In the last years of the twentieth century, quantity packages of food were not required to have nutrition labels. Many customers wanted nutrition labels at point of service. The work began. With help from the salesperson and a computerized computer program, the work began. First, ingredients for recipes were entered. The highlight of the process: the staff made everything from scratch using ingredients found in the kitchen and storage areas.
I was a retail dietitian. I used the information to plan meal deals, to meet the Mayo Clinic guidelines for sodium, to meet the American Heart Association guidelines for added sugar, to determine eligibility for the Whole Grains Stamp and to add value before testing. The nutrition labels gave customers nutrition facts as well as ingredients so they could determine the fit into their eating plan. We used limited manufactured preservatives, additive, flavored and colored ingredients.
The same principles apply in the home:
Use whole ingredients found in the kitchen.
Fit those into a healthy eating plan.
No comments:
Post a Comment