A Healthier Appetite

For Meetings & Ourselves

A Healthier Appetite

Wednesday, February 20, 13

GaMPI Workshop A Healthier Appetite February 19, 2013

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Who are the people making the requests and why they are increasing

What are the different dietary needs

How to incorporate healthy options into menus

Explore examples of foods to please all palates

Tips to sty on a healthy track

Essential Learning Components

u

v

w

x

y


“Food is our common

ground, a universal

experience.”

James Beard



Food: A Fact of LifeEmotional, Physical, Familial, Cultural & Psychological


ELC #1

Keys to Healthy

Eating

uWednesday, February 20, 13

Note imbalances in your primary food. Create balance and joy in your life.


8Sleep

hours

LeptinGhrelin


• Low energy• Headaches• Muscle cramps • Digestive issues

• Poor concentration• Illness• Hunger

Hydrate

75%Wednesday, February 20, 13

Diets Don’t Work


Fact

Fict

ion

vs.


5Read Labels

• Ingredients you can’t pronounce

• Lite & Low-fat

• Health claims

• Chemicals, preservatives, artificial flavors & colors

• Sugar, HFCS, Trans Fats

• Ingredients are listed in order of prevelance


Sugar

• Addictive, destructive substance

• A little bit creates desire for more

• 142 lbs. of sugar per year

• Inflammation in the body and runs down the immune system.

• “Diabesity”


PH B

alan

ceA

lkal

ine

vs. A

cidi

c Alkaline• Leafy Greens, veggies

• Whole grains

• Fruit

• Water

• Green/Herbal Tea

Acidic• Sugar, Artificial sweeteners

• Processed/Chemical

• Meat/dairy

• Alcohol / Coffee


.15

.25

WholeRE

AL N

utrient D

ense

1Wednesday, February 20, 13

Clean• Onions• Corn• Pineapples• Avocado• Asparagus• Sweet Peas• Mangos• Eggplant

• Cantaloupe• Kiwi• Cabbage• Watermelon• Sweet

potatoes• Mushrooms• Grapefruit


Dirty• Apples• Celery• Strawberries• Peaches• Spinach• Nectarines• Grapes

• Sweet bell peppers

• Potatoes• Blueberries• Kale/Collard

Greens• Lettuce


SuperFoods

• Blueberries/Strawberries/Blackberries/Raspberries

• Lemon/Orange/Lime/Grapefruit

• Organic Red Grapes/Organic Apples/Watermelon

• Pomegranates/Acai/Goji Berries

• Bananas/Pineapple/Guava/Papaya/Mango

• Chia Seeds/Ground Flaxseed/Flaxseed Oil

• Raw Almonds/Walnuts/Pecans/Pistachios/Pine Nuts

• Raw Pumpkin Seeds/Sunflower Seeds

• Almond Butter/Natural Peanut Butter/Tahini

• Spinach/Kale/Collards/Mustard/Dark Leafy Greens

• Broccoli/Asparagus/Green Beans/Zucchini

• Avocado/Artichoke• Carrots/Beet/Celery/

Cucumber• Tomatoes/Peppers/Eggplant

• Organic Sweet Potatoes/Squash

• Garlic/Onions/Shallots• Fresh Parsley/Rosemary/

Basil/Thyme/Sage/Cilantro • Extra Virgin Olive Oil/Extra

Virgin Coconut Oil• Wild Caught Salmon/

Sardines• Edamame/Tofu/Miso• Black Beans/Pinto/Garbanzo

Beans/Lentils/Black-Eyed Peas

• Quinoa/Millet/Oatmeal/Amaranth/Brown Rice/Farro

• Organic Yogurt/Kefir• Almond Milk/Coconut Milk/

Oat Milk/Hemp Milk• Coconut Water• Green Tea/White Tea/Black

Tea• Red Wine/Dark Chocolate

70%+ Supplements/Antioxidants/Omega3/Probiotics


Good Food

• Whole

• Fresh & Natural

• Real

• Local, seasonal and not GMO

• In harmony with the environment

• Balanced, appropriate & enough

• Delicious


Ourbody is design-ed to heal itself.



Sponsors


food allergies

medical conditions

personal preferences

religious beliefs

Dietary Needs

vWednesday, February 20, 13


Kody

Shelly Vega

Dietary Needs

Celyn

15 Million - Food Allergies 27 Million - Vegetarian1 Million - Vegan

25.8 million - Diabetes1:133 - Celiac disease⅔ Americans Obese7:10 deaths - Chronic diseases

11.2 million - Kosher20% - devoutly15% - practice casually



Food AllergyPotentially Life-threatening Immune Response Response


.15

.25

90

120

8150


Peanuts

Tree Nuts

• Life-long• #s have tripled

since 1997

• 3.3 Million• Legume • International dishes

• Seldom to allergic to just one type

• Not a legume or a seed

• Coconut• Extracts


Fish

Shellfish• Salmon, tuna, halibut• Life-long• Fish flesh, gelatin, oil• Flavoring base

• Crustacean• Mollusks• Salad dressing,

worcestershire sauce, stock, bouillabaisse, barbecue sauce


• Legume• Processed

foods

• Asian foods

• Soy Oil

Soy

Wheat• Four proteins • Not Gluten

intolerance• Reactions

mild to severe• Couscous,

soy sauce, pasta, bread crumbs


Milk

Eggs

• White & yolk• Hidden • Raw vs. cooked

• Whey & casein• ALL dairy

products• Sheep & goat’s • Manufactured

products• Lactose

Intolerance



Sponsors


Medical Conditions

Chronic Diseases

Obesity

Diabetes

Crohn’s & Colitis

Celiac Disease



Celiac Disease

• Genetic autoimmune disorder

• 1 in 133

• Malabsorption

• Avoid Gluten

• No cure

• Other conditions

WheatRye

BarleyOats



• Chronic inflammatory disease affecting gastrointestinal tract

• 500,000 Americans

• Inflammatory bowel disease (IBD)

• Cause unknown

• Managed through individualized diet

Crohn’s & Colitis


http://www.webmd.com/ibd-crohns-disease/default.htm

http://www.webmd.com/ibd-crohns-disease/default.htm

Epid

emic

• 1:3 Americans

• Blood sugar

• Low in salt, fat and sugar

• High in fiber

• What, when and how much

of 2

1st C

entu

ry

Girl From ParisTumblr



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Lifestyles

Personal Preferences

Religious Beliefs


Grains

Vegetables Fruits

Proteins

Dairy

Fats & Oils

Vege

taria

n


.15

.25

Lacto-ovo VegetarianEggDairy

LactoVegetarianDairy

RawUnprocessedUncooked

RaveWhole fruits, vegetables, grains, nuts

and seeds

PescetarianEggsDairyFish

FlexitarianOccasionally eats meat

VeganNo use or

consumptionof animal products

MacrobioticUnprocessed veganNo sugar or refined oils

Vege

tariian


“Food is an important part of my religion and the way I live my life.”

ArleneMathes-Scharf

Kashrut.com


http://www.kashrut.com/

http://www.kashrut.com/


Religious-based Diets

Judaism Kosher x Kosher x Kosher Not with meat

Buddhism x x some P P

Hinduism x x Restricted/Avoided

Restricted/Avoided ? x

Islam Halal x Halal x xRastafarianism x x no fish

over 12” xSeventh Day Adventist x x x ?Sikh in some sects

Halal or Kosherin some sects

Halal or Kosherin some sects

Halal or Kosher x



Religious-based Diets

Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions

Roman Catholicism Restricted on certain daysRestricted on certain daysRestricted on certain days

Eastern Orthodox Restrictions Restrictions

Jainism x x x x x x

Mormonism x

Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x



Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday!! ! 1! 2! 3! 4!

! ! ! ! ! !

6! 7! 8! 9! 10! 11!! ! ! ! ! !

13! 14! 15! 16! 17! 18!! ! ! ! ! !

20! 21! 22! 23! 24! 25!! ! ! ! ! !

27! 28! 29! 30! 31! !! ! ! ! ! !

! ! ! ! ! !! ! ! ! ! !

June/July Ramadan (Islamic)

February Ash Wednesday (Christian)Lent (Christian)

April Good Friday (Christian)Easter (Christian)Shavuot (Jewish)Passover (Jewish)

July/August Eid al-Fitr (Islamic)Krishna Janmashtami (Hindu)

September/October Sukkot (Jewish)Rosh Hashanah (Jewish)

October Navratri (Hindu)Shemini (Jewish)Yom Kippur (Jewish)Simchat Torah (Jewish)Eid al-Adha (Islamic)

November Diwali (Hindu/Buddist/Sikhism/Jainism)Thanksgiving

DecemberHanukkah (Jewish) Christmas (Christian)

January Chinese New Year (Confucian/Taoist/Buddhist)

Religious Holidays



Sponsors


Why Healthier

Menus



1.8 Million

$54.5 Billion205 Million

Meetings

People attended those Meetings

spent on Food & Beverage

The Event Industry


.15

.25

4,931events

23,190food functions

day



So What?Dietary Need % of Guests # Guests

Celiac Disease (3m) 1.46% 2

Diabetes (25.8m) 12.59% 14

Food Allergies (15m) 5.85% 7

Gluten Intolerance (18m) 8.78% 10

Vegetarian (27m) 11.12% 13

Vegan (1m) 0.49% 1

Kosher 5.46% 6

53 people 46%


Leading cause of

death worldwide

“Chronic disease is a foodborne

illness. We ate our way into

this mess, and we must eat

our way out.”Mark Hyman


World’s population

lives in countries

where being overweight

or obesity kills more

people than malnutrition65%Wednesday, February 20, 13


NonCommunicable Diseases

36M• Cardiovascular Disease• Cancer

• Stroke• Diabetes

55M20082030

Major Health Challenge of 21st Century



Behavioral Risk Factors

• Tobacco Use

• Physical Activity

• Unhealthy Diet

• Harmful use of Alcohol

• High blood pressure

• High blood glucose

• Physical Inactivity

• Overweight & obesity

• High cholesterol

• Low fruit & vegetable intake

}


Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%Wednesday, February 20, 13

Limits 1+ major life activities

Seeing, hearing, Eating, learning, interacting with others, breathing

Immune system, digestive, bowel, brain, respiratory,

cardiovascular


Sandra Beasley

author

“One of the biggest misconceptions is that

people with food allergies want the

whole event to accommodate their

allergies.”


Do not return to

events

Do notattendevents50%

When asked about eating at events, people with dietary needs:


Food & service are a reflection of the event, the

property and the chef.

Guests are entitled to the same quality of cuisine while

accommodating their need.

Participants should be provided the same culinary

experience.

Attendees shouldn’t be punished for having a dietary need.

When serving

guests with special dietary needs,

Chefs said:



• Bringing back customers

• More WoM referrals

• Increased incremental spending

• Demonstrating professionalism

• Increase client base

• Improve liking

• Gain trust

• Fine-tune customer service

Benefits of Good Service



Sponsors



Things to ConsiderDecor l Action Stations l Green Rooms l Bars l Menus

Invitations l Amenities l Pre-con l Place Cards Wednesday, February 20, 13

Man

agin

g N

eeds

Caterer &

Hotel• Ask for more

information

• Take it seriously

• Effort, Ability, Promises & Delivery

• Menu Planning

• Use your Talent

• Label

• Seating

• Communicate


Man

agin

g N

eeds

Planner

• Ask on invites

• Know your audience

• Use Resources

• Menu Planning

• Vendors

• Seating

• Communicate


“A customer is the most important visitor on our premises. He is not dependent on us.

We are dependent on him. He is not an interruption in our work -

he is the purpose of it.

We are not doing him a favor by serving him.

He is doing us a favor by giving us the opportunity

to serve him.”

Mahatma Gandhi



Roasted Beet Saladwith Arugula, Spicy Acacia Honey & Marcona Almonds


Rosemary Shrimp Skewer Vegetable Ribbons of Carrot, Fennel & Cucumber with an Orange Vinaigrette

Roasted Lamb ChopOver Slow Cooked Lentils, Caramelized Onion Puree & Spring Pea with Mint Puree



Gluten & Diary Free

AVOIDAVOID SUGGESTIONSSUGGESTIONS

• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk

Breakfast

• Quinoa porridge• Gluten-free Buckwheat

Pancakes• Vegetable Omelets


Entrée

• Sliders on portobello or GF bun• Veggie Wraps on corn tortillas• Portobello Fillets w/ Béarnaise & Mashed

potatoes made w/ cashew cream


Side• Roasted Brussels Sprouts with Refried

Butter Beans and Rice


Break • Soy Yogurts• Zucchini chips w/ Lime mint dipping sauce


Dessert • Gluten Free Apple Pie Parfait



Gluten, Diary & Egg Free

Avoid SuggestionsSuggestions

• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Breakfast • Savory vegetable pancakes• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Entrée

• Baked Halibut w/ Asparagus,Leeks & dill

• Chicken Lettuce Wraps• Roasted Lamb Chops


Sides• Kale salad w/ quinoa, tangerines &

toasted almonds• Mac & “Cheese”


Breaks • Kale chips• Guacamole & Corn chips


Desserts • Blondies



Vegan & Gluten-free

Avoid Suggestions Suggestions

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk

Breakfast • Chewy Granola Bars• Fruit Parfaits w/ GF granola


Entrée

• Garden Gazpacho• Vegetable & Bean Chili• Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes

made w/ cashew cream


Sides • Pan-roasted Summer Vegetables• Red and Blue Herbed Potatoes


Breaks • Avocado and Mango Lime Salad

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk Desserts • Fresh Berry Crumble



Broccoli Frittata

Ingredients 1 Garlic clove2 Tbsp. Olive oil3 ½ C Broccoli florets¼ tsp. Crushed red pepper Salt & black Pepper8 large Eggs½ C Parmigiano, grated

Instructions• Preheat oven to 350. • In a 10-inch oven proof nonstick

skillet, cook the garlic in 1 Tbsp. of the oil over medium high heat for 30 seconds.

• Add the broccoli and red pepper and cook for 1 minute.

• Stir in 2 tablespoons of water, season with salt and pepper and cover.

• Cook over moderate heat until the broccoli is crisp-tender, 2 minutes.

• Let it cool.

• In a bowl, whisk the eggs with ¼ teaspoon each of salt and black pepper.

• Stir in broccoli. Return the skillet to the stovetop and heat the remaining 1 Tbsp. of oil.

• Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes.

• Sprinkle with the cheese. • Transfer the skillet to the oven

and bake until the center is just set, 12 minutes.

• Serve warm.

Food & Wine magazine

WS FSF N P GF V Dairy-FreeOmit the Parmigiano

BREAKFAST



Fruit & Veggie Drinks

Ingredients All Green Smoothie1/4 C Water1/2 C Pineapple juice1 3/4 C Green grapes1/4 Bartlett pear, ripe, seeded

and halved1/2 Avocado, pitted, peeled1/4 C Broccoli, coarsely chopped1/2 C Spinach, washed1/4 C Ice cubes

Ingredients Beet, Strawberry, Cranberry Smoothie3/4 C 100% cranberry juice,

chilled1/4 C Cranberries, fresh or frozen1 small Beet, steamed1/3 C Frozen strawberries2 tsp. Honey or other sweetener, to

taste2/3 C Ice cubes

WS FSF N P GF VDE VG R RV

Instructions• Place all ingredients into the Vitamix container in the order listed and

secure lid.• Select Variable 1.• Turn machine on and slowly increase speed to Variable 10, then to

High.• Blend for 35 to 40 seconds or until mixture is smooth. Put all

ingredients in blender and turn on

BREAKFASTBREAKS



Ingredients Spinach & Avocado1.5 C Cannelloni beans, rinsed &

drained1 C Spinach, fresh1 Tbsp. olive oil1/2 Large ripe avocado1 Lemon, Juice from2 cloves Garlic Salt & pepper to taste

Ingredients Apple Spice15 oz. can Chickpeas, rinsed & drained1-1/3 C Unsweetened applesauce1 Tbsp. Sunflower oil1 Tbsp. Honey1/4 C Raw cashew butter1 tsp. Molasses2-2.5 tsp Cinnamon1/2 tsp. Salt1/4 tsp. Nutmeg1/16 tsp. Clove

WS FSF N P GF VDE VG R RV

Instructions• Toss it all in a food processor and whirl away! • Taste + adjust spices if desired.

Hummus BREAKSSIDE DISHDESSERT



Kale Quinoa Salad

Ingredients1 C Quinoa, rinsed2 C Water4 Tbsp. Extra virgin olive oil2 cloves Garlic, chopped½ Red onion, diced2 Roma plum tomatoes, diced2 C Fresh kale, chopped Salt and pepper to taste Chile seasoning to taste,

optional

WS FSF N P GF VDE VG RV

Instructions• Bring water and quinoa to a boil.

Cover and turn down to simmer for 12-15 minutes.

• In sauté pan, heat 2 Tbsp. extra virgin olive oil on medium high.

• Add chopped garlic, diced onions.• Cook for 2 minutes before add diced

tomatoes. • Add chopped kale, stir and cover

for 1 minute or until kale is wilted. • When water is absorbed for

quinoa, transfer cooked quinoa to large bowl.

• Add extra virgin olive oil, salt and pepper and toss.

• Add in kale mixture and gently toss.

• Serve.

BREAKSALAD

SIDE DISHENTREE

Created by Chef Megan McCarthy, Healthy Eating 101



Pork Patties w/ Plum Sauce

Ingredients1½ C Plums, Coarsely chopped

(~½ lb.)1½ Tbsp. Brown sugar2 Tbsp. Seasoned rice vinegar½ tsp. Sriracha (hot chile sauce,

such as Huy Fong)1 C Boiling water½ C Uncooked Millet1½ lb. Ground pork, 80% lean1 C Green onions, diagonally cut

and divided½ C Fresh cilantro, chopped and

divided2 Tbsp. Dry sherry1 Tbsp. Garlic, minced1 Tbsp. Fresh ginger, peeled and

minced1 tsp. Salt, divided1/4 tsp. Black pepper, freshly ground Cooking spray

WS FSF N P GFDE

Instructions• Combine first 4 ingredients in a small saucepan; bring to a boil. • Cover; reduce heat, and simmer 15 minutes, stirring frequently. • Remove from heat; let stand 10 minutes. • Place plum mixture in a blender or food processor; process until

smooth.• Combine 1 C boiling water and quinoa in a medium bowl; cover and

let stand 20 minutes. Drain well. • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger,

3/4 tsp salt, and pepper in a medium bowl. • Divide pork mixture into 12 equal portions, gently shaping each into a ¾ inch-thick patty.

• Press a nickel-sized indentation in center of each patty. • Heat a large skillet or grill pan over medium-high heat. Coat pan with

cooking spray. • Add 6 patties to pan; cook 5 minutes on each side or until done.

Repeat with remaining 6 patties.• Drizzle patties with plum sauce and serve.

ENTREE

Adapted from Myrecipes.com



Seasonal Slaw

Ingredients3 C Green cabbage, thinly sliced2 Kale leaves, finely chopped1 Apple halved, cored and

coarsely chopped1 Pear—halved, cored and

coarsely chopped¼ C Golden raisins¼ C Dried cherries¼ C Pumpkin seeds (pepitas)¼ C Toasted pecans1½ C Plain whole milk yogurt1½ Tbsp. Honey Sea salt and freshly ground

black pepper to taste

WS FSF P GFE

Instructions• In a large bowl, combine the cabbage, kale, apple and pear. • Stir in the raisins, cherries, pumpkin seeds and pecans.

• In a medium bowl, whisk together the yogurt and honey and then fold it into the cabbage mixture.

• Season with salt and pepper and serve.

SALADBREAK

SIDE

V




Blueberry Delight

Ingredients¼ C Flax seed, ground ½ C Raw walnuts, ground1 C Frozen blueberries1 C Raw cashews 1 C Water 2 Tbsp. Honey

WS FSF P GFE

Instructions• Combine cashews, water and honey together in blender until smooth

and creamy. Set aside. • Grind flaxseed in herb/coffee grinder.• Grind walnuts in grinder. • Sprinkle pie pan or individual ramekins with ground flaxseed and

ground walnuts. • Place frozen

blueberries on top of flaxseed mixture.

• Drizzle cashew sauce over blueberries to serve.

BREAKDESSERT

V


D VeganReplace Honey with Agave Nectar



8:00am BEVERAGE SERVICE

• Freshly Brewed Coffee (Decaffeinated Coffee) Hot Tea• Milk, Soy Milk, Cream, Sugar

• Local Organic Sonoma Mixed Green Salad with Buttermilk Ranch, Cucumber Vinaigrette, Olive Oil and Balsamic Vinegar

• Costeaux Rolls & Butter

• Herbed Marinated Button Mushrooms and Artichokes

• Bay Shrimp Ceviche Salad

• Olive and Pesto Pasta Salad

• Sliced Fresh Seasonal Fruit Display

• Grilled Rocky Chicken Breast with Garlic and Rosemary Sauce

• Oven Roasted Cedar Plank Salmon with Herb Olive Oil

• Rice Pilaf

• Fresh Seasonal Squash and Zucchini

• Lemon Biscotti Cheesecake

• Chocolate Fudge Torte

• Brewed CoffeeDecaffeinated Coffee and Hot Tea

12:30pm FLAMINGO LUNCHEON BUFFET



Sponsors


Tracy Stuckrathtracy@thrivemeetings.com404-242-0530www.thrivemeetings.comwww.facebook.com/thrivemeetingseventswww.linkedin.com/tracystuckath

CSEPCMMCHC


mailto:[email protected]

mailto:[email protected]

http://www.thrivemeetings.com






Health & Medicine

A Healthier Appetite