Wednesday, April 7, 2010

Chef Dash?

As I was talking about earlier with regards to reducing the 3 S’s (sodium, saturated fat, and sugar), we have finally started to implement the sodium reduction. We are substituting Mrs. Dash seasoning for salt we use in the kitchen. Mrs. Dash uses a combination of herbs and potassium as the sodium substitute. A pretty good product I might add.

How’s it going? Well, I tried the sautéed green beans yesterday and thought they were a little bland so I think the answer lies in finding the right proportion to use. We originally thought that a one-to-one replacement of Mrs. Dash to salt would be fine, but I am thinking that it could be a two-to-one replacement. I will keep you updated.

I am really excited about this development to reduce sodium and I think that it is a first good step. I was recently invited to a conference to talk about these issues and will probably attend. The conference is hosted by Food Service Director Magazine and sponsored by Hormel Foods. It will be small group of self-operated Dining Directors to map out a vision for the future. I will let you know how it turns out. Overall, I believe we are on the right track nutritionally and I am encouraging all Universities to do the same.


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