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HEALTHY PRACTICES (1 of 3)
 Hospitality and Catering
HEALTHY CATERING PRACTICES
Animation showing peppers being diced Health has become a major factor in the eating styles, habits and practices in the 1990's.
Leaner meat with less fat can be produced by genetic farming, sauces and the commodity composition of dishes can be based upon less harmful ingredients.
LESS FAT
Less fat in the form of polyunsaturated or low fat spreads are used more widely in cooking, in restaurants and in the home. The public is more aware than they have been about the need to control their intake of high fat, high salt and low fibre foods.
The modern chef can use a wide range of healthier food ingredients to maintain a good balance in the diet for their customers.
VEGETABLES
An image of a red chili pepper Some sections of the community still prefer to eat traditional type foods but slowly the pace for improvements in catering toward the millennium are addressing the health of the nation.