SENATE BILL REPORT

SSB 5021

BYSenate Committee on Health Care & Corrections (originally sponsored by Senator Kreidler)

Establishing a health education program on fats and cholesterol.

Senate Committee on Health Care & Corrections

Senate Hearing Date(s):January 25, 1989; February 16, 1989

Majority Report:  That Substitute Senate Bill No. 5021 be substituted therefor, and the substitute bill do pass.

      Signed by Senators Smith, Vice Chairman; Amondson, Kreidler, Niemi, Wojahn.

Senate Staff:Scott Plack (786-7409)

                  March 15, 1989

AS PASSED SENATE, MARCH 14, 1989

BACKGROUND:

Chronic heart disease and cancer are the two leading causes of preventable deaths in the United States.  In 1987, over one million people in the United States died from these two diseases, at a cost of over $100 billion in health care services and lost productivity.  The Surgeon General has determined that there is extensive and conclusive scientific research that indicates diets high in saturated fat and cholesterol place one at risk for heart disease and cancer.  The American diet is typically high in both saturated fat and cholesterol.  A reduction in the amount of these components in the diet would improve health and reduce the risk of cancer and heart disease. 

Increased public awareness of fat and cholesterol content in foods would allow for the selection of proper diets.  This selection is difficult with foods purchased in restaurants since the information is not often available to the consumer.  A small number of restaurants in the state are currently offering menu items low in saturated fats and cholesterol.  There is, however, an absence of a statewide information and education program to assist other restaurants to do the same.

SUMMARY:

The Washington low fat and cholesterol awareness program is established within the Department of Social and Health Services.  The Department of Social and Health Services (DSHS) is directed to work with an institute of higher education to design the Washington low fat and cholesterol awareness program.  The ongoing operation of the program is the responsibility of DSHS.  The program will serve as a resource to restaurants and other organizations and agencies involved in educational activities to reduce cancer and heart disease.  It will promote restaurant and consumer awareness of fat and cholesterol content in prepared foods.  Participation in the program is voluntary.  The department will develop standards or criteria for acceptable fat and cholesterol levels, establish procedures for analysis of menu items and food preparation practices and disseminate educational information to restaurants.  The Secretary of DSHS may apply for and receive gifts and grants for use to assist organizations to implement local low fat and low cholesterol awareness programs.

Appropriation:    none

Revenue:    none

Fiscal Note:      requested January 10, 1989

Senate Committee - Testified: Natalie Gonzales, R.D., DSHS; Kathleen Clark, Washington State Dietetic Association (pro); Don A. Rogers, M.D., Washington State Medical Association, Group Health (pro); Winnie Cline, Washington State Medical Association (pro)