USA Rice Highlights Heart Healthy Ways Chefs and Operators Can Appeal to Diners with U.S.-Grown Rice

February Marks Heart Health Month followed by National Nutrition Month in March

Arlington, VA, January 26, 2010–USA Rice Federation is raising awareness of the importance of offering heart-healthy meals during February Heart Health Month and National Nutrition Month in March. Ranking at the top of foodservice trends, nutrition and good-for-you foods will be top of mind for consumers and foodservice professionals in 2010. Both whole grain brown rice and enriched white rice are ideal ingredients for creating meals that appeal to global tastes and provide nutritional advantages for the heart.

According to Mintel’s Menu Insights predictions for the year,"inherent health" referring to foods that have healthy nutrition profiles, will be important for chefs and operators to offer as the "healthier menus" trend features more flavorful good-for-you foods. Mintel predicts that 2010 will see a sharp increase in menuing foods that contain more fiber, omega-3s, vitamins and antioxidants. 

Rice is an inherently healthy food that is a complex carbohydrate, naturally low in calories, high in vitamins and minerals, and is sodium-, gluten- and cholesterol-free, with just a trace amount of fat. It has no trans fat or saturated fat. Additionally, whole grain brown rice contains two grams of fiber per one-half cup serving of cooked rice.

Recent research published in the Journal of the American Dietetic Association (JADA) shows that eating enriched white and whole grain brown rice helps improve overall diet and potentially reduces the risk for many chronic diseases, including cardiovascular disease.

Non-Commercial facilities constantly have to find the balance between flavorful and good-for-you meals. St. Lukes Episcopal Hospital in Houston serves over 600 patients per meal, with over half on special diets. "Rice is a central ingredient in cuisines around the world and in our kitchen. It allows us to explore a variety of dishes and flavors that are low in sodium, cholesterol and saturated fat; important factors for recovering cardiac patients," said Rita Zapien, Registered Dietitian and Certified Diabetes Educator at St. Lukes Episcopal Hospital. "It also appeals to the physicians who know that rice offers a number of nutrition benefits, is easily digestible, naturally gluten free and the least allergenic of all grains. Even people with diabetes can include rice in their meal plan."

"Today’s consumers are very savvy when it comes to adopting healthy lifestyles," said Anne Banville, VP of Domestic Promotions at USA Rice Federation. "Industry trends and labeling requirements will continue to move in a healthier direction. Adding more rice dishes to the menu is a simple way for chefs and operators to provide foods that are naturally nutritious, and that offer all of the variety and flavor options that customers desire to maintain healthy lifestyles, whether eating at home or away from home"

Try these global recipes during Heart Health Month and National Nutrition Month:

• Asian Sesame Seared Salmon with Brown Rice Pilaf
• Seven-Rice Tabbouleh Salad with Green Lentils, Fava Beans and Tomatoes
• Stir-Fried Vegetables and Rice

For more information and good-for-you recipe ideas, visit www.MenuRice.com