Proyecto FOOD : Lucha contra la Obesidad a través de la Oferta y la Demanda

Herramientas

Recomendaciones

Las recomendaciones son el resultado de 8 meses de análisis del inventario, las encuestas y los estudios que permitieron a los socios trazar unos consejos sencillos y prácticos para los empleados por un lado y por otro a los gerentes de restaurantes / chefs. La siguiente tabla propone gestos cotidianos que deberían convertirse en hábitos naturales para una nutrición más equilibrada.

Algunas de las recomendaciones son comunes a los 6 países participantes y otras están adaptadas a las características específicas de cada país. Las siguientes recomendaciones se presentan por país. ¡Eche un vistazo y compare las recomendaciones de los países!

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 – Favour cooking methods such as steam, oven, or grill.
2 – Offer dishes in 2 sizes.
3 – In our country, accompaniments are excessive compared with other countries – a lot of carbohydrates –> Serve less meat but more vegetables; and serve fewer accompaniments = 1 quarter of the plate –> Modify the nutritional ratios of helpings – more vegetables, less accompaniments – with both made-to-order and typical Czech meals = half vegetables, quarter accompaniments and quarter meat.
4 – Offer a range of smaller portions Soup is specific to the Czech Republic, for example a thick goulash soup served with a roll and followed by the main course, is too rich in calories –> Serve smaller helpings of soup without any bread, unless the soup itself is the main dish.
5 – Increase range of vegetable salads, especially with olive or rapeseed oil added.
6 – Reduce the content of trans fatty acids in edible fats and in products utilising edible oils by preferring olive-oil or rapeseed oil - cold pressed.
7 – Expand the choice of beans, peas and other pulses in Winter.
8 – Use less fat and salt + Use iodine salt.
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 – It is necessary and very important to choose and maintain a regular diet: Three meals are recommended per day. Maximum energy intake should be at lunch, though breakfast should be regarded as an important part of daily meals. Dinner is the third meal of the day. Morning and afternoon snacks should represent only a small proportion of daily energy intake, therefore, choose vegetables or fruit. It is recommended to leave 3 hour intervals between each meal.
8 – Keep in mind that breakfast is the most important meal of the day, and increases well-being and is a good start to every day.
9 – Hunger between main meals should be suppressed by fruit or vegetables.
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 – Favorezca la cocina al vapor, al horno o a la parilla.
2 – Ofrezca dos tamaños de ración (estándar y pequena).
3 – Ofrezca a los clientes deferentes tipos de especies para aliñar sus platos.
4 – Ponga una jarra de agua (o una botella de agua mineral) en la mesa antes de que los clientes pidan la carta.
5 – Añada la salsa por separado del plato para que los clientes se sirvan solamente la cantidad deseada.
6 – Ponga las opciones saludable en evidencia en su carta.
7 – Para aliñar escoja aceite de oliva en cualquiera de sus variedades y para cocinar aceite de oliva o bien aceite de girasol con alto contenido de ácido oleico.
EMPLOYEES
1 – Pruebe siempre la comida antes de añadir sal u otros condimentos.
2 – Reduzca el uso de grasas y favorezca grasas vegetales.
3 – Coma al menos 5 frutas y verduras al día.
4 – Priorice la fruta fresca como postre habitual y de vez en cuando los postres lácteos.
5 – Utilice técnicas de cocinado que no añadan excesiva cantidad de grasa (vapor, asados, a la parrilla, etc.)
6 – Utilice el agua como bebida de elección para acompañar sus comidas.
7 – Durante sus descansos evite el picoteo de alimentos demasiado grasientos o ricos en sal o azúcar. Sacie su apetito con pequeñas raciones de nueces, frutos.
8 – Como alternativa al consumo de carne, puede preparar combinaciones de legumbres y cereales.
9 – Introduzca variedad en el menú y cuide la presencia de todos los grupos alimentarios: pasta, verduras, frutas, frutos secos, carne y pescado.
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.

Recomendaciones

BELGIUM

CZECH REPUBLIC

FRANCE

ITALY

SPAIN

SWEDEN