Transcript Healthy Menus & Recipes

Chapter 9
Healthy Menus & Recipes
Objectives
• Define the criteria for a healthy menu
• Identify healthy selections in each section
of the menu
• List considerations for developing healthy
menu items
• Describe steps in recipe modification
• Provide “Chef’s Tips” for healthy menu
items
• Describe basic principles of presentation
Criteria for a Healthy Meal
• U.S. Food and Drug Administration
Guidance for Industry: A Food Labeling
Guide
• National Restaurant Association
• http://www.restaurant.org/foodhealthyliving/kidslivewell/
• http://www.healthydiningfinder.com
Criteria for a Healthy Meal
• 800 kcalories or less
• 35% or fewer kcal from fat
– Emphasize monounsaturated, polyunsaturated oils
– 10% or less of total kcal from saturated & trans fats
– 100 mg or less of cholesterol
• 45-65% kcal from carbohydrates
– 10 gram or more from fiber
– 10% or fewer kcal from added sugars
• 15-25% kcal from protein
• 800 mg or less of sodium
– About 1/3 teaspoon of salt
Develop Healthy Menu Items
• Use existing menu items
• Modify existing items to make them more
nutritious
• Create new selections
Planning Considerations
• Is the menu item tasty?
• Can each menu item be
prepared properly by the
cooking staff?
• Does the menu item blend
with/complement the menu?
• Does the menu item meet the
food habits/preferences of the
guests?
• Does each menu item require
a reasonable amount of prep
time?
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Is there a balance of color?
Is there a balance of texture?
Is there a balance of shape?
Are flavors varied?
Are the food combinations
acceptable?
• Are cooking methods varied?
To Modify A Recipe
• Change/add healthy preparation
techniques
• Change/add healthy cooking techniques
• Change an ingredient by
• Reducing it
• Eliminating it
• Replacing it
• Add a new ingredient
Last But Not Least
• Less is more
• Consider reducing portion sizes to
improve nutritional make-up of recipe
• Then consider presentation---------
Presentation Considerations
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Height
Color
Shape
Layout
Garnish
See p. 330-332 in textbook
Steps in Recipe Modification
• Examine the nutrient analysis and decide
how you want to change the recipe
• Consider how to maintain/improve flavor
• Modify the recipe
• Evaluate the product
• Further modification and testing as needed
See Your Textbook
• Examples of How to Modify Recipes
• Pp. 299-318
• “Chef’s Tips” pp. 319-329
Chapter 9
The END!