E-Health Info

A recipe for a healthier cafeteria

July 18, 2007

Here is a look at the changes that were implemented as part of a plan to improve the Alberta Children’s Hospital’s cafeteria:

Before:

Menu dominated by deep-fried french fries, burgers and chicken fingers.
Only large portions of pastas, rice and desserts.
Large-portion, high-calorie, high-fat, nutritionally poor desserts.
Limited selection of fresh fruits and vegetables

After:

Deep fat-fryers replaced with high-speed convection ovens, reducing unnecessary fats and calories.
Increased availability of portion sizes for foods based on guidelines included in Eating Well with Canada’s Food Guide.
Increased availability of fresh, seasonal and regional vegetables and fruits.
Panini bars, made-to-order sandwich stations available at all cafeterias.
Better selection of whole grain bread, including multi-grain, whole wheat and other grain products.

What’s on the menu

Appetizers

Trattoria Salad (Fresh Tomatoes, Chick Peas and Red Onions)
Hummus with Grilled Parmesan Pita
Thai Vegetable Noodle Salad
Assorted Sushi

Main Courses

Grilled Salmon with Sicilian Tomato Sauce and Herbed Italian Rice
Open-faced Tuscan Herb and Olive Chicken Breast Sandwich w/ lettuce, tomato
Open-Faced Remoulade Mahi Mahi Sandwich w/ lettuce, tomato

Desserts

Assorted Fresh Fruit
Fruit Source Bar
Two-Bite Brownies, Chocolate Chip Cookies,
Oatmeal Raisin Cookies

Beverages

Milk to Go
Fresh Blueberry Juice
V-8 Vegetable Splash
Om Green Tea

Related Features Haute healthy cuisine A recipe for a healthier cafeteria	E-Health Info A recipe for a healthier cafeteria July 18, 2007 Here is a look at the changes that were implemented as part of a plan to improve the Alberta Children’s Hospital’s cafeteria: Before: Menu dominated by deep-fried french fries, burgers and chicken fingers. Only large portions of pastas, rice and desserts. Large-portion, high-calorie, high-fat, nutritionally poor desserts. Limited selection of fresh fruits and vegetables After: Deep fat-fryers replaced with high-speed convection ovens, reducing unnecessary fats and calories. Increased availability of portion sizes for foods based on guidelines included in Eating Well with Canada’s Food Guide. Increased availability of fresh, seasonal and regional vegetables and fruits. Panini bars, made-to-order sandwich stations available at all cafeterias. Better selection of whole grain bread, including multi-grain, whole wheat and other grain products. What’s on the menu Appetizers Trattoria Salad (Fresh Tomatoes, Chick Peas and Red Onions) Hummus with Grilled Parmesan Pita Thai Vegetable Noodle Salad Assorted Sushi Main Courses Grilled Salmon with Sicilian Tomato Sauce and Herbed Italian Rice Open-faced Tuscan Herb and Olive Chicken Breast Sandwich w/ lettuce, tomato Open-Faced Remoulade Mahi Mahi Sandwich w/ lettuce, tomato Desserts Assorted Fresh Fruit Fruit Source Bar Two-Bite Brownies, Chocolate Chip Cookies, Oatmeal Raisin Cookies Beverages Milk to Go Fresh Blueberry Juice V-8 Vegetable Splash Om Green Tea	CHR Healthy Eating Guidelines Healthy Eating Guidelines More information Michele Rondot at 955-7402 Healthy Recipes Bran Muffins Broccoli Mandarin Orange Salad Chicken Fajita Pizza Roasted Vegetables Yogurt Fruit Parfait
	E-mail comments to e-Health Info Webmaster. Page last updated on: May 05, 2008




About AHS \| Services \| Public Health \| e-Health Info \| Patient Resources \| Jobs \| Future Growth \| News & Media

Related Features

E-Health Info

A recipe for a healthier cafeteria

Before:

After:

What’s on the menu

Appetizers

Main Courses

Desserts

Beverages

CHR Healthy Eating Guidelines

Healthy Recipes