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?
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.
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.
It is proposed by many that eateries should mention the nutritional value of each delicacy they serve. While this practice carries certain benefits, it remains to be seen whether these outsrip detriments.
On the effulgent side, consumers will be able to assess the quantities of various ingredients being ingested with each serving, and decide upon portions to eat as per specific calorie requirements. Those conscious about their weight, girth of waist and overall health, could enjoy their favorite cuisines without harboring qualms about jeopardizing their physical appearance and well-being by surrendering to temptation to gratify their taste buds.
Similarly, another conspicuous reward of this policy is providing an effective safeguard to those susceptible to food allergies; it will become easier for one to assess the condiments and substances used in preparation of delicacies and circumvent having nourishment that can cause adverse reactions. This will particularly assist those having sensitivity to soy, fish, peanuts, and citrus and acidic content since these have a potential to cause skin rashes and also respiration disorders.
On the obsidian side, the only prominent downside of this policy is forgoing culinary innovation and surprises; everything used in preparing dishes will be made public beforehand, leaving little for those dining to explore the texture and flavor. Similarly, this arrangement might make eating out expensive since restaurants will need to research ingredients and list them on the menu, thinning the crowds of visitors as only the elite will be able to afford restaurant food.
In hindsight, although there are some downsides of this proposal, considering the favorable impact it is bound to have on the public health at large, it will be quite appropriate to suggest application of this norm as a salient feature of food services afforded by every restaurant and food joint.
