foodstandards.gov.scot
Suggestions for
healthier catering:
Chinese restaurants
and takeaways
Healthier eating is becoming more and more important to customers. Here are some
healthier catering suggestions for you to consider.
Portion size: Eating too many calories can lead to obesity, diabetes,
heart disease and some cancers. Even small reductions at each meal
can make a real difference.
• Reduce portion sizes, particularly if customers are consistently leaving food on
their plates. This will also help cut waste.
• Try not to overfill or compress food into containers, or try slightly smaller
containers.
• Offer small or half portions and make them available to everyone.
• Ask staff to keep to these portion sizes as this provides consistency for your
customers.
Cut down on salt: It’s important to reduce your salt intake as too
much salt can lead to high blood pressure and an increased risk of
stroke and heart disease.
• Reduce the amount of salt and salty ingredients such as soy sauce in your dishes
over time. Customers won’t notice if you do this gradually. Try adding a little less
each week.
• Consider removing salt and soy sauce from tables and counters and provide it to
customers only on request.
Fats and frying: High-fat foods contain lots of calories, which can
make us put on weight. This can lead to diabetes, heart disease and
some cancers. Saturated fat is also a risk for heart disease.
• Use a liquid vegetable oil, as it is lower in saturated fat.
• Use plain, uncoated and medium or thick-cut chips, which are not par-fried. These
absorb less fat which also means you will use less oil.
• Fill the frying basket beside the fryer (not over it) to avoid crumbs falling into the
oil, and never fill the basket more than half full.
• Heating oil to 175°C (350°F) before you start frying will ensure foods absorb less fat.
• Shake and drain the basket after cooking to drain off excess fat.
• Avoid frying food more than once – par-frying, double or triple cooking and
reheating food in oil increases the amount of fat in the dish. If you need to preprepare, then try par-boiling meat and chicken first and flash-frying to finish it off.
• Continually skim debris from the oil after use, filter daily and change oil before it
foams/smokes.
• Offer steamed, boiled or grilled dishes as alternatives to fried.
• Trim the fat from pork and beef and remove the skin from duck and chicken
wherever possible.
Fruits, vegetables, pulses and wholegrains: These are good sources
of vitamins, minerals and fibre and can help prevent heart disease,
stroke and some cancers.
• Add extra vegetables, beans and pulses to as many dishes as possible.
• Add fruit into your menu, where possible.
Promotions: Meal deals and other promotions can help you compete
with the larger retailers and they’re a great way of encouraging
your customers to pick something healthier to eat.
• Offer water, low-fat milk or sugar-free drinks as part of deals and promotions.
• Include fruit and vegetable options in all deals and promotions.
Procuring healthier ingredients from suppliers
• Check the nutrition information about the foods and drinks you buy in and choose
options with less salt, sugar and fats. Your supplier may be able to assist you.
For additional tips and resources visit www.foodstandards.gov.scot
Making simple changes to help customers make healthier choices.