Article

Health and wellness: A fight against obesity

From offering lower calorie menus to baking side items, the restaurant industry needs to do its part in supporting healthy changes.

February 27, 2012

By Cari Price, corporate development chef, Food IQ

A whopping one-third of adults and 17 percent of children and adolescents are considered obese, according to the 2010 National Health and Examination Study. In a recent Men's Health article, "Restaurants That Get it Right," the restaurant industry is labeled as "an easy target, a slowly swaying punching bag for heavy-fisted health advocates," partly faulting restaurant chains and unhealthy offerings that expand bottom lines at the cost of expanding American waistlines.

Whether we agree with this analysis or not, one thing we can agree upon is that change is needed both at home and away from home to combat this epidemic.

Obesity is not only a matter of size and appearance but rather a serious threat for abbreviated life span due to heart disease, stroke and diabetes. Consequently, it's surprising that a recent study by Allianz Insurance indicates that American's top area of focus for 2012 is health. The absence of disease beats out issues such as financial stability, employment, education and leisure, even during record unemployment in many areas of the country.

Staggering obesity statistics have inspired medical communities, health advocate groups, government officials and media sources to continually influence and educate consumers on healthier lifestyle choices. But for many Americans, improving their health seems daunting. In fact, in a Yankelovich consumer research study, 65 percent of consumers said, "I'm trying to take better care of my health today than just a few years ago." When asked what is preventing them from leading a healthier lifestyle, 59 percent of consumers said they don't have the willpower to change their habits and view getting healthy as a difficult process.

Unfortunately, this view means that making good progress on the road to health may remain an elusive and abstract goal for most consumers.

"Leading a healthier lifestyle" is a pursuit of overall physical, mental and emotional health that informed consumers are seeking today in their food. We have coined this dynamic process with the terms "health and wellness" to define the growing awareness and conscious choices consumers are making toward a more balanced and healthy lifestyle.

So how can restaurants offer menu items that fit into an overall "health and wellness" strategy? How can they play a part in helping pinpoint sustainable solutions against obesity as opposed to unsustainable diet programs that have left consumers unsuccessful with weight loss in the past?

Many chains are taking the barbell approach with their menus, offering a balance between better-for-you and indulgent. Burger King's breakfast menu is a prime example with new Fruit Topped Maple Flavor Oatmeal, and on the other end of the spectrum, the Double Crossan'wich with sausage and bacon.

Then there are those restaurants that offer a baked version of a menu item that is typically fried, such as chips or fries, so that consumers can balance out their meal with healthier side items. Another way restaurants are providing balance is with various portion sizes of standard menu items that help eliminate some of the guilt.

Some large chains are even creating an entire low calorie menu category like Cheesecake Factory's SkinnyLicious items featuring less than 590 calories each. McDonald's is now replacing french fries with fresh apples slices in its famous Happy Meals and plans to reduce the sodium count by 15 percent across its entire menu by 2015. "Health and wellness" is a menu strategy that will be a part of McDonald's longer term menu development plans to reduce added sugars, saturated fat and calories through varied portion sizes, as well as product reformulation and innovations by 2020.

All of these examples represent the small steps today's restaurant chains are implementing to do their part in supporting change that is sustainable and smart to help produce a healthier generation. Consumers can do their part by heeding the advice of the aforementioned Men's Health article—"put your dollars behind these restaurant trends, you'll become healthier and leaner and you'll encourage more chains to join the fight against obesity and just plain bad food."

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