Healthier Dining Choices

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Posted by Lynne Webb on November 10, 2007

Healthier Dining Choices - Pomegranate Martini From calorie conserving mini-desserts to antioxidant-rich pomegranate martinis, America's urban dining trends are headed in a healthier direction.

Chefs across the country are finding ways to creatively introduce healthful ingredients, cut back on unhealthy fat and calories, and use locally grown and organic produce whenever possible.

New York is leading the way in innovative health-focused angles on dining. The city recently imposed a ban on using partially hydrogenated oils and shortenings for deep frying, grilling and pan-frying. This ban will extend to the use of trans fats in baking by July of 2008.

In an effort to further expand on the government-imposed rules, many restaurants have focused on the health trend by adding organic foods to their menus.

Delicatessens and pizzerias are participating by serving up whole grain alternatives to their traditional sandwich breads and crusts.

Even happy hour has taken a healthful turn as bartenders serve up cocktails made with fresh fruit purees or antioxidant-packed juices like pomegranate.

In addition to better ingredients, there is a new focus on portion size and calorie count. Most prevalent is the mini-dessert craze. The concept is simple - most people crave just a few bites of something sweet after a meal, so why not just stop there and keep the calories in check?

New York may be a leader, but other major cities like Atlanta, Miami, Chicago and Seattle are currently putting their own regional spin on the trend toward more healthful dining options.

Even fast food chains are adding a few options for the more health-conscious diner. Traditionally, food trends fade into obscurity over time, but hopefully the move toward smarter food choices will continue to pick up momentum instead.