68 / 72
april- may 2015
XIV
But they also scare restaurateurs.
Behind those innocent young faces they
hide the severe judges and, often, they
are right. A child tastes, eats, judges
and, if he is not convinced, he leaves
food in the plate.
Children, therefore, should not be
underestimated and we must be careful
in preparing a menu for them. It is a
difficult task, but not impossible.
The basic principle is that you should
prepare strange or special: often a little
customer is satisfied with a plate and
hardly eats a full meal. But I must say
that on many occasions when I planned
a menu with some dishes with very
small portions (no starter, a main 30g,
just seconds with a side dish that can
please - mashed, pureed vegetables in
cream - a small scoop of ice cream and
game as a prize) small appreciated.
We assume that a child will never eat
huge portions; he is bored in front of a
full plate, struggling to finish it. If we
put together small proposals, the result
is often unsatisfactory. We work more
on quality and we always use excellent
products.
A CHILD DESERVES RESPECT. If a
child eats well, has fun with shapes
and colors, has its own little game, will
be the one to insist to go eat in the
restaurant rather than the other. What
about the adults? They are the first to
taste what a child eats. His happiness
is their happiness and tranquility. If a
kid is fine, he leaves us well assured, if
eat badly, gets bored and immediately
begins the end of our evening.
Do not underestimate these aspects,
they are important. When you cook, ask
yourself if you would give to your child
what you are preparing. I remember
that in many cases the manufacturers
of food, such as ice cream, sweets,
chocolates, etc. get tested by children;
if they eat the product, it should be put
on the market, otherwise it is discarded.
And here we must reflect.
Another interesting topic related to
food for children is to teach them to
understand that there are certain colors
in the kitchen, if not identified and
justified. For example the color blue
or blue ice cream, we find it difficult
to market or in kind (except algae
little known), can be pink instead of a
strawberry, as long as the taste reflects
their reality. So let us, for some children,
to let him know the labels, which are
used additives, preservatives, etc. And
on the other hand let’s appreciate the
good products of our food system,
Let’s make aware of what is good, and
what not. Obviously often you buy junk
food, with the excuse that it is for the
children. Actually ... a child eat what we
buy and we are the first responsible for
their nutrition education.
In the restaurants we should not be
afraid to write what we use in the
menus, instead we must have the
courage to be responsible for our
actions, ensuring a healthy food,
digestible, well prepared, tasty and
simple.
At page 48
The importance of
water
From this number begins the
collaboration with Alberto Fiorito,
nutritionist, who, in turn, will provide
insights and information to improve
the relationship between food and
health. In our time the food has
different meanings depending on the
latitude: in one part of the world food
shortage is combined with the hunger
of millions of people, in the rich part
of its excess poses health issues. For
this, even on the occasion of Expo,
we want to address with the help of a
specialist a theme for the restaurant
is becoming increasingly important.
The one that makes its customers feel
good at the table. And also later on.
By Alberto Fiorito *
The human body is composed of 70%
of water, an essential element not only
for the animal life, but also for the
life of the entire planet. The water is
very special and charming. Despite its
spread, he does not yet know all the
features. Think about the fact that in
contrast to all other elements of the
Earth cooling causes dilation. Within
the human body is the water both inside
and outside the cells; Water is the blood
and the water there is in the systems of
excretion.
From the physiological point of view
the body loses water through breathing,
sweating, digestion and elimination of
urine and feces. It can be calculated
that every day we eliminate about 4
liters of water. Of course it must be
recovered. Most comes from food, while
an important part must be ingested
directly as such. To be precise, we can
say that, excluding sports or special
environmental conditions, a person
should take daily 35 ml of water for
every pound of body weight.
THE WATER WE DRINK. The drinking
water can be subdivided and classified
in two ways. The first takes into
consideration the amount of mineral
salts dissolved while the second, a bit
‘less technical, describes the basis of
origin.
We speak of slightly mineralized waters
if the residue at 180 ° is less than 50
mg per liter of mineral waters if it is
between 50 and 500, between 500 and
1500 average mineralized and minerals
if it exceeds 1500 mg per liter.
RELATING TO THE EFFECTS. The
different composition of minerals
involves a different effect on the body.
It can be said that the smaller is the
quantity of salts present, the greater the
draining effect, while with the presence
of more salts you might have a better
digestive effect, due to the recall of
water into the intestinal lumen. From
the point of view, more specifically,
the physiological need to understand
the origin of these mineral salts. It is
known that the greater is the path that
the water inside of the mountains is the
greater is the amount of salts present.
These salts are for the most part
dissolved inorganic, while for a minor
part are organic, that is usable for the
physiological activities of cells.
WHICH WATER AND WHEN DRINK IT.
On the basis of these considerations, we
must evaluate the water as a function of
time when the use and the reason why
the use. As for the proper hydration
of the body, in order to preserve the
physiological functions of cell phones
in a healthy and perfect, are certainly to
suggest the waters with a fixed residue
as low as possible, so the slightly
mineralized, drinking between meals.
For consumption during meals can leave
you more space to their own taste and
personal feeling.
PUBLIC, PURIFIED OR BOTTLED.
The second mode of classifying waters
takes into account the origin of the
substantially same. We’ll talk then of
public water distribution, purified water
and bottled water.
The consumption of tap water would
be ideal because next to a very low
price, avoids the waste of glass and
plastic and also the pollution that comes
from its production and transportation.
magazine