Charlene said, "Healthy eating is an on-going practice. Once in a while doesn't really count." By this she redressed the misconception held by many people. She considered that a healthy eating practice should come as part of the lifestyle, so as to let children understand since their early stage of life that the impact of healthy eating practice was vital and lifelong. Parents may apply healthy cooking techniques in making food, such as using soup as the base to make gravy and doing mince pie with soy bean residue, to let their children eat healthily and unwittingly. On the other hand, she was so considerate to acknowledge the busy lives of the working parents that spared no time for them to prepare healthy Ingredients for cooking at home. In this regard, she recommended patronizing EatSmart Restaurants for EatSmart Dishes of "3 Less" and "More Fruit and Vegetables". These healthy choices not only complied with the nutritional criteria set by the Department of Health but also met the principle of the Hongkongers to pursue a time-saving and convenient life.
Charlene understood that much devotion of thoughts was needed for cooking healthy yet delicious dishes. That was why she endorsed greatly those restaurants standing by firmly the action of promoting healthy dishes to the public to make healthy eating possible even when eating out.
Date of interview: 10 April 2008 Kick-Off ceremony of EatSmart@restaurant.hk Campaign
Charlene said, "Healthy eating is an on-going practice. Once in a while doesn't really count." By this she redressed the misconception held by many people. She considered that a healthy eating practice should come as part of the lifestyle, so as to let children understand since their early stage of life that the impact of healthy eating practice was vital and lifelong. Parents may apply healthy cooking techniques in making food, such as using soup as the base to make gravy and doing mince pie with soy bean residue, to let their children eat healthily and unwittingly. On the other hand, she was so considerate to acknowledge the busy lives of the working parents that spared no time for them to prepare healthy Ingredients for cooking at home. In this regard, she recommended patronizing EatSmart Restaurants for EatSmart Dishes of "3 Less" and "More Fruit and Vegetables". These healthy choices not only complied with the nutritional criteria set by the Department of Health but also met the principle of the Hongkongers to pursue a time-saving and convenient life.
Charlene understood that much devotion of thoughts was needed for cooking healthy yet delicious dishes. That was why she endorsed greatly those restaurants standing by firmly the action of promoting healthy dishes to the public to make healthy eating possible even when eating out.
