National Restaurant Association Statement on New 2010 Dietary Guidelines

(Washington, D.C.) The National Restaurant Association issued the following statement today, in response to the release of the government’s new 2010 Dietary Guidelines for Americans:

“We support the Dietary Guidelines’ recommendations around a total dietary meal pattern which focuses on increasing consumption of whole grains, fruits and vegetables,” said Joan McGlockton, Vice President for Industry Affairs and Food Policy at the National Restaurant Association. “There has been a growing trend of restaurants offering more whole grains and produce, and we look forward to continuing to work with restaurant operators and chefs to provide even more healthful menu options for adults and children.”

Among the top five trends highlighted in the National Restaurant Association’s recently released “What’s Hot” chef survey were nutritionally balanced children’s dishes and an increased focus on produce. The Association is also working with the Produce Marketing Association and the International Foodservice Distributors Association on an initiative to double the use of produce in the foodservice sector over the next ten years.

“We commend the 2010 Dietary Guidelines Report for also placing a focus on calorie (energy) balance,” said Joy Dubost, Ph.D. R.D., Director of Nutrition and Healthy Living for the National Restaurant Association. “The National Restaurant Association has supported initiatives which focus on reducing childhood obesity. This includes working closely with the Administration on First Lady Michelle Obama’s “Let’s Move” initiative to improve childhood health and nutrition.”

In addition to supporting “Let’s Move,” the Association is a partner in the “Chefs Move to Schools” initiative that works to pair chefs with schools to help develop menus that include healthier options, and better educate students and parents about nutrition. The Association also helped craft a commitment in 2010 among some of the largest school lunch contractors/companies to include more fruit juice, vegetables, whole grain and milk options in school lunches and double the amount of produce on school menus in the coming years.

“The National Restaurant Association played a significant role in helping to pass legislation last year that will soon provide consumers with nutrition information – and calories on the menu - in more than 200,000 restaurants nationwide,” said Dubost. “This information will provide even more opportunities for consumers to easily access information about the food they consume from restaurants.
“In addition, we will continue to help consumers locate healthful menu options through our continued partnership with HealthyDiningFinder.com, a nationwide search engine which provides nutrition information to consumers across the country.”

The National Restaurant Association was a participating member of the Dietary Guidelines Alliance, which conducted consumer research. This research will help to provide positive and simple messages to enable American consumers to achieve healthy, active lifestyles, consistent with The 2010 Dietary Guidelines.

An updated Dietary Guidelines report is published every five years