Progetto FOOD : Combattere l'obesità attraverso l'incontro di domanda e offerta

Strumenti

Raccomandazioni

Le raccomandazioni sono il risultato di 8 mesi di analisi delle valutazioni pregresse, dei sondaggi e delle ricerche che hanno permesso ai partner di tracciare delle linee guida semplici e pratiche per i lavoratori da una parte e i ristoratori/gli chef dall’altra. La seguente tabella propone gesti quotidiani che hanno per obbiettivo di diventare abitudini per una dieta più equilibrata.

Alcune raccomandazioni sono comuni ai 6 paesi partecipanti, mentre altre sono adattate alle caratteristiche dei singoli paesi. Le seguenti raccomandazioni sono presentate per paese. Date un’occhiata e confrontate le raccomandazioni di ogni paese!

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 – Grassi: scegli la qualità e limita la quantità favorendo metodi di cottura al forno, al vapore o alla griglia.
2 – Più attenzione alle porzioni! Proponi piatti in due porzioni (normale e piccola).
3 – Varia spesso le scelte alimentari nelle pietanze proposte.
4 – Proponi sempre più cereali, verdure e frutta, soprattutto prodotti regionali e di stagione, e piatti unici composti per la metà da verdure.
5 – Zuccheri: nei giusti limiti.
6 – Il sale? Meglio poco. Piuttosto utilizza le spezie.
7 – Proponi pane integrale a tavola.
8 – Acqua in abbondanza.
EMPLOYEES
1 – Prova il cibo prima di aggiungere sale e/o prova altri condimenti.
2 – Diminuisci l’uso di grassi e scegli preferibilmẹnte grassi vegetali.
3 – Mangia almeno 5 porzioni di frutta e verdure ogni giorno.
4 – Come dessert, scegliene uno a base di frutta fresca e a volte, come alternativa, scegli latticini.
5 – Scegli modi di cottura che richiedono poco grasso (al forno, al vapore o alla griglia).
6 – Bevi preferibilmente acqua durante il pranzo.
7 – Mangia frutta o verdure ad ogni pasto.
8 – Evita di scegliere piatti che comportano troppo grassi, sale o zucchero.
9 – Limita il consumo di grassi di condimento (burro, olio, …).
10 – Non consumare troppo pane, soprattutto tra i pasti, e scegli preferibilmente pane integrale.
11 – Non mangiare carne ogni giorno e scegli preferibilmente pesce, pollo o carne bianche.
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.

Raccomandazioni

BELGIUM

CZECH REPUBLIC

FRANCE

ITALY

SPAIN

SWEDEN