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UPDATES
HEALTHY OPTIONS IN EATING ESTABLISHMENTS: THE
PHILIPPINES’ DEPARTMENT OF HEALTH INITIATIVE
Frances Prescilla L. Cuevas RN MAN
Chief Health Program Officer, National Center for
Disease Prevention and Control, Department of Health
“Action for
LIFE: Turning Fast Food into Healthy Food”
L
LIMIT levels of saturated fats, trans-fatty acids,
free sugars and salt in existing products; Upgrade
quality of fats, sugar, and salt to reformulate
product line
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▪ |
Lessen the
use of oil; shift from animal fat to
vegetable oils; shift from saturated &
hydrogenated oils to non-hydrogenated oils |
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▪ |
Reduce free
sugars; shift from high-caloric to
low-caloric sweeteners |
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▪ |
Limit salt;
any salt should be iodized |
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▪ |
Avoid “super
sizes”; keep portions small |
I
INTEGRATE other Healthy Lifestyle (HL) initiatives
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▪ |
Develop and
implement physical activity programs, e.g.
play and exercise areas in outlets and
physical activity in parties, club, events |
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▪ |
Ban smoking
in outlets/ Declare as smoke-free
establishments |
F
FORMULATE new products with better nutritional value
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▪ |
Develop
affordable, healthy and nutritious food
options, preferably whole, fresh,
chemical/pesticide-free grains, vegetables,
fruits |
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▪ |
Increase
variety of minimally processed vegetable,
fruit and grain dishes |
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▪ |
Provide
special food choices for pre-school
children, pregnant and lactating women,
older persons and those with special needs |
E
Educate consumers, especially children
|
▪ |
Provide
adequate and understandable product and
nutrition information to keep consumers
informed on healthy food choices, e.g., in
menus, food labels, and in promotional and
merchandising materials |
Nutrition Study
Group
The role of the nutrition professional has become
increasingly important in today's restaurant and
foodservice industry. Full-time corporate dietitians
are now the norm at many restaurant companies.
The U.S. National Restaurant Association's new
Nutrition Study Group will meet at least once a
year, providing informal, open and flexible forums
where foodservice executives can discuss pertinent
issues, benchmark company programs against industry
norms, provide non-binding advice to the National
Restaurant Association on a wide range of technical
issues, and get updated on topics of concern.
The Nutrition Study Group welcomes
restaurant-industry professionals in a range of
fields. Participation is open to registered
dietitians, as well as professionals who work on
nutrition-related issues, including quality
assurance, research and development, and
communications.
A meeting was scheduled last July 16 through July 18
in Monterey, California.
www.restaurant.org.com
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