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Article History Howard County (Map, News) - Howard County restaurants that opt for trans fat-free food and provide calorie counts will earn the Howard County Health Department’s seal of approval for being healthy.
“We think this will be an economic incentive,” said Howard’s Health Officer Peter Beilenson, because those deemed healthy will get a decal expected to lure health-minded diners.
The restaurant push is the first phase of the county’s Healthy Howard initiative aimed at making the county a model public health community. Howard is the first county in the state to set criteria and recognize an institution as being healthy, Beilenson said.
To earn the recognition, restaurants must:
» be trans fat-free
» provide nutritional information
» offer healthy menu options
» pass two consecutive food inspections without major violations
» fully comply with anti-smoking laws.
The Health Department plans to closely measure the outcome of the initiative, and Beilenson said they have already prepared a survey for restaurants.
Offering incentives is quicker and more effective than legislating changes, he said.
Joe Barbera, owner of Aida Bistro and Deli in Columbia, is one of a few restaurants to sign on. When Aida opened five years ago, Barbera offered whole wheat pasta, and two years ago, he switched to trans fat-free fryer oil.
“We need to be really focused on what customers are looking for and do that in a civic-minded way,” he said.
Although healthy alternatives cost more up front, more diners are demanding them, so the investment pays off, Barbera said. He said he expects other restaurants to follow suit.
Future phases of the Healthy Howard initiative include schools, workplaces, homes, recreation and residents. The campaign is a coordinated effort with several county organizations, County Executive Ken Ulman said.
“Public Health impacts almost every area of life and almost every area county government touches,” he said, adding more details on the future phases will be announced soon.
BY THE NUMBERS
» Percent of overweight people in Howard County in 2005: 39
» Percent in Maryland: 37
» Percent of Howard County residents not meeting guidelines for moderate physical activity in 2005: 67
» Percent of Maryland residents: 65
Source: Howard County Health Department
smichael@baltimoreexaminer.com
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Comments from Examiner Readers
12:15 PM MST on Mon., Mar. 17, 2008 re: "New eateries may bud in Haight-Ashbury"
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7:27 AM MST on Fri., Oct. 5, 2007
re: "Chef Paolino’s dishes pasta with pizazz"
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8:42 AM MST on Wed., Sep. 12, 2007
re: "Chef Paolino’s dishes pasta with pizazz"
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12:51 PM MST on Mon., Jun. 25, 2007
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5:39 PM MST on Mon., Jun. 4, 2007
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Gaza George said:
Let them eat and drink. Too many hemp products can be harmful to the multinational restaurant bottom line. Go liquor holes.
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Examiner Reader said:
I was very surprised by the comment. When we go to eat at Chef Paolino, I always take the kids to a table first and either my husband or I order for all of us. Our first time there, we all took a menu to a table and then my husband went up and ordered for the family. I think the writer just misunderstood.
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Examiner Reader said:
On the evening of 09/07/07 my family and I went to eat at this restaurant for dinner at 5:30 pm. Being our first time there I questioned if they would seat us or should we seat ourselves. The employee advised me we had to go order our food then we could seat ourselves. I ask him if I could please sit first. In my arms was my handicapped 5 year old daughter who from Spinal Bifida can not walk, my husband was carrying our 3 month old son and I had 3 other children with me ranging from 7 to 9. I explained to him I could not continue to hold her and go order my food due to her wait. It would be impossible to hold her and order, pay, ect. Even after explaining why I needed to be seated first he refused to do so. My family and I had to leave that establishment and to say the least was very dissatisfied with our first experience at the Chef Paolino Cafe.I believe this restaurant needs to change there process of ordering and seating customers. This process is very difficult for the handicapped
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Anon said:
Chef Alex Powell's enthusiasm for his work and his creations comes across well in this article. As a food connoisseur and a lover of island flavors, it will be my priority to visit the 701 Restaurant. The chef takes me back to my own roots where the belief is that you can never go wrong with simple, natural ingredients. Way to go chef and welcome to DC!
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Examiner Reader said:
Sounds like a typical visit to most restaruants these days. Steak are always "iffy" I try to avoind them because a chef will tell you fat on a steak helps retain juices, but I don't like fat. Also, if I see a sauce on anything I avoid it. especailly at a place where I have never eaten. I had a friend that was a professional chef. I was grilling steaks at my house one day and asked him to show me how he made his steak taste so good. He rubbed both sides with salt.
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