Culinary students weigh-in on issues facing the food service industry: Trans Fat Ban in NYC, Foie Gras Ban in Chicago - Is Big BrotherWatching?

Student Contributor: Emily Butler
Culinary Arts Degree Program:
A.O.S. in Culinary Arts

The process of converting liquid fat into solid fat, through the addition of hydrogen, is called hydrogenation; the end result is trans-fatty acids, or trans fats. Hydrogenation increases the shelf life and flavor stability of many products, making it a favorite of commercial-food producers. Foods such as margarine, vegetable shortening, crackers, cookies, granola bars, chips, fried foods and salad dressing can contain these fats.

Researchers are now reporting that the problem with these fats is that, when consumed, they raise LDL (bad) and lower HDL (good) cholesterol levels in the body. The FDA estimates the average American eats about 4.7 pounds of trans fats each year.

Researchers are still debating as to how serious the effects of trans fats are. The Harvard School of Public Health suggests replacing trans fats with polyunsaturated fats, such as vegetable oil.

In New York City, that is exactly what they are doing. Restaurants will be barred from using most frying oils containing artificial trans fats by July 2007 and will have to eliminate the artificial trans fats from all of their foods by July 2008.

This is one of the newest trends affecting the food service industry. Cleveland and Philadelphia have also proposed bans on trans fats and other cities are expected to follow.

While the health benefits are evident, one of the main concerns with this action is the role government plays in the foodservice industry. In speaking to students on campus about this issue, as well as the similar motion in Chicago to ban foie gras from restaurant menus, I received strong reaction to both sides of the issues.

One student commented, "America is becoming obese, and NYC sets trends. By doing this, hopefully more healthy changes will occur.” Another cautioned, "Allowing the government to control what you put in your body is obscene. What's next Prohibition? We have been at this place in history before, let's not go down that road again."

On the subject of foie gras, most students felt it was not a health issue, but rather a moral one. One said, "Foie gras is flat out animal cruelty." Another felt PETA should find larger issues to address.

In search of a consensus, I asked 100 CIA students what they thought of the trans fat ban, the foie gras ban in Chicago, the relationship between government and the food service industry, and obesity in America.

This is what the industry leaders of tomorrow think…

42% For the trans fats ban in NYC.
58% Against the trans fats ban in NYC.
35% For the foie gras ban in Chicago.
65% Against the foie gras ban in Chicago.
29% Think the government should have more controls in what restaurants serve to the public.
71% Think the government should not have more controls in what restaurants serve to the public.
96% Think obesity is a serious problem in this country.
4% Think obesity is not a serious problem in this country.
60% Want more governmental efforts in controlling obesity in this country.
40% Would not want more governmental efforts in controlling obesity in this country.