People are increasingly returning to dine-in restaurants, and take-out meals from such establishments continue to remain popular. This growing reliance on restaurant food raises questions about the nutritional quality and health risks of menu items. Restaurant foods are usually higher in saturated fat, sodium, and calories, raising the risk of obesity and heart disease. To promote public health and assist consumers in making informed food choices at the point of purchase, the U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements on December 1, 2014, in accordance with the Affordable Care Act. These requirements also help restaurant operators ensure that the nutritional quality and composition of their menu items are verified.
Part 1 of this article reviewed the establishments, terms, and types of menu items covered by the Menu Labeling Requirements. The conclusion of this article series discusses the physical parameters for menu displays and labeling, as well as the guidelines for variable items on a menu, to help restaurant operators comply with the requirements.