By Shirley Kragtwyk-Lefevre
Here are a few tips from the Heart and Stroke Foundation for focusing on healthier food preparation:
- Trim the fat – Use lesser amounts and healthier types of oil like olive or canola. Use low-fat cooking methods and use broth, juices and fruit and vegetable purees in dressings and sauces. Use low-fat ingredients and trim fat from meats, serve skinless poultry and skim fat from stocks.
- Shake the salt habit – Salt is the number one risk factor for stroke and a major risk factor for heart disease. Limit salt in your dishes or use salt-free seasonings. Use fresh or frozen ingredients and low-sodium options; minimize use of processed foods.
- Increase fibre, vitamins and minerals – Simply prepared fruits, vegetables and whole grains are loaded with flavour, texture and are a great source of fibre as well as vitamins and minerals.
- Shrink the portion – Use Canada’s Food Guide to determine the ideal serving sizes for your food category portions. Fill half the plate with fruit and vegetables; one-quarter protein and one-quarter grains (preferably whole grains) for a balanced plate.
For a detailed look at how restaurants can improve their healthy food choices, please the RestoBiz Healthy Eating section.
