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Doporučení

Některá doporučení jsou společná pro všech šest zúčastněných zemí, jiná jsou zase přizpůsobena národním specifikům. Níže uvedená doporučení jsou prezentována podle země. Podívejte se a porovnejte, jak se doporučení v jednotlivých zemích liší.

BELGIUM

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill.

2 – I propose vegetables as accompaniment and fruit as dessert.

3 – I put whole bread on the table.

4 – I do not put salt on the table.

5 – I offer poultry or white meat dishes.

6 – I offer fish on my menu.

7 – I offer tap water on demand.

8 – I replace butter with olive oil to accompany the bread.

9 – I offer a dairy product as dessert.

10 – I replace aperitive biscuits by olives, salad or dried fruits.

EMPLOYEES

1 – Taste the food before adding salt and/or try other condiments.

2 – Lower the use of fat and preferably use vegetal oils.

3 – Eat at least 5 portions of fruit/vegetables per day.

4 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).

5 – Choose water to accompany your lunch.

6 – I eat starchy foods for each meal.

7 – I can do without meat some days.

8 – I eat fish once to twice a week.

9 – I eat 2 dairy products a day, low-fat is even better.

10 – I only take litle goodies on special occasions.

And I move at least 30 minutes a day

CZECH REPUBLIC

RESTAURANTS

1 – Doporučené způsoby úpravy v páře, pečení v troubě či grilování.

2 – Nabízet malé a velké porce.

3 – V naší zemi servírujeme oproti jiným zemím nadměrně velké přílohy – hodně sacharidů –> Nabízet menší porci masa, ale více zeleniny, příloha by měla představovat čtvrtinu porce na talíři –> Změnit poměr živin – více zeleniny, méně přílohy – a to jak pro minutková jídla, tak i pro typicky česká = polovina zeleniny, čtvrtina přílohy a čtvrtina masa.

4 – Nabízet možnost výběru menších porcí Naše specifikum jsou polévky, například gulášová s pečivem, kterou poté následuje hlavní jídlo, je tak celé menu kaloricky příliš vydatné. –> Servírujte buď menší porce polévky bez pečiva, nebo nabízejte vydatné polévky s pečivem jako hlavní jídlo.

5 – Zvyšit nabídku zeleninových salátů, zejména jsou-li ochuceny olivový nebo řepkový olejem.

6 – Snížit obsah trans-mastných kyselin v jedlých tucích i ve výrobcích, kde se jedlé tuky používají, upřednostnit olivový a řepkový olej – lisované za studena.

7 – Rozšířit nabídku luštenin v zimním období.

8 – Používat méně tuku a soli + Solit jodisovanou solí.

EMPLOYEES

1 – Dříve pokrm ochutnatnejte, než jej solíte a/nebo zkuste jiné koření.

2 – Omezit používání živočišných tuků a dávat přednost tukům rostlinným.

3 – Jíst nejméně 5 kusů ovoce / zeleniny denně.

4 – Jako desert jíst sezónní ovoce, které čas od času může být alternativou mléčným výrobkům.

5 – Zvolte typy šetrné kuchyňské úpravy (vaření v páře, pečení, grilování, atd.)

6 – Jako nápoj k obědu zvolte vodu.

7 – Je nutné a velmi důležité zvolit a udržovat pravidelný stravovací režim: Doporučujeme mít tři hlavní denní jídla. Maximum energetického příjmu by měl představovat oběd, snídaně by měla být považována za důležitou součást každodenního stravování, poslední třetina by měla představovat večeře. Dopolední a odpolední svačiny musí představovat jen malý podíl z denního příjmu energie, proto volte zeleninu nebo ovoce. Doporučuje se dodržovat 3 hodinové intervalech mezi každými jídly.

8 – Myslete na to, že snídaně je nejdůležitější jídlo dne, a pocit pohody, který je dobrým začátkem pro každý den.

9 – Malý hlad mezi hlavními jídly zaháňejte ovoce.či zeleninou.

FRANCE

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill.

2 – Offer dishes in 2 sizes .

3 – I offer at least one starter with salads (raw vegetables and/or fruit).

4 – I offer at least one dish with fish or vegetal proteins.

5 – I offer vegetables and starchy food as accompaniment of all the dishes.

6 – I offer at least one dessert with fresh fruit.

7 – As appetisers, I offer olives, dry fruit, raw vegetables instead of peanuts and salty biscuits.

8 – I offer seasoning for salads which are made with low-fat cottage cheese, lemon juice and herbs.

9 – I offer whole bread.

10 – I offer automatically tap water to my clients.

EMPLOYEES

1 – Taste the food before adding salt and/or other condiments.

2 – Lower the use of fat and preferably use vegetal oils.

3 – As a dessert, choose a fresh fruit based option.

4 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.)

5 – Choose water to accompany your lunch.

6 – Eat raw fruit or vegetable with your meal.

7 – Eat a dairy product with your meal and favour those which are low in sugar, low in fat and low in additives.

8 – Why not choose fish for this dish? (The consumption of fish is recommended at least twice a week).

9 – Choose wholegrain bread.

And move at least 30 minutes a day!

ITALY

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill .

2 – Offer dishes in 2 sizes.

3 – Diversify the range of meals offered.

4 – Propose more cereals, vegetables and fruit, especially local and seasonal products, and offer whole unitary meals, with vegetables which make up half the plate.

5 – Sugar: in the right proportion.

6 – Salt? Less is more! Substitute it with herbs and spices.

7 – Put whole bread on table.

8 – Plenty of water.

EMPLOYEES

1 – Taste the food before adding salt and/or try other condiments.

2 – Lower the use of fat and preferably use vegetal oils.

3 – Eat at least 5 portions of fruit/vegetables per day.

4 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).

5 – Choose water to accompany your lunch.

6 – I eat starchy foods for each meal.

7 – Eat vegetables or fruit with every meal.

8 – Avoid choosing dishes which are too fattening or with a lot of salt and/or sugar.

9 – Limit your consumption of fat (butter, oil, …).

10 – Do not consume too much bread, especially inbetween the dishes, and choose whole bread.

11 – Don’t eat meat every day, instead, choose fish or poultry and white meat.

SPAIN

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill.

2 – Offer dishes in 2 sizes.

3 – Offer customers the possibility of different types of spices to flavour their food.

4 – Place a jug of water (or a bottle in case tapwater is not an option) on the tables before customers ask for the menus.

5 – Add the sauces to the dish separately so that the customer can take the amount that he or she requires.

6 – Clearly identify the healthy options on the menus for the customers.

7 – To season food, choose olive oil in any of its varieties and for cooking opt for olive or sunflower oil with high oleic acid content.

EMPLOYEES

1 – Taste the food before adding salt and/or try other condiments.

2 – Lower the use of fat and preferably use vegetal oils.

3 – Eat at least 5 portions of fruit/vegetables per day.

4 – As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.

5 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).

6 – Choose water to accompany your lunch.

7 – During the breaks avoid snacks that are greasy or rich in salt or sugar. Satisfy your appetite with small portions of nuts, dried fruit, olives, breads, fresh fruit or natural fruit juices, and/or semi or low fat dairy products.

8 – Some days we could do without meat. The combination of legumes and cereals is a good alternative.

9 – Introduce variety into your menu and ensure that all the food groups are included: pasta, vegetables, fruit, dried fruit, meat and fish.

SWEDEN

RESTAURANTS

1 – Favour cooking methods such as steam, oven, or grill.

2 – Offer dishes in 2 sizes.

3 – Use the keyhole symbol to identify balanced meals on the menu.

4 – Provide at least one Keyhole dish at the top of the menu (dish of the day).

5 – Calculate meal composition and portion size (Näringsvärdesberäkning på måltiderna) Dietist/Keyhole.

6 – Offer fish dishes at least once a week as one of the Keyhole dishes (consider lactose and gluten).

7 – Use the ”tray model” (an upgraded ”platemodel”) as information about balanced meals.

8 – Enable the customer to eat more vegetables - by for example leaving space for salad on the plate, serving salad first, or serving more salad on the plate.

9 – Divide the salad bar into categories - for instance into "unlimited amount" and "limited amount" sections. (The Limited amount should contain salads that are pre-mixed with dressings etc.)

10 – Use a salad bar with at least 8 different choices of vegetables, fruit, cooked pulses.

11 – Always have tap water available.

12 – Always have high fibre bread available (e.g. Knäckebröd)(Keyhole marked bread).

13 – Always have low fat dressing and oil based dressing available - no (max 2%) trans fatty acids.

EMPLOYEES

1 – Taste the food before adding salt and/or try other condiments.

2 – Lower the use of fat and preferably use vegetal oils.

3 – Eat at least 5 portions of fruit/vegetables per day.

4 – As a dessert, choose a fresh fruit based option and sometimes as an alternative, a dairy product.

5 – Choose types of cooking that do not add too much fat (steaming, roast, grill, etc.).

6 – Choose water to accompany your lunch.

7 – Choose the keyhole meal.

8 – Use the tray model for composing your balanced meal.

9 – Use the salad bar for topping up your lunch meal with vegetables/fruit/cooked pulses.

10 – Eat high fibre bread/whole wheat bread.