Healthy Menus & Recipes

Chapter 9Chapter 9

ObjectivesObjectives• 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 Criteria for a Healthy MealMeal

• U.S. Food and Drug Administration Guidance for Industry: A Food Labeling Guide

• National Restaurant Association• http://www.restaurant.org/foodhealthyliving/kidslivew

ell/• http://www.healthydiningfinder.com • Choose My Plate Balance

Criteria for a Healthy Criteria for a Healthy MealMeal

• 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 Develop Healthy Menu ItemsItems• Use existing menu items

• Modify existing items to make them more nutritious

• Create new selections

Planning ConsiderationsPlanning 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?

• 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 RecipeTo Modify A Recipe• ChooseMyPlate balance• 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 LeastLast But Not Least

• Less is more

• Consider reducing portion sizes to improve nutritional make-up of recipe

• Then consider presentation---------

Presentation Presentation ConsiderationsConsiderations• Plate size• Height • Color• Shape• Layout• Garnish

See p. 330-332 in textbook

Steps in Recipe Steps in Recipe ModificationModification• 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 TextbookSee Your Textbook

• Examples of How to Modify Recipes• Pp. 299-318

• “Chef’s Tips” pp. 319-329

The END!Chapter 9Chapter 9