What is Houston DINEs?

THE SITUATION

Our nation is facing an increasingly dire obesity epidemic. The number of meals people eat outside of the home has reached an all-time high. Between 1977-78 and 1994-96, the percent of food consumed away from home increased from 18 percent to 32 percent of total calories.i Consumer spending on food purchased for consumption outside of the home has increased from approximately 26 percent of their total food budget in 1976 to 46 percent in 2004.ii Yet people typically underestimate the calories in the foods they eat.iii Foods eaten away from home typically are served in large portion sizes and are higher in energy density compared to food eaten at home.iv Adverse health consequences such as Type 2 diabetes, hypercholesterolemia, and obesity have emerged.v

Research has documented a positive association between eating out and body weight/percentage of body fat.vi The American Heart Association supports consumers making healthier food choices. However, to do so in restaurants requires that consumers have accurate, sufficient information provided in a usable format at the point of sale. We feel that today, more than ever, it is more important for consumers to have adequate information at point of purchase to make healthful choices.

OUR PROJECT:

“Houston DINEs” is a local education and awareness campaign to provide dining information and nutrition education to all Houstonians. The American Heart Association wants to empower consumers by encouraging them to ask questions about the calories they consume. This will increase the ability of consumers to make informed choices in the food and beverages they purchase in restaurants.

- Knowing the caloric content while dining out is important for the prevention of obesity.

- Restaurants should provide calorie information in the same way that other companies are required to provide information on the fuel-efficiency of cars, what clothes are made of, and energy and water consumption of certain home appliances.

- All restaurants should provide point-of-purchase nutrition information, which could help reduce obesity by promoting the introduction of healthier menu options.


For more information, contact:

Ar’Sheill Sinclair
Community Outreach Director
American Heart Association
South Central Affiliate
10060 Buffalo Speedway
Houston, TX 77054
(713) 610-5000
t-arsheill.sinclair@heart.org


Nancy Thorne
Community Advocate
American Heart Association
South Central Affiliate
10060 Buffalo Speedway
Houston, TX 77054
(713) 466-8683
t-nancy.thorne@heart.org

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i Guthrie JF, Lin BH, Frazao E. Role of food prepared away from home in the American diet, 1977-78 versus 1994-96; changes and consequencecs. Journal of Nutrition Education and Behavior. 2002; 34:140-150.

ii Wootan M & Osborn M (2006) Availability of nutrition information from chain restaurants in the United States. American Journal of Preventative Medicine 30: 266–8.
iii Burton, S., Creyer, EH, Kees, J., Huggins, K. Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. American Journal of Public Health. 2006; 96:1669-1675.
iv Nielsen SJ, Popkin BM. Patterns and trends in food portion sizes, 1977-1998. JAMA. 2003; 289; 450-453.
v Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J. Diet and lifestyle recommendations revision 2006, Circulation. 2006; 114: 82-96.
vi Wootan M & Osborn M (2006) Availability of nutrition information from chain restaurants in the United States. American Journal of Preventive Medicine 30: 266–8.