Healthy Menus & Recipes Chapter 9 Healthy Menus & Recipes

Objectives Define the criteria for a healthy menu Identify healthy selections in ech 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 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? 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 Height Color Shape Layout Garnish

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!