Abstract
Public concerns about nutrition claims for food have resulted in considerable regulation by the federal Food and Drug Administration (FDA). Under 1993 regulations, restaurateurs are required to substantiate any health or nutrition claims made for menu items. Restaurant menus must effectively meet the same standards as those for package foods. Any claims must be supported by food analysis, and many companies are already using laboratory analysis to support those claims. The use of specific terms, such as "light," "fiber," and "tropical oils," is restricted. Considering the cost of analyzing menu items and providing the information in bureaucratically approved form, many operators may well simply remove any nutrition information and claims from their menus. The result would be less information provided to the public at a time when consumers profess to be more interested than ever in the health and nutrition value of food.
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