Dining out with a healthy appetite

Dining Out with a Healthy Appetite

When Americans dine out--asthey're doing more than ever before --they aren't leaving their taste for a healthy diet at home. So more and more restaurants are changing their menus to satisfy a calorie-counting and nutrition-conscious clientle.

Those were the findings of surveysof consumers and restaurant managers conducted last year for the National Restaurant Association (NRA).

In one survey, the 100,000-memberWashington, D.C.-based trade group asked The Gallup Organization to poll consumers about how they've changed their eating habits due to concerns about health and nutrition. Three out of five consumers said they had changed their eating habits at home, and two out of five said they had done so when they eat out. These overall results were close to those of a similar survey in 1983. But in asking about specific preferences, the 1986 poll found more restaurant patrons who said they're eating more vegetables, less fat, less meat, and fewer fried foods than three years before. Consumers also continue to use less sugar and salt, more fish, and more salads.

What Americans eat when they'redining out is of no small importance to their overall health and nutritional well-being The NRA estimates that more than 45 billion meals are eaten in restaurants and school and work cafeterias annually, and that, on the average, each person eats out about 192 times a year.

So restaurateurs are wise to cater totheir health-conscious diners. And the survey of restaurant managers found that they are doing just that. According to Restaurant USA (a trade periodical of the NRA, formerly called NRA News), "the majority of operators have healthful substitutes available and . . . are willing to alter preparation methods when requested.'

The survey--of 504 restaurateurs,done for the NRA by Gallup last year-- confirmed the increased health-consciousness of those dining out. Half the managers reported increased demand for salads, fish and seafood. Two of five noted more requests for fresh vegetables, poultry, fresh fruit, and baked or broiled foods. About one out of three mentioned greater demand for lean meat and foods prepared without sauces, butter or salt. Yet one-fourth of the managers reported an increased demand for desserts. "With the exception of desserts,' reported Restaurants USA, "these foods reflect consumer interest in a lower fat, lower cholesterol, higher fiber wellness diet.'

In catering to their customers' healthfulpreferences, the survey found virtually all restaurants offering at least diet beverages (95 percent) or sugar substitutes (92 percent). Most also offer decaffeinated coffee, margarine, whole-grain bread, rolls or crackers, and fresh fruit for dessert. About one-third offer reduced-calorie salad dressings, low-fat or skim milk, salt substitutes, and bran cereals.

Almost three out of four restaurantswill alter the way they prepare food at a diner's request, the survey found. At least nine out of 10 will serve a sauce or salad dressing on the side or cook without salt. Most also will cook with margarine or vegetable oil to help diners trying to limit saturated fats (found in butter, lard and shortening) because of concerns about cholesterol and heart disease. Four out of five restaurants will broil or bake a food instead of frying it, and three out of five will remove the skin (high in fat) before cooking chicken.

A growing number of restaurants areactively promoting nutritious or low-calorie fare. Some highlight nutritious items on the menu, have special sections of the menu, or even have a separate menu for health-conscious diners. At other restaurants, the waiters and waitresses tell their customers about especially healthful fare.

However, very few restaurants havegone so far as to put nutrition information on the menu. Only 4 percent of those surveyed even list calories, and only 2 percent tell the fat, sodium or cholesterol content of their selections. Yet of those who don't put nutrition information on the menu, 17 percent say it is available on request.

"Consumer interest in nutrition hasbeen steady over the past few years,' noted Restaurants USA. "Both federally funded public nutrition education programs and stronger scientific consensus on diet and disease are expected to not only sustain but also to fuel the public's interest in health and nutrition.'

COPYRIGHT 1987 U.S. Government Printing Office
COPYRIGHT 2008 Gale, Cengage Learning