Food advertising
Features/Nourishment/Feature 45
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
Food advertising
Intent:
To promote healthy food consumption choices.
BACKGROUND
Every year, food companies spend billions of dollars marketing and advertising unhealthy foods to children and adults, contributing to the creation of an obesogenic (obesity-promoting) environment. Over a billion dollars are spent annually on marketing breakfast cereals, carbonated beverages and restaurant food to youth alone. However, access to nutrition information can help individuals learn about and develop better eating habits. Further, limiting advertising cues for unhealthy foods can help individuals make better food selections and mitigate suboptimal nutritional choices.
Using prominent displays such as educational posters, brochures or other visual media, designated eating areas or common areas contain at least 3 different instances of messaging per project intended to achieve either or both of the following requirements:
a.77
Encourage the consumption of whole, natural foods and cuisines.
b.77
Discourage the consumption of sugary or processed foods and beverages.
The following requirements are met for point-of-decision prompts to promote healthier eating decisions:
a.162
Menu signage provided upon entry to the dining area featuring only healthy food options.
b.162
Menu signage provided at the beginning of the food service line, if present, featuring only healthy food options.
Menus and menu boards are designed to meet at least two of the following requirements:
a.175
Healthy menu items are listed using appealing descriptions.
b.175
Healthy menu items are visually highlighted, such as through icons, different colors or bolding.
c.175
Healthy menu items are listed first in each menu section.
d.175
Healthy menu items are listed in prominent areas of the menu, for example at the top, bottom or corners of a menu page.