'This is yet another stale and worn-out attempt by CSPI (Center for Science in the Public Interest) to sensationalize an issue and feed the media and consumers with negative messages that vilify the food industry.'
So says a statement issued by Washington, D.C.'s National Restaurant Association, the leading business association for the restaurant industry. The statement was in response to a report issued by the CSPI on the lack of nutritional options found on children's menus at table service restaurants.
The National Restaurant Association went on to say, 'The fact is that every day, our nation's 878,000 restaurants provide numerous options to accommodate all types of eating plans—South Beach, Atkins, low-calorie, vegetarian, just to name a few. And, as the industry of choice and hospitality, restaurants have been incredibly responsive to meet the dietary needs and requests of all consumers, including using alternative food preparation methods—baked, grilled, broiled, poached or steamed.'
They claim that the nation's restaurants have long provided a wide variety of options to meet any individual's dietary preferences. They say that, 'with restaurants providing and welcoming customers' flexibility to modify options and preparation methods, opportunities abound for all consumers—younger and older patrons alike—to make food choices that are appropriate for their individual needs.'
The statement goes on to encourage parents to help children make smart eating choices when dining out by exercising their parental responsibility, and rights as a customer, to order items not found on the menu, substitute side dishes or customize meals to their satisfaction.
This debate will obviously never go away, as parents claim to want healthier options for their kids, but don't choose them when they are offered on the menu. Red Lobster has actually had more success with healthier options on their childrens' menu, because of the time they spent putting it together with both kids and their parents.
In addition, restaurants point out that parents need to set examples for their children. If mom orders fried chicken and French fries for herself, but a salad for her son, nothing will be accomplished.
Restaurant operators claim an increase in the orders of salad and seafood entrees by diners, but do fail to mention how many of those salads and seafood entrees come smothered in three varieties of cheese.
The National Restaurant Association points out that recent research shows that six out of 10 consumers agree that there are more nutritious options available at table service restaurants as compared to five years ago. In addition, 93 percent of consumers agree that they can eat healthful options at most table service restaurants if they so choose.
Remember that 76 percent of meals consumed are still prepared at home, but that number seems to continually fall, as fewer diners feel they have the time needed to eat this way.
The National Restaurant Association feels particularly beleaguered at this time, having recently fought off attacks by 'food police' to list nutritional information on their menus. They cited high costs, and lack of demand as two potential reasons for their disinclination to comply.
In related news, and to possibly disarm their critics, The National Restaurant Association, and FoodFit, a leading healthy eating Internet company, recently announced the launch of the launch of Dine Out Smart (www.foodfit.com/nra/dineoutsmart.asp). The site provides trends, tips, and information to help diners choose healthier appetizers, entrees, and, in some cases, desserts. Smart includes features on small plates, tapas-like offerings that have recently become popular in restaurants across the country, and also helps diners in customizing their plate in restaurants, by ordering different sides, or requesting different meat preparations, for example.
'We share the same goal for our members, whether they're visitors to our Web site or guests at our restaurants—to enjoy a healthy and balanced lifestyle,' said Steven C. Anderson, president and chief executive officer of the National Restaurant Association, in a prepared statement. 'We know consumers' tastes are changing, and the restaurant industry is working hard to create and promote additional nutritious options.'
While this is a great tool, the National Restaurant Association may be shining up that silver lining a bit too much. Let's face it—eat healthy at home or in specialty restaurants. Ninety nine percent of the time, if you are eating out, you have to be prepared to splurge—whether you want to or not.