Nutripro

Are salt and sodium the same thing? Not quite

Rethinking the kids’ menu? These simple ideas can help encourage healthy changes while appealing to young diners.

While many people see dining out as a treat, 38 percent said they skip dessert in order to eat more healthfully.16However, there are many ways to make dessert a permissible indulgence at the end of ameal.

While guests inevitably make their own choice of what to eat and drink, what they order is heavily influenced by the layout of the menu. The menu can be constructed to inform, guide and encourage diners  toward smaller portion sizes and nutritious options

Serving appropriate portion sizes begins with knowing what they look like. While guidelines may vary from country to country, some helpful tips are literally right in your hands, as shown on the next page.

The chef is in charge of the kitchen–the heart of the restaurant. By taking the time to  evaluate the menu, update serving standards, and educate staff, it's possible to set all  kinds of positive changes in motion.

It’s the chef’s dilemma: how to  balance what guests want with responsible choices in terms of health, costs and waste.

Food is both fuel for the body and an important part of world cultures. Learn what researchers have discovered about food cravings, as well as why food is central to human cultural interaction.

From morning to night, summer to winter, people love their coffee—to the tune of 1.6 billion cups a day. This issue of Nutripro will help you make the most of one of the most requested items on the menu.

Those who pay careful attention to their taste buds will discover in the complex flavor of asparagus, tomatoes, cheese and meat, a common and yet absolutely singular taste which cannot be called sweet, or sour, or salty, or bitter...

Nutrition is important, but not at the expense of flavor and customer satisfaction. Nutripro lets you have it all, with easy recipes that take the guesswork out of delivering healthy, delicious balance.