Culinology -- December 2013 - (Page 34)
from saturated fat; 35% of calories or less from total sugars;
the items and, if a restaurant doesn't have a nutrition analysis,
must include at least two of five food groups; and nothing may
they'll provide it. The numbers must be a fit in order for the ven-
ue to display the logo and be listed on HealtyDiningFinder.com.
"We are the nutrition partner for the NRA," said Nicole Ring,
Of the many restaurants now listed, Ms. Ring points to
director of nutrition for San Diego-based Healthy Dining and
Silver Diner, Washington, as a "shining star" in its concern with
HealthyDiningFinder.com. "We work with restaurants to see
teaching children about healthy eating.
what's already on their [adult] menu that would work for a healthy
kids' menu; if none fit, we'll help them develop new items."
With a focus on whole grains, lean protein, lower fat dairy
products, fruits and vegetables, Healthy Dining's dietitians vet
"They came up with mini bison burger sliders that fit the nutrition parameters and brought kids in for taste testing," she
said. "Silver Diner also menus a chicken 'pizza' quesadilla made
without pizza dough, that's served with a side salad." ●
McCormick for Chefs, the Food Away From Home business of
McCormick & Company, partnered with the NRA to mount the Kids
Recipe Challenge in order "to recognize delicious and nutritious recipes from children's menus at
restaurant and food service establishments nationwide." Industry professionals selected finalists
in four categories, then 30 children chose the winners at an event held in April at the McCormick
World of Flavors store in Baltimore's Inner Harbor.
The four winners of the Kids Recipe Challenge included:
* Qdoba Mexican Grill - a multi-unit restaurant company with 20 or more units for its Lil Pulled
Pork Naked Burrito. The item is served without the flour tortilla in a bowl, includes cilantro-lime
rice, pulled pork, fresh pico de gallo and roasted chili corn salsa with a side of applesauce and
* Chartwells School Dining Services, a contract management food service provider for its ChixN-Cheddar Jalapeno Wrap. The meal includes a whole grain flour tortilla filled with chicken and
black bean puree topped with cheddar cheese with a spicy ranch dressing along with dark leafy
greens, fresh jalapenos and served with fresh salsa.
* Boston Lobster Feast, an independent restaurant company with fewer than 20 units in the Orlando,
Fla., region for its chicken Parmesan with spaghetti squash dish.
* Tim Horton Childrens' Foundation, an independent non-commercial food service operator for
its Yum! Yum! Chip Chicken dish, a new twist on chicken fingers that are coated with lightly
salted potato chips served with low-fat dressing, sweet potatoes and a side of broccoli.
34 | Culinology | DECEMBER 2013
Table of Contents for the Digital Edition of Culinology -- December 2013
Culinology -- December 2013
Table of Contents
President's Letter - Passion leads to success
Emerging Trends - Fitter food service fare coming into focus
Menu Trends - A Dish by Any Other Name
Dessert - Desert Trends 2014
Healthy Children - Child's Play
Children's recipe challenge
Member Profile - R&D Road Show
Upcoming Events/Ad Index
Culinology -- December 2013