Changes to your dishes don’t have to be drastic in order to meet our healthy criteria. Some of you dishes will need no adjustments and after our analysis can be accredited and promoted as healthy choice dishes 
without changing the recipe. Improving other dishes on your menu to make them a healthy choice dish may involve slight adjustments to the original recipe. For example reducing to the amount of pastry, butter, or cream added to a dish, modifying serving sizes offered or slightly reducing individual ingredient measurements can improve a dish to make it a healthy choice.
Healthier alternative ingredients could also be used. For example using vegetable based oils instead of butter or ham instead of bacon will reduce the saturated fat content and can make a dish become a healthy choice dish. Healthier cooking methods will also improve the nutrition quality of a dish. Baking, grilling or stir-frying instead of deep-frying or using extra fruit or vegetables will reduce the fat content of meals.
The aim of our team of dietitians is to make simply, easy and cost effect suggestions in order to make a dish a healthy choice.
All changes are made with the head chef to ensure that taste is not compromised. There are countless herbs and spices, sauces and dressings, sides and accompaniments which are interesting and enticing to the senses which do not compromise on nutrition quality.
From application to final report, the accreditation process will take from 6-10 weeks. Take this time into consideration when preparing new seasonal menus.
The nutrition criteria differ for types of meals in minor ways. An entree or side dish or snack is given smaller portion cut off points than a main meal. The criteria is otherwise rigid.
