A recent visitor to the blog inquired about diet restrictions. She herself is a diabetic and needs to be very mindful of the food she consumes, especially when it is prepared by someone other than herself. There are other things to consider when planning a menu for a function. Some people may have high blood pressure and hypertension. Others might have recently experienced heart problems, while others might simply be trying to lose some weight. Whatever the situation is, there are plenty of things to consider.

When I first got into the food service business the country didn’t seem to be as health conscious as it is becoming today. And even today we (the American people) as a whole don’t seem to be embracing as healthy a lifestyle as we should, as quickly as we should. Some even still have the attitude that it’s not a big deal. It’s only for a day. That attitude doesn’t fly anymore with some. This kind of thinking is what got us in trouble in the first place. We are becoming more aware on a daily basis, but change takes time. Back in the day when someone brought up the subject of diet restrictions for a function of any sort, the popular response seemed always to be, “they can eat salad.”

According to statistics, we, the American people, have larger waistlines than all of the other nations of the world, and it is getting worse. Many other countries also rank much higher than we do when it comes to life expectancy. So it is not just diabetes and heart disease that we need to think of but also of just plain old good health.

It is a lot easier than most people think to prepare and serve food at a catered event that is both healthy and tastes good than previously thought. The simplest way to achieve this is by incorporating an assortment of herbs and spices. Using herbs like basil, oregano, thyme, parsley and cilantro liven up the flavor of all kinds of foods. Spices to consider may include cumin, coriander, chili powder and turmeric. Using juices from oranges, limes and lemons also add flavor and can be used in chicken fish, beef, and vegetable dishes. Just adding some of these items and using less salt and fats will make the food you serve healthier and better tasting. Also consider using corn starch or arrowroot as thickening agents as opposed to flour and butter. This is by the way one of the most overlooked ways to reduce calories and fat that I can think of.

The most difficult menu items to offer when trying to provide healthier choices are desserts. Use very little sugar or sugar substitutes to prepare them. Offer desserts with less fat content like ices and sorbets. The healthiest choice to offer of course is fresh fruit, which choices can be dictated by the time of season, but some fruits are always available year round.

Lastly, another way to make your food choices healthier is in the cooking method you choose. Broiling, baking, and sautéing in a small amount of olive oil or cooking spray are healthier ways to prepare food than grilling and frying. Grilling over a flame instead of on a flat surface is also a better choice to reduce fat. So it may not be necessary at all events to offer these kinds of choices but to include them is not as much a bother as one might think either.

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Justin Cook stirs up his recipes concerning corporate catering, event planning and other dining related topics on his Just Corporate Catering blog. Please feel free to add comments to his posts and contact Justin with questions or other communication at justin.cook@justcorporatecatering.com