| Abstract: | Abstract To help restaurants accommodate and promote the growing interest in nutrition, Colorado State University's (CSU) Cooperative Extension and the American Heart Association (AHA) of Colorado created the Dine to Your Heart's Delight restaurant program. The program was designed to help restaurateurs develop and promote healthful menu choices through designated menu items which were lower in fat, cholesterol, calories, and sodium. The program proved popular in the late 1980s, after which participation inexplicably declined. On May 2, 1997, the Food and Drug Administration (FDA) regulations for nutritional labeling of restaurant menu items that bear a claim took effect. These new regulations provide an opportunity and a challenge for restaurateurs. An assessment of restaurant manager opinions and criteria for selecting and participating in a point of choice nutrition program are delineated. |
