Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Catering for a healthy diet

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins The role of the caterer Chefs can play a vital role in providing healthy, well-balanced meals. Make small changes to recipes and methods. Be adventurous and make healthy eating exciting. Many customers are looking for healthy options and will return to establishments providing ‘healthy’ food. In residential establishments, good, balanced nutritional meals are especially important. School caterers have to provide meals that meet minimum nutritional standards.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Healthier catering Increase quantities of starchy foods – base meals on them. Increase fibre quantity of meals where practical. Reduce fat in traditional recipes. Use unsaturated fat instead of saturated. Use moderate amounts of sugar and salt.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Healthier catering Increase quantities of fruit and vegetables: Add more to stir-fries and casseroles. Use as starters (asparagus, melon, vegetable soup) and desserts. Offer as snacks, fresh or dried. Offer colourful salads with meals. Offer fresh juices and smoothies.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Preparing fruit and vegetables To retain the vitamins: Steam, microwave or stir-fry in a little oil if possible. Peel thinly using a peeler. Store and cook for as short a time as possible. If boiling, use less water, bring it to the boil first and do not leave food sitting in the water for long periods.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using starchy foods Healthy rice dishes include boiled or steamed rice, paella, risotto and pilaff. Try using brown rice in rice dishes. Don’t use too much oil with pasta. Use thick slices of healthy breads – wholegrain, granary, pitta – and use low-fat sandwich fillings.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Wholegrain foods These include wholemeal and wholegrain breads, pitta, chapatti, brown rice, wholewheat pasta and wholegrain breakfast cereals. They contain more fibre and other nutrients than refined, starchy foods. They take longer to digest so we feel full for longer.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using potatoes Don’t peel potatoes, yams or cassava too deeply. Leave skins on potatoes if possible, for fibre. Bake or boil them if possible, as this is healthier than frying.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Frying potatoes Less healthy than baking or boiling. Large pieces and straight chips fried at a high temperature (155–255 ° C) will absorb less fat. Pre-blanch chips in a steamer. Make healthier chips by steaming, brushing with oil and then baking.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using fats Move from saturated to unsaturated fat by: using olive oil instead of butter using ‘white’ shortening for pastry using coconut milk instead of creamed coconut.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using fats Reduce fat content by: grilling, steaming, stir-frying or baking using puréed vegetables instead of roux thickenings skimming fat off sauces dry frying or dry roasting spices using non-stick frying pans so less fat is needed.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using fats Reduce fat content by: using a rack or trivet when roasting making sure the oil is hot enough when frying offering dressings separately, instead of dressing salads encouraging suppliers to offer low-fat alternatives.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using meat Cut down on the fat content of meat dishes by: using lean meat trimming fat from meat, and fat and skin from poultry racking and draining using less meat and more pulses, vegetables and starchy foods using alternatives like tofu or Quorn.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using pulses Pulses are low in fat and rich in protein, carbohydrate and fibre. They count as a portion of fruit and vegetables. They provide an important source of nutrients for vegetarians and a tasty alternative for meat-eaters. Add pulses to soups and stews.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using dairy products Use lower-fat versions of milk and cheese as there is no loss of calcium. Use a strong-tasting cheese for flavouring, but use less of it. Grate hard cheese for sandwiches and salads, using less. Replace cooking cream with yoghurt, arrowroot or cornflour to prevent separation. Use yoghurt in mayonnaise.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Healthier desserts Offer some healthy choices such as sorbet and fresh fruit. For sponges use the fatless whisked sponge method instead of the creaming method. Serve single cream separately and offer alternatives such as fromage frais. Use fruit fillings instead of cream.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Healthier soft drinks Many fizzy drinks have added sugar or preservatives and some have stimulants. Alternatives include: mineral water fruit juices and smoothies low-sugar drinks lower-fat milk yoghurt drinks.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Religious diets Muslim: No pork, shellfish or alcohol and only halal meat. Hindu: No beef, and for strict Hindus no meat, fish or eggs. Sikh: Meat and fish may be acceptable, but women in particular may be vegetarian.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Religious diets Jewish: No pork or shellfish – only kosher meat. Meat and milk must not be cooked or served together. Milk products may be avoided except at breakfast. Rastafarian: No pork, processed foods, fish without fins, alcohol, coffee or tea.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Medical diets Customers with diabetes need to avoid dishes high in sugar or fat. Low-calorie sweeteners can be used. Customers on a low cholesterol diet need to avoid saturated fat. Use oils and margarines that are high in unsaturated fat. Avoid meat, shellfish, butter, liver, etc.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Medical diets Low fat diet: Avoid fatty foods, frying and roasting. Low salt diet: Avoid foods where salt is added during cooking (including smoking and curing) and monosodium glutamate. Low residue diet: Avoid wholemeal bread, brown rice and pasta, fatty foods and frying.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Medical diets People with allergies need to avoid particular dangerous foods Nut allergy: Avoid nuts, blended cooking oils and margarines – check labels of all foods to be sure. Dairy intolerance: Avoid milk, butter, cheese and yoghurt – check labels of all foods to be sure.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Medical diets Some people need to exclude gluten from their diet (coeliac disease or gluten intolerance). Gluten is formed by the proteins in wheat and some other grains when mixed with water. Avoid wheat and wholemeal flour, rye, barley and oats, and any dishes made with these. These include some pasta, cheese spreads, barley- based or malted drinks, beer and some mustards and sauces. Use cornflour, rice, potato, corn or sage to thicken sauces.