Canada's Food Guide has six key messages, which allow for sensible lifestyle choices. How easy is it to apply these messages regardless of your operation? Applying the simple tips below will provide your customers with healthier menu choices and guilt-free meal experiences, which is something that every operator can benefit from.

1. A variety of foods from each food group every day.

This should be the easiest to fulfill. Whether you are serving a three-course fine dining meal, a fast casual selection or a fast food combo, three if not all four of the food groups can be covered. Keep in mind that combination foods such as pizza, casseroles or sandwiches can provide servings from more than one food group at a time. The catch is to use appropriate quantity and quality. For example, if you offer a sandwich deal, serve proper portions of bread and lean meat fillings. The filling is usually part of the meat and alternates group. Then finish the deal with veggies to go such as baby carrots, celery sticks, cucumber slices or gherkin pickles and a fresh fruit salad cup. Cost wise it may be the same as a super sub, but nutritionally speaking you've offered more variety and taste while providing a suitable menu for diabetics and heart-wise consumers.

2. Lower fat foods.

Lower fat foods help reduce cholesterol levels and in turn prevent heart disease. The biggest concern in the media today is trans-fatty acids. Trans fats are hydrogenated oils found in a variety of products such as vegetable oil shortenings (often used for foodservice frying), margarines, bakery products, snack foods and many ready to serve foods. There are many healthier fat choices, from poly and monounsaturated oils (canola and olive) to non-hydrogenated margarines. Now that major restaurant chains have introduced trans-fat free fries, operators will find more consumers asking for them and other trans fat free foods. Ask your foodservice distributor for a list of these new and improved products.

3. Whole grain and enriched products.

Not only are whole grain products more flavourful, they're healthier. Whether it's fine dining, family style or fast food, offering multigrain breads, rolls, pitas, wraps as well as pastas, rice and grains demonstrates to your customers that you are a health-conscious operator. Diabetics and heart-and health-conscious individuals look for whole grain, high fibre menu items because they help control blood sugars and lower the risk of heart disease. Remember portion size when serving grain products, as quantity is key. The variety of breads, pastas and grains available allow operators to offer numerous daily specials/menu items just by offering two to three different types of breads or pastas per special/item. This offering should not significantly change the pricing of specials or menu items and should increase customer return.

4. Dark green and orange vegetables and fruit.

Increased fruit and vegetable consumption has also been in the media of late. Fruits and vegetables help lower the risks of certain cancers, are a good source of fibre and provide many antioxidants. With the availability of fresh, frozen and canned items, the fruit and vegetable options on a menu can be great. One serving is equivalent to 1 medium-sized fruit or vegetable; ½ cup fresh, frozen or canned vegetables or fruit; 1 cup of salad; or ½ cup of juice. Operators should choose quality over quantity and offer a variety of fresh, steamed, baked or broiled vegetables to accompany a meal. Finish with dessert: a fresh fruit cup with yogurt topping, ½ cantaloupe filled with sorbet or berries, or a baked apple with cinnamon.

5. Lower-fat milk products.

Lower fat milk products are healthier and lower in calories. Offer skim or 1% milk, chocolate milk, low fat yogurt on your menu. Cheese can be a significant source of saturated fat in our diet. One of the top menu concerns today is pizza due to the cheese. Try cooking with cheese products that have a milk fat content of 18% or less. There are many excellent reduced fat cheeses. Ask your foodservice representative for a list.

6. Leaner meats, poultry and fish, as well as dried peas, beans and lentils.

Leaner meats, poultry and fish meet the customer's protein needs without excess fat. It may be more costly to purchase leaner cuts but cooked yield will be greater. Conscious consumers will pay more for lower fat, higher quality centre of the plate entrees. Also, legumes make a wonderful, tasty main entrée or side dish. Be creative.

By incorporating these six basic messages, operators can offer healthier menu choices to satisfy customers who are seeking those options in their foodservice experience.

For more information, see Canada's Food Guide to Healthy Eating.