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APHA Scientific Session and Event Listing

Suzanne Vieira, Culinary Nutrition Department, Johnson & Wales University, 8 Abbott Park Place, Providence, RI 02903, 401-598-1881, svieira@jwu.edu

Culinary driven education is solution-based. Community health planning creates opportunities for preventing weight gain and obesity through partnerships which celebrate ways of preparing healthful foods that help shape individual and collective behavior, making healthful choices easier and available.

The average American eats 4.2 meals (approximately 25% of all his or her meals) outside the home; households spend half their total food budget on eating out. Most important, these away-from-home foods can be significant contributors to individual energy intake.

In response, business and public health partners have agreed on changes in the restaurant, food service, food manufacturing, and grocery industries that aim to help consumers achieve positive health outcomes. These include changes to menu design, cooking techniques, portion size, plate composition, and menu pairing. Suzanne Vieira, Chair, Culinary Nutrition Department, Johnson & Wales University will discuss working with away from home food establishments to develop menus that favor lower calories, less calorie density, and smaller portion sizes.

Learning Objectives:

• a. Describe how to promote the wider inclusion in foodservice of less-calorie-dense menu items and calorie-sparing cooking techniques that are widely accepted by consumers and that take into account constraints on operators.
• b. Describe how to work with foodservice providers to develop and promote portion-size, plate composition, and menu-pairing options that help consumers in their efforts to manage their energy intake.

Presenting author's disclosure statement:

Any relevant financial relationships? No