Healthy Dining Finder

Restaurants have two options for obtaining nutrition data: (a) laboratory analysis and (b) computerized database analysis.

Laboratory Analysis:

Although laboratory analysis is generally accurate for any one sample measured, the laboratory method has several disadvantages:

• The analysis is only accurate for the one sample that was prepared and measured. If the preparation of that particular menu item – for whatever reason – deviates from how the dish is normally prepared, then the nutrition data obtained is not accurate for the standardized preparation; it is only accurate for the one sample. Thus, when employing laboratory analysis, it is very important that the sample be prepared according to the standardized recipe. It is equally important that those involved in purchasing ingredients and preparing the menu item adhere to the prescribed ingredients and recipe.
• Most lab reports do not provide a breakdown of the amounts and ingredients corresponding to the nutrition data, making it very difficult to determine whether or not side dishes, sauces, dressings, etc., are included in the laboratory analysis. It is up to the restaurant personnel to keep accurate records and fully identify and record the amounts and ingredients for each sample tested.
• Since the report does not provide a breakdown of the ingredients with corresponding nutrition information for each ingredient, this method does not allow for an assessment of how the recipe can be modified to reduce calories, fat, etc., and thus improve the nutritional value of the recipe.
• HEALTHY DINING’s staff has submitted menu items to a laboratory and experienced problems with the procedures and results. For example: (a) the lab did not provide instructions for submitting and labeling the samples, (b) the report provided the data for 100 grams weight instead of for the actual portion served, and (c) the report provided only the sample number (as it was labeled) instead of the name of the menu item. Thus it was up left up to HEALTHY DINING’s staff – without any prior instructions – to note the name and component ingredients for each sample.
• In addition, HEALTHY DINING has reviewed laboratory reports that were obviously not accurate (for example a ‘Chicken Rice Bowl’ in which the lab report listed zero carbohydrates – obviously wrong because the recipe included one cup of white rice). Without a breakdown of ingredients and corresponding nutrition information, there is no way to determine why the report is not accurate (probably operator error). However, since most restaurant personnel have little or no training in nutrition, they lack the expertise required to review the report and evaluate its accuracy.
• Laboratory analysis is three to four times more expensive than database analysis.

Computerized Database Analysis:

When performed correctly (see FAQ #3), the computerized database method is typically a better predictor of the nutrition content of a dish than a single laboratory analysis. This is because the database method (a) is based on a recipe as the standard and (b) employs the statistical average for commodity products that can vary with growing conditions and other factors. Exceptions are menu items that undergo processing in which the nutrient changes cannot be confidently predicted, such as fried foods.

Other advantages of the computerized analysis method include:

• HEALTHY DINING can provide the restaurant a report detailing the amounts of all ingredients with the corresponding nutritional composition. This report matches the recipe provided and serves as a tool that the restaurant can use to train the cooking staff, thereby ensuring a higher degree of standardized recipe compliance and, ultimately, accuracy.
• The nutrition report can provide the breakdown of each ingredient and the corresponding nutrition information, so it is easy to assess how the calories, fat, etc., add up. The report can then serve as a tool to help restaurants modify the recipe to reduce calories, fat, etc.
• Cost-effectiveness – database analysis costs much less than laboratory analysis. Additionally, variations, recipe modifications, changes in ingredient brands, etc., can all be easily revised in the database.

Accurate analysis results are dependent on the following factors: (a) the qualifications, training, experience and supervision of the analyst, (b) an accurate recipe containing accurate measurements, (c) complete disclosure of all ingredients and preparation methods used by the restaurant, (d) training and ongoing supervision of the kitchen staff to adhere to the recipe, and (e) for computerized analysis, a high-quality, up-to-date, extensive nutrition analysis software program.

HEALTHY DINING’s high accuracy rate is based on: (a) use of a professional staff of registered dietitians, rigorously trained in computerized analysis for the restaurant industry, (b) the company’s quality assurance program, designed to ensure that the analysis is based on a complete disclosure of ingredients, preparation methods and accurate measurements, and (c) the use of a high-quality, up-to-date, extensive nutrition analysis software program, to which hundreds of restaurant industry-specific brands are added. See FAQ #1 (above) for a discussion of laboratory vs. computerized analysis and factors related to accuracy.

HEALTHY DINING can provide you with guidance in training and ongoing supervision of the kitchen staff to adhere to the recipes upon which the analyses are based. It is also important that the recipes submitted for analysis be accurate (see FAQ # 7). In addition, to maintain accurate nutrition information, your restaurant will need to advise HEALTHY DINING about any changes in brands, preparation, ingredients, etc. For example, if your restaurant changes the brand of tortilla, the analysis should be updated with the revised information for the tortilla. Even small changes in the recipe may result in significant changes to the nutrition data. A nominal fee is charged for revisions.

The Food and Drug Administration (FDA) requires values reported on food labels to be accurate within a 20% tolerance level, as specified in the Code of Federal Regulations. The FDA has not set a separate tolerance level for nutrition information provided by restaurants. Some menu labeling legislation specifies a specific tolerance level http://www.restaurant.org/government/state/nutrition/bills_labeling.cfm The tolerance level will help to protect restaurants from frivolous lawsuits challenging the nutrition data, provided accuracy is within the acceptable range. For example, consider a restaurant that reports a menu item as containing 1,000 calories. If challenged, additional measures of the calorie count should fall within the range of 800-1200 calories. The 20% tolerance level provides an adequate range of variance to account for the multitude of factors that affect the overall accuracy (numerous cooks, changes in ingredients due to season/availability, etc., preparation procedures, database averages, brand differences, analyst decisions, human error in not following the recipes, etc.).

Please contact us for a free, no obligation estimate of your nutrition analysis needs. Pricing is based on number and type of menu items analyzed. Your restaurant is eligible for a discount if you are a member of the National Restaurant Association or your state restaurant association or if you are an American Express merchant.

Detailed plate, side dish and sub-recipes are needed for the nutrition analysis process. The recipes should include:

• accurate measurements
• complete listing of all ingredients and preparation methods – be sure to include any additional oil, butter, salt etc., added during preparation and/or presentation
• brand names or nutrition facts labels of specialty products and/or contact information for suppliers/manufactures

Absolutely! All recipes are kept confidential, and your data is maintained on a secure database. Please see HEALTHY DINING’s Confidentiality Disclaimer for more information.

Yes! That is an advantage of working with HEALTHY DINING’s culinary nutrition team. You will receive detailed nutrition reports providing the nutrient values that correspond to the recipe’s ingredients. HEALTHY DINING can also provide guidance about simple modifications to the recipes to reduce the levels of calories, fat, sodium, etc., as well as "Special Request" ordering instructions to help your customers customize their order to contain fewer calories, less fat, etc.

A wide variety of restaurants, including brands that range from QSR to fine dining – and many who participate in HealthyDiningFinder.com. Restaurant clients span every size, type, cuisine, and location – from large chains to family-owned businesses. Some examples include: Bakers Square, Blue Water Grill, Buca di Beppo, Chevy’s, Elephant Bar, El Pollo Loco, I Ching Asian, Maui Tacos, Rock Bottom Brewery, Sansone’s Bistro, Spataro, Village Inn, Yard House, and Z Pizza.

No. With almost two decades experience conducting nutrition analysis, HEALTHY DINING has found that even chefs and dietitians who don’t have formal training in computerized nutrition analysis for the restaurant industry often do not provide accurate analysis. Additionally, a high-quality, up-to-date nutrition analysis software program containing an extensive database is needed. Most foodservice programs are not adequate to provide an accurate nutrition profile. In addition, a formal degree in nutrition is important, along with knowledge of the new labeling laws, FDA regulations, and NLEA specifications.

If you operate in jurisdictions that have implemented by menu labeling regulations, you will need to contact your local restaurant association, or ask HEALTHY DINING’s culinary nutrition specialists about the specifications of the regulations.

If you are providing the information voluntarily, you may do so through menus, menu inserts, menu boards, brochures, posters, tray liners, bag stuffers, e-mail, newsletters, websites, and more. You may also join the HEALTHY DINING PROGRAM, which will publicize your restaurant and your healthier choices through HealthyDiningFinder.com, health professionals, the media, and much more. Please contact us for more information about this program.

Yes. HEALTHY DINING qualifies your healthier dishes and provides text for your menus, website, and other materials in connection with your use of the HEALTHY DINING logo. Interest in nutrition has never been higher. By providing reliable nutrition information and healthier choices to guests, you gain loyal customers who appreciate your selection of HEALTHY DINING menu items. Also, as a participating HEALTHY DINING restaurant, you will receive complimentary window stickers and ‘Certificates of Recognition’ to display at all your restaurant locations.