an in-restaurant approach, endorsing dishes that fit AHA guidelines for meals low in sugar, salt, fat, cholesterol and/or calories through notations on the menu. Baltimore, San Francisco and New York City are among the chapters already disseminating such booklets, while a guide from the Nation's Capital AHA is in the works. NRA also has been informally discussing menu labeling with the Food and Drug Administration.Īmerican Heart Association chapters, in their "Creative Cuisine" program, have recently published guidebooks listing restaurants willing to accommodate dieters.
#LONG JOHN SILVER CALORIES COUNTER PLUS#
Pat Kelly of Public Voice said that with one-third of the food dollar spent away from home, plus the growing national interest in nutrition, it is "clear that the restaurant meal is becoming crucial" in maintaining a healthy diet.Īs part of a "consciousness raising" among its members, the 10,000-member NRA plans to distribute the study, recommend menu alternatives and hire a dietician to review members' menus and recipes. cities of restaurants with nutritional programs. Spearheading the movement is Public Voice, an advocacy group concerned with food and health issues, that will be releasing later this month a 100-page study called "Nutrition and the American Restaurant." Funded by a grant from American Express Co., the study, which culminates nine months of research, will detail trends and include sample menus, lists of resources, consumer recommendations for restaurants and more than 2 dozen case studies in five U.S.
We just think the alternatives should be there."Ĭonsumer organizations and industry are working together to determine the most effective ways to implement nutrition in restaurants. Prince said the association is not advocating that the "new light fare replace everything. The country is going lite," said Bruce Hinton, corporate communications manager of Long John Silver's, a chain of fried seafood restaurants that has introduced a seafood salad and an under-400-calorie baked-fish dinner.Īll segments of the restaurant industry are showing interest and taking action, said Prince, primarily with upscale restaurants, but also among hotels ("particularly in demand from the business traveler") and fast food chains. "The restaurant industry has discovered what the beverage industry discovered some time ago. And it appears that restaurateurs are starting to get the messages: Broil the fish. Committees are meeting, studies are surfacing, statistics are being compiled. Jeff Prince, NRA's senior director, said he was "amazed" that 40 percent of the respondents in the poll, which has not been generally released, answered "yes." Prince termed the figure "remarkably high."Ī movement is afoot to persuade restaurateurs that there is a market for fresh, light cuisine that tastes good that a hamburger and cottage cheese is a dowdy diet plate that contains too much protein, to say nothing of fat and calories. Have you changed your habits in any of these ways when you eat at a restaurant or other eating place? In recent years, some people say they have changed their diet habits by increasing their consumption of fruits, vegetables or whole grains or by decreasing their consumption of refined sugar, animal fats or salt. GALLUP POLL recently conducted for the National Restaurant Association asked the following question:
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