Helping Restaurants Fight Obesity
> Helping Restaurants Fight Obesity
>
> As consumers become increasingly concerned about obesity and health risks
> associated with nutrition, many seek more information about restaurant
> foods. American families are estimated to spend as much as half of their
> food dollars at restaurants and to consume about one third of their
> calories outside the home.
>
> One U.S. senator is pushing a bill to require chain restaurants to list
> nutritional information for all menu items. Although this law has not been
> passed, your city would like to encourage restaurants to offer more
> nutritious menu choices.
>
> Assume that you work for Partners for a Healthier Community (PHC), which is
> part of the City Health and Human Services Department. PHC has been working
> on a program called Healthy Dining. Its goal is to offer food
> establishments the opportunity to be recognized as Healthy Dining
> restaurants. In order to be listed, owners must meet certain criteria.
>
> A PHC team devoted to the Healthy Dining program discussed a number of
> requirements. The team thought that restaurants ought to offer at least two
> choices of fruits or vegetables. They wanted choices other than potato
> dishes. The team was much opposed to french fries. What could be
> substituted for them? Perhaps salads? In regard to the menu, the team
> thought that Healthy Dining restaurants should have some low-fat and
> low-calorie menu items, and when they are offered, customers should know
> what they are. However, no minimum on the number of such items would be
> required. The team also thought that Healthy Dining restaurants should try
> to provide at least some dishes in smaller portion sizes or perhaps half
> portions. Milk was discussed, and team members suggested that restaurants
> move away from offering whole milk. Team members preferred 1 percent or
> nonfat milk when milk was offered as a beverage.
>
> The team gave you the task of giving a PowerPoint presentation to
> restaurant owners who inquired about the Health Dining rating.
>
> *(Adapted from Dr. Guffy case studies)*
> Case Assignment
>
> Create a PowerPoint presentation with audio to be presented to owners who
> want to know how to earn the Healthy Dining rating for their restaurants.
> You can add audio to your presentation by using the “Record Narration”
> option under the Slide Show tab in PowerPoint. You will need a microphone.
> Address the presentation as a response to Mr. Adrian Hammersmith and
> guests, Adrian’s Steak House, 974 South Cobb Drive, Marietta, GA 30060.
> Explain in your presentation that information about the Healthy Dining
> program can be found at http://www.
> primarily for diners. A link at the bottom of the page, labeled “Nutrition
> Services,” takes dietitians and restaurateurs to information about program
> certification and membership.
>
> Note: If you have trouble with adding voice then put the exact text of your
> talk in the “Notes” section. Once you have created your presentation, show
> it to somebody and have them critique you on it. Write a short summary
> paper describing this critique.
>
> Use the following oral communication rubric to see how your instructor will
> assess your speech: Oral Communication Rubric
> <https://tlc.trident.edu/
>
> What if You Have Never Created a PowerPoint Presentation?
>
> Click the link If you have never made a PowerPoint presentation before and
> need to learn how to use the program
> <http://office.microsoft.com/
> .
>
> Submit your PowerPoint presentation with narration and the critique by the
> module’s due date.
> Assignment Expectations
>
> Create a PowerPoint presentation and upload it. (PowerPoint presentations
> should not be over 10MB.)
>
> Give PowerPoint presentation in front of a live audience for critique.
>
> Write a short summary of the critique.