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From The Culinary Institute of America | February 26, 2013

Healthy Menus, Part 1
Americans' desire to eat better and embrace a healthy lifestyle is a major driver of today's food trends, from the quinoa craze to the popularity of juices made with whole fruits and vegetables. As more diners seek out nutritious options, chefs and restaurants are answering the call with menus that combine reasonable portion sizes and fresh ingredients into tasty dishes that won't pack on pounds.

In Part 1, below, we'll take a look at how chefs and restaurants are adapting their menus to offer the fresh, nutritious food their customers crave, and how some are boosting the bottom line in the process. Look for Part 2 in your inbox on Thursday to read more about how chefs are helping diners keep health top-of-mind even when eating out. Forward this e-mail now to those who you think would be interested, and they can sign up today for this free e-newsletter. Share your favorite healthy dining stories on Twitter, too!

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  Spotlight on Healthy Dining 
  • People are focusing more on food quality over calories
    "Proportionality," also called balance means eating more of certain nutrient-dense foods like nuts and whole grains and less of others including that may be high in trans fats, sugar or salt. People are changing how they categorize foods, such as nuts, as they see the health benefits rather than just thinking of them as being fattening, says registered dietitian Sharon Palmer. The Atlanta Journal-Constitution (2/18) LinkedInFacebookTwitterEmail this Story
  • Locavore chefs must look farther afield in winter
    Finding fresh, local fare is simple during the spring and summer months, but when the temperature in the U.S.' northern climates starts to drop, chefs have to consider expanding their sourcing boundaries. Marc Meyer of Cookshop in New York City still finds as much as he can from his surrounding area, such as swordfish caught of the coast of Long Island, but gets his citrus fruits and other produce from Florida and California. "At some point, you’re inherently a hypocrite," he said. "You can’t make a menu of turnips, rutabagas and potatoes." The New York Times (tiered subscription model) (2/19) LinkedInFacebookTwitterEmail this Story
  • Other News

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Technomic, 11/12
  Best Practices 
  • Restaurants win fans, boost profits with smaller portions
    A growing number of restaurant chains are cutting portion sizes and offering customers lighter fare in response to demand for healthier menus and rules that will soon require them to post calorie counts. The moves are paying off at Sbarro, where a new lower-calorie slice is outselling nearly all other varieties, and Baja Pizzafish, where grilled fish and brown rice dishes are proving popular. The New York Times (tiered subscription model) (2/7) LinkedInFacebookTwitterEmail this Story
  • Restaurants find smaller plates bring bigger profits: Restaurateur Dan Young was skeptical when he added a less-pricey 5-ounce top sirloin dinner to the menu at the Golden Jersey Inn, but he soon found that patrons were ordering it more than the 10-ounce version, a shift that's helped boost the eatery's profits. Young's experience is in line with a national study showing smaller portions aimed at helping consumers reduce calorie intake can also beef up the bottom line. Dayton Daily News (Ohio) (2/19) LinkedInFacebookTwitterEmail this Story
  • New Orleans meaty eateries also cater to vegetarians
    A growing number of New Orleans restaurants known for their meat-centric dishes are reaching out to vegetarians with a growing number of plant-based menu items. "We have vegan dishes every day of the week, but on Saturdays we pull out all the stops," said Orhan Ergun, co-owner of Santa Fe Tapas, which offers a vegan brunch menu on Saturdays. The Times-Picayune (New Orleans) (2/20) LinkedInFacebookTwitterEmail this Story
  • Montreal eateries turn to lighter menus
    A growing number of restaurants in Montreal are setting aside some of the meat-heavy dishes the scene has been known to embrace in favor of lighter, veggie-centric fare. "As much as I love a huge meal, well, maybe I’m getting older, but I like a nice meal even more. I want people who come here to feel like they can actually finish what’s on their plate," said Dominic Goyet, co-owner of Hotel Herman. The Globe and Mail (Toronto) (tiered subscription model) (2/19) LinkedInFacebookTwitterEmail this Story

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  Temperature Check 
  • Temperature Check
    What has your restaurant done to offer healthier choices to diners?
We have reduced portion sizes
We have added more vegetarian options
We have added nutrition facts to our menu
We have done one or more of the above
Other/We have not done any of the above


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