Healthy Dining Finder - For Restaurant Owners

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Analysis FAQ

What is the difference between laboratory analysis and database analysis?
What are the factors that impact accuracy?
What is Healthy Dining’s guarantee for accuracy?
How can our restaurant increase the accuracy of our analysis?
What is the tolerance level for accuracy as required by the Food and Drug Administration (FDA)?
How much does nutrition analysis cost?
What information does Healthy Dining need in order to conduct the analysis?
Are the recipes submitted kept confidential?
What if our nutrition analysis reveals high levels of certain nutrients which will not be appealing to our customers? Can we improve the nutrition profile of dishes that have been analyzed?
Who are HEALTHY DINING’s nutrition analysis clients?
Our restaurant is considering using the nutrition software that came with our inventory software and calculating the nutrition information in-house. Is this a wise idea?
Where can we display nutrition information?
Can we use the HEALTHY DINING logo/icon on our menu, website, and new release?
What do Healthy Dining restaurant clients and consumers say about the Program?

1. What is the difference between laboratory analysis and database analysis?

Restaurants have two options for obtaining nutrition data: 1) laboratory analysis and 2) computerized database analysis.

Laboratory Analysis:

Although laboratory analysis is generally accurate for the one sample measured, the laboratory method has several disadvantages:

The analysis is only accurate for the one sample that was prepared and measured. If the preparation of that particular menu item – for whatever reason – deviates from how the dish is normally prepared, then the nutrition data obtained is not accurate for the standardized preparation; it is only accurate for the one sample. Thus, it is very important when employing laboratory analysis that the sample be prepared according to the standardized recipe, and equally important, those involved in purchasing and preparing the menu item adhere to the recipe.
Most lab reports do not provide a breakdown of the amounts and ingredients corresponding to the nutrition data, making it very difficult to determine if side dishes, sauces, dressings, etc. are included in the laboratory analysis or not. It is up to the restaurant personnel to keep accurate records and fully identify and record the amounts and ingredients for each sample tested.
Since the report does not provide a breakdown of the ingredients with corresponding nutrition information for each ingredient, this method does not allow for the assessment of how the recipe could be modified to lower the calories, fat, etc., and thus improve the nutritional value of the recipe.
HEALTHY DINING’S staff has submitted menu items to a laboratory and found problems with the procedures and results: 1) the lab did not provide procedures for submitting and labeling the samples, 2) the report provided the data for 100 grams weight instead of for the actual portion served, and 3) the report provided only the sample number (as it was labeled) instead of the name of the menu item. Thus it was up left up to HEALTHY DINING’S staff -- without any prior instructions -- to note the name and component ingredients for each sample.
In addition, HEALTHY DINING’S staff has reviewed laboratory reports which were obviously not accurate (for example a ‘Chicken Rice Bowl’ in which the lab report lists zero carbohydrates – obviously wrong since there was 1 cup of white rice in the recipe). Without a breakdown of ingredients and corresponding nutrition information, there is no way to determine why the report is not accurate (probably operator error). However, since most restaurant personnel have little or no training in nutrition, they lack the expertise required to review the report and evaluate its accuracy.
Laboratory analysis is 3-4 times more expensive than database analysis.

Computerized Database Analysis

When performed correctly (see FAQ #3), the computerized database method is typically a better predictor of the nutrition content of a dish than a single laboratory analysis because it is derived from multiple production runs. This is because the database method 1) is based on a recipe as the standard and 2) employs the statistical average for commodity products that can vary with growing conditions and other factors. Exceptions are menu items that undergo processing in which the nutrient changes cannot be confidently predicted, such as fried foods.

Other advantages of the computerized analysis method include:

A report can be provided to the restaurant detailing the amounts of all ingredients with the corresponding nutritional composition. This report matches the recipe provided and serves as a tool that the restaurant can use to train the cooking staff, thereby, ensuring a higher degree of standardized recipe compliance and thus accuracy.
The nutrition report can provide the breakdown of each ingredient and the corresponding nutrition information so it is easy to assess how the calories, fat, etc. add up. The report can then serve as a tool to help restaurants modify the recipe to lower calories, fat, etc.
Cost-effectiveness – database analysis costs much less than laboratory analysis. Additionally, variations, recipe modifications, changes in ingredient brands, etc. can all be easily revised in the database.

2. What are the factors that impact accuracy?: Accurate analysis results are dependent on the following factors: (a) the qualifications, training, experience and supervision of the analyst, (b) an accurate recipe providing accurate measurements and the complete disclosure of all ingredients and preparation methods used by the restaurant, (c) the training and ongoing supervision of the kitchen staff to adhere to the recipe, and (d) for computerized analysis, a high-quality, up-to-date, extensive nutrition analysis software program.

3. What is Healthy Dining’s guarantee for accuracy?: HEALTHY DINING’S high accuracy rate is based on: 1) the professional staff of registered dietitians, rigorously trained in computerized analysis for the restaurant industry, 2) the company’s quality assurance program designed to ensure that the analysis is based on a complete disclosure of ingredients, preparation methods and accurate measurements, and 3) the use of a high-quality, up-to-date, extensive nutrition analysis software program with the addition of hundreds of restaurant industry-specific brands. See FAQ #1on discussion of laboratory vs. computerized analysis and discussion of factors related to accuracy (above).

4. How can our restaurant increase the accuracy of our analysis?: HEALTHY DINING can provide information for the training and ongoing supervision of the kitchen staff to adhere to the recipes upon which the analyses were based. It is also important that the recipes submitted for analysis are accurate, see FAQ # 7. In addition, it is important to understand that to maintain accurate nutrition information, your restaurant will need to make a concerted effort to advise HEALTHY DINING on any changes in brands, preparation, ingredients, etc. Even small changes to the recipe may result in significant changes to the nutrition data (i.e., if your restaurant changes the brand of tortilla, then the analysis will need to be updated with the revised information for the tortilla). A nominal fee is charged for revisions.

5. What is the tolerance level for accuracy as required by the Food and Drug Administration (FDA)?: The Food and Drug Administration (FDA) requires values reported on food labels to be accurate within a 20% tolerance level as specified in the Code of Federal Regulations. The FDA has not set a separate tolerance level for nutrition information provided by restaurants. Some menu labeling legislation has specified a specific tolerance level http://www.restaurant.org/government/state/nutrition/bills_labeling.cfm The tolerance level will help to protect restaurants from frivolous lawsuits challenging the nutrition data, provided accuracy is within the acceptable range. For example, if a restaurant reports a menu item as containing 1,000 calories, then if challenged, additional measures of the calorie count should fall within the range of 800-1200 calories. The 20% tolerance level provides an adequate range of variance to account for the multitude of factors that affect the overall accuracy (numerous cooks, changes in ingredients due to season/availability, etc., preparation procedures, database averages, brand differences, analyst decisions, human error in not following the recipes, etc.).

6. How much does nutrition analysis cost?: Please contact us for a free, no obligation estimate of your nutrition analysis needs. Pricing is based on number and type of menu items analyzed. Your restaurant is eligible for a discount if you are a member of the National Restaurant Association or your state restaurant association or if you are an American Express merchant.

7. What information does Healthy Dining need in order to conduct the analysis?

Detailed plate, side dish and sub-recipes are needed for the nutrition analysis process. The recipes should include:

accurate measurements
complete listing of all ingredients and preparation methods – be sure to include any additional oil, butter, salt etc., added during preparation and/or presentation
brand names or nutrition facts labels of specialty products and/or contact information for suppliers/manufactures .

8. Are the recipes submitted kept confidential?: Absolutely! All recipes are kept confidential between you and your designated Healthy Dining Culinary Nutrition Specialists. Your data is maintained on a secure database. Please see our Confidentiality Disclaimer for more information.

9. What if our nutrition analysis reveals high levels of certain nutrients which will not be appealing to our customers? Can we improve the nutrition profile of dishes that have been analyzed?: Yes! That is an advantage of working with Healthy Dining’s culinary nutrition team. You will receive detailed nutrition reports providing the exact ingredient breakdown corresponding to the nutrient values. Healthy Dining can provide guidance in modifications to the recipes to reduce the levels of calories, fat, sodium, etc. and/or "Special Request" ordering instructions to help your customers order the menu items with less calories, fat, etc.