This document summarizes the agenda for the September meeting of the Georgia Restaurant Association. The meeting was to be held on September 28, 2010 from 2:30-5:00 pm at the Ansley Golf Club. The agenda included welcome remarks, executive director updates, thanking sponsors and award winners, community involvement initiatives, upcoming GRA events, a keynote speech on nutrition by Carolyn O'Neil, and a question and answer period.
55. Information about energy-related rebate programs and tax incentives. Moe's on Ponce is saving $12,842 over two years by reducing their energy, water, and waste costs. Learn more about it and start saving today! For more information, contact Polly Sattler at 404-550-4481.
69. Carolyn O’Neil, MS RD LD AOL Diet Coach www.aol.com/coaches Atlanta Journal-Constitution “Healthy Eating Out” columnist www.ajc.com People Style Watch, diet & nutrition trends contributor Lifestyle Editor for Flavors Magazine, Atlanta www.flavorsmagazine.com “Lady of the Refrigerator”, Good Eats with Alton Brown, The Food Network WebMD diet and nutrition contributor
88. Nutrition Now A new age of nutrition discovery emphasizing the foods and beverages you should be ADDING to your diet for optimal health and wellness.
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90. Top 5 foods or nutrients survey participants say they've increased during past 5 years Whole grains: 56% say they're eating more Vegetables: Half of participants say they're eating more vegetables Fruits: 48% say they're eating more fruit Low-fat foods: 48% say they're eating more low-fat foods Omega-3 fatty acids: 38% say they've boosted their consumption American Dietetic Association Survey (Mintel)
91. Top 5 foods or nutrients participants report reducing during past 5 years Trans fat: 56% say they've cut back on foods containing trans fat Beef: 41% say they're eating less beef Pork: 33% report eating less pork Dairy: 23% say they've cut back Low-sugar foods: 20% say they've cut back
92. Super Current Topics Sweeteners…from HFCS to Agave nectar Natural vs organic vs local vs fresh Grass fed beef Egg safety Seafood safety Promises, promises the POM problem Show me your calories Dietitian in my phone
93. Who says RD’s aren’t hip to today’s menus? http://sharing.luthermidelfort.org/ http://link.brightcove.com/services/player/bcpid105865216001?bclid=105936927001&bctid=605167055001
99. Some Unexpected Nutrition Topics Heart healthy choices at steak houses. Convenience store snacking. Order Dessert First. Straighten up and fry right. Healthy cocktails--bar chefs. Taking Baby Out to Eat.
120. “I thought you said you wanted to eat something healthy?” Understanding the seemingly conflicting behaviors of the health conscious Customer
121. Health Halo Effect A McDonald's Big Mac, has 540 calories and 24 grams of fat. A 6-inch Subway Italian BMT (double meat) comes in at 630 calories and 35 grams of fat. Cornell University study, Dr. Brian Wansink, www.MindlessEating.org
123. Webster Defines health·y (hĕl'thē) adj., -i·er, -i·est. Possessing good health. Conducive to good health; healthful: healthy air. Indicative of sound, rational thinking or frame of mind: a healthy attitude. Sizable; considerable: a healthy portion of potatoes; a healthy raise in salary. health'i·ly adv.health'i·ness n.
124. FDA Defines Healthy: A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food, it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber. The sodium content cannot exceed 360 mg per serving for individual foods and 480 mg per serving for meal-type products. Source: Excerpted from FDA Backgrounder, May 1999: The Food Label.
125. Wellness Meals Use of fresh/natural ingredients Moderate portion sizes to control calories Healthy fats for cooking and tabletop Emphasis on whole grains Reduced sugar and sodium content Focus on antioxidant rich food and drinks Protein choices include include vegetarian
126. The Dish on Drinks: The Liquid Portion of Portion Control
132. Health is Now Mainstream 80% Effort Change Diet MD Advice 46% Families Use Healthy Strategies Drivers of Dietary Changes FMI Shopping For Health, 2008; IFIC, 2008
133. Thanks to Liz Sloan Dr. A. Elizabeth Sloan Sloan Trends sloan@sloantrend.com www.sloantrend.com 760-741-9611
154. GLUTEN-FREE MENU Appetizers Edamame Whole soybeans steamed and served hot (plain, without green tea salt) Spicy Tuna Roll (served with organic, gluten-free tamari) Salads Mixed Greens Salad With grape tomatoes, toasted seeds and balsamic dressing Baby Spinach Salad With seasonal fruit, crumbled blue cheese, toasted pine nuts and balsamic dressing Kalymnos Greek Salad With feta cheese, cucumbers, tomatoes, red onions, kalamata olives and light Greek dressing
155. The restaurant is not an allergen-free environment. Seasons 52 makes every effort to provide complete and current content information;however, due to the handcrafted nature of our menu items and variations in vendor supplied ingredients, we cannot make a guaranteeregarding the allergen content of any menu item. Guests with a special food sensitivity or dietary need should not rely solely on thisinformation as the basis for deciding whether to consume a particular menu item and are individually responsible for ensuring that anysuch menu item meets their individual dietary requirements.
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157. Find a Dietitian www.Eatright.org The American Dietetic Association Georgia Dietetic Association www.eatrightgeorgia.org GADA Greater Atlanta Area Dietetic Association Join us on Facebook!!
158. The More You Know, The More You Can Eat “The Dish on Eating Healthy and Being Fabulous!” with Densie Webb, PhD RD Simon and Schuster Atria Books www.carolynoneil.com