FOOD-projektet, Bekämpa fetma genom tillgång och efterfrågan

Åtgärder

Rekommendationer

Rekommendationerna har tagits fram efter åtta månaders analys av befintliga program samt de undersökningar och studier som gav alla partners möjlighet att ta fram praktiska riktlinjer för såväl anställda som restaurangägare och kockar. I tabellen nedan ser du ///vardagliga gester som bör bli till naturliga vanor för en mer välbalanserad mathållning.

En del av rekommendationerna gäller för samtliga sex deltagande länder och några är anpassade efter nationella särdrag. Rekommendationerna nedan presenteras land för land. Titta på och jämför rekommendationerna för de olika länderna!

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 – 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 – Tillagningsmetoder: ånga, ugnsbaka, undvik stekning och fritering.
2 – Använd två portionsstorlekar (stor och normal).
3 – Använd nyckelhålet för att markera nyttiga alternativ på menyn.
4 – Placera åtminstone en nyckelhålsrätt högst upp på lunchmenyn och/eller som dagens rätt.
5 – Näringsvärdesberäkning på måltiderna genom Dietist/Nyckelhålet.
6 – Servera fisk åtminstone en gång i veckan (ta hänsyn till laktos och glutenfrihet).
7 – Använd “brickmodellen” (en uppgraderad tallriksmodell) för att kommunicera den balanserade måltiden.
8 – Gör det enkelt för dina matgäster att äta mer grönsaker.
9 – Dela upp salladsbordet i kategorier.
10 – Använd ett salladsbord med minst 8 olika val av grönsaker/frukt/kokta bönor.
11 – Ha alltid kranvatten tillgängligt.
12 – Erbjud bröd med högt fiberinnehåll.
13 – Erbjud dressing med lågt fettinnehåll och enkla vinägrett-dressingar.
EMPLOYEES
1 – Provsmaka maten innan du saltar eller prova andra smaksättare/tillbehör.
2 – Minska på fettet och välj vegetabiliskt fett.
3 – Ät minst 5 portioner frukt och grönsaker per dag.
4 – Som dessert, välj färsk frukt och ibland som alternativ en mager mjölkprodukt.
5 – Välj en tillagningsmetod som inte kräver så mycket fett (ånga, ugnsbaka, grilla, etc).
6 – Välj i första hand vatten som måltidsdryck.
7 – Välj den nyckelhålsmärkta måltiden.
8 – Använd "brickmodellen" för att komponera en balanserad måltid.
9 – Använd salladsbaren för att komplettera din lunch med grönsaker eller frukt.
10 – Välj fullkornsbröd/bröd med högt fiberinnehåll.

Rekommendationer

BELGIUM

CZECH REPUBLIC

FRANCE

ITALY

SPAIN

SWEDEN