[Diabetes-Talk] Restaurants and nutrition information.

[Jude DaShiell]

The restaurant industry beyond the chains is highly competitive and has
been that way from its beginnings.  Of course with 60% of the
restaurants not in chains now gone due to covid a little more space will
have opened up once we're clear of this pandemic.
Taking into account false food labels restaurants are at a disadvantage
with nutritional information as much as the rest of the population able
to read food labels.  Corporations that do false food labeling are not
held accountable for them either.  All of this happened as a result of
deregulation impact.  When the false labeling goes away and regulation
of restaurants requiring accessible nutritional information be available
it's likely to take a little while for such changes to spread throughout
the system.  If restaurants are reading false food labels, how is it
reasonable for them to make nutritional information available when such
information won't necessarily be accurate?

On Mon, 5 Oct 2020, Bridgit Kuenning-Pollpeter via Diabetes-Talk wrote:

> Date: Mon, 5 Oct 2020 14:14:41
> From: Bridgit Kuenning-Pollpeter via Diabetes-Talk <diabetes-talk at nfbnet.org>
> To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
> Cc: Bridgit Kuenning-Pollpeter <bkpollpeter at gmail.com>
> Subject: Re: [Diabetes-Talk] Restaurants and nutrition information.
>
> I completely understand the frustration, but I guess I don't see this as as
> big of a problem as some. This is why diabetics should learn about nutrition
> and carb counting in particular. This way, you have an idea of how many
> carbs are in given foods and can calculate on your own. Yes, not everyone
> has access to diabetes educators or is directed to speak with one, but there
> are ways to learn about nutrition even if just Googling. Should all
> restaurants have nutritional info available, yes, sure, but this is not the
> reality we live in. So, it's important we learn as much as we can about food
> and nutrition, especially as diabetics. But really, everyone should know
> this stuff regardless of a diagnosis. I've also been diabetic for 35 years
> now, but I still try to learn what I can since info can change.
>
> Pasta, for example, is a high carb food. A serving amount should be about 2
> ounces or 1/4 cup. Two ozs. Of pasta has roughly 15 grams of carbs.
> Restaurants however serve way more than 1/4 cup of pasta. I would estimate
> restaurants on average give about 1/2 to 1 cups worth of pasta. So, now, if
> you eat the entire dish, it's 30 to 60 grams of carbs.
>
> For the most part, you can expect restaurant serving sizes to be twice the
> recommended amount.
>
> If I eat out, I try to stick with lower carb choices. This will often still
> be high in calories and/or fat, and definitely high in sodium, but I care
> more about the carbs. Personally, I avoid meals that are high in carbs. So,
> no pasta and breadstick; no burger and fries, etc. Ndo fried foods, though,
> I'm not a big fried food fan. I usually opt for salads and veggies if
> possible. Also, lots of restaurants are now providing light menus. And
> depending on the restaurant, you can probably customize dishes if asking.
>
> But keep in mind, some higher carb foods are not bad though. It depends on
> the type of carb. Like black beans or chick peas or squash. Foods like these
> are higher in carbs but are full of good things like fiber and vitamins, and
> the body usually consumes carbs like these differently than carbs like pasta
> or bread, etc.
>
> I'm not a big burger person, but I go to places that offer gluten-free items
> and vegetarian options. Some of my favorite places have gluten-free bun
> options and black bean or quimoa patties. The bun is about 30 grams of
> carbs, each bun about 15 grams. This is standard for most bread/bun options,
> although, it depends on the size of the bun/bread. And a quimoa patty is
> roughly 18 grams. So, this would be 48 grams of carbs. I don't usually get
> fries but opt for a side salad or steamed veggies.
>
> Bridgit
>
> -----Original Message-----
> From: Diabetes-Talk <diabetes-talk-bounces at nfbnet.org> On Behalf Of Sandi
> Ryan via Diabetes-Talk
> Sent: Sunday, October 4, 2020 9:35 PM
> To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
> Cc: sjryan2 at gmail.com
> Subject: Re: [Diabetes-Talk] Restaurants and nutrition information.
>
> Hi Alan,
>
> This has been a special frustration of mine for three decades, since I spent
> my career in dietetics and counseling people with diabetes and other issues
> that required knowing what was in their food.
> One reason restaurants often don't have nutrition information for their menu
> items is that making it available requires research, calculation, and a
> precise recipe, and often restaurants that are not part of a regional or
> national chain balk at the cost of hiring someone to do the work, or at
> taking the time themselves to come up with what you need. I believe that in
> most cases, having the information available is now required for larger
> restaurants. Sometimes, if you ask for nutrition information it can be
> produced. But this is a difficult issue, and I don't know the one right
> answer for dealing with it.
>
> I can tell you that at most restaurants, the size of a serving of pasta is
> between 4 and 6 ounces, which is huge. In many restaurants, the size of a
> slice of bread is equal to two or three standard slices. Sometimes you can
> estimate what you have.
>
> Also, if you have nutrition information for a similar item from a chain
> restaurant, and the portion size at the restaurant without information is
> similar, chances are the values for the chain's item can be used to estimate
> the other restaurants information. Just remember that if one serving is
> larger or smaller than the other, you will need to take that into account
> and add or subtract nutrient amounts.
>
> I hope this helps at least a little.
>
> I'm sure others on this list will have suggestions as well.
>
> Sandi
>
>
>
> -----Original Message-----
> From: Diabetes-Talk <diabetes-talk-bounces at nfbnet.org> On Behalf Of Alan
> Wheeler via Diabetes-Talk
> Sent: Sunday, October 4, 2020 8:14 PM
> To: diabetes-talk at nfbnet.org
> Cc: Alan Wheeler <blindsticks at gmail.com>
> Subject: [Diabetes-Talk] Restaurants and nutrition information.
>
> Hello everyone!
>
> Why does it seem so impossible to have local restaurants provide nutrition
> information? Is there something I am missing?
>
> I know chains are good about this but local ones seem unable to provide the
> information...or perhaps unwilling to? I'm just asking because it just seems
> convaluted to try and figure out the calories/carbs in a dish I am going to
> have for dinner and I'm just wishing the information could be provided so I,
> and others like me could make informed choices more easily.
>
> Alan
>
>
> "If you want to practice anything, practice knowing you can do whatever you
> set your complete mind to." Victor Wooten "The Music Lesson"
>
> My blog: http://doingitdeeper.blogspot.com/
>
> Sent from my iPad
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