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Nutritional Quality of Menu Offerings at Eight Fast-Food Chains in the U.S.

A Commentary
  • Margo G. Wootan
    Correspondence
    Address correspondence to: Margo G. Wootan, DSc, Director, Nutrition Policy, Center for Science in the Public Interest, 1220 L Street, NW, Suite 300, Washington DC 20005
    Affiliations
    Center for Science in the Public Interest, Washington DC
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      In this issue of the American Journal of Preventive Medicine, Hearst and colleagues
      • Hearst M.O.
      • Harnack L.
      • Bauer K.W.
      • Earnest A.A.
      • French S.
      • Oakes J.M.
      Nutritional quality at eight U.S. fast-food chains: 14-year trends.
      use the U.S. Department of Agriculture (USDA)’s Healthy Eating Index to provide a much-needed assessment of the nutritional quality of fast food and evaluate how it has changed over 14 years. Their results show that the nutritional quality of fast food has improved little over the last decade, rising a mere three points out of a 100-point scale. This tiny increase is disappointing, and a bit surprising, given the many pronouncements by companies that they have added healthier menu options, switched to healthier cooking fats, are reducing sodium, and are touting other changes in company press releases and advertising.
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