Nov. 30--CHEYENNE -- Congressional lawmakers hope that additional information will encourage restaurant diners to eat less.
The U.S. House of Representatives bill aimed at health-care reform contains a provision that requires chain eateries to post calorie counts on their menus. Local nutritionists say whether menu labeling works depends on how the information is packaged.
Menu items may contain more than one serving, and useful data must include the total calorie count, said Karla Jewell-Redman, a clinical dietician with Cheyenne Regional Medical Center. A per-serving breakdown may fool customers into thinking a menu selection contains fewer calories.
"I don't think it's a bad idea, but I'm not sure it will work for everyone," she added.
People who want to lose weight and do count calories may find the information helpful. At the same time, calorie counts don't indicate whether the majority of calories come from fat, sugar, protein or carbohydrates, she said.
A diabetic might be more concerned about carbohydrates, while a patient with heart disease might watch their sugar intake. Meanwhile, a patient concerned about their cholesterol levels might look out for fat, Jewell-Redman said.
But even these nutritional totals may not provide enough information, said Chris Pasley, a nutrition and food safety educator for the University of Wyoming Cooperative Extension Service.
For example, the types of fats and carbohydrates vary. Trans fats and saturated fats raise unhealthy cholesterol levels, while mono-unsaturated and polyunsaturated fats lower them. Fiber is a healthy carbohydrate that absorbs fat and cholesterol, while refined grains pack in empty calories.
"It's our responsibility to provide some education about what to look for," she said. "We need to learn to ask questions when we go into a restaurant."
The nutrition labeling requirements would apply to restaurant chains with at least 20 outlets. Menus would display the calorie counts for standard items as well as the count per serving for each item on a buffet or salad bar. Daily specials, custom orders and temporary offerings would be exempt.
Restaurant staff also would be required to let customers know that they can ask for additional nutrition information. Jewell-Redman said many chain restaurants already carry this data. But accessibility varies. Some eateries post information online, while others do provide nutrition guides on site if diners ask.
Pasley said diners who want to make healthier choices now should ask for steamed vegetables as a side dish. Soups are OK if they aren't cream-based versions.
Salads are another good selection, as long as calorie-laden dressings are used sparingly. Fat-free dressing also works, she added. Customers should avoid anything with the word "fried," as well as breads that aren't made with whole grains.
Jewell-Redman said another way to cut calories is to put half of an order in a to-go box before the meal begins.
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