Welcome to Scribd. Sign in or start your free trial to enjoy unlimited e-books, audiobooks & documents.Find out more
Download
Standard view
Full view
of .
Look up keyword
Like this
3Activity
0 of .
Results for:
No results containing your search query
P. 1
Fresh Approaches: Ideas for enjoyable and healthy foods at social events and other gatherings

Fresh Approaches: Ideas for enjoyable and healthy foods at social events and other gatherings

Ratings: (0)|Views: 25|Likes:
Challenges to being a food planner. Three quick keys to planning foods that are enjoyable and healthy. Avoid portion distortion. Tips for working successfully with caterers and other food providers. Why do we need some fresh ideas? Challenges presented by potlucks. Desserts can be enjoyable without being rich…
Challenges to being a food planner. Three quick keys to planning foods that are enjoyable and healthy. Avoid portion distortion. Tips for working successfully with caterers and other food providers. Why do we need some fresh ideas? Challenges presented by potlucks. Desserts can be enjoyable without being rich…

More info:

Published by: University of Wyoming Extension on Feb 04, 2010
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF or read online from Scribd
See more
See less

05/11/2014

pdf

 
Shirley Augustin
, Agriculture Business Oice •
Kathleen Bertoncelj
,Agricultural Experiment Station •
Jacque Cook 
, Agriculture BusinessOice •
Mona Gupton
, Department o Family and Consumer Sciences •
Alice Hamilton
, Oice o the Dean •
Suzanne Pelican
, Department o Familyand Consumer Sciences, University o Wyoming Cooperative Extension Service
Ideas for enjoyable and healthy foods at social events and other gatherings
 Be kind toood planners:Their task is atough one!
“One idea workedwell when we wereserving box lunchesto a group who metrepeatedly over severalmonths. We orderedsandwiches, but weskipped the boringchips and providedthem with two smallsalads and a half-sizedfancy dessert in a smallcup. They raved!”- UW College of AgFood Planner
Challenges to being a food planner
Groups are oten unpredictable in terms o what they like and want.Audiences’ needs in terms o such things as allergies and religious preer-ences can widely vary. When appropriate, use a reply or registrationorm to ask about special dietary issues or requests.Cost. Fresh ruits and vegetables can be expensive, but they arerereshing and nutrient rich.Some ood providers are more exible and willing to try dierent options.Look beyond your personal preerences.
Three quick keys to planning foods that are enjoyable and healthy:
What?
Include items that are moder-ate or low in terms o at and sugar and,thereore, calories.
How much?
Keep portion sizes reason-able.
When?
Timing is important:Most o us don’t need extra calories atmid-morning or mid-aternoon.Snacks make some people drowsy espe-cially in the aternoon.Other people need a small pick-me-up inthe morning or aternoon.
⇒
Beverages can meet this need.
⇒
When serving a snack, try to keep it light – like fresh or dried fruit. Also, hard candy and gum can provide people with a littlesomething that helps maintain alertnesswithout being calorie laden.
⇒
Don’t overlook stretch breaks and other short physical activities that can help refresh people in ways that don’t involve eating.
University of Wyoming
MP112-3
Cooperative Extension Service
 
Try to select a ood provider open to oering ood that isenjoyable as well as healthy.Don’t be araid to ask caterers i they can try a healthier alternative.Appreciate that ood providers have their own constraints, and nd outwhat those are. Then try to make arrangements that work or both o you.When asking or a special menu item or modication, try toselect something reasonably easy to make and serve or that issimilar to something the provider already oers.I your needs are met, express your gratitude and oer torecommend the ood provider to other ood planners.Serve bagel bites or cut ull-size bagels in quarters.Oer mini-mufns.Provide individual portion packets withitems like potato or corn chips.Slice sandwiches into halves or, depending ontheir size, into quarters.Cut large items like lemon bars and brownies into smaller pieces.Slice cheese thinly or cut into small chunks.Whenever possible, use small- to medium-sized cups and dishes depending on what isbeing served. That’s because today’s dinner plates hold almost two-thirds more oodthan plates manuactured 20 to 30 years ago!For more inormation about portion distortion, go to http://hp2010.nhlbihin.net/por-tion/index.htm.
Avoid portion distortion
 Always try to ofer some type o ruit or vegetable . . . or both! 
Tips for working successfully withcaterers and other food providers
Don’t be afraidto ask caterersif they can try ahealthieralternative.
Choices…
Low-at and at-reeversions o cottagecheese, sour cream,and cream cheese canmake some deliciousdips and spreads.Check them out! Butalso remember thateverything doesn’thave to be low-at,at-ree, or sugar-ree.Controlling portion sizeo high-calorie itemsallows us to have ourcake and eat it, too.
Cost cutter…
I possible, buy items like ruit andbottled water at a grocery store insteado having them provided by a caterer.
 
Main items
Deviled eggs . . . or break-ast meetings.Chili dierent kinds,like white varieties madewith shredded chicken orground turkey as well astraditional recipes withcubed or ground bee orpork. Or try a meatlessrecipe with a variety o beans.Soup and . . . something– like hal sandwichesor salad and bread. Andtry soups with a tomatoor broth base instead o cheesy or cream soups. Acouple o crowd pleas-ers: tortilla soup andhamburger and vegetablemedley.
Finger oods and snack items
Vegetables with bean dipor chunky salsa.Ready-made spreadsor dips (like hummus– pureed garbanzo beansmixed with sesame seedbutter and spices) servedwith vegetables or whole-grain crackers.Sliced ruit with sweet orspicy yogurt dip.Pretzels with sweet orspicy mustard dip.Popcorn low-at varieties.Nuts served with a smallspoon.Dried ruit, like apricots.
Something sweet
Make-your-own yogurtparaits with resh ruitand low-at or non-atvanilla yogurt. To addcrunch, sprinkle low-atgranola or chopped nutson top.Chocolate-covered straw-berries.Angel ood cake cubesand ruit chunks withavored yogurt dip.Smoothies made byblending ruit with juiceand/or low-at or non-atyogurt.Low-at cottage cheesemixed with ruit – cannedor resh.Chunks o honeydew, wa-termelon, or cantaloupewith a squeeze o lime.
Beverages – Alternativesto sot drinks and sweet-ened beverages:
Almost everyone likesbottled water.How about ice water withsliced lemon, lime, andorange in a clear glass jug? For a change, tryadding a couple o sliceso cucumber.Juice spritzers ruit juiceand club soda with asqueeze o lemon or lime– are very rereshing.Got milk? Many peopleenjoy low-at or non-at plain or chocolatevarieties.Italian sodas are reresh-ing and easy to make: Puta spoonul o avoredsyrup (like hazelnut orraspberry) in a glass withice, ll with plain or a-vored club soda, and adda squeeze o lemon, lime,or orange.Herbal teas can be veryappealing – regular ordecaeinated, iced or hot.
How about…
 
Quick but  special how-to
Fruit salsa –
diced ruit o your choice, orexample, straw-berries, apples,pears, kiwis,etc., mixed withorange zest, asqueeze o lem-on, and a bit o honey or sugar.Serve with fourtortilla trianglesdusted withcinnamonand sugar andbaked in theoven. Yum!
Slice oods like apples so they are easier toeat. (Tip: A bit o orange or lemon juicesqueezed on ruit like apples and pears willprevent them rom turning brown.)Oer mayonnaise, dressings, and sauces, etc.,on the side.At retreats or other meetings, try delayingdessert until the aternoon instead o servingit immediately ater lunch.
Other ideas:
Make sure to oer vegetarian options.Who says “break” has to mean ood?
Water is always a winner but check outthe other beverage ideas above, too.
Plan an optional physical activity eithersel-guided with clear instructions orled by an individual at the ront o theroom.

Activity (3)

You've already reviewed this. Edit your review.
1 hundred reads
Tom liked this
Tom liked this

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->