Nutrition & Foodservice Edge Magazine - July/August 2024 - 37

Visit GeneralMillsFoodservice.com to view their webinar, " Hearts Matter:
Using evidence-based nutrition to develop heart-healthy foodservice
menus " for ideas, inspiration, and the latest nutritional science.
provide healthy, colorful, and varied
options that look and taste great.
Serving up the rainbow is an excellent
place to start.
" We know from research that getting
more fruits and vegetables in the diet
is strongly associated with a reduced
risk of heart disease; however, a
majority of Americans aren't getting
the recommended amount in their
daily diet. Foodservice professionals
are in a unique position to be able
to boost menu items with a variety
of fruits and vegetables whether
fresh, canned, or frozen, " said Shiery.
She also notes the variety piece is
important. Each fruit and vegetable
has unique nutrients it brings to the
table, and some research has shown
certain types of fruits and veggies
have stronger effects on health-such
as dark leafy greens and dark berries.
To increase heart-healthy fruit
consumption, operations can mix
up their grab-and-go options with
blood oranges, cara cara oranges, and
clementines to pique interest instead
of just apples, bananas, and oranges.
Fruit compote with yogurt can also be
a simple-to-make and easy-to-enjoy
choice for heart health.
Operations can also dish up interest
and heart health with a focus on:
Non-starchy vegetables
Broccoli, tomatoes, cauliflower, and
mushrooms are high in nutrients
and fiber and low in starches. Starchy
vegetables such as potatoes, corn,
peas, and squash also contain hearthealthy
nutrients and fibers and
shouldn't be demonized.
One cup of raw veggies or ½ cup
cooked veggies represent a single
serving; most adults are encouraged to
get 3 to 5 servings per day. It is easy to
add frozen or fresh vegetables to side
dishes, a baked mac and cheese dish,
pasta sauce and soups, providing
longtime favorite items with an extra
kick of veggies.
And while plain vegetables can be a
little boring, adding a fun dipping
sauce can spike interest and appetites.
a protein punch. Instead of proteinheavy
servings, think about a plate
that is one-quarter protein, or serve up
a 4-ounce steak instead of an 8-ounce
portion. Another simple twist is to add
grated veggies to a turkey burger or
chili to provide moisture, flavor, and
heart-healthy vitamins and nutrients.
LEGUMES SUCH AS
BEANS AND LENTILS
are a terrific source of
plant-based protein.
Legumes such as beans and lentils
are a terrific source of plant-based
protein. One-half cup of cooked
legumes served four times per week
was associated with a 22 percent
lower risk of coronary heart disease
and an 11 percent reduced risk of
cardiovascular disease, according to a
recent U.S.-based NHane study. They
also support improved blood glucose
levels and weight management. Pureed
white beans lend themselves perfectly
to spinach dip, while whole and pureed
beans and lentils are ideal for soups.
Dairy
Whole grain
It is not necessary to eat 100 percent
whole grain. Instead, a point of
reference is to aim for half the amount
of grains we are eating as whole grains
as a goal.
For foodservice operations interested
in expanding whole-grain choices, a
morning oatmeal bar with both savory
and sweet add-ons such as veggies/
egg/cheese or fruit compote/nut
butters is a good way to start the day
with whole grains. Another favorite
is breakfast sandwiches with wholegrain
biscuits, eggs, and vegetables.
Lean protein
When seeking lean protein options,
look for the words " loin " and " round. "
Seafood, poultry, eggs, and pork can
all deliver on flavor while packing
This foundational food group
contributes needed calcium,
vitamin D, and potassium that many
Americans fall short on. Low-fat
and fat-free dairy are part of the
American Heart Association's dietary
recommendations, particularly
fermented dairy such as yogurt and
hard cheese that may have an inverse
relationship with cardiovascular
disease and type 2 diabetes. Beyond
popular yogurt parfaits, a yogurtbased
protein salad can feature egg,
chicken, veggies, or fruit, substituting
yogurt for traditional mayo.
DIETARY TRENDS BUILT
TO LAST
From the Atkins diet to the South
Beach diet, many dietary trends come
and go, but there are a few that have
stood the test of time and for good
reason.
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024 37
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Nutrition & Foodservice Edge Magazine - July/August 2024

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