xxxx Xxxx Ms. Hash Annotated Bibliography xxxx Annotated Bibliography American Diabetes Association.

On the Menu: Nutrition Facts May Be Coming Soon to a Restaurant Near You. Diabetes Forecast. September 2009: 72-76. Web. Database? The American Diabetes Association discusses nutrition facts being added to menus. The article opens up with statistics over eating out and different laws going through Congress. This is helpful to add facts to my paper and explain in depth all the laws being passed. The next section of the paper is about an example of calorie counting in New York City. This helps add knowledge to my paper and it gives an actual example of actions being taken. Because the American Diabetes Association writes this article, they focus on eating out with diabetes in one section of the article. This is irrelevant for my paper, but it is only a small portion of the article. The rest is very helpful and informative in proving my point of adding nutrition facts to menus. Egendorf, Laura K. Food: Opposing Viewpoints. Detroit: Greenhaven Press, 2006. Print. This book is a book all about food; from the way it grows all the way to obesity. The section I will be focusing on is chapter three. This section is all about obesity. Specifically I will be using the pages that talk about how dining out affects obesity. The book talks about what draws children to fast food and how they make their choices in what they eat. My paper discusses that if children are informed about making healthy choices, adult obesity can be reduced in the future. This helps in my argument because it inform on childrens behaviors towards fast food. By knowing that, we know what changes need to be made to help inform kids.

xxxx Fry, Christine, Hillary Noll-Kalay, Amy Ackerman, Lisa Chen. Putting Health on the Menu: A Toolkit for Creating Healthy Restaurant Programs. ChangeLabSolutions. 2012: 1-42. Web. This article is very lengthy. I will not be using all the pages for my paper. The pages that I will be using are 1-13. These pages are focused on how restaurants can start making menus healthier. It gives statistics on how much the average American eats out. This will be helpful in the introduction to propose the topic. The article also compares the nutrition from cooking at home to eating out. The same dish is cooked but the nutritional value is very different. By knowing this information, it proves how crucial putting nutrition facts on a menu is. Consumers believe they are eating healthy, when in reality they are not. Jacobson, Michael F. McLabeling. Nutrition Action Health Letter. December 2005: n.p. Web. This article focuses mainly on McDonalds and the measures they have taken since 1980 to inform the public on their foods nutrition. This article is helpful in proving th at business are labeling food and still keeping a steady flow of business. McDonalds has been posting nutrition facts since 1990 and is still one of the worlds most popular fast food establishments. McDonalds started out hiding the nutrition facts so they were hard to find and customers really had to search for them. Now they provide nutrition facts for everyone to see. This article is a great example to other businesses. McDonalds also started offering healthier menu items once they posted nutrition facts. By doing this, they proved my main point that restaurants will offer healthier options once nutrition facts are posted. Libal, Autumn. Obesity: Modern-Day Epidemic. Philadelphia: Mason Crest Publishers, 2006. Print.

xxxx This book is all about obesity in America. It is very relevant to writing this paper. If obesity werent such a huge problem, nutrition facts wouldnt be so crucial to put on menus. The poor decisions made in restaurants are reflected by how people look. Although eating is not always the problem in obesity, most people assume that is why they are obese. This book helps give background on obesity, which will help in my paper. Informing readers on obesity will make them realize why a change in restaurants is so urgent. Many people are misinformed on the epidemic of obesity, so these facts will better help their understanding N.a. You Have the Right to Know: Menu Labeling. Center For Science in the Public Interest. 2008. Web. 11 April 2013. This website is all about informing the public on menu labeling. Within the website are many different helpful resources. A list of all restaurants that support menu labeling is available along with fact sheets. The fact sheets have statistics and diagrams that show what is going on in the restaurant industry right now. These will be helpful to my paper. Also on the website is a list of law and bills that have been passed since 2003. The last piece of information available is how to take action in menu labeling. A restaurant quiz is also on this website. This quiz asks which entre at different restaurants has the least amount of calories. The results are astounding. Menu items that see healthy, like a salad, turn out to be the worst. By providing this quiz on the website they create an example of why menu labeling is important. After putting this website as an example n my paper, readers can go and explore it by themselves. Norton, Amy. Restaurant Meals a Bit Healthier After Menu Law. Journal of the Academy of Nutrition and Dietetics. June 2012: n.p. Web. No pages?

xxxx This article focuses on a study done in King County, Washington. Six months after the Affordable Care Act forced chain restaurants to post nutrition facts on menus, restaurants had already made small changes in the menus. Calories, fat, and sodium had all been cut down. It may not of been much, but is was something. This is very helpful to use in my paper. One of the main points is that restaurants will make menus a little healthier after nutrition facts are posted. This study gives hard facts and examples. Although changes in the menu were not drastic, it still provides that changes had been made. Savage, L.C. and R.K Johnson. Labelling in Restaurants: Will It Make a Difference? British Nutrition Foundation. 2006: 332-338. EBSCOhost. Web. 11 April 2013. This article is all about the pros and cons of putting nutrition facts on menus. The article provides many facts that are helpful in understanding why nutrition facts are important. These will be helpful in gaining credibility in my paper. It also talks about the Nutrition Labelling and Education Act (NLEA). This act has now ben outdated, but it shows how standards have changed over time. The article also gives view about labeling menus from a restaurants perspective. They are not as enthusiastic about it as consumers are. It requires them to spend extra money, which man companies are not willing to do. Having this standpoint is very helpful in writing my paper because I have more than one view. Many people think putting nutrition facts on menus is a no-brainer, but this shows why it is not.

Eight sources, good length for annotations, and annotations are varied. Can be a bit informal and there are a few issues with citations, but otherwise a strong AB.