The recency of the Food and Drug Administration menu-labeling regulations and the lack of research available on restaurateur response initiated this study. Advocates claim the new regulations will protect consumers and foster the selection of nutritious choices, however, critics believe the regulations will result in restaurateurs removing all nutrition information from their menus. This research describes Oregon restaurateurs perceptions of the new FDA regulations, current and past experience with nutrition labeling and the impact of the new FDA regulations on their nutrition labeling practices. Study methodology involved a focus group of local restaurateurs and a statewide survey of randomly selected Oregon restaurateurs. A total of 160 questionnaires were returned, representing a 50% response rate. Data analysis included descriptive statistics and associations between variables through use of chi-square analysis. Forty five percent of respondents currently use nutrition labeling, 12% of respondents have past experience with nutrition labeling and 43% of respondents have never used nutrition labeling. The majority of respondents (55%) were interested in learning more about making nutrition claims on their menus. Benefits associated with nutrition labeling included reaching a wider variety of customers, increasing sales, fulfilling customers wishes and satisfying personal beliefs in healthy dining. Lack of customer interest and the new FDA regulations were the most frequently cited factors involved in the decision not to use nutrition labeling. Only 8% of respondents believed the new FDA regulations had affected their operations, however, over one quarter, 27%, of respondents were not even aware of the new FDA regulations. Overall understanding of the new regulations was extremely poor. Professional organizations such as the National Restaurant Association (NRA) are the preferred resource for advice on nutrition labeling of menu items. However, many opportunities exist for dietitians in the area of nutrition and health claims labeling on restaurant menus but before progress can be made, we must aggressively market our services to restaurateurs
