Many people argue that restaurants should be required to disclose the nutritional information of the dishes they serve. Do the advantages of this outweigh the disadvantages?

Many people argue that restaurants should be required to disclose the nutritional information of the dishes they serve. Do the advantages of this outweigh the disadvantages? Advantage

• Customers will be able to decide how much to consume as per their body proportions .
• They will be able avoid food that has ingredients that can cause them allergic reactions or affect their health adversely

Disadvantage

• This could creating misplaced notions about food consumptions habits and lead people to only calculate calories instead of consuming food.
• The food could become expensive since restaurants would need to carry out research and also take more time to prepare since the measured will have to be accurate for each preparation.
• Take secrets away In contemporary times, a school of thought propounds that eateries should share the nutritional value of their food items. The following paragraphs shall discuss the advantages and pitfalls of this proposal logically and decide whether the former eclipse the latter. To start with, the practice of disclosing ingredients in every food item can serve a great purpose. It will enable individuals to choose from various food options according to their eating habits and food allergies. labeling of calories will also assist consumers in eating edibles according to their proportion sizes and nourishment requirements. According to an article published by WHO, it has been found that the arrangement of publishing content of items used in the food persuaded more than 80 percent of people to follow their diet regime and it also prevented the risk of food allergies. Moreover, those conscious about their physical appearance will also need to worry about consuming surfeit calories as they will be able to keep a count of what they eat.

• However, such operations will consume more time and money, as companies would require skilled staff such as nutritionists and dietitians to calculate nutrition and assess food chemistry of the ingredients according to various diets and food habits. This arrangement will impact the prices of edible commodities as only big food chains can afford to implement this proposal. In addition, the competition will push other small vendors engaged in selling food out of business, causing chaotic conditions, and leaving only big players that can only be accessed by the rich.
• Overall, it is true that adopting such policies are helpful in umpteen ways for individuals. I strongly agree that the former eclipse the latter as the deploying this policy will benefit every age group of customers.