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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| risk of diabetes, heart disease, stroke, and other health |
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| problems. Each year obesity costs families, businesses, |
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| and governments $117 billon. |
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| (3) Excess saturated fat intake is a major risk factor |
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| for heart disease, which is the leading cause of death for |
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| men and women in the United States. Heart disease is also a |
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| leading cause of disability among working adults and its |
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| impact on the U.S. economy is significant, estimated in |
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| 2005 to cost $393.5 billion in health care expenditures and |
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| lost productivity. |
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| (4) Increased sodium intake is associated with an |
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| increased risk of high blood pressure, a condition that can |
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| lead to cardiovascular disease, especially stroke. The |
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| proportion of Americans with high blood pressure is 45% at |
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| age 50, 60% at age 60, and over 70% at age 70. |
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| (5) Over the past 2 decades, there has been a |
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| significant increase in the number of meals prepared and |
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| eaten outside of the home, with an estimated one-third of |
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| calories and almost half (46%) of food dollars being spent |
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| on food purchased from and eaten at restaurants and other |
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| food-service establishments. |
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| (6) Studies link eating out with obesity and higher |
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| caloric intake. Food that people eat from restaurants and |
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| other food-service establishments are generally higher in |
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| calories and saturated fat and lower in nutrients, such as |
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| calcium and fiber, than home-prepared foods. |
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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| (7) While nutrition labeling is currently required on |
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| most packaged foods, such information is required only for |
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| restaurant foods for which nutrient content or health |
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| claims are made. |
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| (8) Three-quarters of American adults report using |
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| food labels on packaged foods, which are required by the |
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| federal Nutrition Labeling and Education Act of 1990. Using |
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| food labels is associated with eating more healthful diets |
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| and approximately half (48%) of people report that the |
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| nutritional information on food labels has caused them to |
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| change their minds about buying a food product. Research |
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| shows that people make more healthful choices when |
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| restaurants provide point-of-purchase nutritional |
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| information. |
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| (9) It is difficult for consumers to limit their intake |
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| of calories at restaurants given the limited availability |
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| of nutritional information, as well as the popular practice |
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| by many restaurants of providing foods in |
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| larger-than-standard servings and "supersized" portions. |
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| Studies show that people eat greater quantities of food |
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| when they are served more. |
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| Section 10. Nutritional information required. |
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| (a) A restaurant or or similar retail food establishment |
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| must provide nutritional information for all standard menu |
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| items listed on the menu, including, but not limited to, the |
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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| total number of the following items per serving as usually |
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| prepared and offered for sale: |
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| (1) calories; |
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| (2) grams of saturated fat, plus trans fat; |
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| (3) grams of carbohydrates; and |
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| (4) milligrams of sodium. |
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| Standard menu items do not include temporary menu items, such |
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| as specials that appear on the menu for less than 30 days per |
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| year and condiments and other items placed on the table or |
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| counter for general use without charge. Nothing in this Act |
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| precludes restaurants and similar retail food establishments |
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| from providing additional nutritional information voluntarily. |
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| (b) Restaurants and similar retail food establishments |
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| that use a standard menu shall provide such information next to |
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| each item on the menu in a size and typeface similar to other |
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| information about each menu item. If the restaurant or similar |
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| retail food establishment uses only a menu board, it may limit |
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| the nutritional information listed on the menu board to the |
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| total number of calories per serving per item in a size and |
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| typeface similar to other information about the item, provided |
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| that the additional nutritional information be made available |
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| to customers in writing upon request. If a restaurant or |
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| similar retail food establishment provides a salad bar, buffet |
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| line, cafeteria service, or similar self-serve arrangement, it |
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| may limit the nutritional information provided for items |
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| offered in such arrangement to the total number of calories per |
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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| standard serving per item next to where the item is offered in |
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| a size and typeface that is prominent and legible from where |
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| customers are choosing those items, provided that the |
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| additional nutritional information about the item must be made |
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| available to customers in writing upon request. A restaurant or |
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| other similar retail food establishment is exempt from the |
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| requirements of this Act if it has fewer than 10 locations |
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| nationally, doing business under the same trade name, |
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| regardless of the type of ownership of the individual |
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| locations, and offering predominantly the same types of meals, |
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| foods, or menu. |
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| (c) For menu items that come in different flavors, |
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| varieties, or combinations but that are listed as a single menu |
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| item, such as soft drinks, ice cream, pizza, doughnuts, and |
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| children's combination meals, the median value for calories and |
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| other nutrients for all flavors, varieties, or combinations |
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| must be listed on menus and menu boards if the calorie and |
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| other nutrient values for all flavors, varieties, or |
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| combinations are within 20% of the median. If the calorie and |
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| other nutrient values are not within 20% of the median, then |
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| the range for all flavors, varieties, or combinations of that |
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| menu item must be listed from the lowest to the highest value. |
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| If a menu item that comes in different varieties is on display |
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| with a name placard or similar signage, the calories per |
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| serving as offered for sale must be listed on the placard along |
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| with the name. If a menu item is not on display, nutritional |
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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| information for each individual flavor or variety or each |
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| individual menu item that can be chosen as part of a |
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| combination meal must be provided by means of an in-store |
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| brochure, booklet, kiosk, or other device that is easily |
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| accessible to customers. Signage must alert customers to the |
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| availability of such information. |
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| (d) The bottom of each page of a menu must include, in a |
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| clear and conspicuous manner, the following statement: |
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| "Recommended limits for a 2,000 calorie daily diet are 20 |
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| grams of saturated fat and 2,300 milligrams of sodium. |
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| Saturated fat numbers include trans fat." |
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| If no items on the menu contain more than 0.5 grams of trans |
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| fat from partially hydrogenated oil per serving, the statement |
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| "saturated fat numbers include trans fat" may be omitted. |
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| When used by chain restaurants or similar chain retail food |
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| establishments, menu boards must include, in a clear and |
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| conspicuous manner, the following statement: |
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| "Daily values are based on a 2,000 calorie diet." |
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| (e) For purposes of this Act, restaurants and similar |
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| retail food establishments must obtain the nutrient analysis |
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| required by this Act using analytic methods and express |
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| nutrient content in a manner consistent with the Illinois Food, |
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| Drug and Cosmetic Act and its rules. A label is not in |
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| compliance with this Act if the label declaration is more than |
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| 20% lower than nutrient analysis shows as the average content |
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| of a representative sample of the menu item. |
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09500HB0389ham001 |
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LRB095 05263 KBJ 31130 a |
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| Section 15. Rules. The Department of Public Health shall |
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| issue proposed rules to implement this Act within 12 months |
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| after the effective date of this Act. Such rules must require |
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| the information required under this Act to be conveyed to the |
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| public in a manner that enables the public to readily observe |
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| and comprehend such information and to understand its relative |
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| significance in the context of a total daily diet. These |
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| implementing rules shall take effect 6 months after they are |
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| finalized. If the Department of Public Health does not |
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| promulgate final rules within 24 months after the effective |
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| date of this Act, the proposed rules must be considered as the |
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| final rules. |
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| Section 20. Enforcement. The Director of Public Health or |
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| his or her duly authorized agents or employees who inspect |
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| restaurants and other food establishments must determine that |
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| the nutritional information required under this Act is listed |
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| on the menu or menu board and that any additional required |
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| information is available for customers upon request. Such |
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| inspectors shall not be required to verify the accuracy of the |
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| nutritional listings. The Department of Public Health may |
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| request that franchisor or corporate owners of chain |
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| restaurants and food establishments provide documentation of |
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| the accuracy of the nutritional information.".
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