In this unit, you’ll apply the nutrition knowledge you’ve gained. Be aware of healthy menus all around you. Cruise lines now feature lower-salt, lower-fat, “spa” menus. Some fitness clubs offer gourmet menus analyzed by consultant nutritionists. Hotel chefs are expected to provide macrobiotic menu items prepared with organic ingredients. Caterers offer vegetarian and vegan menus. School and university food services are adding soy milk, tofu, and veggie burgers to their traditional offerings. Nutrition has become an important aspect of the restaurant and food industries.
Fitness professionals are expected to know enough about nutrition to recommend healthy recipes and menus, to offer information on purchasing healthy ingredients, and to offer healthy-eating demos. You don’t need an advanced degree in nutrition to design healthy menus for yourself or your clients.
When you complete this course study, you’ll be able to:
- Create low-fat menus or recipe suggestions for clients
- Plan short classes or demonstrations on healthy recipes and menus
- Identify the ingredients needed to prepare healthy menus
- Analyze recipes and menus for total calories and fat, protein, carbohydrate, sodium, and fiber content
- Discuss special menus, such as low-salt, low-cholesterol, 1,200-calorie, high-protein, and macrobiotic menus
- Read and interpret labels to determine if products are appropriate for healthy recipes and menus
- Explain healthy food preparation techniques to clients and staff
- Demonstrate healthy techniques for energy balance and weight loss
