CHICKEN & EGGS CAN BOOST YOUR MEMORY!

nina | December 6th, 2011 - 9:00 am

A new long-term US study announced last week found that eggs and chicken may sharpen your memory. 

Senior researchers from Boston University School of Medicine performed the long-term health study on 1,400 adults, spanning 10 years. Those participants who ate diets packed with plenty of choline performed better in memory tests and were less likely to acquire brain changes associated with dementia than those who consumed less choline in their diets.

Other foods high in choline include legumes (such as soy and kidney beans), saltwater fish, liver and milk.  However, note that no one nutrient is a magic bullet against demetia. 

Other ways to boost your brain power? Some studies have shown that eating fish rich in omega-3 fatty acids could help slow the typical cognitive decline that comes with age. In addition, according to a 2010 study, tea drinkers did better on tests of memory and information processing than non-tea drinkers did.

Source:  NYDailynews.com/AFP RelaxNews, 12/1/11

Trivia – Steak: The Real Meat Eater

nina | December 2nd, 2011 - 9:00 am

Enjoy these fun trivia questions about the most popular meat – THE RED MEAT!

Question 1:  Cuts from tenderloin, these are the most tender steaks one can buy.  Do not marinate and avoid overcooking.
a.  T-Bone; b. Filet Mignon, c. Porterhouse or d. NY Strip

Question 2:  Originally served in pubs this is a large, flavorful steak cut from the short loin, nearest the sirloin.  The tenderloin portion of this steak can be served as filet mignon.
 a. Flank, b. Ribeye, c. Porterhouse,  d. Filet Rouge.

Question 3:  Do not confuse this one with ordinary sirloin, which includes a bone.  It is great marinated and grilled.  This steak can also be substituted with a nice tri-tip roast.
a. T-Bone, b. Tenderloin, c. Top Sirloin, d. NY strip

Question 4:  Which steak is easily identified by its bone?
a. Rib Steak, b. T-Bone, c.  Boned Sirloin, d. Rump steak

Question 5:  When the tenderloin strip has been removed from the short loin, the remaining steak is called what?
a. New York Strip, b. Shell Steak, c. Kansas City Strip, d. All Listed Choices.

Question 6:  What is the best recommended way to prepare a T-Bone steak?
a. Pan frying, b. Baking, c. Broiling, d. Sautee Method with Mushrooms & Onions

Question 7:  Which of the following is NOT a USDA standard for grading steak before it can be sold?
a. Select, b. Prime, c. Special, d. Standard.

Question 8:  In reference to all steaks, what does the term “marbling” signify?
a. None Listed, b. Intra-muscular fat, appearing as white flects in the read meat, c. Weight of the steak regarding max. price at which it may be sold, d. None listed.

Question 9:  How long have USDA standards existed in the beef industry?
a. Since 1988, b. Since 1900, c. Since 1965, d. Since 1950.

Question 10: Kobe beef is considered to be a world delicacy when served as a steak.  From where does it originate?
a. Phillipines, b. Hawaii, c. Korea, d. Japan

Answers: 1. b; 2. c; 3. c; 4. b; 5. d; 6. c; 7. c; 8. b; 9. c; 10. d

DO DESCRIPTIVE MENU ITEMS ENTICE MORE CUSTOMERS?

nina | December 1st, 2011 - 9:00 am

The use of descriptive labels is a continued trend in the hospitality industry. But does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?

Analysis.
Here’s a simple example what a popular restaurant tried. They changed the menu from Seafood Filet became Succulent Italian Seafood Filet and Grilled Chicken became Tender Grilled Chicken.  Did descriptive labels influence one’s taste? Definitely. They increased sales by 27 percent over the plain-labeled menu items. In addition, the menu items were viewed as more appealing and tastier, and the restaurant as being trendier and more up to date.
Why? Descriptive labeling allows consumers to concentrate more on the feelings and taste aspects of the products instead of focusing only on the functional or utilitarian properties. For instance, when asked to comment on their entree or dessert, people who were given a descriptively labeled product directed 84.5 percent of their comments to factors related to the taste and sensory nature of the product. In contrast, those who ate the less descriptively labeled products focused only 42.6 percent on these sensory aspects and reserved their remaining comments (such as “good,” “filling,” or “reasonable”) for the more utilitarian or functional characteristics of the foods.

Categories That Connect.
How do you generate descriptive or suggestive labels?

Geographic.
Labels that claim to reproduce the same flavors that are specifically found in geographic areas have proven successful. For example are Chesapeake Bay Crab Cakes or Little Italy’s famous baked ziti.

Nostalgic. 
Alluding to past time periods can trigger happy memories of family, tradition, and nationalism. Customers sometimes like the feeling of tasting something wholesome and traditional because “they sure don’t make ’em like they used to.” For example, Pappy’s Pecan Pie or Hand-Churned Peach ice cream.

Sensory. 
If labels accurately describe the taste, smell, and mouth-feel of the menu item, then customers will be more able to picture themselves eating it. Ice cream shops accomplish this masterfully— “Very, Very Raspberry”—but menus of all types can benefit from creative sensory labels. Examples are Hearty Wholesome Steaks, Jumbo Tender Shrimp.

Brand.
A cross-promotion with a related brand that carries its own important associations makes the menu item more attractive. The idea of cross-promotions is not new, but it is catching on reasonably fast in the chain and franchise restaurant world. One drawback of brand labels is that the legal costs and licensing costs can be too expensive for single-unit restaurants. The use of brands says to consumers, “If you love the brand, you’ll love this menu item.” Examples are Fresh Black Angus Beef Burgers, Jack Daniel’s BBQ Ribs, and M&M Blizzard.

Name Game. 
One method to generate ideas for descriptive labels is to sit down with a pencil and think of food-related associations that tie in to relevant places, memories, or descriptive adjectives. A second means starting your descriptive labeling talent is to take a pen and paper and to physically note the variety of descriptive labels used at different restaurants. Two great places to start are theme restaurants and flavored coffee shops.  Of course, using descriptive labels can raise consumer expectations, which must be met by delivering a quality product. It’s a bad idea to label yesterday’s goulash as today’s “Royal Hungarian Top Sirloin Blend.” It might generate first-time sales, but those covers may also be the last.

Source isante, eknowledge for restaurant professionals, 10-31-11, brian wansink, md

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