A Healthier Appetite

A
Healthier
Appetite
For Meetings &
Ourselves

Wednesday, February 20, 13

Sponsors

GaMPI Workshop A Healthier Appetite February 19, 2013


Essential Learning Components

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

v What are the different dietary needs

w How to incorporate healthy options into menus

x Explore examples of foods to please all palates

y Tips to sty on a healthy track



James
Beard
“Food is our
common
ground, a
universal
experience.”

Food: A Fact of Life
Emotional, Physical, Familial, Cultural & Psychological


Keys to
Healthy
Eating

ELC #1
u

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


8
hours

Sleep Leptin
Ghrelin

Hydrate • Low energy • Poor concentration
• Headaches • Illness
• Muscle cramps • Hunger
• Digestive issues

75%

Diets
Don’t
Work

Fiction
vs.
Fact


5
• Ingredients
you can’t
pronounce

Read
• Lite & Low-fat

• Health claims

• Chemicals,
preservatives,
artificial flavors
& colors

• Sugar, HFCS,
Trans Fats

Labels
• Ingredients are
listed in order
of prevelance


• 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”

Sugar

Alkaline vs. Acidic
Alkaline
PH Balance •
•
Leafy Greens, veggies
Whole grains
• Fruit
• Water
• Green/Herbal Tea

Acidic
• Sugar, Artiﬁcial sweeteners
• Processed/Chemical
• Meat/dairy
• Alcohol / Coffee

REAL Whole

Nutrient
Dense
1 .15
.25

Clean • Onions • Cantaloupe
• Corn • Kiwi
• Pineapples • Cabbage
• Avocado • Watermelon
• Asparagus • Sweet
• Sweet Peas potatoes
• Mangos • Mushrooms
• Eggplant • Grapefruit


Dirty
• Apples • Sweet bell
• Celery peppers
• Strawberries • Potatoes
• Peaches • Blueberries
• Spinach • Kale/Collard
Greens
• Nectarines
• Lettuce
• Grapes

Super
• Blueberries/Strawberries/ • Organic Sweet Potatoes/
Blackberries/Raspberries Squash
• Lemon/Orange/Lime/ • Garlic/Onions/Shallots
Grapefruit • Fresh Parsley/Rosemary/
• Organic Red Grapes/ Basil/Thyme/Sage/Cilantro
Organic Apples/Watermelon • Extra Virgin Olive Oil/Extra
• Pomegranates/Acai/Goji Virgin Coconut Oil
Berries • Wild Caught Salmon/
• Bananas/Pineapple/Guava/ Sardines
Papaya/Mango • Edamame/Tofu/Miso
• Chia Seeds/Ground • Black Beans/Pinto/Garbanzo
Flaxseed/Flaxseed Oil Beans/Lentils/Black-Eyed
• Raw Almonds/Walnuts/ Peas
Pecans/Pistachios/Pine Nuts

Foods
• Quinoa/Millet/Oatmeal/
• Raw Pumpkin Seeds/ Amaranth/Brown Rice/Farro
Sunflower Seeds • Organic Yogurt/Kefir
• Almond Butter/Natural • Almond Milk/Coconut Milk/
Peanut Butter/Tahini Oat Milk/Hemp Milk
• Spinach/Kale/Collards/ • Coconut Water
Mustard/Dark Leafy Greens
• Green Tea/White Tea/Black
• Broccoli/Asparagus/Green Tea
Beans/Zucchini
• Red Wine/Dark Chocolate
• Avocado/Artichoke 70%+ Supplements/
• Carrots/Beet/Celery/ Antioxidants/Omega3/
Cucumber Probiotics
• Tomatoes/Peppers/Eggplant

G od
o
• Whole
• Fresh & Natural
• Real
• Local, seasonal and not GMO
• In harmony with the

Food
environment
• Balanced, appropriate &
enough
• Delicious

Our
body is
design-
ed to
heal
itself.


Dietary
Needs
food allergies
medical conditions
personal preferences
religious beliefs
v

Dietary Needs
Shelly Vega
15 Million - Food Allergies 27 Million - Vegetarian
1 Million - Vegan

Kody
11.2 million - Kosher
20% - devoutly
15% - practice casually
Celyn
25.8 million - Diabetes
1:133 - Celiac disease
⅔ Americans Obese
7:10 deaths - Chronic diseases



Food Allergy
Potentially Life-threatening Immune Response Response


120

8 90
150 .15
.25


Tree Nuts • Seldom to allergic to • Coconut
just one type
• Extracts
• Not a legume or a
seed

• Life-long • 3.3 Million
• #s have tripled • Legume
since 1997
• International dishes

Peanuts

Shellfish • Salmon, tuna, halibut
• Life-long
• Fish flesh, gelatin, oil
• Flavoring base
• Crustacean
• Mollusks
• Salad dressing,
worcestershire

Fish
sauce, stock,
bouillabaisse,
barbecue
sauce


Wheat • Legume • Asian
foods
• Processed
foods • Soy Oil

• Four proteins
• Not Gluten
intolerance

Soy
• Reactions
mild to severe
• Couscous,
soy sauce,
pasta, bread
crumbs


Milk • White & yolk
• Whey & casein
• ALL dairy
• Hidden products
• Raw vs. cooked • Sheep & goat’s
• Manufactured
products
• Lactose
Intolerance

Eggs

Medical
Conditions

Chronic Crohn’s &
Diseases Colitis
Obesity Celiac
Disease
Diabetes


Celiac Disease

• Genetic autoimmune
disorder Wheat
• 1 in 133
• Malabsorption Rye
• Avoid Gluten
• No cure
Barley
• Other conditions
Oats


Crohn’s & Colitis

• Chronic inﬂammatory disease affecting
gastrointestinal tract

• 500,000 Americans

• Inﬂammatory bowel disease (IBD)

• Cause unknown

• Managed through individualized diet



Epidemic of 21st Century

• 1:3 Americans
• Blood sugar
• Low in salt, fat
and sugar
• High in fiber
• What, when Girl From Paris
and how much Tumblr

Lifestyles

Personal Religious
Preferences Beliefs


Vegetarian
Fats & Oils

Dairy

Proteins

Vegetables Fruits

Grains


ge
Lacto-ovo Pescetarian Lacto
Vegetarian Eggs Vegetarian
Egg Dairy Dairy
Dairy Fish

Raw Rave
Unprocessed Whole fruits,

Ve Uncooked vegetables,
grains, nuts
and seeds ian
Flexitarian Vegan Macrobiotic

tari
Occasionally No use or Unprocessed
.15
eats meat consumption vegan.25
of animal No sugar or
products refined oils

“Food is an
important part
of my religion
and the way I
live my life.”
Arlene
Mathes-Scharf
Kashrut.com

Religious-based Diets

Not with
Judaism Kosher x Kosher x Kosher
meat

Buddhism x x some P P
Restricted/
Hinduism x x Avoided ? x

Islam Halal x Halal x x

x x x
no fish
Rastafarianism over 12”

Seventh Day
Adventist x x x ?
in some sects
Sikh
Halal or Kosher x


Religious-based Diets

Protestants Few Restrictions

Roman Restricted on certain days
Catholicism

Eastern Restrictions Restrictions
Orthodox

Jainism x x x x x x

Mormonism x
Baha’i some are vegetarians x


Religious Holidays
Sunday! Monday! Tuesday! Wednesday! Thursday! Friday! Saturday!
! ! 1! 2! 3! 4!
January ! ! ! September/October
! ! !
Chinese New Year (Confucian/Taoist/Buddhist) Sukkot (Jewish)
Rosh Hashanah (Jewish)
6! 7! 8! 9! 10! 11!
February ! ! ! ! ! !
Ash Wednesday (Christian) October
Lent (Christian) Navratri (Hindu)
13! 14! 15! 16! Shemini (Jewish)
17! 18!
! ! ! ! ! !
April Yom Kippur (Jewish)
Good Friday (Christian) Simchat Torah (Jewish)
Easter (Christian) 21!
20! 22! 23!
Eid al-Adha (Islamic)
24! 25!
Shavuot (Jewish)
! ! ! ! ! !
Passover (Jewish) November
27! 28! 29! 30! Diwali (Hindu/Buddist/Sikhism/Jainism)
31! !
June/July ! ! ! Thanksgiving!
! !
Ramadan (Islamic)
! ! ! ! December
! !
July/August ! ! ! Hanukkah (Jewish)
! ! !
Eid al-Fitr (Islamic) Christmas (Christian)
Krishna Janmashtami (Hindu)


Why
Healthier
Menus


The Event Industry

1.8 Million Meetings

205 Million
People attended those Meetings

$54.5 Billion spent on Food & Beverage



4,931 events

day
23,190 food functions
.15
.25


So What?
Dietary Need % of Guests # Guests

Celiac Disease (3m) 1.46% 2

Diabetes (25.8m)
53 people
Food Allergies (15m)
12.59%

5.85%
14

7

Gluten Intolerance (18m) 8.78% 10

Vegetarian (27m)

Vegan (1m)
46% 11.12%

0.49%
13

1

Kosher 5.46% 6



“Chronic
disease is a
foodborne
illness. We ate
our way into
this mess, and
we must eat Leading
our way out.” cause of
death
Mark Hyman worldwide


World’s
population
lives in
countries

65%
where being
overweight
or obesity
kills more
people than
malnutrition

NonCommunicable Diseases
Major Health Challenge of 21st Century

36M 2008 55M 2030

• Cardiovascular Disease • Stroke
• Cancer • Diabetes



Behavioral Risk Factors

• Tobacco Use • High blood pressure
• High blood glucose
• Physical Activity

• Unhealthy Diet } • Physical Inactivity
• Overweight & obesity
• High cholesterol
• Low fruit & vegetable intake

• Harmful use of Alcohol



Once guests
feel safe &
satisfied
with their

80%
eating
experience,
they become
a loyal &
repeat
customers.

Limits 1+ major
life activities

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

Immune system,
digestive, bowel,
brain, respiratory,
cardiovascular


“One of the biggest
misconceptions is that
people with food
allergies want the
whole event to
accommodate their
allergies.” Sandra
Beasley
author

Do not
When asked about return to
eating at events, events
people with
dietary needs:

50 %
Do not
attend
events

When
Attendees shouldn’t be punished serving
for having a dietary need. guests with
special
dietary
Food & service are a needs,
reﬂection of the event, the Chefs said:
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.


Benefits of Good Service
• Bringing back customers
• More WoM referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
• Gain trust
• Fine-tune customer service



Things to Consider
Decor l Action Stations l Green Rooms l Bars l Menus
Invitations l Amenities l Pre-con l Place Cards


Needs
Caterer
&
Managing • Ask for more
information

• Take it seriously
Hotel

• Effort, Ability,
Promises & Delivery

• Menu Planning

• Use your Talent

• Label

• Seating

• Communicate


Needs
Planner
Managing • 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 -
Mahatma
Gandhi
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.”

Roasted Beet Salad
with Arugula, Spicy Acacia Honey & Marcona Almonds



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

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


Gluten & Diary Free

AVOID SUGGESTIONS

• Wheat • Quinoa porridge
• Rye • Gluten-free Buckwheat
Barley Breakfast
• Pancakes
• Couscous • Vegetable Omelets
• Starches
• Malt • Sliders on portobello or GF bun
• Casein • Veggie Wraps on corn tortillas
• Bread Entrée • Portobello Fillets w/ Béarnaise & Mashed
• Crackers potatoes made w/ cashew cream
• Cereal
• Dairy • Roasted Brussels Sprouts with Refried
• Cheese Side
• Milk Butter Beans and Rice
• Buttermilk
• Soy Yogurts
Break • Zucchini chips w/ Lime mint dipping sauce

Dessert • Gluten Free Apple Pie Parfait



Gluten, Diary & Egg Free
Avoid Suggestions
• Wheat
• Rye Breakfast • Savory vegetable pancakes
• Barley
• Milk
• Cheese • Baked Halibut w/ Asparagus,
Butter Leeks & dill
• Entrée
• Eggs • Chicken Lettuce Wraps
• Bulgar • Roasted Lamb Chops
• Couscous
• Starches • Kale salad w/ quinoa, tangerines &
• Malt Sides toasted almonds
• Casein • Mac & “Cheese”
• Bread
• Crackers • Kale chips
• Cereal Breaks • Guacamole & Corn chips
• Bacon
• Sausage
Desserts • Blondies



Vegan & Gluten-free
Avoid Suggestions
• Wheat • Chewy Granola Bars
• Rye Breakfast
• Barley
• Fruit Parfaits w/ GF granola
• Couscous
• Starches • Garden Gazpacho
• Bread • Vegetable & Bean Chili
• Beef Entrée • Old Bay Tofu Cakes
• Pork • Portobello Fillets w/ Béarnaise & Mashed potatoes
• Chicken made w/ cashew cream
• Fish
• Shellfish • Pan-roasted Summer Vegetables
• Eggs Sides • Red and Blue Herbed Potatoes
• Honey
• Dairy Breaks • Avocado and Mango Lime Salad
• Cheese
• Milk
• Buttermilk Desserts • Fresh Berry Crumble



Broccoli Frittata BREAKFAST

S W SF F N P GF V Dairy-Free
Omit the Parmigiano

Ingredients Instructions • In a bowl, whisk the eggs with ¼
1 Garlic clove • Preheat oven to 350. teaspoon each of salt and black
2 Tbsp. Olive oil • In a 10-inch oven proof nonstick pepper.
3½C Broccoli ﬂorets skillet, cook the garlic in 1 • Stir in broccoli. Return the
¼ tsp. Crushed red pepper Tbsp. of the oil over medium skillet to the stovetop and heat
Salt & black Pepper high heat for 30 seconds. the remaining 1 Tbsp. of oil.
8 large Eggs • Add the broccoli and red pepper • Pour in the eggs and cook over
½C Parmigiano, grated and cook for 1 minute. moderately low heat until set
• Stir in 2 tablespoons of water, around the edge, 3 minutes.
season with salt and pepper and • Sprinkle with the cheese.
cover. • Transfer the skillet to the oven
• Cook over moderate heat until and bake until the center is just
the broccoli is crisp-tender, 2 set, 12 minutes.
minutes. • Serve warm.
• Let it cool.

Food & Wine magazine



Fruit & Veggie Drinks BREAKFAST
BREAKS

E D S W SF F N P GF V VG R RV
Ingredients All Green Smoothie Instructions
1/4 C Water • Place all ingredients into the Vitamix container in the order listed and
1/2 C Pineapple juice secure lid.
1 3/4 C Green grapes • Select Variable 1.
1/4 Bartlett pear, ripe, seeded • Turn machine on and slowly increase speed to Variable 10, then to
and halved High.
1/2 Avocado, pitted, peeled • Blend for 35 to 40 seconds or until mixture is smooth. Put all
1/4 C Broccoli, coarsely chopped ingredients in blender and turn on
1/2 C Spinach, washed
1/4 C Ice cubes

Ingredients Beet, Strawberry,
Cranberry Smoothie
3/4 C 100% cranberry juice,
chilled
1/4 C Cranberries, fresh or frozen
1 small Beet, steamed
1/3 C Frozen strawberries
2 tsp. Honey or other sweetener, to
taste
2/3 C Ice cubes



Hummus BREAKS
SIDE DISH
DESSERT

E D S W SF F N P GF V VG R RV
Ingredients Spinach & Avocado Instructions
1.5 C Cannelloni beans, rinsed & • Toss it all in a food processor and whirl away!
drained • Taste + adjust spices if desired.
1C Spinach, fresh
1 Tbsp. olive oil
1/2 Large ripe avocado
1 Lemon, Juice from
2 cloves Garlic
Salt & pepper to taste

Ingredients Apple Spice
15 oz. can Chickpeas, rinsed & drained
1-1/3 C Unsweetened applesauce
1 Tbsp. Sunﬂower oil
1 Tbsp. Honey
1/4 C Raw cashew butter
1 tsp. Molasses
2-2.5 tsp Cinnamon
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/16 tsp. Clove



BREAK

Kale Quinoa Salad SALAD
SIDE DISH
ENTREE

E D S W SF F N P GF V VG RV
Ingredients Instructions
1C Quinoa, rinsed • Bring water and quinoa to a boil.
2C Water Cover and turn down to simmer
4 Tbsp. Extra virgin olive oil for 12-15 minutes.
2 cloves Garlic, chopped • In sauté pan, heat 2 Tbsp. extra virgin
½ Red onion, diced olive oil on medium high.
2 Roma plum tomatoes, diced • Add chopped garlic, diced onions.
2C Fresh kale, chopped • Cook for 2 minutes before add diced
Salt and pepper to taste tomatoes.
Chile seasoning to taste, • Add chopped kale, stir and cover
optional 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.

Created by Chef Megan McCarthy, Healthy Eating 101



Pork Patties w/ Plum Sauce ENTREE

E D S W SF F N P GF
1½ C Plums, Coarsely chopped • Combine ﬁrst 4 ingredients in a small saucepan; bring to a boil.
(~½ lb.) • Cover; reduce heat, and simmer 15 minutes, stirring frequently.
1½ Tbsp. Brown sugar • Remove from heat; let stand 10 minutes.
2 Tbsp. Seasoned rice vinegar • Place plum mixture in a blender or food processor; process until
½ tsp. Sriracha (hot chile sauce, smooth.
such as Huy Fong) • Combine 1 C boiling water and quinoa in a medium bowl; cover and
1C Boiling water let stand 20 minutes. Drain well.
½C Uncooked Millet • Combine millet, pork, ½ C onions, ¼ C cilantro, sherry, garlic, ginger,
1½ lb. Ground pork, 80% lean 3/4 tsp salt, and pepper in a medium bowl.
1C Green onions, diagonally cut • Divide pork mixture into 12 equal portions, gently shaping each into a
and divided ¾ inch-thick patty.
½ C Fresh cilantro, chopped and • Press a nickel-sized indentation in center of each patty.
divided • Heat a large skillet or grill pan over medium-high heat. Coat pan with
2 Tbsp. Dry sherry cooking spray.
1 Tbsp. Garlic, minced • Add 6 patties to pan; cook 5 minutes on each side or until done.
1 Tbsp. Fresh ginger, peeled and Repeat with remaining 6 patties.
minced • Drizzle patties with plum sauce and serve.
1 tsp. Salt, divided
1/4 tsp. Black pepper, freshly ground
Cooking spray
Adapted from Myrecipes.com



Seasonal Slaw
SALAD
BREAK
SIDE

E S W SF F P GF V
3C Green cabbage, thinly sliced • In a large bowl, combine the cabbage, kale, apple and pear.
2 Kale leaves, ﬁnely chopped • Stir in the raisins, cherries, pumpkin seeds and pecans.
1 Apple halved, cored and
coarsely chopped • In a medium bowl, whisk together the yogurt and honey and then fold
1 Pear—halved, cored and it into the cabbage mixture.
coarsely chopped • Season with salt and pepper and serve.
¼C Golden raisins
¼C Dried cherries
¼C Pumpkin seeds (pepitas)
¼C Toasted pecans
1½ C Plain whole milk yogurt
1½ Tbsp. Honey
Sea salt and freshly ground
black pepper to taste




Blueberry Delight BREAK
DESSERT

D E S W SF F P GF V Vegan
Replace Honey with
Agave Nectar

¼C Flax seed, ground • Combine cashews, water and honey together in blender until smooth
½C Raw walnuts, ground and creamy. Set aside.
1C Frozen blueberries • Grind flaxseed in herb/coffee grinder.
1C Raw cashews • Grind walnuts in grinder.
1C Water • Sprinkle pie pan or individual ramekins with ground flaxseed and
2 Tbsp. Honey ground walnuts.
• Place frozen
blueberries on top of
flaxseed mixture.
• Drizzle cashew sauce
over blueberries to serve.




8:00am BEVERAGE SERVICE
• Freshly Brewed Coffee (Decaffeinated Coffee) Hot Tea
• Milk, Soy Milk, Cream, Sugar

12:30pm FLAMINGO LUNCHEON BUFFET

• Local Organic Sonoma • Grilled Rocky Chicken
Mixed Green Breast with Garlic and
Salad with Buttermilk Rosemary Sauce
Ranch, Cucumber
Vinaigrette, Olive Oil and • Oven Roasted Cedar
Balsamic Vinegar Plank Salmon with Herb
Olive Oil
• Costeaux Rolls & Butter
• Rice Pilaf
• Herbed Marinated Button
Mushrooms and • Fresh Seasonal Squash
Artichokes and Zucchini

• Bay Shrimp Ceviche Salad • Lemon Biscotti
Cheesecake
• Olive and Pesto Pasta
Salad • Chocolate Fudge Torte

• Sliced Fresh Seasonal • Brewed Coffee
Fruit Display Decaffeinated Coffee and
Hot Tea


Tracy CSEP
CMM

Stuckrath CHC

tracy@thrivemeetings.com
404-242-0530
www.thrivemeetings.com
www.facebook.com/thrivemeetingsevents
www.linkedin.com/tracystuckath


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