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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources