New menus address public health concerns

While diners aren't looking to count every calorie, there is a demand for data about the food consumed when dining out

Restaurants in the UAE are responding to residents’ fears over the obesity epidemic by planning healthy menu options and listing the amount of calories and fat in foods.

One restaurant which has recently launched a healthy menu is Hawksbill at Saadiyat Beach Golf Club in Abu Dhabi.

According to Hawksbill’s executive chef Simon Barber: “It is the responsibility of the restaurant to inform diners of healthy options and, if possible, the nutritional value of their healthy dishes”.

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Barber explained: “Our Heart Smart menu will emphasise the two nutrients, fibre and fat, which have the highest impact on cholesterol and heart disease.

"Our special menus will include at least 25 to 35 grams of fibre and emphasise whole grains like whole wheat bread and pasta, brown rice and oats. The menus will also put a focus on the use of 'good fats' — monounsaturated or polyunsaturated — that help lower bad cholesterol.”

Hotel chain Millennium & Copthorne has recently launched a new menu which is aimed at meeting the needs of diabetic restaurant patrons.

Michael Marshall, vice president sales and marketing, Millennium & Copthorne, said: “The top 10 countries that have the highest prevalence of diabetes are mostly made up of countries from the MENA region, and sadly many of us have family or friends that suffer from this disease. These options are not only for those who have diabetes but for people who want to be healthy as well”.

Millennium & Copthorne joins Dusit — which recently launched its ‘Eat Well, Feel Well’ campaign in collaboration with healthy eating expert chef Daniel Green — in its goal to provide guests with an alternative to calorie-laden F&B offerings.

But some experts warned that while healthy option menus were a positive move, offering ‘calorie counter’ menus would be the wrong way to go about promoting healthy eating in the region.

Marshall commented: “Our hotels will promote the recommended plate portion size for a healthy meal rather than go down the route of calorie information. Having worked with Mafraq Hospital on our recipes, we are aware a healthy meal is not based on calories alone. Staying below the recommended calorie intake is a good start, but I think in reality it is a cop out.”

“We need to promote healthy eating rather than calorie counting,” he added.

Nutritionist Roohi Hamlani said research showed consumers reduce their food intake by 12% when calories are marked on menus. However, she acknowledged this “may not do much to enhance the dining out experience for some”.