I was fortunate to be invited to the “dress rehearsal” of the grand opening of Garbanzo Mediterranean Grill this week. This new Denver restaurant serves up delicious, fresh and healthy foods from the Mediterranean. Classic dishes include hummus, chicken and beef shwarma, falafels and many fresh salad and sauce choices. Even their pita is homemade with a choice of white or whole wheat.

The company is “committed to offering top quality, natural ingredients using no preservatives and no transfats.” I can attest that my meal (I tried a little of most everything) was incredibly delicious, fresh and had an authentic homemade quality.

The company has plans to run nutrition analysis on their menu. I expect you’ll be able to find many healthy choices to fit your lifestyle. Keep an eye on their website for nutrition information.

Garbanzo Mediterranean Grill’s first location is in Greenwood Village at 8547 East Arapahoe Road, Unit D. With food this good, I anticipate additional locations to follow.

On The Menu’s predictions for 2008:

10. Heart healthy food. An old standby, heart healthy stays in the ranks. America’s number one cause of death is still heart disease. We expect to see continued labeling of heart-healthy (low-fat, trans fat free, lower sodium, high-fiber) foods and menu items.

9. Fair trade food. People will give more attention to how food is produced and give ethical consideration to their purchases.

8. Medicinal food. Watch for foods promoting digestive health, brain function, weight management and beauty.

7. 100 calorie snack pack food. We’ll see more convenience food individually packaged based on the caloric content.

6. Gluten- and allergen-free food. In the three years since we began helping restaurants create gluten-free menus, we’ve seen this trend take off. It’s a win-win for food companies and their customers. Note: FDA’s final definition for “gluten-free” will be announced later this year.

5. Healthy kids’ food. Efforts gain momentum to address the obesity epidemic among children. School and restaurant meals will offer healthier choices. Foods marketed to kids will emphasize less sugar and fat, more whole grains and real fruits and vegetables.

4. Local, sustainably grown food. Organic will continue to be big, but emphasis will be on locally grown foods from sustainable farms.

3. Nutrient dense, real, whole food. Foods that are fortified will fall out of favor to foods that have been minimally processed and are naturally nutrient dense. Manufacturers will make efforts to produce foods free of hydrogenated oils, artificial colors and flavors, high-fructose corn syrup and preservatives.

2. Whole grain food. Not to be found just in bread; we expect to see more whole grain pastas, cereals, crackers and cookies join the movement (no pun intended).

1. Marketing of restaurant food. Nutrition information on restaurant foods will be expected by customers who are more mindful of their eating. Legislation continues to grow in this arena. In Colorado check out the Smart Meal Seal. We believe 2008 is just the tip of the iceberg (pun intended).

On The Menu assists restaurants with recipe analysis and marketing of their menu items. The efforts several of our clients have made to provide nutrition information available to their guests have been noticed by a California company, Healthy Dining. Healthy Dining works in collaboration with the National Restaurant Association to list restaurants in their online directory as offering healthy dining choices.

This online directory aims to help people find healthy dining options while eating out. The Healthy Dining Finder, which started in California, has expanded nationwide in part due to a grant from the Center for Disease Control and Prevention (CDC) and support from 5 a Day Campaign. They have a specific nutrition criterion that limits calories and fats and advocates fruits, vegetables and whole grains.

Restaurants On The Menu has helped meet the criterion for the directory include Beau Jo’s Colorado Style Pizza, Kate’s at 35th Avenue and The Delectable Egg. If you too would like to increase your business by providing the nutrition information of several or all of your menu items to your guests, please contact us for more information.

The Weld County Department of Public Health & Environment is helping Weld County restaurants participate in the State’s Smart Meal Seal initiative (please see last week’s posting, Colorado Takes a Bite Out of Obesity for more information on the Smart Meal Seal). 

So far, three area restaurants are touting their healthier menu choices. Woody’s has a wonderful homemade granola on their menu. Coyote’s has a scrumptious Steak Rojo with black beans and grilled vegetables. And, the Greeley Country Club offers both Chicken Breast with warm peach salsa and Cornmeal Seared Sea Scallops, which are fantastic.

There are several restaurants, including Harvest, waiting in line to begin the analysis process. If you’re a restaurant owner in Weld County and interested in participating in the Smart Meal Seal initiative, you’re in luck. The Weld County Department of Public Health & Environment covers the fee for recipe analysis. Please get in touch with Project Coordinator, Denise Retzlaff, at dretzlaff@co.weld.us for more information.

According to Denise, “Weld County is committed to this program. In fact, we support the program so much we’ve paid up front for 20 more recipe analyses from On The Menu to work with various restaurants. We want the people in our community to know what they’re getting when they eat out. “

Our country’s obesity epidemic is frequently blamed on dining out. Americans spend almost half (44.4%) of their food dollars on foods away-from-home according to the Bureau of Labor Statistics’ 2005 Consumer Expenditure Survey. Often restaurant meals are higher in calories and fat and lower in nutrients than meals eaten at home, so the blame is not completely unfounded.

It looks like the trend of eating out will continue to grow. What can restaurant owners and managers do to better educate their guests about the nutritious selections available on their menu? The Colorado Department of Public Health & Environment has an answer—they’ve established the Smart Meal Seal initiative, part of the Small Steps for Healthy Leaps program. They team up with restaurants to help identify menu items that meet specific nutrition criteria. Once a dish qualifies the restaurant can use the State’s Smart Meal Seal logo on their menu to help customers identify healthier dishes. Consumers eating an identified Smart Meal dish can be assured that it’s a nutritious choice. To earn the seal a dish must be lower in total fat (30 percent or less of total calories), saturated fat and sodium, free of trans fat, 700 calories or less and include components such as beans, whole grains, fruits or vegetables.

The State’s program is picking up speed as food giants like McDonald’s get on board. If your restaurant is interested in participating you can contact Barry Strand with the Colorado Department of Public Health & Environment at Bstrand@cdphe.state.co.usus or 303-692-2574. As the State’s suggested nutrition analyst, On The Menu can determine if your menu items qualify for the seal. We will assist you with recipe modification to guarantee qualification. Your participation in this state-wide program guarantees your restaurant the support and endorsement of the Colorado Department of Public Health & Environment.

What does the future hold for restaurant menu labeling? The Center for Science in the Public Interest believes laws requiring chain restaurants to list calories on menu boards are just around the corner.

California is one of many states considering legislation to mandate menu labeling. Follow link for information on Menu Labeling Legislation Gaining Momentum In California. 

If you would like to determine the nutrition content of your menu items, contact the nutrition and labeling experts at On The Menu to get started.