Fat Content

Deliverable length: 200 – 250 words

Course Objective(s):

• Describe the effects of diet and exercise on wellness and disease
• Design a balanced restaurant menu that meets recommended dietary guidelines

Assignment

You are the Executive Chef for Conscious Cuisine Catering Company, which specializes in serving delicious, gourmet meals tailored to meet the dietary requirements of special-needs groups. For National Stroke Awareness Week, the company has been hired to cater a luncheon sponsored by the American Heart Association, which will feature the DASH diet, and give a small presentation to the patron describing how your meal is “blood pressure friendly.” In your presentation, describe each dish, and explain how it fits with the DASH diet.

• Considering the dietary recommendations in the DASH diet, design a meal that includes the following:
  • Appetizer, soup, or salad
  • Entrée and side dish
  • Dessert
  • Beverage
• Remember to include individual portion sizes, and delineate added dressings and/or sauces.
  • For example, if you choose a salad, the composition and amount of dressing will make a difference:
    • 2 cups of mixed greens
    • 1 T chopped walnuts
    • 1/2 sliced apple
    • 1 T of Champagne vinaigrette

Although it is not necessary to list all ingredients of all mixed dishes, you might like to highlight a particular ingredient that fits the DASH diet.

• Substitute herbs, spices, and other flavorings to lower sodium and fat content of your menu while not compromising flavor.
• Provide rationales for your food choices. In the salad listed above, rationales for choices would include pointing out the heart-healthy oils found in walnuts, the vinaigrette was prepared with olive oil, and the apple includes soluble fiber and phytochemicals.
• Provide at least 2 sources for your rationales.