LITTLE CHANGES, BIG BENEFITS HANNAH PRESLEY, DIETETIC INTERN STEALTH HEALTH.

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Presentation transcript:

LITTLE CHANGES, BIG BENEFITS HANNAH PRESLEY, DIETETIC INTERN STEALTH HEALTH

WHAT IS STEALTH HEALTH? Stealth health is a purposeful set of practices that improve the health of customers without the customer having to think about it. There are many ways to practice stealth health: -change ingredients -change offerings -control portions -changes written in bold blue decrease calories

CHANGING INGREDIENTS Cooking and frying in oils low in saturated fat Decreasing sugar content Seasoning with more spices and less salt Switching bread products to whole wheat, whole grain, or higher fiber options

CHANGING INGREDIENTS Add vegetables to entrees -lower calories for the same portion size Switch to whole wheat pasta -whole wheat has 5-6 fiber g per serving, versus 2 g for white 1 Cook with low fat or fat free dairy products Example: Change the American cheese on cheeseburgers, grilled cheese, etc. to reduced fat. -30% fewer calories

CHANGING OFFERINGS Offer sugar free options- might make a product sweetened with a low calorie or no calorie sweetener Offer smaller portions of regular food items, such as a smaller hamburger (1/4 pound instead of 1/3 pound) Increase amount of fruits and vegetables offered as sides example: try offering a veggie pack as another side option Substitute chips-white cheddar popcorn

CONTROLLING PORTIONS We provide nutrition information to students using the Nutrition Calculator on the H&F website. This is only accurate if we follow the recipe and portion sizes! How can we keep track of portions? -weight -scoop type Measuring is important, as “filling” a container will create variance

CONTROLLING PORTIONS Numbered scoops can be helpful -The number on the scoop equals the number of scoops it would take to make a quart. 2 -A number 4 scoop would hold 1 cup, since it takes 4 cups to make a quart. 2 -it is important to level off the scoop, otherwise you will get to much food. 2

WHY DO THIS? Why increase fiber? Why change to unsaturated fats? Why lower fat? Why decrease sugar? Why decrease salt? Why decrease portion sizes?

PREGUNTAS? Questions?

REFERENCES 1. US Foods. US Foods Home Page. Accessed February 3, Basics at a Glance. National Food Service Management Institute website pdf. Revised Accessed February 3, pdf