Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…
Freshly juiced greens and herbs blended with freshly juiced pear, fennel, lemon and ginger and a touch of unsweetened green tea.
All dishes are comprised of three macronutrients - carbohydrates, protein and fat. These macronutrients are the main sources of energy in our diet and all are necessary for overall health.
The USDA recommends 20-35% of calories come from fat; however, there are good fats and bad fats. Unsaturated fats are considered good fats and are found in nuts, seeds, most vegetable oils, poultry, and fish. Olive oil is largely monounsaturated and a key component to the Mediterranean diet pyramid. Omega-3s are polyunsaturated fats and found in soy, walnuts, flax and chia seeds, fish and shellfish. Saturated fats are not as good for us and therefore should not represent more than 10% of total calories in our diet. Sources of saturated fats include red meat, high-fat dairy (butter, cream, cheese, etc.), palm and coconut oil.
SPE promotes the use of ingredients with higher amounts of unsaturated fat than saturated fat. There is only trace amount of fat in this beverage.
The USDA recommends 10-35% of calories come from protein; however, some protein sources are better for you than others. Proteins from lean meats, poultry, seafood and low-fat dairy provide the essential amino acids your body needs without too much additional saturated fat. Plant-based protein sources such as legumes, nuts and soy are also good choices with higher quality fats. There is a small amount of protein present in this juice which comes from the fruits and vegetables.
There are trace amounts of protein in this juice.
Carbohydrates are called many things: starch, sugar and fiber, complex and simple. They mainly come from grains, legumes, fruits, vegetables, dairy and sweeteners. The USDA recommends 45-65% of calories come from carbohydrates. In SPE, we target sources of carbohydrates that offer more than just quickly-absorbed calories such as intact or unrefined grains, legumes and whole fruits and vegetables.
Sugars are naturally occurring in grains, fruits and dairy and added sugars come from sweeteners such as corn syrup, cane and beet sugar, honey, agave, maple syrup and molasses, among others. There is no added sugar in this beverage and the natural sugars come mainly from the pear juice.
Below are descriptions of a handful of vitamins and/or minerals found in this dish. The percent of the daily value recommended by the USDA’s Dietary Guidelines for most adults is shown for each vitamin or mineral listed.
The copper in this juice comes mainly from the parsley. Copper is a mineral important in energy production and a component of many different enzymes.
The vitamin C in this juice comes from the lemon and greens. Vitamin C acts as an antioxidant to neutralize free radicals in the body and also may contribute to immune and bone health.
The vitamin A in this juice comes from the greens. Vitamin A may promote vision, immune function, bone health, and cell integrity.
The USDA Dietary Guidelines recommend eating a variety of vegetables and fruits daily and replacing refined grains with whole grains. The recommended number of servings of fruits, vegetables and whole grains vary based on your specific needs and can be found at the USDA’s MyPlate Daily Food Plan website. The chart below shows the numbers of servings of each food in this dish, with each icon representing a serving.
= 1 serving of fruit (1/2 cup).
= 1 serving of vegetables (1/2 cup).
= 1 serving of whole grains (1 oz.).
We strive to provide accurate nutrition information, however variations in nutritional content of a dish may occur due to the made-to-order nature of restaurant dishes.