Light And Healthy: Does Your Establishment Measure Up?

Abstract

Healthy eating is no longer a fad requested by a few health food enthusiasts. The relationship of diet to health issues such as heart disease, hypertension, obesity, diabetes, and cancer is well established in the minds of customers. A recent study conducted by the National Restaurant Association shows that interest in restaurants specializing in diet or light menu items is strong. The dietetic staff from the School of Food, Hotel and Tourism Management at Rochester Institute of Technology teamed together with the local Heart Association and area dietitians to develop a pilot program introducing light, healthy cuisine to local restaurants. This model includes criteria for light, healthy cuisine (LHC), cooking techniques to meet LHC criteria, esthetic suggestions, ideas for developing user-friendly menus, and a workshop outline used by dietitians with restauranteurs. As a result of the pilot efforts, the menus of 10 restaurants have received wide acceptance and a waiting list of restaurants requesting similar assistance is growing. Light healthy eating is becoming a reality in Rochester, N. Y.