Eater's Digest: Lamenting restaurant labeling
The good news is, grocery store consumers are pretty well informed about what is actually in their food. Because most foods on grocery shelves come equipped with nutrition labelsmandated by the U.S. Food and Drug Administration, one can easily reference the calorie count, sodium and sugar content and other important considerations when purchasing packaged foods.But what about restaurants? According to the National Restaurant Association, Americans spent 26 percent of their wages on eating out in 1970. In 2006, this percentage shot up to 48 percent. And on to the bad news: Nutrition information is not very easily accessible in restaurants. Most are mysterious about the contents of their dishes, leaving customers merely to guess at their nutritional content and value. How much salt is actually in this cheeseburger? What type of oil is used to fry these potatoes?