It’s good to know that dining out doesn’t have to mean leaving healthy eating habits at home.
Chefs know that many customers are looking for the win-win of taste and health on the menu. According to the National Restaurant Association, 71 percent of adults say they are trying to eat healthier now at restaurants than they did two years ago.
One of the delicious-meets-nutritious changes I’ve noticed is an impressive harvest of vegetable sides sprouting up on more menus.
At Sea Bass Kitchen in Sandy Springs, Mediterranean-inspired fish entrees are paired with a variety of fresh vegetables. The North Carolina trout sauteed in olive oil with lemon juice and oregano comes with a big serving of beautifully braised kale.
The restaurant chain Applebee’s is adding more vegetables to entree dishes to help boost bold flavors and control calories. Their selection of dishes under 550 calories includes Roma Pepper Steak with a portobello mushroom and chunky tomato and pepper relish and Creamy Parmesan Chicken served with steamed spinach and mushroom and onion rice pilaf.
More notice nutrition
Nearly 90 percent of adults surveyed by the restaurant association say there are more healthy options at restaurants than two years ago, and that includes children’s menus. Eateries are adding healthful alternatives to the usual short list of grilled cheese, fried chicken fingers and fries.
"I definitely think restaurants are improving kids menu choices," says registered dietitian Liz Weiss, co-author of the "No Whine With Dinner" cookbook and founder of the www.mealmakeovermoms.com website. She says, "No doubt parents have been frustrated because kids' food was junk food. Parents have spoken and chefs are tuning into consumer requests so there are more veggie side dishes and a big shift to whole grains."
Menu labeling
Many restaurants are already listing nutrition information on menus and websites. But under U.S. Food and Drug Administration regulations — expected to be finalized sometime in 2014 — all restaurants (with at least 20 locations) will be required to provide nutrition facts. New York City, the state of California and other places may have passed menu-labeling laws, but federal standards will supersede all state and local rules so restaurants don’t have to print different formats for different locations.
Registered dietitian Joy Dubost, director of nutrition for the restaurant association, says making sure the numbers printed on menus reflect the actual calorie or sodium count is a challenge, too.
Dubost’s “Ask the Nutritionist” section on the National Restaurant Association’s website emphasizes the need for precise recipes to ensure accurate nutrient analysis. For instance, she points out, “If a recipe doesn’t call for salt, but a chef adds a pinch before serving a menu item, the sodium content could be understated by at least 100 to 200 milligrams.”
About the Author
