Article
Medicine, General & Internal
Anna H. Grummon, Joshua Petimar, Mark J. Soto, Sara N. Bleich, Denise Simon, Lauren P. Cleveland, Anjali Rao, Jason P. Block
Summary: The implementation of calorie labels on menus in large chain restaurants led to the introduction of lower-calorie items, but no changes in continuously available or removed items were observed.
Article
Multidisciplinary Sciences
Julia S. Sisti, Divya Prasad, Sarah Niederman, Tamar Adjoian Mezzacca, Amaka V. Anekwe, Jenifer Clapp, Shannon M. Farley
Summary: In 2016, NYC enforced a sodium warning regulation at chain restaurants, but our investigation found that the sodium content of menu items did not change following the implementation of the warning icon. The study collected data from both quick-service and full-service chain restaurants and concluded that reducing sodium levels in restaurants is a challenging task.
Article
Medicine, General & Internal
Yuru Huang, Dolly R. Z. Theis, Thomas Burgoine, Jean Adams
Summary: The study evaluated the changes in energy and nutrient content of menu items sold in large UK chain restaurants from 2018 to 2020. Results showed a decrease in sugar content, especially in beverages, sandwiches, and desserts. Energy, salt, and saturated fat content remained constant, with fewer changes in core menu items compared to all menu items. The decline in sugar content may be a response to the sugar reduction strategy and the soft drinks industry levy.
Article
Public, Environmental & Occupational Health
Danielle M. Krobath, William A. Masters, Megan P. Mueller
Summary: This study found that most menu items with claims on health attributes were lower in calories, but not consistently lower in other nutrients to limit like sodium, saturated fat, sugar, or trans fat. Vegan or vegetarian desserts may have higher sodium content, and main and side dishes with claims may have equivalent or higher sugar content. Many items with claims were lower in saturated fat, especially main dishes with a nutrient content claim.
AMERICAN JOURNAL OF PREVENTIVE MEDICINE
(2021)
Article
Hospitality, Leisure, Sport & Tourism
Francesc Fuste-Forne
Summary: This paper investigates tourists' perceptions towards the use of robots in restaurants, revealing opportunities and concerns regarding the implementation of robots in hospitality and tourism. The growing presence of robots in food services is seen as a form of dehumanization of the gastronomic experience by tourists.
TOURISM MANAGEMENT PERSPECTIVES
(2021)
Article
Public, Environmental & Occupational Health
Yuru Huang, Thomas Burgoine, Dolly R. Z. Theis, Jean Adams
Summary: A cross-sectional study compared the energy and nutritional differences of adult and children's restaurant menu items in the UK and the USA. The results showed that menu items in the USA had higher levels of energy, fat, and saturated fat compared to those in the UK. The UK menu items had lower sugar content, while the USA menu items had higher sodium content. Over 95% of the menu items in both countries exceeded recommended levels for at least one nutrient.
PUBLIC HEALTH NUTRITION
(2022)
Article
Public, Environmental & Occupational Health
Sophia Hua, Mark J. Soto, Caroline G. Dunn, Sara N. Bleich, Kelsey A. Vercammen
Summary: Research findings indicate that only a small proportion of fast casual and full-service restaurant menus in the US are targeted towards customers with dietary restrictions. Among the five alternative diets examined, gluten-free, low-calorie, and vegetarian options were the most prevalent. Compared to non-diet items, low-calorie and vegetarian main dishes generally have healthier nutrient profiles.
PUBLIC HEALTH NUTRITION
(2021)
Article
Hospitality, Leisure, Sport & Tourism
Junghyun Kim, Yong Kyu Lee, Paul M. Herr
Summary: Consumers' estimations of calorie content are influenced by the number of items listed on a menu; a larger menu may lead to higher calorie estimations for a target item, while a smaller menu may lead to lower estimations.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
(2022)
Article
Nutrition & Dietetics
Yahan Yang, Mavra Ahmed, Mary R. L'Abbe
Summary: This study found that menu items from regulated restaurants had smaller serving size and lower levels of energy and nutrients compared to those from unregulated restaurants, suggesting potential positive effects of menu labelling in reducing caloric content and important nutrients.
Article
Green & Sustainable Science & Technology
Yoonah Kim Conoly, Yee Ming Lee
Summary: This research investigated the relationship between intrinsic and extrinsic cue words of locally grown food menu items and consumers' visual attention and menu choices. The findings suggested that the word "local" as an extrinsic cue had an impact on participants' fixation counts and menu selections. The study recommended that restaurant operators could use well-crafted descriptions with the word "local" to influence consumers' menu choices.
Article
Agricultural Economics & Policy
Ly Nguyen, Zhifeng Gao, James L. Anderson
Summary: This research addresses the information gap regarding Americans' preferences for information transparency in dining options away from home. The study found that consumers strongly prefer seafood dishes with transparent information on species, origin, production, sustainability certification, and rating. The importance of attributes varies between fine dining and casual restaurants, with sustainability rating, species specification, and price being crucial at fine dining establishments and sustainability rating, species specification, and sustainability certification being top priorities at casual restaurants. The findings provide valuable insights for restaurateurs, suppliers, and policymakers to enhance information transparency and combat food fraud in the seafood supply chain.
Article
Computer Science, Cybernetics
Lin Jiang, Yu-Han Chen
Summary: An experiment was conducted to determine the efficiency of menu navigation on mobile devices displaying menus in Chinese language, comparing three types of menus and different numbers of preview items. The study found that menu type significantly influenced navigation efficiency, with collapsible and cascading menus suitable for smartphones and watches, respectively. Additionally, the number of preview items had a significant effect, particularly on watches, where 4 preview items were found to be suitable.
INTERNATIONAL JOURNAL OF HUMAN-COMPUTER INTERACTION
(2022)
Article
Food Science & Technology
Gabrielle Plamondon, Marie-Eve Labonte, Sonia Pomerleau, Stephanie Vezina, Sergey Mikhaylin, Laurence Laberee, Veronique Provencher
Summary: Food and dietary patterns have a significant impact on population health and the environment. This study examined the influence of environmental and nutritional information on consumers' food choices. The results showed that such information affected meal selection but did not impact the amount of food consumed.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Nutrition & Dietetics
Yuyi Yang, Nan Lin, Quinlan Batcheller, Qianzi Zhou, Jami Anderson, Ruopeng An
Summary: This study utilized machine learning to conduct sentiment analysis of public opinions on menu labeling regulations in the United States. The analysis of Twitter data revealed that tweeting peaked around policy announcements, with a majority of tweets being categorized as neutral or news-related. Deep neural network models and random forest models were used to predict tweet sentiments, with key predictors including the author's followers and tweeting activity. The study highlights the utility of social media in continuously monitoring public attitudes to inform health policy development.
Article
Public, Environmental & Occupational Health
Christopher R. Long, Brett Rowland, Matthew Gannon, Bonnie Faitak, Gena Smith, Jennifer Clampitt, Krista Langston, Jessica H. Presley, Emily S. English, Pearl A. McElfish
Summary: This study aims to evaluate the changes in sodium levels in school lunches over a five-year period (2016-2021) as a result of the Sodium Reduction in Communities program in Arkansas's largest school district. The findings provide evidence for sustained sodium reduction strategies in a diverse school district and highlight the potential benefits of implementing similar strategies in other districts.
PREVENTING CHRONIC DISEASE
(2022)
Article
Nutrition & Dietetics
Julie E. Obbagy, Donna M. Blum-Kemelor, Eve V. Essery, Joan M. G. Lyon, Joanne M. Spahn
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2014)
Article
Nutrition & Dietetics
Daniel J. Raiten, Ramkripa Raghavan, Alexandra Porter, Julie E. Obbagy, Joanne M. Spahn
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2014)
Review
Nutrition & Dietetics
Julie E. Obbagy, Laural K. English, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, David M. Fleischer, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Julie E. Obbagy, Laural K. English, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Julie E. Obbagy, Joanne M. Spahn, Yat Ping Wong, Tricia L. Psota, Maureen K. Spill, Carol Dreibelbis, Darcy E. Gungor, Perrine Nadaud, Ramkripa Raghavan, Emily H. Callahan, Laural K. English, Brittany L. Kingshipp, Concetta C. LaPergola, Myra J. Shapiro, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Julie E. Obbagy, Laural K. English, Tricia L. Psota, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Laural K. English, Julie E. Obbagy, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Laural K. English, Julie E. Obbagy, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Laural K. English, Julie E. Obbagy, Yat Ping Wong, Nancy F. Butte, Kathryn G. Dewey, Mary Kay Fox, Frank R. Greer, Nancy F. Krebs, Kelley S. Scanlon, Eve E. Stoody
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2019)
Review
Nutrition & Dietetics
Kathryn G. Dewey, Darcy Gungor, Sharon M. Donovan, Emily M. Madan, Sudha Venkatramanan, Teresa A. Davis, Ronald E. Kleinman, Elsie M. Taveras, Regan L. Bailey, Rachel Novotny, Nancy Terry, Gisela Butera, Julie Obbagy, Janet de Jesus, Eve Stoody
Summary: Breastfeeding is associated with a lower risk of overweight and obesity in children aged 2 years and older, especially if the duration of breastfeeding is more than 6 months. However, further research with strong study designs is needed to confirm the causal relationship and to eliminate potential confounding factors.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Review
Nutrition & Dietetics
Julie E. H. Nevins, Sharon M. Donovan, Linda Snetselaar, Kathryn G. Dewey, Rachel Novotny, Jamie Stang, Elsie M. Taveras, Ronald E. Kleinman, Regan L. Bailey, Ramkripa Raghavan, Sara R. Scinto-Madonich, Sudha Venkatramanan, Gisela Butera, Nancy Terry, Jean Altman, Meghan Adler, Julie E. Obbagy, Eve E. Stoody, Janet de Jesus
Summary: Limited evidence suggests that omega-3 fatty acid supplementation during pregnancy may result in favorable cognitive development in the child. There was insufficient evidence to evaluate the effects of omega-3 fatty acid supplementation during pregnancy and/or lactation on other developmental outcomes.
JOURNAL OF NUTRITION
(2021)
Review
Medicine, General & Internal
Laural K. English, Jamy D. Ard, Regan L. Bailey, Marlana Bates, Lydia A. Bazzano, Carol J. Boushey, Clarissa Brown, Gisela Butera, Emily H. Callahan, Janet de Jesus, Richard D. Mattes, Elizabeth J. Mayer-Davis, Rachel Novotny, Julie E. Obbagy, Elizabeth B. Rahavi, Joan Sabate, Linda G. Snetselaar, Eve E. Stoody, Linda V. Van Horn, Sudha Venkatramanan, Steven B. Heymsfield
Summary: The systematic review conducted by the 2020 Dietary Guidelines Advisory Committee found that consuming a nutrient-dense dietary pattern was associated with a reduced risk of death from all causes in adults and older adults. This healthy dietary pattern included higher consumption of vegetables, fruits, nuts, whole grains, unsaturated vegetable oils, fish, and lean meat, while being relatively low in red and processed meat, high-fat dairy, and refined carbohydrates or sweets.
Article
Nutrition & Dietetics
Maureen K. Spill, Laural K. English, Ramkripa Raghavan, Emily Callahan, Darcy Gungor, Brittany Kingshipp, Joanne Spahn, Eve Stoody, Julie Obbagy
Summary: This article describes the methods used by USDA's NESR team to grade the strength of evidence in food- and nutrition-related systematic reviews. The NESR grading process includes assessing evidence against five elements and assigning one of four grades. This rigorous and transparent process ensures that decisions related to nutrition and public health are based on the strongest available evidence.
ADVANCES IN NUTRITION
(2022)
Editorial Material
Nutrition & Dietetics
Meghan Zimmer, Julie Obbagy, Kelley S. Scanlon, Kimberlea Gibbs, Jennifer L. Lerman, Heather C. Hamner, Tusarebecca Pannucci, Amanda Sharfman, Jill Reedy, Kirsten A. Herrick
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2023)
Meeting Abstract
Biochemistry & Molecular Biology
Donna Michele Blum-Kemelor, Joanne M. Spahn, Julie E. Obbagy, Thomas V. Fungwe, Sara L. Olson, Sarah E. Samuels, Sallie Yoshida, Ted Shen