Trans fat ban transformed into dining tips

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MIKE DEAL / WINNIPEG FREE PRESS �When you think about it, muffins are kind of evil. I personally do not eat muffins.� � Gord Steeves (above, pushing away his mortal enemy)

A year-long move to ban trans fats in Winnipeg has morphed into a public-education campaign about restaurant food, as the city and province have banded together with the restaurant industry in an attempt to make diners more aware of what constitutes a healthy menu choice.

In November, representatives from Winnipeg's community services department, Manitoba Health, the Winnipeg Regional Health Authority, the Heart and Stroke Foundation and both Manitoba and Canada's restaurant associations sat down to try to figure out ways to promote nutrition in Winnipeg restaurants. According to a city report published Friday, the committee "had no additional resources dedicated to this initiative," which means they don't actually want to spend any new government or private money on the educational campaign.

So the representatives decided to issue a five-point fact sheet that will promote "the top five healthy choices" in restaurants: eating less fat, less salt and less food overall, while gobbling down more vegetables and whole grains.

"The committee will use existing resources to develop a broad range of promotional strategies that include websites, community newsletters, the City of Winnipeg leisure guide, food handler training courses and television media," according to the community services department report.

The educational campaign is the result of a January 2008 move by city council's community services committee, which asked city staff to explore the idea of restricting the use of trans fats in Winnipeg restaurants or requiring them to disclose how much trans fat they use.

In April, city staff reported it would not be feasible to enforce either move and suggested the province should be responsible for any new regulations governing trans fats.

That led to the November committee meeting and the forthcoming educational campaign. But city council is also being urged to formally ask the Winnipeg Regional Health Authority to further promote reductions in the use of trans fats.

"Ultimately, it's up to the province to lead the way," said St. Vital Coun. Gord Steeves, who chairs council's community services committee.

Restaurants have already taken huge strides toward replacing trans fat-laden cooking oil with healthier oils, but the baking industry continues to be a problem, Steeves said.

Trans fats are used as a means to preserve or prolong the shelf life of baked goods such as bread or muffins, he said.

"Right now, we really can't find a way to reduce trans fats because of baked goods," Steeves said. "When you think about it, muffins are kind of evil. I personally do not eat muffins."

Tim Hortons, one of Canada's most popular purveyors of baked goods, has already removed trans fats from some of its menu items.

According to nutritional information posted on the restaurant chain's website, nine out of 15 of the muffins served by the coffee-shop giant have no trans fats.

A Tim Hortons pumpkin spice muffin has more trans fats -- 0.4 grams -- than any other muffin offered by the chain, but is by no means the fattiest option. That honour goes to Tims' wheat carrot muffin, which is packed with 19 grams of total fat.

bartley.kives@freepress.mb.ca

Sam and Gary's

restaurant tips

Advice the city and province intend to spread in an educational campaign about eating out:

1. Eat less fat

Your government wants you to look for phrases on restaurant menus "that signal lower fat." Steamed and roasted foods, for example, are preferable to "alfredo and battered menu items." They also want you to know the difference between healthy and unhealthy fats and ask servers if the restaurant uses trans-fat free oil.

2. Cut down on salt.

A healthy practice would be "not ordering foods that are pickled or smoked and ordering dressings and gravies on the side."

3. Eat smaller portions.

Request half portions, split meals with family members and avoid "supersizing."

4. Eat more veggies.

Substitute french fries with vegetables and start meals with salads.

5. Eat whole grains.

Choose whole-grain pasta, bread and pizza crust.

Republished from the Winnipeg Free Press print edition February 7, 2009 B3