Qualitaly_115

FEB. MAR. 2020 XV them through experts in the ethics of digital communication). Beginning with the next issue, some examples of analysis for the construction of the customer experience for the different types will be illustrated: traditional catering, internal catering, fast food/takeaway and pizzeria/brewery. AT PAGE 48 Qi Feeling good at the table At the restaurant without gaining weight Many of us today are particularly attentive to our physical well-being, which translates into following a correct lifestyle starting from the “table”. By Barbara Panterna According to statistics, one in three Italians is on a diet and many are turning to nutritionists and personal trainers (professional figures in vogue in recent years) to fall within a certain aesthetic profile that modern society imposes on us. This is especially true for the new generations, even if, let’s not forget, a large part of the population behaves in exactly the opposite way: sedentary life and junk food, so much so that Italy - as I already expressed in a previous article - is one of the countries in Europe with the highest rate of childhood obesity. In my daily medical practice, most of the patients who come to me to lose weight or to improve the development of some illnesses linked also to poor diet, are convinced that following a diet is equivalent to eating little and “unhealthy”, experiencing “going to the restaurant” as the saboteur event par excellence of the dietary regime. As I always say, you have to get rid of the idea that a healthy diet is equivalent to eating little and renouncing taste. A correct diet is not always and only linked to quantities and calories but above all to the quality of the foods we introduce, their nutritional properties and how they are combined. So my aim in this article is to make you reflect on the importance of learning the meaning of conscious nutrition. The first rule of proper nutrition, and that all of us should have well in mind, is not to miss the macro and micro nutrients that we need every day. That said, the restaurateur must create unique dishes based on carbohydrates, proteins and vegetables that are ideal, for example, for the lunch break of customers who have little time at their disposal and who must be able to face the working day and, perhaps, the session in the gym in the evening. Another important element that a restaurateur must take into account, if he wants to grab a good slice of “dieting” customers, is to offer a range of “dietetic” vegetables (such as fennel, celery, rocket, soncino salad and zucchini, for example) - ideal as a side dish or as an appetizer - because they have excellent draining/ purifying qualities due to their high magnesium and potassium content, are low-calorie, rich in fibre and, if taken before a more complex dish based on carbohydrates, can reduce the glycemic index. Another important element is to replace butter with extra virgin olive oil: the dishes will still be tasty and will be enriched with monounsaturated fatty acids, vitamins and antioxidant substances that butter or margarine could not even remotely provide. Another element that makes the difference is to use rice flour for bread, to thicken sauces etc. instead of 00 flour, in order to exclude gluten, a protein complex typical of many cereals that causes in many people, even if they are not celiac, gastrointestinal disorders, unwanted swelling, retention etc.. More advice: use good quality wholemeal or durum wheat pasta, or pasta based on alternative cereals that have a lower glycemic index, are gluten-free and have a higher protein content (e.g. quinoa flour and brown rice, or buckwheat, or based on legumes such as chickpeas, lentils, etc.). Create dishes using brown, red or wild basmati rice with a lower glycemic index, rich in mineral salts and versatile in the kitchen for tasty and colourful dishes. Learn how to combine protein carbohydrates (e.g. buckwheat pasta with zucchini and shrimps, rather than wholemeal penne with swordfish, olives, capers, etc.) always to reduce the glycemic index and to create unique dishes. Propose main courses of grilled white meat or fish cooked in a simple way but well-seasoned using evo oil, maybe capers, olives or vegetables. Do not forget the herbs that give flavour, so as to reduce the salt. No less important is to provide alternatives to baked goods, such as white bread and focaccia, with wholemeal bread enriched with oil seeds, millet crackers, brown rice, quinoa and/or buckwheat, free of yeast and gluten. These tips are valid for everyday life, to guarantee healthy alternatives to people who often find themselves eating in bars and restaurants while at work. The “Saturday night” outing is different, for example, the one you are anxiously waiting for after a long