Re: “Calorie conundrum” by Julie Van Rosendaal Food May 22-28 2008.
Gratuities for bringing the importance of nutrition information at restaurants to our attention. Restaurants can choose to put the information on a website on the menu on a tent card or have it available to the staff in another form (nutrition facts binder). Although this information is voluntary for restaurants it is definitely to their advantage to have these facts available to the consumer. The discerning consumer has many restaurant choices and they want to know the facts. This is not a trend in the food industry but a growing actuality. Consider the science an accompanist to the meal.
Restaurants have long had the attitude that they are exempt from addressing nutritional concerns and have typically taken questions about health as an insult. I have always argued that nutrition is the theory and food the fact. If you can’t tell me about your dish why would I eat it?
Consumers need to know that there will be variation with these facts when eating in a restaurant. Portion sizes inconsistent measurements variable cooking methods sauces on the side substitutions etc. All of these factors can alter the nutrition information up to 20 per cent. It is not the responsibility of the restaurant to gauge your health but it is very responsible of the restaurant to give you the information and let you take charge of your health. Any restaurant should feel confident having nutrition information even if it’s not perfect.
Kari Carvey
nutritionist and epicurean
Calgary
