Restaurant Association Research Articles

Check it! Elder nutrition month in Delaware

National Nutrition Month was celebrated as Elder Nutrition Month in Delaware. The Division of Aging and the Delaware Nutrition Screening Program's goal was to increase awareness of good nutrition and nutritional risk factors among senior citizens (= or > 60 years of age). At an opening press conference, attended by television and newspaper representatives, a proclamation from the Governor was read. A professional public relations manager helped develop the CHECK IT! theme. This slogan was displayed on roadside billboards, as well as on hundreds of posters distributed statewide. During the entire month, an “800” hotline number was displayed on the posters and billboards, inviting senior citizens to phone and speak with a member of the Delaware Dietetic Association about food and diet. A coalition of the Delaware Division of Aging, the Delaware Dietetic Association and the Delaware Restaurant Association was formed, with the aim of alerting restaurant patrons to the Nutrition Screening Initiative's DETERMINE checklist. Accordingly, table tents and colorful brochures were displayed on restaurant tables statewide. The CHECK IT! materials were also available at an American Diabetes Fair held during March.

1993 Foodservice Industry Forecast. National Restaurant Association. Restaurants USA, vol. 12, no. 11, December 1992, pp. 13-36. 1200 Seventeenth Street, NW, Washington, DC 20036-3097. Nonmember annual subscription fee $125

1993 Foodservice Industry Forecast. National Restaurant Association. Restaurants USA, vol. 12, no. 11, December 1992, pp. 13-36. 1200 Seventeenth Street, NW, Washington, DC 20036-3097. Nonmember annual subscription fee $125

America eats out: Nutrition in the chain and family restaurant industry

Today, people are eating away from home (or ordering from a restaurant) more than ever before. According to 1993 National Restaurant Association (NRA) Foodservice Industry Forecast figures. Americans will spend $236.5 billion in commercial foodservice establishments this year. The average American over the age of 8 ate 3.8 meals per week away from home in 1991—that's 198 meals per year. Lunch is eaten out most frequently (at least once a week by 57% of people), followed by dinner (54%), and breakfast (21%). In 1991, men ate 4.3 meals and women 3.6 meals out per week ( 1. Food Service Industry Pocket Factbook,1991–92. Washington, DC: National Restaurant Association Google Scholar ).

Fast-Food Fare

Fast-food restaurants are here to stay and are gaining patronage.1 But how nutritious are the meals they serve? How should health care professionals discuss the consumption of fast foods with patients and their families responsibly yet practically?Every second, an estimated 200 people in the United States order one or more hamburgers.2 The U.S. National Restaurant Association estimates that on a typical day, 45.8 million people — a fifth of the American population — are served at fast-food restaurants.3 The fast-food industry boasts phenomenal growth. From 1970 to 1980, the number of fast-food outlets increased from 30,000 to 140,000, and . . .

Position of the National Restaurant Association on Minimum Wage

Position of the National Restaurant Association on Minimum Wage

Light And Healthy: Does Your Establishment Measure Up?

Healthy eating is no longer a fad requested by a few health food enthusiasts. The relationship of diet to health issues such as heart disease, hypertension, obesity, diabetes, and cancer is well established in the minds of customers. A recent study conducted by the National Restaurant Association shows that interest in restaurants specializing in diet or light menu items is strong. The dietetic staff from the School of Food, Hotel and Tourism Management at Rochester Institute of Technology teamed together with the local Heart Association and area dietitians to develop a pilot program introducing light, healthy cuisine to local restaurants. This model includes criteria for light, healthy cuisine (LHC), cooking techniques to meet LHC criteria, esthetic suggestions, ideas for developing user-friendly menus, and a workshop outline used by dietitians with restauranteurs. As a result of the pilot efforts, the menus of 10 restaurants have received wide acceptance and a waiting list of restaurants requesting similar assistance is growing. Light healthy eating is becoming a reality in Rochester, N. Y.

1988 National Restaurant Association Foodservice Forecast. Kate Conroy, Laurence Greenberg, Susan Mills, Claire Regan, and Hudson Riehle. Restaurant USA, vol. 7, no. 11, December 1987, pp. 21-44. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. Nonmember subscription $125

1988 National Restaurant Association Foodservice Forecast. Kate Conroy, Laurence Greenberg, Susan Mills, Claire Regan, and Hudson Riehle. Restaurant USA, vol. 7, no. 11, December 1987, pp. 21-44. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. Nonmember subscription $125

Foreign Travel to the U.S. Is on the Upswing. Kathryn J. Conroy. Restaurants USA, vol. 7, no. 1, January 1987, pp. 40-43. National Restaurant Association, 311 First Street N.W, Washington, D.C. 20001. $125 annual non-member subscription

Foreign Travel to the U.S. Is on the Upswing. Kathryn J. Conroy. Restaurants USA, vol. 7, no. 1, January 1987, pp. 40-43. National Restaurant Association, 311 First Street N.W, Washington, D.C. 20001. $125 annual non-member subscription

A Glowing Year Ahead: Foodservice Sales to Top $157 Billion In 1984. NRA News, vol. 3, no. 11, December 1983, pp. 9-32. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001

A Glowing Year Ahead: Foodservice Sales to Top $157 Billion In 1984. NRA News, vol. 3, no. 11, December 1983, pp. 9-32. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001

Uniform System of Accounts for Restaurants. National Restaurant Association, 331 First Street, N.W., Washington, D.C. 20001. 1983. 159p

Uniform System of Accounts for Restaurants. National Restaurant Association, 331 First Street, N.W., Washington, D.C. 20001. 1983. 159p

How to Use the Uniform System of Accounts for Hotels and Restaurants. Douglas C. Keister. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. April 1983. 50p

How to Use the Uniform System of Accounts for Hotels and Restaurants. Douglas C. Keister. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. April 1983. 50p

Profitable Foodservice Management. Travis Elliott revised by Scott Barns. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1983. 27p. $4 each

Profitable Foodservice Management. Travis Elliott revised by Scott Barns. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1983. 27p. $4 each

The Legal Problem Solver for Foodservice Operators. Clyde L. Griffith. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1983. 52p plus appendices

The Legal Problem Solver for Foodservice Operators. Clyde L. Griffith. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1983. 52p plus appendices

State Projections to 1990: Population, Employment, Income—An Overview and Analysis. Research and Information Services, National Restaurant Association, 311 First St., N.W., Washington, D.C. May 1982. 80p

State Projections to 1990: Population, Employment, Income—An Overview and Analysis. Research and Information Services, National Restaurant Association, 311 First St., N.W., Washington, D.C. May 1982. 80p

Foodservice Trends. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1980. 20p

Foodservice Trends. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 20001. 1980. 20p

Restaurant Industry Operations Report 1979. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 1979. 29p

Restaurant Industry Operations Report 1979. National Restaurant Association, 311 First Street, N.W., Washington, D.C. 1979. 29p

REVIEWS THE SANITIZING EFFICIENCY OF DISHWASHING MACHINES

Foodservice Research InternationalVolume 1, Issue 1 p. 17-25 REVIEWS THE SANITIZING EFFICIENCY OF DISHWASHING MACHINES ANDREW P. POLEDOR, ANDREW P. POLEDOR National Restaurant Association Chicago, Illinois 60611Search for more papers by this author ANDREW P. POLEDOR, ANDREW P. POLEDOR National Restaurant Association Chicago, Illinois 60611Search for more papers by this author First published: January 1980 https://doi.org/10.1111/j.1745-4506.1980.tb00242.xCitations: 2AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume1, Issue1January 1980Pages 17-25 RelatedInformation

Some Services Available To Hospitality Educators Through the National Restaurant Association's Information Resource Center

Some Services Available To Hospitality Educators Through the National Restaurant Association's Information Resource Center

(HSP) Consumer attitude survey: Restaurant Habits of the Long Distance Automobile Vacationer. Prepared by Edward J. Mayo, National Restaurant Association (One IBM Plaza, Suite 2600, Chicago, Illinois 60611, USA), December 1976, 29 pp. No price listed

(HSP) Consumer attitude survey: Restaurant Habits of the Long Distance Automobile Vacationer. Prepared by Edward J. Mayo, National Restaurant Association (One IBM Plaza, Suite 2600, Chicago, Illinois 60611, USA), December 1976, 29 pp. No price listed

Victor Rosellini

From its modest beginnings in 1919, the National Restaurant Association has grown in economic strength and public influence, until today it is recognized as the leading association in the food service industry. The primary spokesman for the industry is the person who occupies the presidency of the NRA—an unsalaried, demanding post, but one that permits its incumbent a unique look at the status of the industry. This year's president, Victor Rosellini, was interviewed by Paul Beals, The Quarterly's executive editor, on the eve of the formal banquet marking the commencement of his term.