Mich. hospital staffers demonstrate healthy foods

Presenters discussed healthy eating tips and nutrition concerns.

Feb. 13—Chef Dave Straney revealed the secret to his low-fat Caesar salad dressing Wednesday afternoon—a dollop of fat-free plain yogurt.

"It's a light version of something that is not very light," Straney, director of nutrition services at Port Huron Hospital, said about the traditionally fat-laden salad dressing. "... It showcased the versatility of non-fat plain yogurt."

Straney whipped up a batch of the dressing Wednesday during the 55 Plus program at Port Huron Hospital. He hoped the presentation—which focused on education about heart-healthy food choices—would help people learn to cut back on fat, calories and sodium while focusing on preparing homemade dishes with good flavors.

Laura Dahnke, a registered dietitian at Port Huron Hospital, also spoke about healthy eating. She discussed cholesterol and fats in food.People should eat less salt and fewer animal products and processed foods, she said, and instead should include more fruits and vegetables in their diet.

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources