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How to Make the Latest Nutritional Research Work For You

By Katya Baxter, Nutritionist,

This week the USDA released a report showing that the cholesterol count in today’s eggs is 14% lower, and the Vitamin D content is 64% higher compared to test results from 2002. This is undoubtedly a great piece of news for some consumers. For operators who display nutritional information on their menus this is important in a slightly different way.

If you plan to disclose nutritional information on your menus or items on display in order to comply with the FDA menu labeling regulations, it is essential that you stay on top of constantly emerging nutritional data.

According to FDA regulations, items such as cholesterol are one of the mandatory nutrients that will need to be accurately accounted for. The same goes for other nutrients such as fats, sugars, sodium, etc. that can commonly be found on the nutrition facts label.

Aside from offering more accurate numbers to your customers, you can also capitalize on the fact that your 3-egg omelet now has only 540 mg of cholesterol vs. 640 mg in the ‘original’ version! Not only a significant difference but also one your customers will appreciate.

You may be asking yourself, ‘how am I going to keep on top of the latest nutrition research?’ The good news is that you don’t have to! When you choose your nutritional analysis program, make sure the database is routinely updated. If possible, you may even be able to get a list of changes or at least know what questions to ask so you can get the best and the most recent updates.

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