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In U.S., Less Than Half Look at Restaurant Nutrition Facts | Gallup Poll

The Policy ThinkShop is expanding its policy analysis and research resources in response to the current  healthcare reform challenges faced by the states and communities.  We will be posting periodic articles and resources addressing the numerous variables that define the nation’s current healthcare challenges which go well beyond putting a health insurance card in a person’s hand.

Visit our health policy and research blog at:

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for more health specific resources and to share with us which areas of health you want us to address for your daily health administration, policy and planning needs.

The restaurant industry can be seen as fitting into a continuum.  At one extreme are the restaurants that focus on providing easy to make menus, easy to store foods, easy to please customers.  By easy to please we might mean people who are looking for the basic satisfying elements producing the classic “addictive” flavors from sweets, salts and fatty foods.  At the other extreme, difficult to call it “extreme” since it is probably the more reasonable in terms of healthy lifestyle, there is the fresh vegetables, fish and light fowl, moderately portioned cuisine  served in prestigious and select culinary establishments for the educated palate.  Home cooking has historical and culturally embedded positive meaning in our culture but truth be told most home cooking is not very healthy either…  In this case, it probably goes outside our initial restaurant continuum because cooking at home requires skill, time and appropriate ingredients.  Of course, in the available ingredients we find the most difficult challenge.  Keeping fresh vegetables, fish and fowl on hand is to often cumbersome and expensive.  Although budget is often the decisive factor here, time, a more universally unavailable commodity, is often the thing that makes or breaks home cooking.

Aside from the mechanics, logistics and administrative aspects of culinary efficacy there is, perhaps equally decisive as time, health literacy.   That is, knowledge of the relationship between food and health.  That is not the only aspect of health literacy but it just as well aught to be.  According to the Gallop Poll, knowledge about what we eat is woefully missing in the American culinary mind.

The Policy ThinkShop is expanding its policy analysis and research resources in response to the current  healthcare reform challenges faced by the states and communities.  We will be posting periodic articles and resources addressing the numerous variables that define the nation’s current healthcare challenges which go well beyond putting a health insurance card in a person’s hand.

Visit our health policy and research blog at:

http://healththinkshop.com

for more health specific resources and to share with us which areas of health you want us to address for your daily health administration, policy and planning needs.

“Even as more U.S. restaurants list nutritional information on their menus, less than half of Americans, 43%, say they pay a “great deal” or a “fair amount” of attention to it. Americans are much more likely to take note of nutritional labels on food packages, with 68% saying they pay at least a fair amount of attention to this …”

via In U.S., Less Than Half Look at Restaurant Nutrition Facts.

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Filed under: access to education, Aging, Behavioral Health Outcomes, Blogosphere, Health and Exercise, Health Literacy, Health Policy, Healthcare Reform, Medicaid, Medicaid Expansion, Medical Research, Medicare, News, Policy ThinkShop Comments on other media platforms, Public Health, Public Policy, , , , ,

One Response

  1. Reblogged this on HealthThinkShop and commented:
    The Policy ThinkShop is expanding in order to better address healthcare issues, including current healthcare reform.

    The Health ThinkShop will develop these important and timely resources.

    Like

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