Supplemental Table 1 Peer-Reviewed Articles Used to Evaluate the U.S. Restaurant Industry’S Progress to Create Healthy Food
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Supplemental Table 1 Peer-reviewed articles used to evaluate the U.S. restaurant industry’s progress to create healthy food environments for American customers, 1 January 2006–30 January 2017 Lead Author, Year Data collection period Data sources Restaurants sampled Results and (years) Assessment tools Study location outcomes measured Study design 1. PLACE (Improve the ambience or atmosphere to promote healthy restaurant food and beverage offerings) (n=0) No articles identified 2. PROFILE (Restaurants change the nutrient composition to provide food and beverage offerings that promote a healthy diet) (n=25) Auchincloss et al., 2014 [1] 2011 Restaurant websites and print 22 quick-service restaurants The average calorie content of menus (QSRs), fast-casual restaurants à la carte entrees and appetizers Descriptive (FCRs) and full-service was 800 calories and did not Dietary Guidelines for restaurant (FSR) chains meet the healthier criteria for Cross-sectional Americans (DGA) 2010 including: calories 47% of the time. Denny’s Friendly’s About 30% of à la carte entrees IHOP exceeded the daily Pizza Hut recommended values for Applebee’s Neighborhood saturated fat and sodium and Grill & Bar about 20% met the Bertucci’s Italian Restaurant recommended dietary fiber California Pizza Kitchen content. Champps Americana Chili’s Grill & Bar Famous Dave’s Legendary Pit Bar-B-Que Hard Rock Café Houlihan’s LongHorn Steakhouse Olive Garden Red Lobster Ruby Tuesday 1 T.G.I. Friday’s Ted’s Montana Grill The Capital Grille Morton’s and The Steakhouse Ahuja et al., 2015 [2] 2010–2013 What We Eat In America 4 QSR chains including: A total of 88% (29 of 33 (2007-2008) data used the FDA- McDonald’s sampled restaurant foods) Descriptive defined sodium limits and the Burger King exceeded the FDA Healthy Eating Index 2010 Dominos recommendations for “healthy” Cross-sectional “optimal” sodium levels Pizza Hut limits for sodium. Local Chinese restaurants (unidentified) Bauer et al., 2012 [3] 2006–2010 (period of interest) University of Minnesota 8 QSR chains including: General menu, entrée, and although trends in the energy Nutrition Coordinating Center’s McDonald’s beverage median energy content content of meal items were Food and Nutrient Database Burger King did not differ between 2006 and assessed between 1997/1998 Wendy’s 2010, and side-items decreased and 2009/2010 Taco Bell in caloric content. The energy Kentucky Fried Chicken content of condiments and Descriptive Arby’s desserts increased over the Jack in the Box review period. Longitudinal Dairy Queen Bleich et al., 2015 [4] 2012–2013 MenuStat Database 2012–2013 66 restaurant chains Menu items (n= 19,417) offered (not specified) in 2012 or 2013 did not have Descriptive any meaningful calorie- reduction changes. Newly Longitudinal introduced items in 2013 had lower calories (-56) than similar 2012 items. Calorie declines were among new main-course items (-10%, -67 calories), new beverages (-8%, -26 calories) and children’s menu items (-20%, -46 calories). Bleich et al., 2016 [5] 2012–2014 Menustat Database 2012–2014 66 restaurant chains Calories declined in newly (not specified) introduced menu items from Descriptive 2012 to 2013 (-71), and from 2012 to 2014 (-69) (n = 23,066 Longitudinal total menu items). New main- course items decreased by 30 2 calories (from 85 to 55 calories) (2013 to 2015). Although these items decreased in mean calories, they were higher in calories than items offered all three years. Items offered all three years had no significant difference in mean calories. Bruemmer et al., 2012 [6] May–Jun 2009 (pre) Restaurant chain menus and 37 restaurant chains in King Energy contents were lower at May–Jun 2010 (post) websites compared to the DGA County, Washington FSRs (-7%, -73 calories) and 2005 including: LSRs (-3%, -19 calories) from Intervention LSRs (n=26) and FSRs (n=11) 2009 to 2010, However, nutrition targets were exceeded Cross-sectional for calories (56%), saturated fat (77%) and sodium (89%) at all restaurant locations. Dumanovsky et al., 2009 [7] Mar–Jun 2007 Customer receipts and surveys 11 QSR chains in NYC 7,318 customer receipts were including: obtained from 167 FSR Descriptive Restaurant website information McDonald’s locations in NYC between used to obtain caloric content of Burger King lunch hours of 12 and 2 pm for Cross-sectional meals purchased Wendy’s baseline data prior to the Subway mandatory national restaurant Au Bon Pain menu labeling implementation. KFC Popeye’s Customers purchased an Domino’s average of 827 calories. Papa John’s Excluding single-item Pizza Hut purchases, the average calorie Taco Bell content purchased rose to 961 calories. Chicken LSR chains averaged the highest calories purchased (931 calories), followed by Tex-Mex (Taco Bell; 900 calories), and burger chains (857 calories). One in three customers purchased >1000 calories. 3 Hearst et al., 2013 [8] 2009–2010 (period of interest) University of Minnesota 8 QSR chains including: HEI scores increased in 6 of the although the period of Nutrition Coordinating Center McDonald’s 8 QSR chains but the overall 1997–1998 was assessed Food and Nutrient Database Burger King nutrition quality was still poor Wendy’s in menu offerings. Descriptive Healthy Eating Index (HEI) Taco Bell 2005 KFC Longitudinal Arby’s Jack in the Box Dairy Queen Hill et al., 2013 [9] 2013 Nutrition Environment Measures 137 restaurants in the rural CMA scores were significantly Survey for Restaurants Appalachian region of south lower in African-American Descriptive central Virginia and north block groups than white or Children’s Menu Assessment central North Carolina mixed-race block groups. Cross-sectional (CMA) tool Only 11% (n=15 out of 137 children’s menus) included one or more healthy entrees. Jacobson et al., 2013 [10] 2006-2011 (period of interest) Restaurant website data 16 QSR chains including: The average sodium content of although data assessed from compared to the DGA 2010 Arby’s 78 restaurant foods at 16 QSR 2005–2011 Au Bon Pain chains increased by 2.6% from Blimpie 2005 to 2011. Descriptive Burger King Chick-fil-A Longitudinal Domino’s Pizza Hardee’s Jack in the Box KFC Little Caesars Pizza McDonald’s Panera Bread Papa John’s Pizza Pizza Hut Subway Wendy’s Jarlenski et al., 2016 [11] 2012 to 2014 Menustat Database 2012–2014 37 QSR and FCR chains From 2012 to 2014, only minor (not specified) declines in calorie content (22- 4 Descriptive calorie reduction) was observed among food items across 11,737 Longitudinal menu items assessed for changes in macronutrient composition (non-sugar carbohydrates, sugar, unsaturated fat, saturated fat and protein). Over this time period, beverages revealed an increase by 46 calories, newly introduced main course items reduced by 59 calories, and newly introduced dessert items showed an increase by 90 calories (represented by an increase of 57 calories from added sugar). Kirkpatrick et al., 2013 [12] 2006 Restaurant websites menus 5 QSR chains including: Full menus at QSR chains coded using Food and Nutrient Burger King scored lower than 50/100 points Descriptive Database for Dietary Studies and McDonald’s on the HEI-2005. Children’s MyPyramid Equivalents Subway menus scored 10 points higher Cross-sectional Database Taco Bell on average, and items marketed Wendy’s as healthy or nutritious scored HEI-2005 score 17 points higher compared to full menus. Krukowski et al., 2011 [13] 2009–2010 Restaurant provided children’s 130 local and QSR chains Healthy options were less menu located within 20 miles of prevalent for children’s menus Descriptive Little Rock, Arkansas (13% had a healthy entrée) and Children’s Menu Assessment parents were not provided Cross-sectional tool sufficient information to make healthy menu choices. Moran et al., 2017 [14] 2012–2015 MenuStat Database 45 U.S. restaurant chains From 2012 to 2014, calories in (not specified) including: beverages offered with Descriptive Analysis of children’s menu children’s menus increased items (n=4,016) 26 national significantly by 11 calories. 19 regional From 2012 to 2015, no 23 QSR significant changes were 19 FSR observed for calories in 5 6 FCR beverages, total calories, sodium or saturated fat in children’s menu food offerings. Restaurants that participated in the Kids LiveWell program (n=15) significantly reduced children’s entrée calories between 2012 and 2014 (by 40 calories/meal) compared to non- participating restaurants but this change did not persist for the 2012 to 2015 period. O’Donnell et al., 2008 [15] 2007 USDA database 10 QSR chains in the Houston, Only 3% of possible children’s Nutrient Analysis Protocol from Texas area including: meal combinations met the Descriptive the National School Lunch Arby’s 2007 NSLP nutrient guidelines. Program (NSLP) Burger King Cross-sectional Chick-fil-A KFC McDonald’s Sonic Subway Taco Bell Wendy’s Whataburger Rudelt et al., 2014 [16] 2006-2010 (period of interest) University of Minnesota 8 QSR chains including: Between 2006 and 2010, no although trends in sodium Nutrition Coordinating Center McDonald’s meaningful reduction in mean content were assessed between Food and Nutrient Database Burger King sodium content of the menu 1997/1998 and 2009/2010 Wendy’s offerings (e.g., lunch and dinner Taco Bell entrees and side dishes) was Descriptive KFC observed for the eight QSR Arby’s chains analyzed. Longitudinal Jack in the Box Dairy Queen Schoffman et al., 2016 [17] 2014 MenuStat Database 34 QSR chains including: A total of 3,193 entrées were White Castle analyzed for 34 QSR and 28 Descriptive Krystal FCR chains (total = 62 Subway restaurants). Cross-sectional Wienerschnitzel Taco Bell FCRs provided significantly In-N-Out Burger more calories per entrée (760 6 A&W kcal ± 301 kcal) than QSR Del Taco entrées (561 kcal ± 268). McDonald’s Chick-Fil-A QSRs provided significantly Taco Bueno more entrées in the lower- Arby’s calorie categories (< 500 Taco John’s calories/item) and FCRs Burger King provided more entrées in the Hardee’s higher-calorie categories Wendy’s (> 751 calories/item).