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Lee Hochberg reports on the debate in some cities and states over laws that would require restaurants to display nutritional information on their menus. Lawmakers hope the policy would benefit diners with certain health conditions, while restaurant owners are concerned about additional costs.
Now, nutritional information on restaurant menus. NewsHour correspondent Lee Hochberg of Oregon Public Broadcasting has our story.
LEE HOCHBERG, NewsHour Correspondent:
At the Iris Grill near Seattle, Michael Brown eyed the pan-roasted, free-range chicken on the menu.
I think I'm going to do seafood, but I'm not sure.
His wife, Lori, considered the salmon with saut├⌐ed bacon and spinach. But as good as the menu looked, it didn't tell the couple what they needed to know.
I'm a little concerned about the fat content, you know, how they prepare it. It's got bacon in it, so…
I'm debating on the chicken.
Is there a sauce on it or…
Yes, it says chicken glaze, but I don't know what's in it.
Michael has Type II diabetes. Like 18 million Americans — including his father, who died of the disease — he has to watch his diet. And Lori recently discovered she's one of more than 100 million Americans with high cholesterol.
It's more of a Russian roulette, because you don't know exactly how much is in each dish, how much fat, how many fat grams, how many carbs for him.
You're truly kind of at a loss as to exactly what you're eating.
On this salmon, it's got bacon. How much bacon is it, just the — I'm just trying to figure out how much fat is actually in it…
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