How to Modify a Recipe to Improve Flavor and Nutritional Content

Megan Cook, MS, RD, CD, administrative dietitian for Eskenazi Health Food and Nutrition Services, provides information on how modify a recipe to improve taste and nutritional content.

As part of a three-year initiative to reduce sodium consumption at Eskenazi Health and the Family Development Services/Head Start program in Marion County, developed a plan that resulted in a significant decrease in the amount of sodium offered in food served.

The project was funded in part by a $250,000 grant awarded to the Marion County Public Health Department by the Centers for Disease for Disease Control and Prevention’s (CDC) Sodium Reduction in Communities Program. Through this program, Eskenazi Health and Head Start launched efforts to further improve the nutritional profile of foods served in each organization, specifically to reduce the sodium content.

Leave a comment

Your email address will not be published. Required fields are marked *