Comments

This material has been submitted to the Faculty of Dyson College of Arts and Sciences in partial fulfillment of the requirements for the degree of Master of Public Administration. Copyright belongs to the author

Document Type

Thesis

Abstract

Today, restaurants, including all eateries that operate within New York City, as well as restaurants across the country, regularly use a rather large amount of an artery-clogging agent, commonly found within their vital ingredients. Artificial transitive fatty acid, or trans-fat as known to the consumer, is the target of the NYC Board of Health and Mental Hygiene, medical experts, and health conscious consumers, for permanent removal from all NYC restaurant menus by July 2008. Specifically, the NYC health code now requires that all establishments holding a NYC Health Department permit, including all restaurants, caterers, stationary hot and cold vendors, and mobile food establishments, limit their use of trans-fat to amount below 0.5 grams per serving.