Stealth Health
Wanted to direct your attention to this good article at the QSR Magazine site. (That's my old stomping grounds.) The article centers around something parents of young kids do all the time: sneaking one healthier item into a meal, not making huge changes, but small improvements.
Raise your hand if you've added pureed veggies to your kid's pasta sauce. Uh-huh. I thought so. Me, too. I also do this to my own foods, throwing in peppers, spinach, or tomatoes when I scramble eggs or make a sandwich.
What if, the article asks, some quick-serve chains quietly started blending healthier ingredients into their foods? To quote the article:
But as one dietician I know likes to point out, we’ve been sneaking “bad stuff” into the American diet for years. What would be so wrong with reversing the trend and quietly adding healthful ingredients—primarily fruits and vegetables in various forms—to foods that otherwise are lacking in vitamins and minerals, fiber, or other dietary essentials?It’s a concept known as stealth health, and it’s what would happen if a quick-serve began introducing, say, some dried mushrooms into its beef patties, some whole-grain flour to the batters with which it coats fried menu items, or even some finely ground vegetables to its chicken tenders.
What do you think? And which chain do you dare to go first? (smile)
