Research is being conducted on the trends in Dining out and what type of affect this is having on the American population. Even back in 1996, researchers noted that USDA surveys found found that compared with home foods, away-from-home foods were higher in total and saturated fat and lower in fiber, calcium, iron and sodium. With increasing popularity in dining out, efforts to improve children’s diets may need strengthening. These dietary habits start in childhood and continue throughout the adult life (Lin et al. 1996).
Statistics show that American adults and children consume on average one third of their calories from eating out. Studies link eating out with obesity and higher caloric intakes. Children eat almost twice as many calories when they eat a meal at a restaurant compared to a meal at home. The average American eats out four meals a week; that is enough to lead to over-consuming calories not just on the day the person eats out, but also to exceed calorie requirements over the course of a whole week. When eating out, people eat more saturated fat and fewer nutrients, such as calcium and fiber, than at home.
Eating out has been increasingly popular for Americans over the past several decades. In 1970, 26 percent of all food spending was on food away from home; by 2005, that share rose to 41 percent.
A number of factors contributed to the trend of increased dining out, including a larger share of women employed outside the home, more two-earner households, higher incomes, more affordable and convenient fast food outlets, increased advertising and promotion by large foodservice chains, and the smaller size of U.S. households. Continuation of these economic and demographic trends is expected to keep boosting Americans’ growing appetite for eating out.
Between 1977-78 and 1994-96, U.S. consumption of food prepared away from home increased from 18 to 32 percent of total calories. Meals and snacks based on food prepared away from home contained more calories per eating occasion than those based on at-home food. Away-from-home food was also higher in nutrients (such as fat and saturated fat) that Americans overconsume and lower in nutrients (calcium, fiber, and iron) that Americans underconsume. The rising popularity of eating out presents a challenge for Americans. (Lin et al. 2002)
A few states have already passed laws requiring restaurant chains with more than 10 locations to provide customers with the specific nutrient information about menu items.
As more and more Americans eat meals outside the home, the country also faces an epidemic of obesity. An association between eating out and weight-related diseases has led to demands for nutritional labeling of restaurant foods. A new study in the Journal of Consumer Research examines the potential benefits of such labeling. "Using only the sense of taste, smell, and sight to accurately estimate the levels of calories, saturated fat, trans fat, and sodium found in a typical restaurant food serving is extremely difficult, if not impossible, for most consumers," write authors. They looked at how participants' prior expectations came into play and whether providing calorie and nutrient information after the consumptive experience changed their subsequent food choices. The study shows that nutritional information can help consumers moderate their eating over time. "Coming to a Restaurant Near You: Potential Consumer Responses to Nutritional Information Disclosure on Menus." Journal of Consumer Research: October 2009.
People need nutrition information to manage their weight and reduce the risk of or manage heart disease, diabetes, or high blood pressure, which are leading causes of death, disability, and high health-care costs. Without nutrition information, it is difficult to compare options and make informed decisions.
