One + February 2011 - (Page 44)

> > O N E B I T E AT A T I M E SUPER FOOD TO THE RESCUE B Y K AT J A M O R G E N S T E R N , C M P < < CARROTS HELP YOUR EYESIGHT. VITAMIN C STAVES OFF POOR HEALTH. GREEN FOODS IMPROVE YOUR CIRCULATION. We’ve all heard the rhetoric about the beneﬁts of eating certain foods: leafy greens prevent heart disease, broccoli protects your bones… the list goes on. Throughout modern history, humans have storied certain foods as “super,” those that by rumor or study have some or other reported beneﬁt to our immune or metabolic systems, skin or overall wellbeing. As planners, it is our duty to remain current on the latest and greatest of super foods, so that we can improve the day-of health of our attendees, the added beneﬁt being a pleasingly diverse spread for their enjoyment. Budgets are tight, and these super fares can give you that “wow” we in the industry so strive to achieve, while attending to the less thrilling but much more essential nutritional needs of our audience. Many super foods ﬁt easily in glu44 ten-free, low-sodium, heart-healthy and vegetarian diets—all of which will be more frequently requested by attendees in the future (to wit, I dub 2011 the Year of Special Diet Requests). One of my favorite (and versatile) super foods is quinoa (pronounced keen-wah), a humble crop with a long and diverse history among the Incans. High in protein and essential amino acids and (best of all) gluten free, quinoa is grain-like in its ﬂavor, texture and applications and can be used in everything from pancakes and side dishes to salads and soups. It’s an easy product to incorporate into almost any menu and budget. Need a veggie? Try the beet. The known health beneﬁts of beets are not new; what is new is how beets can be prepared and incorporated into diets. Long gone are the days when the lowly beet sat pickled in a jar on a shelf, waiting to be ungraciously plated. Today, roasted beets are increasingly popular, found in salads, soups, stews, desserts and (of course) breakfast juice. Healthy food and meals are central themes to the lives of many. As doctors increasingly diagnose patients with celiac and heart disease, high blood pressure and obesity, the need for better, more sustainable eating habits becomes imperative. And, as planners, we are responsible for our attendees’ healthy eating habits while away from home. KATJA MORGENSTERN, CMP, is a senior project manager for Meeting Consultants Inc. She is an active MPI member, speaker and industry veteran. She can be reached at kmorgenstern@meeting consultants.com. one+ 02.11

Table of Contents for the Digital Edition of One + February 2011

One + February 2011
Contents
Energy of Many
Impressions
The Productivity Cloud
Overheard
Agenda
MPIWeb Connect
Thoughts+Leaders
Events for Life
Gateway to the Future
Top Spots
It Was Not Interesting
Irrelevant
The Wrong Words
Up to Snuff
That’s Enough Facebook
Super Foods to the Rescue
Shoring Resources
Jack and Smoke
Accidentally on Purpose
Staying on Top of Tech
The Joy of Work
Plan to Run
Productivity on the Go
Angel of the Favelas
Your Community
Making a Difference
Until We Meet Again
MPI’s 2011 Meeting Guide to Canada
Contents
Banff Centre
Ottawa Tourism
Tourisme Montréal
The Buzz
InterContinental Canada
Caesars Windsor
Vintage Hotels
The Great Green North
Whistler, British Columbia
Meetings and Conventions Calgary
Scotiabank Convention Centre

One + February 2011