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Cited by 60Nutrition, Health and Food BehaviorConsumer Attitudes and Food LabelingObesity, Physical Activity, Diet

Calorie Changes in Large Chain Restaurants

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Bleich, Sara N., Wolfson, Julia A., Jarlenski, Marian P.·2016·American Journal of Preventive Medicine
DOI 10.1016/j.amepre.2015.05.007PMC PMC4691555
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Abstract

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist.Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three of the data years (2012-2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014.Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found.Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories.

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  • Recent evidence suggests that some restaurants are offering a larger number of healthy options on children's menus than in the past, with menu additions that are lower in calories, fat, and sodium and/or higher in fruits and/or vegetables.

    “Recent evidence suggests that some restaurants are offering a larger number of healthy options on children’s menus than in the past, with menu additions that are lower in calories, fat, and sodium and/or higher in fruits and/or vegetables [4, 13].”

    From Child and parent perspectives on healthier side dishes and beverages in restaurant kids’ meals: results from a national survey in the United States (2018) · cites this paper as [13]

    The Results report that newly introduced children’s menu items in 2013 and 2014 averaged 35 and 38 fewer calories, respectively, than items offered only in 2012. The paper does not establish that the number of healthy children’s options increased, or report lower fat or sodium or more fruits and vegetables in those additions. (LLM, conf=0.88)

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Authors
Bleich, S. N., Wolfson, J. A., & Jarlenski, M. P.
Affiliations
  • Johns Hopkins University (US)
  • University of Pittsburgh (US)
Corresponding author
Bleich, Sara N.
ORCID
Venue
American Journal of Preventive Medicine
Publisher
Elsevier BV
Published
2016-01
Volume
50
Issue
1
Pages
e1-e8
ISSN
0749-3797 (ISSN-L)
DOI
10.1016/j.amepre.2015.05.007
PMC
PMC4691555
OpenAlex
W2219217895
Cited by
60
References
38
Citations by year
2026: 2 · 2025: 3 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 6 · 2020: 14 · 2019: 9 · 2018: 1 · 2017: 13 · 2016: 6
FWCI
6.42
Type
journal article
Language
en
Open access
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • American Journal of Preventive Medicine (publishedVersion)
  • PubMed (publishedVersion)
  • PubMed Central (acceptedVersion)
Funders
National Heart, Lung, and Blood Institute (K01HL096409)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Obesity, Physical Activity, Diet
Keywords
food environment, dietary trends
MeSH terms
Energy Intake, Food Labeling, Humans, Menu Planning, Obesity, Restaurants, United States

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