CookSmart (1st Issue) Page5

Forewords

Healthy eating has become a worldwide trend in recent years. Living in a fast paced city like Hong Kong, to eat out is the norm, but adhering to the principles of healthy eating is just something very difficult. Though some Chinese cuisines have been criticised for having “too much oil”, it can also offer delicious-yet-healthy options if the right choices are made.

The Department of Health has been promoting healthy eating for years. Similarly the Hospitality Industry Training and Development Centre and the Chinese Cuisine Training Institute of the VTC also understand the importance of healthy eating. We strongly support the principles of “3-low, 1-high” (i.e. “low-oil, low-salt, low-sugar and high-fibre”), and our curriculum has traditionally covered topics on food nutrition and the techniques of healthy cooking. In addition, we greatly encourage our trainees to create delicious-yet-healthy dishes by adhering to the principles of healthy eating. We expect our trainees to continue their careers in the catering industry in the future and as such they will be an active role model to promote these healthy eating practices for many years to come.

The overwhelming response from restaurants to the “EatSmart@restaurant.hk” Campaign reflects the great support from members of catering industry who are encouraging healthy eating in Hong Kong. We hope that you enjoy these healthy cuisines when you eat out next time.

Mr Lawrence WONG

Director of Hospitality Industry Training and Development Centre and Chinese Cuisine Training Institute