If the new recipe still doesn't meet government guidelines, the dietitians will make suggestions on how to further modify it. It might take people a little time to get used to the new tastes. Even if chefs aren't interested in having a recipe formally analyzed, there are simple things they can do to make their offerings more healthful. They can serve more chicken and fish while offering less beef. They also can serve leaner cuts of beef and make meat portions smaller while increasing the grains and vegetables they provide.
Dressings are one of the largest sources of fat when people eat out.
But they aren't only the ones used to dress greens. Many calories could be saved if chefs would begin using lower-fat mayonnaise in foods like tuna, chicken, potato and macaroni salads.'' Eating better requires consumers to ask questions and make some decisions on their own. That's when the restaurant diner has the power to make a decision to eat half and save the other half for another meal. The person who needs to order dessert should consider splitting it with a dining partner,'' Amato said. In a room filled with people, roughly 50 percent will have some kind of problem with blood fats like high triglycerides, low levels of good cholesterol or high levels of bad cholesterol.