Food & Culinary Professionals

Resources


Welcome to the Restaurant & Hospitality Resource Page! 

The following is a list of invaluable resources for our subgroup members. 

ONLINE CERTIFICATE OF TRAINING PROGRAMS:

Restaurant Menu Labeling: The Impact on the Environment of Nutrition and Dietetics


The Academy of Nutrition and Dietetics Articles and Resources:

Standards of Professional Performance for Registered Dietitian Nutritionists (Competent, Proficient, and Expert) in Sustainable, Resilient, and Healthy Food and Water Systems (JAND Article, March 2014)

Changes in the Energy and Sodium Content of Main Entrées in US Chain Restaurants from 2010 to 2011 (JAND, February 2014)

Weight Status Moderates the Relationship between Package Size and Food Intake (JAND, February 2014)

To What Extent Does Posted Nutrition Information in Fast Food Restaurants Influence Consumer Food Choices? (JAND, September 2013)

Trends in Farm-to-Table from a Sociological Perspective (JAND, July 2013)

Accuracy and Variability of Restaurant Meal Nutritional Information (JAND, September 2012)

Energy, Saturated Fat, and Sodium Were Lower in Entrées at Chain Restaurants at 18 Months Compared with 6 Months Following the Implementation of Mandatory Menu Labeling Regulation in King County, Washington (JAND, January 2012)


Food Labeling Guidance, Guidelines and Resources:

Access FCP's comprehensive labeling resources here

Food Labeling Guide (FDA)

Guidance for Industry: Questions and Answers Regarding the Effect of Section 4205 of the Patient Protection and Affordable Care Act of 2010 on State and Local Menu and Vending Machine Labeling Laws (FDA)

Guidance for Industry: A Labeling Guide for Restaurants and Other Retail Establishments Selling Away-From-Home Foods (FDA)

Guidance for Industry: Nutrition Labeling Manual - A Guide for Developing and Using Data Bases (FDA)

Examination of Front-of-Package Nutrition Rating Systems and Symbols (IOM)

Nutritional Analysis: Menu (NRA)

Facts Up Front (GMA)


Sodium

Sodium and the Restaurant (NRA)

Reducing sodium in restaurant foods is an opportunity for choice (CDC)


Allergens and Gluten:

Gluten-Free Labeling of Foods (Federal Register)

ServSafe® Allergens (FARE and NRA)

Gluten Free Market Worth (Food Navigator)

Welcoming Guests with Allergies (FARE)


Trans-Fats:

Consumer Updates (FDA)

Removing Trans Fats and PHO from the Menu (NRA)


Nutrition Facts Label:

Education Tools The Evolution (FDA)

Nutrition Facts: An interactive guide to food labels (Mayo Clinic)

Potential Changes and Expectations (Food Navigator)


Food Code  

Retail Food Protection (FDA)

 Summary (FDA)


Farm Bill:  

Food, Farm and Jobs Bill (USDA)

 Bill Summary (Committee on Agriculture)

 News (FRAC)


Understanding and Transparency in Food:

Food Dictionary and Encyclopedia (USDA)  

From Farm to Fork: Understanding Food Production, Processing & Technology (IFIC)

Biotechnology (IFIC)

GMO Labeling (GMA)


National Restaurant Association:

ServSafe®:
Specific food and alcohol regulatory requirements vary from state to state

Allergens Online Course/Assessment

Restaurant Associations by State

Kids LiveWell Program


Ways To Stay Updated:

FDA: Facebook     Twitter

National Restaurant Association: Facebook  Twitter

ServSafe®: Facebook    Twitter

International Food Information Council Foundation: Facebook    Twitter

Restaurant News: Facebook    Twitter

Food Navigator: Facebook      Twitter

Grocery Manufacturers Association: Facebook    Twitter