• Introduction and Overview
• Scientific Advisory Committee
• Profiles, Interviews & Best Practices

  • Leading Cuisine and Flavor Experts

  • Robert Schueller: These Produce Items are Ready for Prime Time
  • Mark Furstenberg: Finding the Right Niche for Whole Grain Breads
  • Mai Pham: Lean Cuisine—Vietnam's Lively, Low-Fat Salads
  • Brian Strouts: Baking without Trans Fats
  • Julie Sahni: India's Yogurt Salads
  • Rick Bayless: Salsa King

  • Volume Operators: Solutions on a Large Scale

  • Aramark: Letting the Diners Drive the Menu
  • Au Bon Pain: Putting Nutrition Facts Front and Center
  • Subway: Courting the Low-Fat Diner
  • Chartwells: Tapping the Meatless Trend
  • Wegmans: Luring Shoppers with Healthful Choices

  • Volume Operators: Best Practices Showcase

  • Applebee's: Partnering for Better Health
  • Legal Sea Foods: Projecting a Consistent Image
  • Harvard: Making Difficult Changes
  • Whole Foods: Rethinking the Lunchbox
  • Red Lobster: A Kids' Menu That Parents Can Love
• Nutrition Research
  Summary
  • An Epidemic of Obesity
  • Dietary Fats: The Good, the Bad, and the Worst
  • Carbohydrate Confusion
  • The Power of Protein
  • Drink to Your Health
• International Flavors
  • Glossary of Ingredients

  • Mastering Flavor Dynamics

  • Greece
  • India
  • Mexico
  • Spain
  • Turkey
  • Thailand
  • Vietnam

  • Techniques

  • Using a Mortar & Pestle
  • Trimming Lemon Gress
  • Mexican Roasting Methods
  • Indian Methods for Toasting Spices
  • Preparing Basmati Rice
  • Trimming Nopales
  • Making a Cooked Salsa
• Strategies for Chefs
  • Replace Unhealthy Fats with Better Fats
  • Replace Refined Starches with Whole Grains
  • Bring on the Nuts
  • Create Enticing Beverage Alternatives to Soda
  • Reposition Fruits and Vegetables. Supersize Them.
  • Make Room for Omega-3 Fish
  • Layer with Techniques, Not Ingredients
  • Design Menus Seasonally
  • Look to Other Cultures' Time-Honored Traditions
  • Offer a Variety of Portion Sizes
  • Consider Salad Dressings as an Opportunity to Innovate
  • Showcase Fruit and Make the Indulgence a Garnish
• Menu R&D Resources
• Sponsor Resources

  • Grand Platinum

  • Ventura Foods

  • Platinum

  • Almond Board of California
  • Kellogg's Food Away from Home
  • National Peanut Board
  • Regione Siciliana/Best of Italy Consumer Association
  • Tyson Foods

  • Gold

  • Alaska Seafood Marketing Institute: The Role of Omega-3 in Health
  • California Raisin Marketing Board: Health Benefits of Raisins
  • Dow Agrosciences
  • Monsanto Company/Seminis

  • Silver

  • Ameriflax, Northern Canola Growers Association, and Saskatchewan Flax Development Commission
  • Driscoll's
  • Electrolux Professional
  • Foods from Spain
  • Sunkist Growers
  • U.S. Foodservice

  • Bronze

  • A. Duda & Sons
  • Allied Domecq Wines USA
  • Barilla America
  • California Avocado Commission
  • CanolaInfo
  • Coca-Cola
  • ConAgra Foods
  • Del Monte Fresh Produce
  • Dole Food Company
  • Florida Department of Citrus
  • Frymaster
  • Hass Avocado Board
  • House Foods America
  • Mushroom Council
  • Nunhems
  • The Perfect Purée of Napa Valley
  • Produce for Better Health Foundation
  • Regione Siciliana/Wines from Sicily
  • Tanimura & Antle
  • Uncle Ben's
  • United States Potato Board
  • Viking Range Corporation

Profiles, Interviews & Best Practices

Cuisine and Flavor Experts

Rick Bayless, chef-proprietor of Frontera Grill and Topolobampo in Chicago

What can we learn about healthful eating from other cultures and ethnic traditions? What techniques, ingredients, and dishes can we borrow or adapt? Culinary experts from varied backgrounds share ideas that may work in your kitchen.

• Robert Schueller: These Produce Items are Ready for Prime Time
• Mark Furstenberg: Finding the Right Niche for Whole Grain Breads
• Mai Pham: Lean Cuisine—Vietnam's Lively, Low-Fat Salads
• Brian Strouts: Baking without Trans Fats
• Julie Sahni: India's Yogurt Salads
• Rick Bayless: Salsa King

Volume Operators: Solutions on a Large Scale

Some of the leaders in healthy menu initiatives operate in the least likely foodservice segments: fast food, bakery, and university dining. Having introduced nutrition programs that customers embrace, they surely have something to teach us. In this section, operators who feed anywhere from thousands to millions of Americans each day share their strategies for taking a progressive stance on healthful dining.

• Aramark: Letting the Diners Drive the Menu
• Au Bon Pain: Putting Nutrition Facts Front and Center
• Subway: Courting the Low-Fat Diner
• Chartwells: Tapping the Meatless Trend
• Wegmans: Luring Shoppers with Healthful Choices

Volume Operators: Best Practices Showcase

This section presents case studies of successful healthy menu initiatives from a range of volume operators.

• Applebee's: Partnering for Better Health
• Legal Sea Foods: Projecting a Consistent Image
• Harvard: Making Difficult Changes
• Whole Foods: Rethinking the Lunchbox
• Red Lobster: A Kids' Menu That Parents Can Love