Creative Dining Services uses the month of March to educate individuals on the “good fat, not low fat” dietary approach.

The company’s goal – inspired by the Menus of Change initiative of the Culinary Institute of America and the Harvard TH Chan School of Public Health – is to encourage its customers to incorporate healthier “good fats” into their diet while reducing their consumption of less good fats. , saturated fats.

More than 70 Creative Dining account locations across the United States will offer entrees that incorporate good fats, such as fatty fish like salmon and mackerel; seeds and nuts; lawyers; grilled vegetables; and salad dressings made with olive, canola or soy oil.

Every four days, a new theme will be promoted to help educate diners on why and how to incorporate “good fats” into their diets, and Creative Dining accounts will feature foods that go with the daily themes.

Themes throughout the month will include:

• Minimize trans fats and saturated fats and choose polyunsaturated and monounsaturated fats found in vegetables, nuts, seeds and fish.
• Feed your brain omega-3 fatty acids found in fish, walnuts, and ground flax seeds.
• Fight free radicals with antioxidants found in citrus fruits, berries and cocoa.
• Reduce inflammation with fruits, vegetables, whole grains and lean proteins.
• Add avocado instead of saturated fat.
• Add nuts, which are packed with protein, and healthy, unsaturated fats.
• “Go back to protein” and add more plants to your plate.
• Try the Mediterranean diet, which is high in healthy fats.

Creative Dining Services said healthy fats are part of a balanced diet that supports heart, brain and nervous system health. By teaching its customers how to identify the different types of fat, the company’s goal is to help them make informed choices when they eat and reduce the amount of unhealthy fats consumed daily.