Transcript 2011 Nutrition Trends

2011 Nutrition Trends
65th Annual Spring R&DA
Conference
May 23rd 2011
Presented by Chef Gerard Bertholon
NRA Chef Survey
What’s Hot in 2011
October 2010
TOP TRENDS
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Nutrition/Health – lower sodium, calorie & fat
Locally sourced meats & seafood
Locally grown produce
Newly fabricated cuts of meat
Non-traditional fish
Sous-vide preparation method
Ethnic foods (i.e. Cheese)
New grains (i.e. Grits, Quinoa) -www.nutritionunplugged.com
Eating Healthier
Interest in Healthy Food Continues to Grow. In a consumer survey
conducted by the National Restaurant Association:
73 % of adults say they
are trying to eat healthier
than they did two years
ago
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NRA Chef Survey
What’s Hot in 2011
October 2010
How can chefs and restaurateurs best
promote health and nutrition?
Create diet-conscious menu sections
(e.g. lower sodium, lower calorie and
lower fat)
21%
Increase fresh produce options on
menus
19%
Get involved in school
nutrition/children’s education efforts
17%
Provide nutritional information to guests
to make their own decisions
16%
Reduce portion sizes
16%
Get involved in national
campaigns/programs on nutrition and
physical activity
8%
Other
3%
Most popular
methods to
increase healthy
food options in
menus
USDA
Dietary Guidelines 2010
Foods & Nutrients to Increase:
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January 2011
Foods that provide more Potassium, Dietary Fiber, Calcium & Vitamin D
Potassium
Dietary Fiber
Calcium
Vitamin D
Sweet potato
Navy beans
Plain yogurt
fish
Tomato paste
Bran cereal
Romano cheese
eggs
Beet greens,
Kidney beans,
Swiss cheese
fortified milk
Baked Potato
Split peas
Plain yogurt, low-fat
cod liver oil
White beans
Lentils
Ricotta cheese
Vegetable and fruit intake
 Whole-grains to replace refined grains
 Fat-free or low-fat dairy or soy products
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Protein food intake
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milk, yogurt, cheese, fortified soy beverages
seafood, lean meat and poultry, eggs, beans, peas, unsalted nuts and seeds
Healthier oils to replace solid fats
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olive, safflower, canola, soybean
Strategies to Reduce Sodium Intake
The Institute of Medicine report concluded that standards are needed to
help manufacturers and restaurants reduce sodium.
The target goal would be 2,300 mg from the current daily average of
3,400 mg.
To achieve this goal:
 Downsize your portions: scale back the sodium (and the calories)
 Produce first: Fill half your plate with fresh fruits and vegetables
 Spice it up: Simple flavor additions can enhance food
 Spices, dried or fresh herbs, roots (garlic and ginger), citrus,
vinegars
 Dukkah : a nut & seed spice mix to help enhance flavor without
adding salt
Source: The Institute of Medicine - http://www.hsph.harvard.edu/nutritionsource/salt/tasting-success-with-cutting-salt/index.html
New Army Menu Initiative
Encourage
healthier
food
choices
Quotes
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"The Army is working with manufacturers as well as Natick and the Office of the Surgeon General to update
nutritional targets for the operational rations, expand menus and improve ingredients…You will see healthier-choice
beverage dispensing equipment in the self-service areas compared to soft drink machines."
- Army Food Service; Lt. Col. Ross Johnson, Director of JCCoE; pg. 32
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"Increasing highly acceptable vegetarian items, while providing old favorites that still have flavor while reducing
sodium is part of our focus ahead.“
"The team identified long-term NSCM trends, to include continued research and development in advanced foods,
greater pre-cooked/packaged products, higher shelf-life stability; improved safety and sanitation; and increased
nutritional content.“
- Navy Food Service; Cmdr. Thomas Michael Dailey, Director, Navy Food Service,
Naval Supply Systems Command Headquarters; pg. 36 & 40
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“…by providing enhanced facilities with more food choices that include more nutritionally balanced meals."
- Air Force Food Service; Charles Milam, Director of Services for Manpower, Personnel and Services,
Headquarters Air Force; pg. 44
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" …Our CONUS mess halls have been employing innovative best practices for sustainability that include the
recycling of cardboard, plastic bottles, metal cans and paper…have completely eliminated the use of Styrofoam and
have installed compost machines at the garrison and field mess halls…biodegradable flatware for take-out service."
- Marine Corps Food Service; Lt.Col. Jay Rogers, USMC Director Marine Corps Foodservice and
Subsistence Program; pg. 48
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"Spice it up" -The Military looks for Condiments to Add Flavor - Not Calories, Sodium or Fat
- Article by Barry Loberfield; pg. 70
All quotes from the publication Government Food Service March 2011 EBM, Inc. Westbury, N.Y.
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