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It guides learners to distinguish unhealthy versus healthier options on restaurant menus for improved meal and diet planning aimed at reducing obesity and minimizing disease risk. The approach also supports discussion of consumer tips, challenges, perceptions, and needs related to fast foods across junior high, high school, and college levels.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/teaching-idea-using-fast-food-nutrition-facts-to-make-healthier-menu-selections-jennifer-turley/592298/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/teaching-idea-using-fast-food-nutrition-facts-to-make-healthier-menu-selections-jennifer-turley/592298.png","ImageObject",300,407,{"name":92,"@type":93},"Grenda","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-16","2026-10-15",true,{"@type":102,"interactionType":103,"userInteractionCount":8},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What nutrition information do students analyze in this teaching idea?","Question",{"text":112,"@type":113},"Students analyze fast food nutrition facts such as calories, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does the activity help improve meal and diet planning?",{"text":117,"@type":113},"Students learn to decipher unhealthy and healthier menu choices, supporting better meal selection to help reduce obesity and lower disease risk.",{"name":119,"@type":110,"acceptedAnswer":120},"Who is the target audience for this teaching idea?",{"text":121,"@type":113},"The target audience is junior high, high school, or college students, with appropriate levels of difficulty included.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},592298,1792123280,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":8,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":44,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144},7971474921005,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","Teaching Idea  \nusing Fast Food nutrition Facts to make Healthier menu Selections  \nJennifer Turley  \nABSTRACT  \nObjectives: This teaching idea enables students to (1) access and analyze fast food nutrition facts information (Calorie, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content); (2) decipher unhealthy and healthier food choices from fast food restaurant menus for better meal and diet planning to reduce obesity and minimize disease risk; and (3) discuss consumer tips, challenges, perceptions, and needs regarding fast foods. Target Audience: Junior high, high school, or college students, with appropriate levels of difficulty included in this paper.  \nTurley J. Using fast food nutrition facts to make healthier menu selections. Am J Health Educ. 2009;40(6):355-363.  \nInTroDuCTIon  \nObesity is a national and worldwide concern. 1,2 In the United States, childhood, adolescent, and adult obesity has steadily increased. In 2007, about two-thirds (67%) of all Americans were either overweight or obese.3 Further, more children are currently in higher overweight percentile rankings, including above the 85th percentile.4  \nOverweight children and adolescents have a much higher chance of becoming obese adults, and, the earlier overweight or obesity occurs, the more severe it can bein adulthood.1 What used to be considered adult health problems, such as heart disease, high blood pressure (hypertension), high cholesterol, and type 2 diabetes, now occurs in obese children and adolescents. 1,5  \nMany public health dietary and lifestyle recommendations are published on a regular basis, the intent of which is to guide all Americans to make healthier food choices to promote health and prevent disease. Table 1 provides a summary of the most current  \noverarching goals of the Dietary Guidelines for Americans 2005, which are also echoed in the MyPyramid food guidance system, along with the 2006 dietary recommendations from the American Heart Association and the American Cancer Society.3, 6-9  \nMost fast food restaurants publish the nutrition facts information on their website. Often, this information is limited to basic nutritional data such as those found on a food package label. Minimally, total Calories, grams of total fat, saturated fatty acids (SFAs, saturated fat, sat. fat), trans fatty acids (TFAsor trans fat), carbohydrate, fiber, sugar, and protein, as well as milligrams of cholesterol (chol.) per food serving size are provided. The complete nutritional analysis of many fast food items can be accessed freely online through the United States Department of Agriculture (USDA) Nutrient Data Laboratory or MyPyramid tracker.  \nRarely is there a public health message that per se reveals that eating fast foods may cause obesity. The American Medical  \nAssociation recently advised families to limit the consumption of meals outside the home.5 Nearly all health experts, public and private, agree that overweight and obesity happens when a person is in positive energy balance from chronically and consistently consuming more Calories than they expend. Positive energy balance is much more likely to happen when eating outside the home or quick serve foods. 1,5 The abundance of fast food restaurants likely contributes to the rise in obesity rates.2 Fast food restaurants makeup 74% of all restaurant traffic and the foods are notoriously heavy in Calories.10 Due to the lack of Calorie information readily available to use when making menu selections, it isnot uncommon for consumers to purchase and consume more than 1000 Calories in a  \nJennifer Turley is an associate professor of nutrition in the Department of Health Promotion & Human Performance at Weber State University, 2801 University Circle, Ogden, UT 84408-2801; [E-mail: jturley2@weber.edu](E-mail: jturley2@weber.edu)  \nAmerican Journal of Health Education—November/December 2009, Volume 40, No. 6 355  \nJennifer Turley  \n\n| Table 1. promoting Healthy Food Choices with the Di","cbCaih6HzofGrlhr","https://ap.wps.com/l/cbCaih6HzofGrlhr","pdf",150635,"English","# Introduction\n# Teaching Idea Objectives\n## Target Audience\n# Nutrition Facts Content on Menus\n# Links to Dietary Guidelines and Health Recommendations","[{\"question\":\"What nutrition information do students analyze in this teaching idea?\",\"answer\":\"Students analyze fast food nutrition facts such as calories, total fat, saturated fat, trans fat, cholesterol, sugar, and sodium content.\"},{\"question\":\"How does the activity help improve meal and diet planning?\",\"answer\":\"Students learn to decipher unhealthy and healthier menu choices, supporting better meal selection to help reduce obesity and lower disease risk.\"},{\"question\":\"Who is the target audience for this teaching idea?\",\"answer\":\"The target audience is junior high, high school, or college students, with appropriate levels of difficulty included.\"}]","Teaching Idea - Using Fast Food Nutrition Facts to Make Healthier Menu Selections - Jennifer Turley | PDF",1792074265,23]