Transcript Seductive Nutrition

Seductive Nutrition:
Enticing Consumers to Choose
Foods with Benefits
Jim Painter, PhD, RD
Professor, School of Family & Consumer Sciences
Eastern Illinois University
The art of enticing consumers to improve
diet quality by making dishes “slightly
healthier”, and just as appetizing and
flavorful. It is a focus on positive changes
to foods and the dining environment vs.
food restriction.
World Menu Report #3: Seductive Nutrition, 2012
S
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TREAT
MYSELF
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EAT
HEALTHY
Creating delicious, slightly healthier meals with
appealing descriptions
World Menu Report #3: Seductive Nutrition, 2012
• More expensive
• Not as filling
• Less appetizing
World Menu Report #3: Seductive Nutrition, 2012
• Favorite foods
• “Slightly healthier”
World Menu Report #3: Seductive Nutrition, 2012
• Plenty of vegetables
• Lower in fat
• Right-size portions
• Grilled
• Fresh Ingredients
• Lower in calories
World Menu Report #3: Seductive Nutrition, 2012
CheesePepper
BurgerJack
California
with
Cheese
Burger
Friesa
with
side of crisp
Sweet Potato
Fries
Select a dish,
and make it
slightly healthier
Romance the menu
Sell the sizzle
“Low calorie, low fat, no salt. . .
No wonder the dog
doesn’t beg anymore”
– Portion
– Size and shape of containers
– Visibility and convenience
– Visual cues
– Can labels change the taste of food
• Focus on ingredients:
– Pacific salmon
– Selection of farmer’s market
vegetables
• Tell a story:
– We only buy the freshest ingredients
from local suppliers…
• Describe preparation:
– “Thoughtfully prepared”
– Pan-roasted
Warning:
– Use “nutrition” and “health”
cautiously when positioning
– Be careful with Light menus,
lower calorie sections and
options —sometimes the
kiss of death
Look better?
Taste better?
Healthier?
Slightly healthier
+ great tasting =
Best of
Both Worlds
Romancing Salmon on the Menu:
Line-caught Alaskan salmon grilled to perfection, then topped with a garden-fresh relish using
heirloom tomatoes and cucumber
Romancing a Taco on the Menu:
California-style Fish Taco: We start with a fresh corn tortilla, layer on a generous portion of
Baja-grilled tilapia, add fresh avocado slices, crisp shredded cabbage, tomato and sour cream,
and garnish with chopped cilantro and fresh lime. This fish taco is a real catch!
Romancing Fried Shrimp on the Menu:
Dig into a duo of fresh Gulf shrimp! Half of your order will be crispy fried shrimp served
with our zesty house-made cocktail sauce; the other half consists of grilled shrimp lightly
garnished with fresh-squeezed lemon and parsley.
~Filling Chocolate Shake~
Ingredients:
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½ of an avocado
1 ½ cups milk
2 T. cocoa powder
1 Safest Choice™ Pasteurized Eggs
2 packets of Splenda
Directions:
• Place all ingredients into a blender and blend until smooth.
~Eggs in the Raw~
No-Sugar-Added Eggnog
Serves 5
Ingredients:
6 Safest Choice™ Pasteurized Eggs
1/2 c powdered Splenda®
2 Tbsp vanilla extract
2 c skim milk
1 tsp rum extract (optional)
nutmeg or cinnamon for garnish
SafeEggs.com/nosugar
Directions:
1. Break eggs into large bowl. Beat eggs
until light in color. Mix in Splenda® and
vanilla. Add skim milk.
Blend with egg mixture for 30 seconds.
2. Cover eggnog closely and let ripen in
the refrigerator for 24 hours.
3. Stir again and serve sprinkled with
freshly grated nutmeg or cinnamon.
Coco Cocoa Nut Torte
Ingredients:
• 1 c. almond meal/flour
• ½ c. unsweetened coconut
• ½ c. cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup raisins
• ½ cup pitted dates
• ¾ c. water
• 3 Safest ChoiceTM Eggs
• 2 T coconut oil
• 2 tsp vanilla
Directions:
Preheat oven to 325 F. Grease an 8” round cake
pan.
Mix together almond meal, cocoa powder, baking
soda, and salt in a bowl and set aside.
In a blender, food processor, or an immersion
blender, blend the raisins, dates, and water until
smooth.
Add the eggs, coconut oil, and vanilla to the
blended mixture and mix until smooth.
Add the wet ingredients to the dry ingredients
and mix just until incorporated. Pour batter into
greased cake pan and spread evenly.
Bake for 25-30 minutes or until toothpick comes
out clean. Let cool 10-15 minutes.
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Calories: 376
Fat calories: 201
Sodium: 2651mg
Potassium: 699mg
Dietary Fiber: 4g
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Calories: 145
Fat calories: 43
Sodium: 25mg
Potassium: 235mg
Dietary Fiber: 3g
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Calories: 306
Fat calories: 111
Sodium: 124mg
Potassium: 213mg
Dietary Fiber: 4g
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Calories: 135
Fat calories: 63
Sodium: 75mg
Potassium: 200mg
Dietary Fiber: 2g
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Calories: 178
Fat calories: 108
Sodium: 41mg
Potassium: 117mg
Dietary Fiber: 0g
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Calories: 231
Fat calories: 54
Sodium: 31mg
Potassium: 746mg
Dietary Fiber: 16g
• Have guests ask for bread
• Fill “bread basket” with flatbread, crackers,
smaller bread pieces
• Serve white-bean dip or combo spreads instead
of butter or olive oil
• Serve vegetables and dip to start
• Don’t restrict foods. Change the dining environment
• We can entice our clients and consumers to eat more
nutrient dense foods without having them
compromise on taste and appeal.
• While talking to clients it is important to:
Apply the principles of Seductive Nutrition when
encouraging healthy eating…..
• Take a favourite dish/meal
• Suggest small changes to enhance nutrition and make it
“slightly healthier”
• Win-Win outcome: improvements in overall flavour, appeal
and nutrient content
The choices we make are shaped by the
choices we have. Make dishes slightly
healthier and just as appealing and
everyone wins.
THANK YOU!!