Examining the Nutrient Profile and Price Incentive Structure of Combination Meals at Large U.S. Chain Restaurants (P04-159-19). (13th June 2019)

• Record Type: Journal Article
• Authors: Vercammen, Kelsey; Frelier, Johannah; Moran, Alyssa; Dunn, Caroline; Musicus, Aviva; Wolfson, Julia; Bleich, Sara
• Is Part Of: Current developments in nutrition. Volume 3(2019)Supplement 1
• Publication Date: 2019-06-13
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzz051.P04-159-19
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: To characterize the nutrient profile of combination meals and understand price incentives to upsize at large U.S. fast food and fast casual restaurants. Methods: Combination meals ( n = 1479) from 34 U.S. fast food and fast casual restaurants were identified from online menus and corresponding nutrition information was obtained from a restaurant nutrition database (MenuStat). Three options for each meal were analyzed: 1) default (as advertised on menu), 2) minimum (low-calorie option), and 3) maximum (high-calorie option). The nutrient composition of meals was compared to the Healthier Restaurant Meal Guidelines, and linear models examined to what extent each meal component (entrée, side, beverage) drove differences in nutrients across meal options. Prices were obtained from restaurant websites for a subset of combination meals ( n = 326) and linear models were used to examine the difference in total calories per dollar between default and maximum options. Results: There was substantial variation across combination meal options for calories (default: 1193 kcal; minimum: 767 kcal; maximum: 1685 kcal), saturated fat (14 g; 11 g; 19 g), sodium (2110 mg; 1783 mg; 2823 mg), and sugar (68 g; 10 g; 117 g). Most default meals exceeded the Healthier Restaurant Meal Guidelines for calories (97%) and sodium (99%); fewer exceeded the standards for saturated fat (50%) and total sugar (6%). Comparing maximum and default meals, beverages were the largest driver of differences in calories (178 kcal, 36% of difference) and sugar (46 g, 93%), and entrées were the largest driver of differences in saturated fat (3 g, 59%) and sodium (371 g, 52%). There were significantly more calories per dollar in maximum versus default meals (169 kcal/dollar vs. 138 kcal/dollar). Conclusions: Default combination meals offered by large U.S. chain restaurants are high in calories, sodium, saturated fat, and sugar. Maximum meals offer significantly more calories per dollar compared to default meals, suggesting there is a strong financial incentive for consumers to "upsize" their orders. Industry and governmental policies that improve the nutritional profile of default meals and financially incentivize lower-calorie meals may be promising strategies for improving dietary behaviors in restaurants. Funding Sources: None.