Since the COVID-19 pandemic began, almost all discussion of restaurant-related health has centered on one topic: how to protect diners and staff from the virus. But another health issue has been largely overlooked: how restaurants compromise Americans’ health by selling fare that is high in caloric density, fat, added sugars, and sodium, but low in essential fiber. And during a pandemic where obesity and other pre-existing health conditions have been risk factors for severe disease, this discussion couldn’t be more relevant.
It’s common knowledge that fast food sold by chains such as McDonald’s, Burger King, Wendy’s, and the like has a poor nutritional profile. But the appetizers, entrees, and desserts sold at full-service restaurants aren’t much better … read more